Creamy Pumpkin Pie Popsicles

• 1 container (8 Oz. Size) Fat-free Cream Cheese, Softened
• 1 cup Canned Pumpkin
• 1-1/2 teaspoon Pumpkin Pie Spice
• 1 container (8 Oz. Size) Whipped Topping, Thawed
• Graham Cracker Crumbs (optional)

1. In a bowl, whip the cream cheese until it is light and fluffy. Add in the pumpkin and pumpkin pie spice and mix until well-combined. Fold in Cool Whip. Pour mixture into molds and sprinkle some graham cracker crumbs on the bottom. Freeze overnight.
2. Notes:
3. The servings this recipe makes will depend on your popsicle molds. Mine are pretty big so I only got 6 out of this. But, if you use smaller molds or dixie cups, you will get more!
4. I did not add sugar or artificial sweeteners to this because I felt they were already sweet enough for my tastes, but you can certainly add some if you would prefer!

cream cheese, pumpkin, pie spice, graham cracker crumbs

Taken from tastykitchen.com/recipes/desserts/creamy-pumpkin-pie-popsicles/ (may not work)