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Ingredients
- 1 small can (15oz) pumpkin pie filling
- 1 pkg soft (8oz) Philly cream cheese
- 1 large tub Cold Whip
- 1 tsp. pumpkin pie spice
- 2 deep 9" graham cracker pie crusts
- (wafer or possibly ginger snap may be substituted)
- cinnamon (to sprinkle on top)
- Ready Whip (for serving)
Directions
- Combine pumpkin, cream cheese, and spice in mixer till well blended. Fold into Cold Whip gently, so which it stays fluffy.
- Spoon into pie shells. Crust should be well filled.
- Cover and chill for 1 hour.
- Tp serve, top with Ready Whip and a light sprinkling of cinnamon for the perfect finishing touch.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1g | |
| Calories 6 | |
| Calories from Fat 2 | 33% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 11mg | 0% |
| Total Carbs 1.18g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.13g | 0% |
| Protein 0.1g | 0% |
