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Ingredients
- 10 1/2 or possibly 12 1/8 ounce pkg. no-bake cheesecake mix
- 1 teaspoon grnd cinnamon
- 1/2 teaspoon grnd nutmeg
- 1/4 teaspoon cloves
- 3/4 c. lowfat milk
- 3/4 c. pumpkin
- 1/2 teaspoon vanilla
- Whipped cream
Directions
- Prepare the graham cracker crust in the cheesecake mix according to package directions. Press into a 9 inch pie plate (if you like, use already made graham cracker crust). Refrigerate in freezer while preparing filling. In small mixer bowl put together cheesecake filling mix, cinnamon, nutmeg and cloves. Add in lowfat milk, pumpkin and vanilla. Beat at low speed till blended. Beat 3 min at medium speed. Pour mix into crust. Refrigerate at least 1 hour. Garnish with whipped cream and cinnamon if you like. Let stand 5 min before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 250g | |
| Calories 113 | |
| Calories from Fat 21 | 19% |
| Total Fat 2.38g | 3% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 83mg | 3% |
| Potassium 506mg | 14% |
| Total Carbs 16.32g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 10.99g | 7% |
| Protein 6.98g | 11% |
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