- 8-ounce package ⅓ less fat cream cheese, softened
- ½ cup brown sugar
- 15-ounce can 100% pumpkin puree
- ¾ cup plain, nonfat Greek yogurt
- 2 teaspoons vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 pre-made reduced fat graham cracker pie crust
1 With an electric mixer, cream the cream cheese and sugar together until smooth.
2 Beat in the rest of the ingredients, until incorporated.
3 Pour into the prepared pie crust and refrigerate 4 hours to overnight.
Per Serving: 1 slice
Calories from fat: 61
Saturated Fat: 4g
Sodium: 132 mg