Recipes: Whipped Pumpkin Cheesecake Pie

After making Fresh Lemon Pie the other day, I decided to experiment with a similar version using pumpkin. The result - delish! (Or at least, I think so!)

1 large can pure pumpkin
1 tub fat free whipped cream
1 small box sugar free Jello cheesecake pudding mix
1 tsp nutmeg and 1/2 tsp ginger ~ OR ~ pumpkin pie spice 
1 1/2 tsp unsweetened cocoa powder
1 graham cracker pie crust (I use reduced fat)

Directions: Throw the pie filling ingredients in a mixer and mix. Then pour in the pie crust. Done!

A note about the spices: I'm allergic to cinnamon, so I can't eat normal pumpkin pie spice mix. The nutmeg and ginger is what I use as a substitute. This makes the same amount as a pumpkin pie, so whatever spice you normally use for pumpkin pie will work fine. I also throw in the cocoa powder to give it just a little something extra, but it definitely doesn't taste like chocolate pie. 

This was definitely an experiment of let's-throw-all-these-things-together-and-see-if-it's-edible, so let me know if you have any suggestions!

For 1/8 of the pie:
Calories: 203
Carbs: 37g
Fat: 4g
Protein: 3g
Sodium: 279g
Sugar: 13g

If you're looking for a diet version, try it as a mousse! The crust is what adds most of the bulk. 

1/8 of the mixture (without crust):
Calories: 103
Carbs: 22g
Fat: 0g
Sodium: 179g
Sugar: 7g

No comments:

Post a Comment