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Save 40 calories and 6g of total fat, including 4g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, canned fat-free evaporated milk and COOL WHIP LITE Whipped Topping.
Refrigerate leftover canned pumpkin and evaporated milk in separate airtight containers. Stir into your favorite pancake batter before cooking pancakes as directed.
Prepare using real maple syrup.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Love the recipe but the measurements are off. I ended up using a full cup of sugar. I had a lot of pumpkin batter left and that was with one can not using 1 and 1/4. It took about 1.5 time to cook. Overall its a good dessert. Will try again after thanksgiving when i dont feel as pressured and can correct the measurements.
I tried to lighten this recipe up the best I could by using a reduced fat graham cracker crust and low fat ingredients where I could. I didn't have any trouble with the layers mixing together, but they're right when they say the crust will be full! Take precaution and bake with a cookie sheet below. Excellent recipe!
Reading the reviews on this dish I decided to freeze the cream cheese mixture for about half hour. The bottom was stiff before I added the pumpkin mixture. We will see how it turns out. I also used just a cup of pumpkin.