Treat the family to a creamy pumpkin pie that tastes no less delicious when you use a reduced-fat graham cracker crust.
What You Need
Original recipe yields 8 servings
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup granulated sugar
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, divided
1/2 cup canned pumpkin
1/2 tsp. vanilla
1/2 tsp. pumpkin pie spice
2 egg s
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
1 Tbsp. brown sugar
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Let's Make It
Heat oven to 350°F.
Beat Neufchatel and granulated sugar in large bowl with mixer until blended. Add 3/4 cup sour cream, pumpkin, vanilla and spice; mix until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until chilled.
Mix remaining sour cream and brown sugar; spoon over cheesecake just before serving.
Small Changes Add Up
Small ingredient substitutions, such as PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and a ready-to-use reduced-fat graham cracker crumb crust, result in a savings of 50 calories and 6g of fat, including 5g of saturated fat, per serving when compared to a traditional recipe.
Substitute 1/2 tsp. ground cinnamon, dash of ground cloves and dash of ground nutmeg for the pumpkin pie spice.
How to Store
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.