This delicious eggless pumpkin pie is a gluten-free and soy-free delight made with cream cheese, whipped cream, cracker crust, pumpkin puree and skim milk.
Special diets: Vegetarian | gluten-free | soy-free |
️Allergens: not vegan | lactose | nuts | eggs |
⏱ 157 mins – easy
🍽 8 servings – 225 kcal per serving
|
Serving 179g |
Fat 13g |
Sat. fat 5g |
Sodium 301mg |
|
Carbs 23g |
Fibers 1g |
Sugars 10g |
Proteins 3g |
INGREDIENTS
- 4 oz cream cheese
- 1 tbsp half-and-half cream
- 1 tbsp granulated sugar
- 1.5 cup whipped cream
- 1 cracker crust
- 16 oz pumpkin puree
- 1 cup skim milk
- 7 oz instant vanilla pudding mix
- 1 tsp ground cinnamon
- half tsp ground ginger
- a quarter tsp ground cloves
- half cup chocolate dipped pecan
TOOLS
- 1 whisk
- 1 bowl
- 1 refrigerator
- 1 baking sheet
- 1 bowl
STEPS
Put cream cheese in a bowl. Add half-and-half and granulated sugar to the bowl. Whisk for 2 minutes. Add 1 cup of whipped cream to the mixture and stir gently.
Put cracker crust in baking sheet and transfer cream mixture on top.
Pour skim milk in a second bowl and add pumpkin puree. Add instant vanilla pudding mix, ground cinnamon, ground ginger, and ground cloves to the bowl. Whisk for 3 minutes to get a pumpkins pudding.
Spread pudding over a cracker crust.
Chill the baking sheet in the refrigerator for 120 minutes.
Spread half a cup of whipped cream over the cracker crust, then scatter chocolate-dipped pecans on top.
Chill the baking sheet in the refrigerator for 30 minutes..
It’s ready to be served !
