Ingredients:
- 1 (8oz) pack of low fat cream cheese (I could not find the block cream cheese, but I used the tub one and it came out fine).
- 1 (15oz) can pumpkin
- 1 cup fat free Greek yogurt, plain
- 3/4 cup sugar
- 1 tsp pumpkin pie spice
- 1/4 cup whole wheat flour
- 1 cup egg beaters
- 1 tsp vanilla extract
Directions:
- Preheat oven to 350 degrees and spray a 9 in pie pan with cooking spray
- Mix all ingredients together, I used a stand mixer, but you can you a hand mixer, too.
- Pour the mix into the pan and bake 60 minutes, or until the edges start to brown.
- The center will not be set, and it will sink a little, that means it isn't cooked. Loosely cover the pie with aluminum foil an bake another 10-20 minutes, mine took 10 minutes.
- Cool the pie on a wire pan about 2 hours before serving. Or refrigerate over night if you like cold pumpkin pie.
Servings: 8
Calories: 172