Ingredients:

4 oz. fat-free cream cheese, softened

4 oz. reduced-fat cream cheese, softened

1 cup canned pumpkin

1/4 cup Truvia brown sugar blend

1 tsp. pumpkin pie spice

1 cup Truwhip, thawed

1 ready to use reduced fat graham cracker crumb crust

Directions:

1. Beat the cream cheeses, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended.
2. Gently stir in 1 cup of the whipped topping.
3. Spoon the pumpkin cream cheese mixture into crust.
4. Refrigerate at least 3 hours (or overnight if you can).
5. Serve topped with whipped topping, if desired.

TIP: Skip the crust and serve filling in a parfait dish!