Weight Watchers Pumpkin Spice
Serves 18 With 3 Weight Watchers Points
9 whole reduced-fat cinnamon graham crackers
3 Tbsp butter
16 oz fat-free cream cheese
1 cup sugar
2 cup fat-free sour cream
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
3 large eggs
1 cup canned pumpkin
Preheat oven to 325ºF. Coat a 9 X 13-inch baking pan with cooking spray or line
the bottom of the pan with parchment paper. Alternatively, you can use a 9 X
13-inch non-stick pan.
Grind graham crackers a food processor until fine or place crackers in a plastic
bag and crush with rolling pin. Place crumbs into a small bowl.
Melt butter on the stove top or in a microwave and pour over graham cracker
crumbs. Mix with a fork until completely moistened.
Press crumbs evenly onto bottom of prepared pan and place in refrigerator while
preparing pumpkin filling.
Place cream cheese in the bowl of a mixer fitted with a paddle attachment or
beat with an electric mixer mix until smooth. Add sugar and mix until
Mix in 1 cup of sour cream until combined and then add cloves, cinnamon, nutmeg
and ginger. Add remaining sour cream and mix until just combined.
Slowly beat in each egg one at a time until incorporated, and then mix in
pumpkin. (Note: For best results, all ingredients should be at room temperature,
and mixed as little as possible, only until each ingredient is just combined.)
Pour pumpkin mixture into prepared pan, spread evenly throughout and smooth top.
Bake until set at the edges, about 30 minutes. (Note: The very center will be a
little loose.) Cool completely and refrigerate overnight before cutting and