Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pumpkin | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 packages (16 oz) Philadelphia fat free cream cheese, softened
- ½ cup sugar
- ½ tsp vanilla
- 2 eggs
- ½ cup canned pumpkin
- ¼ tsp ground cinnamon
- 1 dash ground nutmeg
- ⅓ cup Honey Maid graham cracker crumbs
- ½ cup Cool Whip Free whipped topping, thawed
Directions
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
Add eggs; mix until blended.
Do not overbeat after adding eggs.
Remove 1 cup batter; stir in pumpkin and spices.
Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs.
Pour remaining plain batter into crust.
Top with pumpkin batter.
Bake at 325°F for 40 minutes or until center is almost set.
Refrigerate 3 hours or overnight.
Top each serving with 1 tbsp of the whipped topping.