What is it, you ask? I’ve been calling it pumpkin pie, but it’s more like pumpkin pie filling on a reduced-fat graham cracker. And it’s really simple to make — you might say it’s as easy as pie! 😀
I wish I could recall where I found the recipe, but it’s been so long that I don’t remember. It just popped up on my computer screen when I opened “Stickies” and I thought, “I wanted to try this.” Since I had pumpkin leftover from the carrot-pumpkin cupcakes I made last weekend, I figured there was no time like the present.
Here’s the recipe:
1 cup canned pumpkin (not the pumpkin pie filling)
1/2 cup FF vanilla yogurt
1 packet Splenda
cinnamon and ginger to taste
Mix everything together and chill until very cold. Enjoy!
I decided to enjoy mine with some reduced-fat graham crackers. The first batch I made, I crumbled graham crackers into the bowl and ate it with a spoon. This time, I spread some on the cracker squares.
Either way, it’s a pretty good snack — and low in WW Points, too. The filling isn’t even 2 Points (pumpkin is 1, the yogurt should be less than 1); and two whole graham crackers (RF) have just 2 Points.