Makes 8 to 12 servings
Ingredients:
- 8 oz reduced-fat cream cheese (Neufchatel), at room temperature
- 4 Tbsp butter, at room temperature
- 1½ cups sugar
- 1 Tbsp vanilla
- 1 15-oz can pumpkin puree (not pumpkin-pie filling)
- 1 tsp pumpkin-pie spice mix
- 1 9" no-bake graham-cracker pie crust
- 1 cup heavy cream
- 3 Tbsp maple syrup
Directions:
1. Use an electric mixer to beat the Neufchatel and butter until very smooth. Beat in the sugar and vanilla until fully incorporated. Beat in the pumpkin puree and pumpkin-pie spice mix. Spoon into the prepared crust and chill overnight until firm.
2. Whip the cream to soft peaks; add the maple syrup and whip to stiff peaks. Spread over the chilled pumpkin mixture and refrigerate until serving. (May be done up to 6 hours in advance.)
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Photo Credit: StephanieFrey/Thinkstock
