Two, 8 ounce packages Philadelphia Light Cream Cheese, softened
1/4 cup Splenda Brown Sugar blend
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch ground clove
1 cup Libby's canned pumpkin
1 cup heavy cream, whipped OR use half of an 8 ounce container Cool Whip, thawed
One no sugar added cookie crumb crust - 10 Murray Oatmeal or Pecan cookies, turned into crumbs in a baggie or food processor blended with 2 tablespoons melted butter and pressed into pie plate
Instructions
Beat cream cheese, Splenda and spices in large bowl using a hand mixer until blended.
Add the pumpkin and beat until smooth.
Gently fold in the whipped cream.
Spoon into crust and smooth.
Chill 3 hours before serving. (I like to kick back with a glass of wine)
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