Thanksgiving will be here before you know it and I believe you can have your pie and eat it too - a low fat pie that is. Here’s a tried and true no bake low fat pumpkin pie recipe that would also work for sweet potato pie as well.

You can easily make this into a dairy-free pie by substituting soy milk for cow’s milk and dairy-free cream cheese and whipped topping.

• 4 ounces fat free cream cheese, softened
• 1 Tsp skim milk or soy milk
• 1 Tsp sugar, or sugar substitute like agave nectar
• 1 (8 ounce) container fat-free cool whip, thawed, divided
• 1 (6 ounce) reduced fat graham cracker crust
• 1 cup skim milk or soy milk
• 1 (15 ounce) can pumpkin
• 2 (1 ounce) packages fat-free sugar-free vanilla pudding mix
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Mix cream cheese, 1 tablespoons milk and the sugar in large bowl with whisk until well blended. Stir in half of the whipped topping. Spread onto bottom of crust. Refrigerate while performing the next steps. Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 minute or until well blended. Spread over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining whipped topping and a scoop of vanilla ice cream before serving.

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