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Ingredients
US|METRIC
8 SERVINGS
- 15 oz. pumpkin
- 8 oz. fat free cream cheese (or 1/3 fat, room temp or softened)
- 2 scoops vanilla (PEScience Protein Powder)
- 1/4 cup sugar substitute (Granulated, I used Swerve)
- 1 Tbsp. pumpkin pie spice
- 1 cup cool whip (Fat Free)
- 1 reduced fat graham cracker crust
- 1 large egg yolk (optional for pre-baking the crust)
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