Celebrate Halloween with these festive and tasty pumpkin cheesecake mummies!Ingredients
9 low-fat graham crackers (should be a full sleeve)
4 tablespoons unsalted butter, melted
2 tablespoons white sugar substitute, we used Splenda
2 tablespoons brown sugar substitute, we used Splenda brown sugar blend
1 8-ounce package cream cheese, softened to room temperature
1 15-ounce can pumpkin puree
3 teaspoons pumpkin pie spice
1 package sugar-free cheesecake-flavored instant pudding mix
10 tablespoons (5-ounce) frozen whipped topping for garnish, optional (not included in nutritional information)
10 9-ounce clear plastic cups
Roll of white 1/2-inch adhesive medical tape
20 googley eyes
Roll of Glue Dots or other adhesive for adhering googley eyes
In a food processor, pulse the graham crackers into fine crumbs.
To the crumbs, add the melted butter, white sugar substitute, and brown sugar substitute. Pulse until combined.
Tear apart 6 to 8 ribbons of adhesive tape. Place the adhesive in a criss-crossed pattern across the plastic cups. Attach the googley eyes to the cups.
Spoon the crumbs evenly into the 10 cups. Refrigerate while you prepare filling.
Using a mixer, beat the cream cheese until creamy.
To the bowl, add the pumpkin puree, pumpkin pie spice, and pudding mix. Beat until combined, scraping the sides as needed.
Add 1/4 to 1/2 cup of filling mixture to each cup over the crust.
Refrigerate for 1 hour before serving.
Optional, top with 1 tablespoon of whipped topping.
- 13.9 grams
- 19.7 grams
- Dietary Fiber
- 2.4 grams
- 8.6 grams