This lighter pumpkin pecan cream pie recipe is filled with Dannon® Oikos® Pumpkin Pie Greek Yogurt®, cream cheese, and toasted pecans, and topped with Reddi-Wip®!
Servings: 6 Mini Pumpkin Pecan Cream Pies
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2
5.3 oz Dannon® Oikos® Pumpkin Pie Greek Yogurt® containers
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4
oz
cream cheese
I used low-fat
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1/2
cup
crushed pecans
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Reddi-wip®
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6
mini graham cracker crusts
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Mix Greek yogurt and cream cheese together until well-combined.
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Spoon filling evenly into each graham cracker crust. Sprinkle each with a few crushed pecans.
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Top with a dollop of Reddi-wip® and sprinkle with remaining crushed pecans*.
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Enjoy!
*If making ahead of time, spoon filling into the crust and refrigerate until ready to serve. Right before serving, top with Reddi-wip®.