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
5.3 oz Dannon® Oikos® Pumpkin Pie Greek Yogurt® containers
I used low-fat
mini graham cracker crusts
Mix Greek yogurt and cream cheese together until well-combined.
Spoon filling evenly into each graham cracker crust. Sprinkle each with a few crushed pecans.
Top with a dollop of Reddi-wip® and sprinkle with remaining crushed pecans*.
*If making ahead of time, spoon filling into the crust and refrigerate until ready to serve. Right before serving, top with Reddi-wip®.