125 g Philadelphia Brick Cream Cheese, cubed, softened
20 Kraft Caramels
2 teaspoons vanilla
2 teaspoons pumpkin pie spice
½ cup chopped pecans, toasted
1 cup thawed Cool Whip Whipped Topping
Instructions
Preheat the oven to 350 degrees F.
Blend all ingredients except nuts, Cool Whip and caramels in a blender until smooth.
Pour into a 1.5-L casserole dish sprayed with cooking spray and place the casserole dish in a shallow pan. Add enough boiling water to the pan to come halfway up side of the casserole dish.
Bake for about 55 minutes to 1 hour and 5 minutes, or until the center of the custard is set when gently shaken.
Remove the casserole dish from the water bath; place the dish on a wire rack and leave to cool completely. Refrigerate for about 6 hours or overnight.
Microwave the Cool Whip and caramels in a microwaveable bowl on HIGH for about 1 minute 45 seconds to 2 minutes, or until the sauce is well blended and the caramels are completely melted, gently stirring every 30 seconds.
Serve the pumpkin custard topped with nuts and caramel sauce.
Nutrition Information
Calories: 330 Fat: 16 g Saturated fat: 8 g Carbohydrates: 38 g Sugar: 34 g Sodium: 180 mg Fiber: 1 g Protein: 9 g Cholesterol: 110 mg
Recipe by Weight Watchers Recipes at https://www.ww-recipes.net/weightwatchers-pumpkin-custard-recipe/