It's Day Five of Thanksgiving Week! It only seemed natural to end the week on a sweet note. This is a recipe I found at Skinnytaste and tweaked a little. It's great for Thanksgiving as an alternative to traditional pumpkin pie. Perfect for those who don't want a heavy dessert after such a filling meal. This is pumpkin pie's lighter, airier, and fluffier cousin!
No-Bake Pumpkin Cheesecake
8 oz. cream cheese, softened
¾ cup pumpkin puree
1 tsp vanilla
1½ tsp pumpkin pie spice
¼ cup brown sugar
8 oz. Cool Whip, thawed
9” graham cracker crust
In a large bowl, whip cream cheese, pumpkin, vanilla, pie spice, and brown sugar until fluffy using a stand mixer, hand mixer, or stick blender. Gently fold in Cool Whip. Pour into the graham cracker crust and refrigerate at least two hours before serving.
Makes 8 servings.
Changes I made: I increased the cream cheese from 7 oz. to 8 oz, because it seemed really pointless to leave 1 oz. of cream cheese leftover. Just easier to use the whole brick. The biggest change I made was to use more pumpkin. It originally called for half a cup, but I gave it a taste and could hardly taste the pumpkin at all. So I added more and threw in some more pie spice for good measure.
I am lazy and always buy the store-bought graham cracker crusts. Which means the pie is always served in the ugly foil pan it comes in, but oh well! You can certainly make your own graham cracker crust and put it in your prettiest pie plate instead.
Creamy, pumpkin-y goodness!
Tuesday: Savory Butternut Squash Puree
Thursday: Cardamom-Crusted Pork with Orange Sauce
I hope you have enjoyed the Thanksgiving recipes I have shared with you this week and that I have inspired you to try something new this year. Next week I will share two great recipes using turkey leftovers.