So, Thanksgiving is Thursday (duh), and I have been thinking a lot about pumpkin foods!! I love pumpkin foods...pumpkin cheesecake, pumpkin bread, pumpkin bars, pumpkin pancakes, pumpkin seeds, pumpkin lattes, etc...however, I do not care for traditional pumpkin pie. This would be totally ok except for the fact that Mitch loves traditional pumpkin pie. So, what are the Minnick's to do?? We have a compromise...a no-bake Pumpkin cheesecake recipe that is to die for!!! We both love it and it satsifies both of our pumpkin cravings!! My mom usually makes this recipe for Thanksgiving and/or Christmas lunch, but I am going to make it this year!! Here is the recipe...
Ingredients:
1pkg.(8 oz.)PHILADELPHIA Cream Cheese, softened
1cup of canned pumpkin
1/2 cup of sugar
1/2tsp.pumpkin pie spice
1tub(8 oz.)COOL WHIP Whipped Topping, thawed, divided
1HONEY MAID Graham Pie Crust (6 oz.)
Directions:
Beat cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.
Spoon cream cheese mixture into crust.
Refrigerate 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.
What are some Thanksgiving favorites that you are
having?!
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