Enjoy this Super Simple twist for National Pumpkin Cheesecake Day.
Super Simple No Bake Cream Cheese Pumpkin Pie
Here’s a great way to keep holiday cooking scrumptious and Super Simple!
1 prepared graham cracker crust, chilled
Filling: 16 oz cream cheese, softened to room temperature
1 c sugar (or half coconut brown sugar and half white sugar)
1 ½ tsp pure vanilla extract
1 c canned pumpkin puree
1 T pumpkin pie spice
1 scoop plain (or vanilla) protein powder
½ c whipped cream (canned is fine)
Topping: Whipped cream
Make the filling with a hand or stand mixer to beat the cream cheese, sugar, extract, puree, spice, and protein powder till smooth. Then fold in the whipped cream and pour into cooled pie crust. Cover and chill at least 4 hours. To serve, top with whipped cream. Makes 8 servings.
KISS Notes: You can decorate the top of the pie with freshly whipped cream and a sprinkle of graham cracker crumbs, ginger snap cookie crumbs, candied pecans, toffee bits, mini chocolate chips, salted caramel bits, a drizzle of butterscotch sauce, or a combination! (My fave is crumbled hermit cookies.) You can also make your own Graham Cracker Crust: combine 1 ½ c graham cracker crumbs, 3 T brown sugar, a pinch of salt, and 6 T melted butter. Press into 9” pie pan and bake 8-10 min at 325°F. To make your own Pumpkin Pie Spice, combine 3 T cinnamon, 2 tsp ground ginger, 2 tsp nutmeg, 1 ½ tsp ground allspice, and 1 ½ tsp ground cloves.
