So I pinned this recipe back while it was still fall, but never got around to making it. It’s Kraft’s/Philadelphia’s no bake pumpkin cheese cake. It was easy to whip together.
I’m expecting company tomorrow night, so even though it’s not autumn anymore, I think pumpkin’s still a good holiday dish.
1 can of pumpkin puree
1 block (oz.) soften cream cheese (and they mean soft)
1/2 cup sugar
1/2 tsp. pumpkin pie spice (or some mix of cinnamon, nutmeg and ginger)
1 tub of Cool Whip
Graham cracker crust
Mix together pumpkin, cream cheese, sugar and spices.
Blend well. I had a hard time getting the cream cheese to be smooth instead of lumpy, but I was whisking by hand. If you have a mixer, this shouldn’t be a problem.
Fold in 2.5 cups of Cool Whip.
Spoon mixture in pie crust.
Refrigerate for 3 hours or until firm.
Serve topped with extra Cool Whip.