You’ve GOT to try this Pumpkin Spice No-Bake Cheesecake…

While we were at my sister’s house last week, she served us the most delicious pumpkin cheesecake! We asked for the recipe and since I love to share my favorite things with you all, I thought I’d pass this one along to you. It would make the perfect dessert for Thanksgiving as it’s light and fluffy, and I’m pretty sure the calories don’t count on Thanksgiving Day! It’s super easy to make; no baking, and it only has to chill in the frig for a few hours, so you don’t have to wait too long before you can indulge your sweet tooth.

The recipe came from Skinnytaste.com and I’ll give you the link to her site at the bottom. I’ve taken pictures while I was making mine, so you can follow along with me if you’d like. It uses a new product that I haven’t tried before, called Truwhip and you can find it right next to Cool Whip. There is no high fructose corn syrup and no hydrogenated oils in it… yay!

The cheesecake only has 8 ingredients and goes together pretty quickly…

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8 oz. 1/3 less fat Philadelphia Cream Cheese (softened just a little bit helps when you mix it)
1/2 cup canned pumpkin
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 cup brown sugar
4 oz. Truwhip
9″ reduced fat Graham Cracker Crust

Okay, so lets get started…

In a large bowl, whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy. A hand mixer or spatula both work fine.

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Add the Truwhip and whip until smooth.

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Spoon into pie crust and chill for a few hours, until firm.

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Use the clear top of the pie crust package, invert it and then crimp the edges of it so it protects your pie.

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I actually happened to double my recipe and these are the only two changes I made…

The recipe called for 1/2 cup pumpkin, so I put 1/2 cup in my 2 separate bowls. There was just a little bit left in the can, so I divided it up and added a little bit more in each bowl.
The same thing with the Truwhip… it was a 10 oz. container so I just divided the tub in half and added half to one bowl and half to the other. I know it will turn out because it tasted just like Debs pie… but I’ll let you know…

Perfect….

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just perfect!!!

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Oh, and don’t forget the whipped topping….

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Okay, here is the verdict on the pie from my hubby. He LOVES pumpkin pie but he thought this was just a little heavy on the cinnamon. If you are someone who isn’t a huge cinnamon fan, leave it out, or cut it in half… The pumpkin pie spice already has cinnamon in it. My piece was JUST RIGHT!

I hope you’ll give it a try! It would also work well just as a mousse or layered in a parfait glass with the graham cracker crumbs.

You can find the recipe on Skinnytaste.com (HERE) If you’d like the nutritional stats on the pie…

Servings: 8 • Size: 1/8th slice • Weight Watcher Points+: 6 pts
Calories: 222
Fat: 13 g
Carbs: 25 g
Fiber: 1 g
Protein: 3 g
Sugar: 16 g
Sodium: 224 mg
Cholesterol: 28 g

See you tomorrow, hopefully with something to show you on Elizabeth’s Regency dress…
Blessings, Jeanne

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Comments

  1. Linda Doyle says:

    Ohh, that looks so good, Jeanne! I’ll have to try that for sure, although we are big pumpkin pie lovers here! This one looks so light and fluffy, so you don’t get the “stuffed to the gills” feeling afterwards! I am going to try that for sure! I have made a pumpkin cheesecake, but used a spring form pan, and can’t even remember if it was baked or not, but it was a hit at the dinner we had at work a couple of years ago. This one sounds much easier, so this one wins!!! I’ve never seen Tru Whip, but have never really looked for it. If I can’t find it, can you use Cool Whip instead?

    • HI Linda,
      It IS good and I hope if you try it, you like it too! I’m like you, I LOVE a good homemade pumpkin pie…it’s one of my favorites…
      I’m pretty sure you can use Cool Whip instead of Truwhip, but I found it at Walmart right next to Cool Whip…so you shouldn’t have any trouble finding it.
      Thanks Linda,
      Blessings, Jeanne

  2. Jeanne that looks so good! I love pumpkin and I love easy! Printed it out to save.

  3. Jeannie Brandon says:

    I think this will be my contribution to the Thanksgiving dinner our son is having at his home. Something different will be good for all of us! Looking forward to this.

    • HI Jeannie,
      If you take the pie, I hope it’s a hit at your Thanksgiving dinner! I also hope they all like it.
      Blessings, Jeanne

  4. Red holly is the fabric of choice for me. We will try the pumpkin recipe. Fast and easy is the best, although I love pie crust.

    • HI Jan,
      Thanks for your vote for Patsy’s dress.
      I made 2 pies at the same time and this certainly is quick and easy. I hope you like it.
      Blessings, Jeanne

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