Friday, November 22, 2013

Family Recipe Friday - No Bake Pumpkin Pie

This is by far the easiest pumpkin pie recipe ever. I've seen various recipes that based upon this same one, but none have quite the deliciousness that this one has! I've used this recipe for years when in a pinch during the holidays, and it's a never-fail option to the traditional baked version!
1 pkg.  (8 oz.)  Cream Cheese, softened
1 cup  canned pumpkin
[you can substitute the pumpkin pie filling just leave out the pumpkin pie spice below if you use that]
1/2 cup  sugar
1/2 tsp.  pumpkin pie spice
1 tub  (8 oz.) Whipped Topping, thawed, divided
 1 graham cracker pie crust
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.

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