I love everything pumpkin– from pie to yogurt to muffins. I make a scrumptious no bake cheesecake with the combo of Cool Whip and cream cheese with some sugar and vanilla or almond extract, so it got me thinking, “What about adding pumpkin?”
If you want to make this sugar-free and/or gluten free, substitute sugar-free whipped topping and a 1/4 cup of truvia for the real sugar. You can also make a crust similar to my Guilt-Free Lemon Cheesecake with ground almonds or pecans.
1 8oz package cream cheese
1 tub all natural whipped topping (like Cool Whip)
1 can pumpkin
¼ tsp nutmeg
1 tsp cinnamon
1 tsp ginger
½ tsp cloves
1 Tb vanilla extract
¼ cup white sugar
¼ cup brown sugar
Bring cream cheese and whipped topping to room temperature so they’re easy to mix. Blend together all ingredients in mixer. Pour into pre-made graham cracker crust and freeze for 2 hours. Take out of freezer 30 minutes before serving.
Top with whipped cream and ground nutmeg.
If you have extra filling, pop it into some cups and serve with graham crackers drizzled with chocolate. Pumpkin Mousse. Your welcome!