I’m challenging myself to put the Pinterest boards to the ultimate test by looking for energy-efficient, nutritious and, most importantly, delicious fall and winter recipes.
It’s no secret that pumpkin is the flavor of fall. Did you know that Oct. 21 is National Pumpkin Cheesecake Day? As a tribute to this tasty treat, I wanted to find a no-bake version that is energy-efficient. Why use the oven and waste energy if you don’t have to? And hey, no bake means that it’s fast. So fast, in fact, that it went from start to stomach pretty quickly.
I searched my Pinterest boards and found this recipe available on the Joanna Meyer Culinary Creative Blog. I then made a few of my own tweaks to cut down on the appliances required to make it. The original recipe called for the use of a food processor and mixer, but I don’t mind going old school and mixing by hand. Plus my little one loves to help me. The result? See for yourself…
What you need:
For the crust:
1 sleeve graham crackers (about 9 crackers).
4 Tablespoons unsalted butter, melted.
2 Tablespoons sugar.
2 Tablespoons brown sugar.
For the filling:
1 8-ounce package cream cheese, softened to room temperature.
1 15-ounce can pumpkin puree.
3 teaspoons pumpkin pie spice.
1-ounce package cheesecake-flavored instant pudding mix.
14-ounce can sweetened condensed milk.
12-ounce container frozen whipped topping, plus extra for garnish if desired.
How to make it:
1. Place the graham crackers in a plastic food storage bag and crush them into fine crumbs using your hands and/or a rolling pin. My daughter found this particularly delightful. (You can use a food processor or mixer for this recipe, but I’d rather let the little one use her own energy.)
2. Once the graham crackers are crushed, add the melted butter, sugar and brown sugar until well-combined.
3. Spoon the crumbs into a pie pan and place in the refrigerator to set while you prepare the filling. (The original recipe calls for individual 9-ounce cups, but I chose the easy route with a pie dish).
4.In a large mixing bowl, stir or whip the cream cheese until light and creamy.
5. Add the pumpkin, pumpkin pie spice and pudding mix and stir or whip until well-incorporated.
6. Add the sweetened condensed milk, and mix again.
7. Mix in the frozen whipped topping. Cover the bowl with plastic wrap, and allow the mixture to sit in the refrigerator for about one hour to firm up.
8. Spoon the pumpkin mixture over the graham cracker crust in each cup. Refrigerate until ready to serve. Garnish with additional whipped topping, if desired.
This was very easy and if you love pumpkin as much as I do, it’s sure to please. Give this a recipe a try and let me know what your favorite pumpkin recipe is for fall.
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