Pumpkin (No-Bake) Cheesecake Pie

I hope your capsule menu has been serving you well and making your life simpler and more JOYFUL!

(Read about capsule menus in Part 1, Part 2, Part 3 & Part 4.)

Even though the holidays are coming, you will still be cooking for your family and maybe guests and maybe for festive holiday meals…either at your house, or somewhere else.  Beginning to think about holiday food now will reduce your stress later.

Taking time now to choose (and maybe practice) some special “go-to” holiday recipes will greatly reduce your stress level as the holidays approach AND you’ll be able to quickly and easily make and bring a festive dish to any get-together!

Over the next couple of weeks I’ll be sharing my “go-to” recipes for the Thanksgiving holiday and in December I’ll share some for Christmas!  They are all easy, real food recipes that can be prepped ahead of time!

Pumpkin (No-Bake) Cheesecake Pie

with THM (S) options

Mix together and set aside to cool:

  • 1 cup boiling (or very hot) water
  • 2 Tbsp gelatin (or THM Just Gelatin)
  • 1/2 cup sugar (or 1/4 cup THM Super Sweet Blend)

Beat together:

  • 2 (8 oz) packages cream cheese (you can use the 1/3 less fat version)
  • 1 (15 oz) can pumpkin puree
  • 1 tsp vanilla
  • 1 Tbsp pumpkin pie spice (2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp cloves or allspice)

Slowly beat in the gelatin mixture. Pour into your favorite pie crust (traditional, graham cracker or nut-based crust…my favorite is one made from just cashews and coconut oil!)  Then cover and chill!

Note: Depending on how big your pie plate is, you may end up with more filling than will fit in your pie plate…just pour into small jars and chill for a tasty snack!

img_20161029_120036_069This is a quick and easy pie to make ahead or to bring to a Thanksgiving meal.  It is traditional with a twist…those are my favorite kind of recipes.  This also works well in a 9×13 pan for even easier transport!

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