Wow, this was an amazing pie!
It's so light and fluffy, and just perfect for this time of year.It's so tasty, I couldn't believe it's so low in fat. I changed the amount of spices from the original recipe, and found it to be just right with the pumpkin.
Only problem is now...what to do with the rest of the can of pumpkin, as this pie only uses 1/2 cup. I guess I could always make more pies...this one went quick!!!
No bake Pumpkin Pie cheesecake
adapted from Skinnytaste
8 oz.( 1/3 less fat) cream cheese, softened
1/2 c. pumpkin
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 c. brown sugar
4 oz. cool whip
1 reduced fat graham cracker crust
Beat the cream cheese, pumpkin, vanilla, spices, and brown sugar until fluffy. Fold in the Cool whip and spread onto crust. Refrigerate 2 hours before serving.