When the weather gets cooler and everything pumpkin spice comes back on the menus, I turn to my recipe collection for all things pumpkin. I love to use fresh pumpkin when I can. One large neck pumpkin or heirloom pumpkin can make so much pumpkin puree! The best way to preserve any leftover pumpkin puree is to freeze it. According to the USDA, pumpkin can’t be canned at home safely. This time, I had a can of store-bought pumpkin puree on hand to use for this super easy no-bake pumpkin cheesecake. I wasn’t quite sure if my family would enjoy it, but they gave it rave reviews and asked for seconds and thirds. We served it up on graham crackers as well as apple slices.
The recipe is very simple and calls for pumpkin puree, cream cheese, cinnamon, vanilla and powdered sugar. You could add other spices such as nutmeg or pumpkin pie spice if desired. I drizzled it with caramel syrup too.
No Bake Pumpkin Cheesecake Dip
Ingredients
- 1 can pumpkin puree (15 oz)
- 8 oz cream cheese or coconut cream
- 2 tsp cinnamon
- 1/4 tsp. nutmeg
- 1 tsp pure vanilla extract
- 1/2 cup powdered sugar
Instructions
- Mix all ingredients together in a food processor until smooth. Transfer to a serving bowl and drizzle with caramel if desired. Serve with graham crackers or apple slices. Enjoy!