No-Bake Pumpkin Spiced Cheesecake for #SundaySupper

Well most of the leaves have fallen off the trees, the temperature has surly plummeted, the Fall is slowly turning into Winter but before it goes we must celebrate Thanksgiving!! Yes! So much to be thankful for, I could name a list that would go on and on but I’ll start with how thankful I am for my family, my beautiful new home, my husband who loves me for me and well the wonderful world of blogging of course!! The #SundaySupper team has gotten together to bring you a wide variety of dishes that we are all thankful for! Paula from Vintage Kitchen is our gracious host today! Sometimes I wish food wasn’t so comforting to me but it is, I prefer to make healthier options for me and my family so when we do have some warm, comforting, thankful dishes, we can indulge and just LOVE it!! One dish I’m thankful for this year is this new dessert I found. I made it back when we first kicked off the Fall season, when my mother-in-law had my daughter for the weekend, my husband and I broke out the fall decorations and then had a nice Date Night for ourselves. This was the dessert I made and may I say, nailed spot on! Super simple and super yummy!! This reminds me…….I need to put together another Date night for me and hubs!

Recipe from: Skinnytaste
Serves: 8

What you’ll need:

7 oz 1/3 less fat Cream Cheese
9 inch reduced fat Graham Cracker Crust
1/2 cup of canned pureed pumpkin
1 tsp vanilla
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup brown sugar
8 oz Cool Whip Free, plus more for topping

What to do:

In a large bowl use an electric mixer, whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until it becomes fluffy. Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm. I made this first then made my appetizers, main dish but by the time I dessert came we were full so we ate it the next night! I think it’s best to let it chill for awhile! Top with a dollop of whipped cream and a sprinkle of Pumpkin Spice.

This is a super easy dessert that you can make a head of time and bring to any special occasion, or make it for a special night like I did! I love how this is a nice and light peace of heaven!

Before we scroll down to check out out what everyone else is thankful for and what they’ve decided to bring to the dinner table this week, I’d like to say a special thank you to all of my usual readers (you know who you are) I’m so thankful to have the love and support that makes this blog happen everyday. It’s my passion to write and cook and pass this onto my children so they can see what their childhood was like growing up so it means so much to me to have you by myself pushing me along!

FIRST COURSE / APPETIZERS

• Harvest Soup from Bea of The Not So Cheesy Kitchen
• Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita’s Cocina
• Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor’s Adventures

SAVORY BREADS + STUFFING

• Cloverleaf Rolls from Micha of Cookin’ Mimi
• Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
• Picnic Roll from Linda of The Urban Mrs
• Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
• Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
• Easy Gluten-Free Corn “Bread” Stuffing from Laura at Small Wallet Big Appetite

MAIN DISHES

• Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
• Honey Orange Turkey Breast from Cindy at Cindy’s Recipes and Writings

SIDE DISHES

• Brussels Sprout Latkes from Susan atThe Girl In The Little Red Kitchen
• Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
• Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
• Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
• Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
• Grandpa’s Simple Stuffing from Bobbi at Bobbi’s Kozy Kitchen
• Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
• Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
• Italian American Turkey Dressing from Anne at Webicurean
• Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
• Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
• Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D’s Books and Cooks
• Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere

DESSERTS + SWEET BREADS

• Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
• Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes
• Black Bottom Banana Cream Pie from Cheryl at Hot Momma’s Kitchen Chaos
• Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
• Bourbon Pecan Pie from Julie at The Texan New Yorker
• Chocolate Moussecake from Liz at That Skinny Chick Can Bake
• Cinnamon Rolls from Conni at The Foodie Army Wife
• Gingered Butternut Squash Tart from Renee of Magnolia Days
• Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc
• Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking
• Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
• Mini Pumpkin Pies from Nichole at Casa de Crews
• Mom’s Custard Pie from Courtney at Neighborfood
• No Bake Pumpkin Spiced Cheesecake from Tammi of Momma’s Meals
• Plum and Blackberry Crumble from Katy at Happy Baking Days
• Pumpkin Gooey Butter Cake from Heather at girlichef
• Salted Butterscotch Pudding from Jane at Jane’s Adventures in Dinner
• Salted Caramel Apple Pie from Laura at Pies and Plots
• Sweet Potato Pecan Gingersnap Pie from Paula at Vintage Kitchen Notes

All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog