Give the oven a break and make a Lightened No Bake Pumpkin Cheesecake Pie with Gingersnap Crust for Thanksgiving. It’s low in calories and fat, but tastes like delicious pumpkin pie.
I feel like a load has been lifted off my shoulders. I finally made a pumpkin pie for Food Done Light. I have agonized over this recipe, which is so silly since we are only talking about pie. It is not like I am trying to solve world peace or find a cure for cancer. Nonetheless, pumpkin pie is the quintessential Thanksgiving pie. It is the King of pies for celebrating and by far the most asked for. Funnily enough, the basic pumpkin pie recipe that you find on the back of the can of pumpkin puree, actually isn’t overly fattening. Why mess with a good thing? Well, for some reason I stopped liking pumpkin pie a few years ago. I don’t know why or how that occurred. I just literally woke up one Thanksgiving and didn’t care for it. Oh the shock of it!
This recipe has gotten my pumpkin pie mojo back. It just took a little change of the crust to one of my other holiday favorites, Gingersnaps. It also took adding cream cheese. What pie doesn’t taste better with cream cheese? This idea worked so well and so much better than some of my other flops like Turtle Pumpkin Pie. It sounds like it should have worked, but I apparently don’t really care for pumpkin and chocolate together. It sounds like complete madness. What has happened to my taste buds?
This is a nice little twist on pumpkin pie, one you can be happy to serve on Thanksgiving. It is fairly low fat and low calorie, so you can fit into your jeans the next day to shop until you drop. Do you like to go out early and get all the early bird specials? Usually I’m almost done with Christmas shopping by Black Friday, but this year I am so far behind. It is scary. I’m going to be in panic mode soon. Luckily with this recipe you don’t have to panic about pie. You don’t even need to turn on the oven. Whip up a lightened No Bake Pumpkin Cheesecake Pie with Gingersnap Crust.
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Happy Healthy Eating,
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