Happy Thanksgiving + No Bake Pumpkin Pie
It's Thanksgiving here in the U.S. and the holiday is a perfect reminder to be mindful about what we are grateful for and to "do good" for others. One of our favorite charities in the U.S. is City Harvest. We'll be making a donation this holiday season. Or, if you'd like to combine doing good with some retail therapy, check out the wares at FEED. And, to feed your soul, enjoy our favorite no-bake, pumpkin pie recipe - totally indulgent and worth the wait until the holidays season.
Rachel Ray No-Bake Pumpkin Pie
1 cup heavy whipping cream
1/2 cup powdered sugar
1 15 oz. can pumpkin purée
1 8 oz. block cream cheese, softened
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 graham cracker pie shell
In a medium-size mixing bowl, beat the cream cheese and canned pumpkin with a hand mixer until there are no lumps.
Add pumpkin pie spice, cinnamon and salt.
With a large rubber spatula, carefully fold the whipped cream into the pumpkin cream cheese mixture, being careful not to deflate the cream.
Once completely incorporated, pour mixture into the pie shell and refrigerate for 24 hours.
Serve with whipped cream and a sprinkle of cinnamon.
Picture Credit: DIY Marquee Sign Lily Shop