PUMPKIN CREAM PIE
When you are in the mood for something light, sweet and full of delicious pumpkin flavor, this no bake pumpkin cream pie is just what the chef ordered!
FOR THE CRUST: Almond flour, Sugar, Cinnamon, Nutmeg, Ground cloves, Butter FOR THE FILLING: Whipping cream, Pumpkin, Sugar, Cinnamon, Ground cloves, Nutmeg
Preheat oven to 350 degrees, and line a 9 inch springform pan with parchment paper.
Prepare the crust by mixing together almond flour, sugar and seasonings.
Pour melted butter over all. Stir to combine. Press into prepared springform pan.
Bake for 8 minutes. A low to cool completely. Meanwhile, prepare the filling.
Fold in whipped cream to pumpkin mixture and combine thoroughly.
Chill in refrigerator for 2-3 hours, or in the freezer for an hour.
I prefer to use real whipped cream instead of cool whip, but if you want this to be an even quicker dessert, you can certainly sub out the whipped cream for cool whip.
Can I use cool whip instead of whipped cream?
The texture is like a thick, rich pudding. There is no cream cheese, so it’s not really a cheesecake. It’s got the texture of more like a banana cream pie, or coconut cream pie.
Is this like a cheesecake?