No bake pumpkin dessert or Easy Pumpkin Pie Filling
This recipe serves double duty! Pipe on pizelles or cookies, or use as a no bake pumpkin pie filling is the answer to your dreams. Save time, stress, and a hot kitchen with this yummy filling!
- 1 block cream cheese thawed
- 1 cup pure pumpkin I use Libby’s!
- 1/2 cup confectioner’s sugar
- 1/4 cup dark brown sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
In a stand mixer, with a hand mixer or spoon, cream together the cream cheese and pumpkin. Once mixed very thoroughly, add in the vanilla.
In a small mixing bowl, whisk together both sugars, the cinnamon, ginger and cloves. Once that is mixed well, slowly add to the pumpkin/cream cheese mixture.
The pumpkin pie filling will incorporate all the ingredients and you should have an even mixture. Place in a refrigerator to allow to thicken for an hour.
Pipe onto Pizzelles or into a pre-made pie shell.
Calories: 165kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 94mg | Potassium: 111mg | Fiber: 1g | Sugar: 16g | Vitamin A: 5145IU | Vitamin C: 1.3mg | Calcium: 45mg | Iron: 0.6mg