<body><div><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=0CiSfy_1H1Y5pr400" alt="https://img.particlenews.com/image.php?url=0CiSfy_1H1Y5pr400" width="800" height="450" ><p>It's a favorite family dessert that's easy to make and doesn't need any time in the oven. Sharon Peddie, co-author of "F-Words Mom Let Us Say: Food, Family and Friends” joined us to share her recipe for No-Bake Pumpkin Cheesecake! (Recipe to come shortly as our email is down.)</p><p>Join Sharon for her children's book:</p><ul><li>Book Event for "Valera Wants to be Beautiful"</li><li>Friday, November 13 at 5:00 pm</li><li>Thirsty Caterpillar, 4200 Mercantile Drive, Lake Oswego</li></ul><h2>No-bake Perfect Pumpkin Cheesecake with Gingersnap Crust + Caramel Drizzle</h2><p>This easy, no-bake pumpkin cheesecake is perfect for freeing up the oven for other Thanksgiving dishes. Move over pumpkin pie because this creamy festive cheesecake will be everyone’s favorite.</p><h2>No-bake crust</h2><p>1 (10-ounce) package of ginger snap cookies, crushed to crumbs</p><p>6 tablespoons brown sugar</p><p>6 tablespoons unsalted butter, melted</p><h2>Filling</h2><p>2 (8-ounce) blocks cream cheese, room temperature</p><p>1 (14-ounce) can sweetened condensed milk</p><p>1 cup canned pumpkin puree (not the pumpkin pie mix)</p><p>3 tablespoons powdered sugar</p><p>2 teaspoons vanilla</p><p>1 1/2 teaspoon pumpkin spice</p><p>1/2 teaspoon kosher salt</p><p>+ added yum: Jar of Caramel Sauce (we like Coop’s &amp; Stonewall kitchen),</p><p>Whipped cream</p><h2>Make the crust: </h2><p>Combine the gingersnap cookie crumbs, brown sugar, and melted butter in a bowl. Press the crumb mixture onto the bottom of a springform pan. No need to go up the sides; the two different layers look so beautiful.</p><p>Make the filling: In a stand mixer or bowl with hand mixer, combine the cream cheese, condensed milk, pumpkin puree, powdered sugar, vanilla, pumpkin spice and salt. Mix well or until most of the cream cheese is smooth, but it’s OK if there are still some small beads of cheese. Scrape the cream cheese mixture onto the gingersnap crust. Cover and freeze it for at least 3 hours. Remove from freezer about 30 minutes before serving.</p><p>Serve with a good drizzle of caramel sauce and/or whipped cream.</p><h2>Tips</h2><p>Use an electric mixer to ensure a creamy pie.</p><p>For a gluten-free crust, just substitute crushed gluten-free cookies.</p><p>Use the leftover pumpkin to make your dog Thanksgiving treats too! </p><p>Mix leftover pumpkin with 3 tablespoons of water. Fill molds and freeze for about 2 hours</p><p>Recipe by Sharon Caldwell Peddie</p></div></body>

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It's a favorite family dessert that's easy to make and doesn't need any time in the oven. Sharon Peddie, co-author of "F-Words Mom Let Us Say: Food, Family and Friends” joined us to share her recipe for No-Bake Pumpkin Cheesecake! (Recipe to come shortly as our email is down.)

No-Bake Pumpkin Cheesecake

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It's a favorite family dessert that's easy to make and doesn't need any time in the oven. Sharon Peddie, co-author of "F-Words Mom Let Us Say: Food, Family

No-Bake Pumpkin Cheesecake

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