It's almost here.
Okay, wasn't I just scrambling around to put the finishing touches on my Thanksgiving recipes and rushing to get to Grams' house on time last year???? What the what??
If you're like me, you wait to the last minute to do most things.
Look up "procrastination" in the dictionary and there I'll be.
But, I hope you're sitting down, I am ready for Thanksgiving this year!
Yep, a whole whopping 2 days early!! I'm also almost done with my Christmas gifts. I just need to get them wrapped, but that's a different story. . .
Actually, the hubs and I had Thanksgiving this weekend with his side of the fam and we'll spend Thanksgiving day with my crazy side.
I made a couple of dishes this weekend, so I thought I'd share one of my favs with you:
Fluffy Pumpkin Cheesecake!
It's so good and it's so easy!
The recipe comes from this book, which is chock-full of easy-to-do recipes:
I highly recommend it!
Alrighty, let's get movin' with the recipe!
1 package *8 oz) cream cheese, softened
1 canned pumpkin
1/2 cup sugar
1/2 teaspoon pumpkin pie spice
1 tub (8 oz) whipped topping, thawed
1 prepared graham cracker crust (6 oz or 9 in)
(I make my own crust because it's cheaper, but a prepared one can save time. Your call.)
Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer on high speed until smooth. Gently stir in whipped topping. Spoon into crust.
Refrigerate 3 hours or until set. Garnish with additional whipped topping.
I garnished my pie with pecans since my wonderful grandparents gave me about 5 lbs of them from their pecan tree! This pie definitely needs some sort of decoration because, on its own, it's rather bland looking. As in, "ewww, that-looks-gross-I'm-not-eating-that" kind of bland looking. The cookbook suggests garnishing with sliced kiwi and curled orange peel. You can also sprinkle the pie with ground cinnamon. Store the remaining cheesecake (if there is any!) in the fridge. Yum!