Camp Cooking #13: 10 minute Whipped Cheesecake Pumpkin Pie

So, I wasn't sure what would be a more enticing title: "10 minute" or "no bake"? Because in this case, they're BOTH true!

Traveling for Thanksgiving and we're having a very toned-down family gathering at R&S's house this year, so I volunteered to bring dessert since I had just recently made this pie and RDB and I LOVE it!  It's incredibly easy - though you'll not likely have a pair of electric beaters in your camper kitchen.  

Though, for as easy as this is? You just _might_ want to bring a set!

Ok, let's go!

2 Cups Heavy Whipping Cream
3/4 can of Libby's Pumpkin Puree
Jell-o sugar free instant pudding, Cheesecake flavor
about 3/4 tsp Pumpkin Pie Spice
2 regular spoon's worth of Monk Fruit Blend Sugar substitute

Pecan pie crust 

Measuring spoons, can opener, spatula, electric mixer, big and small bowl

So, you'll notice a theme in the ingredients up there - this dessert is meant to be keto-friendly. RDB started eating that way last January and I've tried to be supportive - finding recipes like this that taste amazing certainly helps.  Give it a try before you turn your nose up at it... or just change out the sugars for the regular and it'll likely turn out just fine, too!

Measure out 2 cups of heavy whipping cream.  Or, if like me, you somehow manage to have measuring spoons but not measuring cups... then measure out 16 tablespoons of HWC into a dixie cup and mark a line (so that you don't have to measure another 16 tablespoons.....)

Pour your heavy whipping cream into a large bowl and sprinkle over the entire package of Jello instant pudding.  Mix on low for a moment to combine, then on high speed for nearly a minute until it stiffens.

Now, truth be told?  You could stop right there - ignore the pumpkin puree, grab a spoon, go turn on the Thanksgiving Day parade and go to town on that pudding mix.  Cause y'all?  That stuff is the BEST.  Super simple and WAY good.  Wanna be fancy? Put it in a bowl with your favorite berries. *mic drop*

But really, we're going for pie, so, prep your pumpkin mixture in a separate small bowl by combining about 3/4 a can of the puree with the pumpkin pie spice and sugar, using the spatula or a spoon.

Next up, scrape the spiced pumpkin puree into the stiffened pudding mix, turn the mixer back on and blend it all together.

You know what's coming next - spoon the mixture into your pecan pie shell and smooth out the top.  From there - you're done!  Or, if you want to get fancy - put a few pecan halves decoratively on the top, and then you're done!  

You can cut and serve this immediately or let it sit in the fridge till later.  But I'm telling you, once you've tried this, it'll be hard to wait!

Happy Thanksgiving - or happy any day you make this delicious dessert!!