No-Bake Gingerbread Cheesecake

Ingredients

1 (8-oz.) block Coburn Farms cream cheese, softened

1 cup Coburn Farms heavy cream

½ cup Coburn Farms sour cream

1 ½ cups Pickwell Farms canned pumpkin

1 (3.4-oz.) Ginger Evans instant vanilla pudding mix

¼ cup Ginger Evans powdered sugar

2 tsp. Marcum pumpkin pie spice

1 (6-oz.) Ginger Evans graham cracker pie crust

Notes

Directions

1. In the bowl of a stand mixer, beat the cream cheese, cream and sour cream until smooth.
2. Add the pumpkin and continue beating until incorporated. Beat in the pudding mix, powdered sugar and pumpkin pie spice. Scrape the bottom of the bowl to ensure even mixing.
3. Pour the cheesecake filling into the pie shell and chill for at least 6 hours or overnight.