This no bake pumpkin cheesecake is perfect for anyone who:

1. LOVES pumpkin as much as I do.
2. Needs a little “desserty” type of thing every now and then.
3. Wants to keep it low-cal.

Here’s what you will need:

1 1/2 cups 100% pure pumpkin (canned)

4 Tbsp honey

3 Tbsp sugar

1 (8 oz) package of fat free cream cheese, softened at room temp

1/2 tsp pumpkin pie spice

1 cup light whipped topping

Miniature semi-sweet chocolate chips, to taste (optional)

Directions:

Mix together pumpkin and softened cream cheese.  Add honey and sugar, then add pumpkin pie spice.  Gently mix in the whipped topping.

Serve in individual dessert bowls and top with mini chocolate chips.

Tip: It’s best when served very cold!

{Linking up to Life Made Lovely!}

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