Kraft's recipes for No-Bake Pumpkin Cheesecake and No-Bake Pumpkin Spice dessert are tasty and easy to prepare. Tasteofhome.com features a simple recipe using no-bake cheesecake mix and canned pumpkin.
To make No-Bake Pumpkin Cheesecake, beat one 8-ounce package softened cream cheese with 1 cup canned pumpkin, 1/2 cup sugar and 1/2 teaspoon pumpkin pie spice with an electric mixer on medium speed. Stir in 2 1/2 cups thawed whipped topping. Spoon the mixture into a 6-ounce, ready-to-use graham cracker crumb crust, and refrigerate for at least 3 hours. Cover and refrigerate the unused whipped topping to use on individual slices at serving time.
To make the no-bake pumpkin dessert, mix 1 1/2 cup graham cracker crumbs with 1/4 cup melted butter, and press onto the bottom of a 13-by-9-inch pan. Whisk together 1 15-ounce can pumpkin, 1 3.4-ounce package instant vanilla pudding mix and 1 teaspoon pumpkin pie spice. Fold 2 cups thawed frozen whipped topping into the mixture and spread over the graham crackers. Whisk together a second 3.4-ounce package instant vanilla pudding mix with 1 1/2 cups milk for two minutes, and spread it carefully over the pudding mix. Cover the mixture with the remaining whipped topping, and refrigerate for four hours. In a microwave-proof bowl, microwave 8 caramels and 1 tablespoon milk on high for 30 seconds. Stir until completely melted, and drizzle over the dessert just before serving.