Pumpkin No-Bake Cheesecake

Pumpkin purée helps add a kick of fiber (and color!) to this no-bake cheesecake recipe: Ingredients • 2 c. cold heavy cream • 2 8-oz packages cream cheese, at room temperature • 1⁄4 c. packed light brown sugar • 1 15-oz. can pumpkin pie filling • 2 scoops or packets Regular Girl • Optional: cinnamon, graham cracker crumbs (for garnish) Directions 1. Beat heavy cream on high in a stand mixer with whisk attachment for 2 minutes until soft peaks form. Transfer to large bowl and set aside. 2. In mixing bowl, combine cream cheese, Regular Girl, and brown sugar. Beat on high 1 minute until fluffy. Add pie filling and beat 30 seconds until just combined. Gently fold in half of whipped cream, being careful not to deflate. 3. Divide mixture between 6-8 cups, and add dollop whipped cream on top. Sprinkle with cinnamon and graham cracker crumbs, if using. Enjoy! Recipe by The Kitchn