I recently had the opportunity to visit Duncan Hines in New Jersey for their Winner Weekend. They invited some bloggers to attend a while back and let each of us give away a trip to one of our readers. Johannah was the lucky one that won from my site and I must say, it was so fun to have her join me in “Jersey”.
We had a great dinner the day we arrived. Duncan Hines had held a recent recipe contest and the contest winners (some happen to also be bloggers) were also there. As part of the dinner, we got to sample all of the winning recipes. They were all quite tasty.
The next day was a full day for us all at the Duncan Hines Test Kitchen at Pinnacle Foods. We had all been dubbed their #sweetstars and were welcomed with star treatment – red carpet and all!
We spent the day learning things from Duncan Hines pastry chef, Chef Joe, and Wilton (the cake decorating company). There was so much for my brain to absorb. We learned about some of the science behind Duncan Hines products and were able to see and sample some new products coming out this year and next year. We were all sworn to secrecy about the new items with the exception of the New Pumpkin Spice Decadent Cupcake Mix that is on store shelves right now! I must admit that it was my favorite of what we got to see and sample!
We ended the day with a delicious dinner prepared by their own chef along with desserts prepared by Chef Joe. Many of which he used as part of his instruction for us earlier in the day.
It was an amazing weekend with amazing people. I received so much inspiration from what I learned.
And now, on to the recipe for today!
Today’s pumpkin recipe is one of those inspirations. “No-bake” desserts are always a great option for busy moms or dads. So the pumpkin recipe I have for you today is a simple no bake pumpkin cheesecake. You can place it in whatever type of prepared crust you like. However, I learned how to make a pie crust from a cake mix while at Duncan Hines and couldn’t wait to try it using a chocolate cake mix.
The crust will really only work for a bottom crust and will look a little puffy coming out of the oven, but no worries. The puff will deflate as it cools. It really is a fun crust. Kind of a cross between a brownie and a pie crust. It turned out to be the perfect compliment to the pie filling.
Once the no bake pumpkin cheesecake is filled, you really need to eat it within a couple of days or the crust will begin to get soft and eventually soggy. I did like how the crust was though after letting the pie sit over night.
- 1 (8 oz) pkg light cream cheese, room temp
- 1 (15 oz) can of PUMKIN PIE FILLING
- 1 (8 oz) container Cool Whip
- 1 tsp cinnamon
- 1 prepared pie crust (I used a chocolate cake mix crust but graham cracker, oreo, gingersnap, or biscoff cookie crust would be great)
- whipped cream
- garnish – mini chocolate chips, crushed cookies, or cinnamon
- In a medium bowl, beat cream cheese until fluffy.
- Blend the pumpkin pie filling 1/3 at a time and mix with cream cheese until well blended. Then blend in the cinnamon.
- Slowly fold in Cool Whip into the mixture until just combined
- Pour mixture into into prepared pie crust. You may not need all of the filling.
- Refrigerate for at least 2 hours before serving.
- Top each slice with a dollop of whipped cream along with a garnish – a sprinkling of mini chocolate chips, crushed cookies or cinnamon. Serves 8.
- 1 Duncan Hines cake mix
- 3 yolks
- 1 egg
- 1 Tbsp butter, softened
- Preheat oven to 350.
- Combine all of the ingredient in a bowl stirring and working until the mixture resembles pie dough.
- Divide mixture into 2 and roll out into 2 crusts. Use bread flour to dust your work area. It contains less protein and will not absorb.
- Place each crust into a pie pan, let dough rest a min. Then shape to pan.
- Bake at 350 for 20-29 until edges get golden. There is no need to prick or use pie beans.
This crust only works to make as a bottom crust.
Pie recipe adapted from Cents Less Deals.