No-Bake Pumpkin Cheesecake

By: Mandee Jacob

1 pie crust (I used a store-bought Pillsbury crust. You could also use a graham cracker crust or make your own).

Ingredients Filling:

1 (8 oz.) pkg. cream cheese (softened)

½ cup plain non-fat greek yogurt

½ cup packed brown sugar

1 cup pumpkin puree

½ teaspoon cinnamon

¼ teaspoon ginger

¼ teaspoon ground cloves

¼ teaspoon nutmeg

½ teaspoon vanilla extract

Topping Ingredients:

3 tablespoons butter (room temp, but not melted)

¼ cup brown sugar

1/2 teaspoon vanilla extract

1/3 cup oatmeal

¼ teaspoon cinnamon

Dash of nutmeg

Dash of ground cloves

Dash of ginger

Directions:

If your using a pastry crust, bake it according to the directions on the package. 

Beat all of the filling ingredients together until it's smooth. Pour the batter into the pie crust and spread it out evenly.

Mix all of the topping ingredients together, it should be mostly dry and crumbly. Do not melt the butter or it will be too wet and difficult to spread. Top the pie with the crumble mixture. Place it in freezer to set up, takes about 3-4 hours, or overnight.