apIt's a little tricky to not get burnt out on all the pumpkin spice lattes, pies, and cookies; thankfully we have an easy, no-bake dessert that is a totally different take on our favorite Fall flavor. Better yet, these are easy to prepare in advance, so it leaves more time to enjoy yourself at family gatherings or dinner parties. pbr ppbr No-Bake Pumpkin Cheesecake Adapted from Kraftabr p IngredientsollibFor the crumbleb:lilibr 9-10 graham crackerslilibr 4 tablespoons butter, meltedlilibr 2 tablespoons sugarlilibr 2 tablespoons brown sugarliolbr ollibFor the fillingb:lilibr 8 ounces cream cheese, softenedlilibr 1 can pumpkinlilibr 12 cup sugarlilibr 1 teaspoon pumpkin pie spicelilibr 1 teaspoon nutmeglilibr 1 8-ounce tub cool whip whipped topping, thawedliolbr ollibFor the garnishb:lilibr 1 cup whipped toppinglilibr Pinch nutmegliolbr Directionsolbr liPlace graham crackers in a food processor and pulse into fine crumbs. Add melted butter, sugar, and brown sugar, and continue pulsing until combined. Divide crumble evenly between 8 cups and set aside.libr liIn a large mixing bowl, use a hand mixer to beat together cream cheese, pumpkin, sugar, pumpkin pie spice, and nutmeg. Gently fold in 2 12 cups of whipped topping and place mixture into a piping bag fitted with a star tip.libr liPipe pumpkin mixture into the cups and refrigerate for at least 3 hours or until the mixture is firm.libr liGarnish with remaining whipped topping and another sprinkle of nutmeg.