This shelf holds pumpkin spice whipped topping, so tonight's dessert-for-dinner leans into it: a no-bake cream pie built on a simple graham cracker crust and filled with whipped cream and cream cheese. It's comfort food for two that takes just what the shelf offers.

Serves 2. 15 minutes, 15 at the stove.

About 410 calories a serving, 6 g protein, 10 g carbohydrate, 39 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 3 tablespoons butter in a small bowl and stir in 1 cup graham cracker crumbs and a pinch of salt until the mixture holds together when pressed. Press into a pie dish or small baking dish to form an even crust on the bottom and sides.
2. Let the cream cheese sit at room temperature for a few minutes, then beat it until soft and smooth. Fold in the entire container of pumpkin spice whipped topping along with 1 teaspoon pumpkin spice until no streaks of white remain.
3. Spread the pumpkin mixture over the crust, smooth the top, and refrigerate until you are ready to serve, at least 30 minutes. If making ahead, cover with plastic wrap and chill for up to one day.

Note The crust can be swapped for crushed gingersnaps if you have them. Leftovers keep covered in the refrigerator for three days. Serve with hot coffee or apple cider.