Name: No Bake Pumpkin Cheesecake Pie
Prep time: 10 min
Total time: 10 min
Yield: 8 Slices
Cuisine: American

From the Cook

1/7

Warning0 allergens identified

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Add cream cheese, pumpkin, sugar and pumpkin pie spice to a large bowl or stand mixer.

Beat until completely combined and no lumps remain.

Fold in about 1 ½ cups of whipped topping.

Pour into prepared pie shell and chill for at least one hour.

Top with remaining whipped topping and a sprinkle of pumpkin pie spice.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Soften Cream Cheese Properly 🧈
Leave cream cheese at room temperature for 30-45 minutes before mixing to ensure a smooth, lump-free filling without overworking it.
Butter Your Graham Cracker Crust 🍯
Mix melted butter thoroughly with graham cracker crumbs and press firmly into the crust; chill for 15 minutes to prevent a soggy base.
Balance Spice and Sweetness ⚖️
Taste the filling before chilling and adjust pumpkin pie spice incrementally—start with less and add more, as spices intensify when cold.
Fold, Don't Stir, the Whipped Topping 🍴
Gently fold whipped topping into the cheesecake mixture using a spatula in slow, deliberate strokes to maintain airiness and prevent deflation.
Chill Overnight for Best Texture 🧊
Allow the pie to set in the refrigerator for at least 8 hours (or overnight) so flavors meld and the texture becomes perfectly creamy and stable.