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From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
No Bake Pumpkin Cheesecake Pie
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Instructions
1
|
Add cream cheese, pumpkin, sugar and pumpkin pie spice to a large bowl or stand mixer.
2
|
Beat until completely combined and no lumps remain.
3
|
Fold in about 1 ½ cups of whipped topping.
4
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Pour into prepared pie shell and chill for at least one hour.
5
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Top with remaining whipped topping and a sprinkle of pumpkin pie spice.
My Calorie Intake
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Tips & Tricks (5)
- 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.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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