Name: No Bake Pumpkin Cheesecake Pie
Prep time: 10 min
Total time: 10 min
Yield: 8 Slices
Cuisine: American
Ingredients: 8 ounces Cream cheese; 1 cup Pumpkin puree; 0.5 cup Sugar; 0.5 tsp Pumpkin Pie Spice; 2.5 cups Whipped topping; 1 Graham Cracker Pie Crust

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No Bake Pumpkin Cheesecake Pie

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Ingredients

Warning0 allergens identified

No Bake Pumpkin Cheesecake Pie

Instructions

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Instructions

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.

Nutrition

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Tips & Tricks (5)

Chill Cream Cheese First ❄️
Use room-temperature cream cheese and whip it thoroughly before folding in other ingredients to achieve a silky, lump-free filling that sets beautifully without baking.
Butter Your Graham Crust 🧈
Press melted butter into your graham cracker crust and refrigerate for at least 30 minutes before adding filling to prevent it from becoming soggy and crumbling.
Bloom Pumpkin Spice in Butter 🎃
Toast your pumpkin pie spice in a small amount of melted butter for 1-2 minutes before mixing into the filling to intensify and deepen the warm spice flavors.
Fold Whipped Topping Gently 🍴
Use a rubber spatula to fold whipped topping into the pumpkin mixture with gentle, sweeping motions to maintain airiness and prevent deflating your fluffy filling.
Set in Stages for Stability ⏱️
Refrigerate the pie for at least 4-6 hours (or overnight) in stages, allowing the filling to gradually firm up and preventing separation between layers for a perfect slice.