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no bake pumpkin pie on white plate
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5 from 3 votes

No Bake Pumpkin Pie

This no-bake pumpkin cheesecake pie is light and creamy, the perfect fall dessert! It is also a delicious addition to the normal Thanksgiving pies!
Prep Time10 minutes
Cook Time0 minutes
Chilling3 hours
Total Time3 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, pie, pumpkin, pumpkin dessert
Servings: 8
Calories: 346kcal
Author: Cindy Hopper

Equipment

  • mixer

Ingredients

  • 15 ounce canned pumpkin NOT pumpkin pie filling
  • 8 ounces cream cheese room temperature
  • 8 ounces frozen whipped topping thawed and divided
  • 1/2 cup granulated sugar
  • 2 Tablespoons brown sugar
  • 1 8 or 9 inch prepared graham cracker pie crust
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice

Instructions

  • In a large bowl, using a mixer, beat together the cream cheese and sugars until smooth. Add canned pumpkin and spices and beat until thoroughly combined.
  • Stir in 1/2 the whipped topping. Gently fold in the other half of the whipped topping.
  • Fill the prepared graham cracker crust with the filling.
  • Refrigerate the pie for at least 3 hours or up to 24 hours.
  • Prior to serving, decorate with whipped cream and a sprinkle of cinnamon.

Video

Notes

If you have the time it is easy to make your own graham cracker crust.
  • 1 ½ cups finely ground graham cracker crumbs
  • ⅓ cup white sugar
  • 6 tablespoons butter, melted
  • ½ teaspoon ground cinnamon
    Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture into an 8 or 9-inch pie plate. Bake at 375 degrees Ffor 7 minutes.

Nutrition

Serving: 1g | Calories: 346kcal | Carbohydrates: 42g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 32mg | Sodium: 215mg | Potassium: 201mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8674IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg