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 mins
Cook Time0 minutes mins
Chilling3 hours hrs
Total Time3 hours hrs 10 minutes mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, pie, pumpkin, pumpkin dessert
Servings: 8
Calories: 346kcal
Author: Cindy Hopper
- 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
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.
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.
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