No Bake Cheesecake Pumpkin Pie
Indulge in the creamy decadence of a No Bake Cheesecake Pumpkin Pie, where silky cheesecake meets the warm, spiced flavors of pumpkin in a dessert that’s as effortless as it is irresistible. With a buttery graham cracker crust as the base, this no-bake creation combines softened cream cheese, sweet powdered sugar, and aromatic pumpkin pie spice for a luscious filling that’s lightened with airy whipped topping. Perfectly chilled and garnished with a dollop of whipped cream and a sprinkle of cinnamon, it’s an easy Thanksgiving dessert or fall treat that requires just 25 minutes to prepare and no oven time at all. Whether you're hosting a festive gathering or craving a seasonal indulgence, this no-bake pumpkin cheesecake pie is sure to steal the show!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 8 ounces Cream cheese, softened
- 0.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Canned pumpkin puree
- 1 teaspoon Pumpkin pie spice
- 8 ounces Whipped topping (thawed)
- 1 cup Additional whipped topping (for garnish, optional)
- 0.25 teaspoon Ground cinnamon (optional, for garnish)
Instructions
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble damp sand.
Press the mixture firmly and evenly into the bottom of a 9-inch pie dish to form the crust. Use the bottom of a glass or measuring cup to pack it in well. Chill the crust in the refrigerator for at least 20 minutes.
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer or stand mixer until smooth and creamy.
Add the pumpkin puree and pumpkin pie spice to the cream cheese mixture. Beat until thoroughly combined and smooth.
Fold in the whipped topping gently with a rubber spatula until no streaks remain. Be careful not to deflate the mixture.
Pour the cheesecake-pumpkin mixture into the chilled pie crust, spreading it out into an even layer.
Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results, to allow it to set.
Before serving, garnish the pie with additional whipped topping and a light sprinkle of ground cinnamon if desired.
Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.9 g | 338% | |
| Saturated Fat | 160.2 g | 801% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 1982 mg | 86% | |
| Total Carbohydrate | 360.2 g | 131% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 220.1 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
