Rating: 4.45 stars
22 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This was my first attempt at a recipe on my own and it was incredible.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.

    Advertisement
  • Refrigerate pie until the filling is set, 4 to 6 hours.

Tips

Cook's Note:

For a more tart pumpkin cheesecake, use pumpkin puree instead of pumpkin pie filling.

For decoration and added flavor, sprinkle ground cinnamon atop the whipped cream.

When it is in the process of mixing and setting, it is very sweet, but as it chills it begins to settle down, and the pumpkin flavor bleeds through.

Nutrition Facts

374 calories; protein 4g; carbohydrates 43.6g; fat 20.7g; cholesterol 34.1mg; sodium 271.5mg. Full Nutrition
Advertisement

Reviews (16)

Most helpful positive review

Rating: 5 stars
11/16/2015
We loved this pie and the flavor it had. 2 things I did differently was I added the cinnamon to the pumpkin mixture ( my own fault) Then I seen a few people was having trouble having it set up so I tried what I do with another style of pumpkin pie like this and that is I whip the heck out of the pumpkin, sugar, and cream cheese mixture then fold in the whip cream. It held up nicely and tasted wonderful. Read More
(19)

Most helpful critical review

Rating: 2 stars
10/10/2017
Would have been better to mix the cream cheese and icing sugar together first before adding the pumpkin. Cream cheese didnt mix in well. I wont make again. Read More
(1)
22 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/16/2015
We loved this pie and the flavor it had. 2 things I did differently was I added the cinnamon to the pumpkin mixture ( my own fault) Then I seen a few people was having trouble having it set up so I tried what I do with another style of pumpkin pie like this and that is I whip the heck out of the pumpkin, sugar, and cream cheese mixture then fold in the whip cream. It held up nicely and tasted wonderful. Read More
(19)
Rating: 5 stars
10/05/2017
I made it just like the recipe,but I added extra pumpkin spice,so the cream cheese wouldn't over take the pumpkin flavor. Also ,I read all the comments and I added a package sugar free cheesecake pudding to firm it up and 1/2 of 2%milk and it came out beautifully.! Read More
(10)
Rating: 4 stars
12/28/2014
This is a dessert with very good flavor. It tastes like pumpkin pie meets cheesecake, however it doesn't seem to set properly. It wasn't too sweet which was nice. I used fresh whipped cream instead of "frozen whipped topping". I read the ingredients list of whipped toppings and they contain a lot of thickeners so this may have contributed to mine not setting. I also used homemade pumpkin pie filling. I even tried adding gelatin and that didn't help. After 6 hours in the fridge it was runny. I have now put it in the freezer and have decided to treat it like an ice cream treat. It tastes good. It is like a pumpkin pie mousse. The only thing is I ate it with a spoon. Thanks Karaoke Ken for the recipe, I will try it again with some thickeners the next time. Read More
(7)
Advertisement
Rating: 5 stars
11/27/2015
I made some adjustments based on personal taste what I had on hand and after reading the reviews. I made it twice for Thanksgiving get-together and they both turned out great and were a hit multiple request for recipe. I only had plain canned pumpkin so I used it rather than going to the store for pie filler I added pumpkin pie spice for taste. I also added an additional 8 oz cream cheese to give it a stronger cheesecake taste. Due to not wanting to freeze it I added 1 pkt of gelatin. The consistency was great and was not runny at all. I served them in individual cups with ginger snaps as the crust. I also make my own whipped cream and made it very stiff. Read More
(3)
Rating: 5 stars
11/23/2015
This was such an easy pie to pull together! In less than five minutes I had the pie in the fridge to set up. This pie really had the flavors of fall and would be great to make ahead and freeze! Read More
(2)
Rating: 5 stars
12/31/2016
loved it. changed nothing. Read More
(2)
Advertisement
Rating: 2 stars
10/10/2017
Would have been better to mix the cream cheese and icing sugar together first before adding the pumpkin. Cream cheese didnt mix in well. I wont make again. Read More
(1)
Rating: 5 stars
11/15/2015
This was delicious! I used pumpkin puree because that is what I had on hand. I added 1 tsp. cinnamon and 1/4 tsp. nutmeg to give it the pumpkin pie taste. I used one 8 oz. package of cream cheese. I saw no reason to add the extra 3/4 oz. I froze mine as well and it was delicious. I tried the filling when I was making this and was a little concerned but 24 hours later the tastes married together and it was splendid! I have been asked to make this at my upcoming holiday meals. Read More
(1)
Rating: 4 stars
11/04/2015
This did have great flavor. After reading Buckwheat Queens review I froze the pie which made it easier to slice still it barely held it's shape. Not quite sure what would happen if I didn't freeze it. I never knew that there was such a thing as a prepared shortbread pie crust however I will be buying more of them. Read More
(1)