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Photo of No-Bake Pumpkin Cheesecake Pie by Ken Leo Heintzman

No-Bake Pumpkin Cheesecake Pie

Rated as 4.43 out of 5 Stars
 made it  |  14 reviews   |   photos

Recipe by:

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

4 h 10 m servings 374 cals
Original recipe yields 8 servings (1 9-inch pie)

Directions

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  • Prep

  • Ready In

  1. 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.
  2. Refrigerate pie until the filling is set, 4 to 6 hours.
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Footnotes

  • 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


Per Serving: 374 calories; 20.7 g fat; 43.6 g carbohydrates; 4 g protein; 34 mg cholesterol; 272 mg sodium. Full nutrition

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Reviews

Read all reviews 14
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  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 s...

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Most helpful critical review

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.

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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 s...

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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 inst...

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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, m...

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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 cheesecak...

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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 chees...

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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.

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loved it. changed nothing.

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Wasn't as good as i hoped but OK. No I probably won't make again.

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I replaced the 1 cup brown sugar with l/2 cup brown sugar and l/2 cup white sugar and lowered the butter to 2 tablespoons. really good tasting

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