No-Bake Pumpkin Cheesecake Pie


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

Prep Time:
10 mins
Additional Time:
4 hrs
Total Time:
4 hrs 10 mins
1 9-inch pie


  • 10 ounces pumpkin pie filling

  • 8 ¾ ounces cream cheese (at room temperature)

  • 2 cups frozen whipped topping, thawed and divided

  • 1 cup confectioners' sugar

  • 1 (9 inch) prepared shortbread pie crust


  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.


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
21g Fat
44g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 374
% Daily Value *
Total Fat 21g 27%
Saturated Fat 12g 60%
Cholesterol 34mg 11%
Sodium 272mg 12%
Total Carbohydrate 44g 16%
Dietary Fiber 3g 10%
Total Sugars 25g
Protein 4g
Vitamin C 1mg 6%
Calcium 39mg 3%
Iron 1mg 4%
Potassium 90mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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