Rating: 4.5 stars 4.4
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.

Recipe Summary

prep:
10 mins
additional:
4 hrs
total:
4 hrs 10 mins
Servings:
8
Yield:
1 9-inch pie
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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.

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  • 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
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