No-Bake Pumpkin Cheesecake Pie – My Baking Habit

This no-bake pumpkin cheesecake pie may be assembled in minutes for an ideal vacation dessert—no oven required!

Final week, I shared my pumpkin cheesecake pie with you. It’s the right dessert for anybody who can’t resolve between pumpkin pie and pumpkin cheesecake—it’s a combo of the 2! 

However when you’ve been studying MBA for some time, you understand how a lot I like no-bake desserts. So after all I needed to give you a no-bake model of my pumpkin cheesecake pie for you!

This one has all the identical candy pumpkin taste, heat spices, and tangy cream cheese as the unique. But it surely’s a very no-bake model, so you possibly can throw it collectively in minutes even when you don’t have entry to an oven.

Serve up a slice of this after Thanksgiving dinner or make it on a weekend merely since you’re hungry for some pie. There’s no fallacious time for no-bake pumpkin cheesecake pie right here!

No-bake pumpkin cheesecake pie components

In the event you’ve made my traditional no-bake cheesecake, you’ll be aware of a number of the components on this no-bake pumpkin cheesecake pie recipe:

• 8 ounces room-temperature cream cheese
• ½ cup powdered sugar
• ¾ cup pumpkin puree
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• 8 ounces thawed whipped topping (TruWhip or Cool Whip)
• 1 (9-inch) graham cracker pie crust 

For the smoothest texture in your filling, be sure the cream cheese has softened to room temperature earlier than you begin making the pie. In the event you neglect to set it out forward of time, take a look at my tips about find out how to soften cream cheese rapidly.

In the event you’re out of pumpkin pie spice, you possibly can swap in floor cinnamon. Add a pinch or two of ginger and allspice in case you have them.

Be sure to purchase 100% pure pumpkin puree for this recipe, NOT pumpkin pie filling. Pumpkin pie filling has additional components that we don’t need on this recipe.

How you can make my no-bake pumpkin cheesecake pie

That is SO simple. Are you prepared?

Utilizing a mixer, beat the cream cheese and powdered sugar till clean and creamy. Add the pumpkin, vanilla, and pumpkin pie spice. Beat till properly mixed.

Swap to a rubber spatula and fold in 2 cups of the whipped topping. As soon as no streaks of the whipped topping stay, spoon the filling right into a ready graham cracker crust and clean the highest.

Prime with the remaining whipped topping. In the event you don’t wish to pipe it alongside the perimeters like I did in these pictures, you possibly can merely unfold it into a good layer.

Chill the no-bake pumpkin cheesecake pie for no less than 4 hours earlier than slicing and serving.

See how simple that was? I prefer to sprinkle on somewhat additional pumpkin pie spice or graham cracker crumbs simply earlier than serving, however that’s completely as much as you.

Different crust choices

I like utilizing a store-bought graham cracker crust to make this no-bake pumpkin cheesecake pie additional simple. However there are different crust choices you should use as a substitute, particularly when you don’t thoughts turning on the oven only for the crust.

You may at all times make your personal graham cracker crust. You can additionally use the gingersnap crust that I take advantage of in my eggnog cheesecake.

If you’d like a conventional pie crust, you should use a frozen crust or make a selfmade pie crust. Just be sure you bake the crust utterly and permit it to chill earlier than including the filling.