No Bake Pumpkin Cheesecake Pie

There’s something magical about autumn that makes me crave all things pumpkin, and what better way to indulge than with a No Bake Pumpkin Cheesecake Pie? This dessert is a crowd-pleaser, perfect for holiday gatherings or simply to enjoy on a cozy evening at home. I remember the first time I made it; the kitchen was filled with the warm aroma of spices, and as soon as the pie was set, I couldn’t wait to dig in. The creamy texture combined with the sweetness of pumpkin and the crunch of the graham cracker crust creates a blissful harmony that keeps everyone coming back for more.

This pie is not only delicious but also incredibly simple to prepare. You won’t need to turn on the oven, which is a huge plus, especially on those warm fall days. Instead, we’ll mix our ingredients together and let the fridge do the magic. Whether it’s a family gathering, a friendly get-together, or just a sweet treat for yourself, this pie never disappoints. So, grab your mixing bowl and let’s get started on this easy and delectable No Bake Pumpkin Cheesecake Pie that’s sure to bring smiles all around!

No Bake Pumpkin Cheesecake Pie Ingredients

When it comes to making a No Bake Pumpkin Cheesecake Pie, the ingredients are key to achieving that creamy and delicious filling we all love. Each ingredient plays an important role in the overall flavor and texture of the pie. From the rich cream cheese to the sweet pumpkin puree, they all come together harmoniously to create a delightful dessert.

• 8 ounces cream cheese, room temperature – This adds the creamy base that makes the pie so rich and smooth.
• ½ cup powdered sugar – This sweetens the filling without overpowering the natural flavors.
• ¾ cup 100% pure canned pumpkin puree – The star of the show, giving that delicious pumpkin flavor.
• 2 teaspoons pure vanilla extract – Enhances the flavor profile and adds depth.
• 2 teaspoons pumpkin pie spice – A blend of spices that brings warmth and seasonal flavor to the pie.
• 8 ounces frozen whipped topping, thawed according to package directions (TruWhip or Cool Whip) – This lightens the filling and makes it fluffy.
• 1 9-inch graham cracker pie crust – Provides a crunchy base that complements the creamy filling.

No Bake Pumpkin Cheesecake Pie Instructions

Preparing a No Bake Pumpkin Cheesecake Pie is as easy as it gets! Just follow these simple steps to create a stunning dessert perfect for any occasion. Get your mixing bowl ready, and let’s dive into the process.

1. Begin by gathering all your ingredients. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, add cream cheese and powdered sugar together. Beat on medium speed until the mixture is smooth and creamy. You want a nice homogenous mixture without lumps.
2. Next, add in the pumpkin puree, vanilla extract, and pumpkin pie spice. Mix everything together until fully incorporated, ensuring that the spices are evenly distributed throughout the filling. The color will transform to a beautiful pumpkin orange!
3. Using a rubber spatula, gently fold in the whipped topping. You’ll want to be careful here; you want to keep that light and airy texture, so fold until no streaks remain.
4. Once your mixture is combined, grab your prepared graham cracker pie crust. Spoon the creamy filling into the crust, smoothing it out into an even layer with the spatula. Take your time to make sure it looks tidy and appealing.
5. After you’ve added the filling, use the remaining whipped topping to dollop on top of the pie. Spread it evenly across the surface for a beautiful finish.
6. Cover the pie with plastic wrap and place it in the refrigerator. It’s essential to let it chill for at least 4 hours, or overnight if possible, to let the flavors meld and the pie set properly.
7. When you’re ready to serve, remove the pie from the fridge. For a special touch, you can sprinkle a bit of cinnamon on top or add some crushed nuts for texture.
8. Slice the pie carefully, using a sharp knife to ensure clean cuts. Serve and enjoy the delights of your homemade No Bake Pumpkin Cheesecake Pie!
9. Store any leftovers in the refrigerator for up to 3 days, covered tightly to keep it fresh.

Tips and Variations

Making a No Bake Pumpkin Cheesecake Pie opens up a world of possibilities! Here are some tips and variations to make this dessert even more enjoyable.

• Storage: Store leftovers in the refrigerator, tightly covered, for up to 3 days. It’s just as delicious the next day!
• Freezing: Although it’s best enjoyed fresh, you can freeze this pie for up to a month. Just make sure to wrap it snugly.
• Serving suggestion: Serve with a dollop of freshly whipped cream or a sprinkle of crushed nuts for added texture.
• Spice it up: Feel free to add more spices like nutmeg or ginger for a different flavor profile.
• Make it a layered dessert: Consider layering the filling with crumbled graham cracker crust for added crunch in dessert cups.
• Chocolate drizzle: A drizzle of chocolate sauce over the top can add a decadent twist!

Accompaniments for No Bake Pumpkin Cheesecake Pie

Serving a No Bake Pumpkin Cheesecake Pie can be just as delightful as making it. Here are some ideas to elevate your dessert experience:

• Pair with coffee: A slice of this pie goes wonderfully with a hot cup of coffee or a spiced chai tea, enhancing the flavors of the pumpkin and spices.
• Fall picnics: This pie is perfect for outdoor fall gatherings or picnics, offering a sweet treat after a hearty meal.
• Thanksgiving dessert table: It’s an ideal addition to your Thanksgiving spread, offering a refreshing alternative to traditional pies.
• Birthday celebrations: Surprise a friend with this pie for their fall birthday. It’s a hit with people of all ages!
• Seasonal toppings: Consider garnishing with seasonal fruits like cranberries or fresh spices like cinnamon sticks for a festive look.

FAQ

Conclusion

The No Bake Pumpkin Cheesecake Pie is a delightful twist on a classic that brings the warm flavors of fall right to your table. It’s easy to make and perfect for any occasion, whether it’s a holiday dinner or a simple family gathering. So why not give it a try? I’m sure this recipe will become a staple in your home, bringing smiles to everyone who tastes it.

No Bake Pumpkin Cheesecake Pie

Craving something sweet and creamy? This No Bake Pumpkin Cheesecake Pie is the ultimate dessert for the season. With its rich filling and crispy crust, it’s easy to make and perfect for any occasion. Treat yourself tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 8 ounces Cream Cheese room temperature
• ½ cup Powdered Sugar
• ¾ cup 100% Pure Canned Pumpkin Puree
• 2 teaspoons Pure Vanilla Extract
• 2 teaspoons Pumpkin Pie Spice
• 8 ounces Frozen Whipped Topping thawed according to package directions (TruWhip or Cool Whip)
• 1 9-inch Graham Cracker Pie Crust

Equipment

• KitchenAid 9-Speed Digital Hand Mixer

Method

 

1. Begin by gathering all your ingredients. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, add cream cheese and powdered sugar together. Beat on medium speed until the mixture is smooth and creamy. You want a nice homogenous mixture without lumps.
2. Next, add in the pumpkin puree, vanilla extract, and pumpkin pie spice. Mix everything together until fully incorporated, ensuring that the spices are evenly distributed throughout the filling. The color will transform to a beautiful pumpkin orange!
3. Using a rubber spatula, gently fold in the whipped topping. You'll want to be careful here; you want to keep that light and airy texture, so fold until no streaks remain.
4. Once your mixture is combined, grab your prepared graham cracker pie crust. Spoon the creamy filling into the crust, smoothing it out into an even layer with the spatula. Take your time to make sure it looks tidy and appealing.
5. After you've added the filling, use the remaining whipped topping to dollop on top of the pie. Spread it evenly across the surface for a beautiful finish.
6. Cover the pie with plastic wrap and place it in the refrigerator. It's essential to let it chill for at least 4 hours, or overnight if possible, to let the flavors meld and the pie set properly.
7. When you're ready to serve, remove the pie from the fridge. For a special touch, you can sprinkle a bit of cinnamon on top or add some crushed nuts for texture.
8. Slice the pie carefully, using a sharp knife to ensure clean cuts. Serve and enjoy the delights of your homemade No Bake Pumpkin Cheesecake Pie!
9. Store any leftovers in the refrigerator for up to 3 days, covered tightly to keep it fresh.

Notes

Store leftovers in the refrigerator for up to 3 days.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.