Ingredients
Equipment
Method
- 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.
- 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!
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
- 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.