No Bake Pumpkin Pie Cheesecake
You’ll love the rich, creamy layers of this no bake pumpkin pie, and it’s perfect to serve at Thanksgiving or any time you have a pumpkin craving.
Servings: 16
Calories: 81kcal
Ingredients
- 4 ounces cream cheese, softened
- ¼ cup white granulated sugar
- 8 ounces Cool Whip divided in half
- 1 10 inch pre-made graham cracker crusts
- ¼ cup instant vanilla pudding mix (½ of a 3.4oz box)
- ½ cup milk
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon nutmeg
- ½ tablespoon cinnamon
Instructions
Bottom Layer
- Add cream cheese, sugar, and half of the Cool Whip in a bowl and blend well with a hand mixer.
- Fill your pre-made crusts evenly with this mix.
Middle Layer
- Mix pudding and milk and stir until thick.
- Add 1 cup canned pumpkin puree.
- Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended.
- Pour on top of the cheesecake layer.
Top Layer
- Top evenly with the remaining half of the Cool Whip and sprinkle with spices.
- Refrigerate for at least an hour before eating so pie has time to set completely.
Video
Notes
- Watch out when you are at the grocery store that you buy pure canned pumpkin purée and not canned pumpkin pie filling.
- Make sure your cream cheese is at room temperature so that it blends well and doesn't leave lumps in your mixture.
- Sprinkle a little pumpkin spice on top of the Cool Whip to add a little extra flavor.
- As hard as it may be to wait, don't skip the chilling stage as the pie needs time to set.
Nutrition
Calories: 81kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 38mg | Potassium: 69mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2502IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.3mg