No Bake Pumpkin Cheesecake Pie is a recipe as simple as mixing 8 ingredients up and letting them chill.
I am not a big pie maker but this No Bake Pumpkin Cheesecake Pie is easy! We all love it too! It is kind of like pumpkin pie and cheesecake layered together and what could be better than that?
If you want a simple to make pie—OK, there are a few steps, but they are easy—than this is the pie for you!
It uses a bought graham cracker crust and a few other ingredients that you just mix and chill, mix and chill. There—done. Wasn’t that easy? 😉
I will walk you through just below and there is a printable recipe card too.
This recipe has been shared in Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!
Why I Love This Recipe
Pumpkin
Cheesecake
Pumpkin + Cheesecake = Amazing!
It is meant to be made ahead of time so is perfect to make the hostess’s job easy for serving time.
Other Great Pumpkin Recipes
Slow Cooker Pumpkin Spice Apple Cider
No Bake Pumpkin Cheesecake Pie
35 Pumpkin Spice Drink Recipes
Can No Bake Pumpkin Cheesecake Pie Be Made Ahead of Time?
Yes! It needs to chill, so that is perfect for making ahead.
Can This Be Frozen
Yes! We froze one slice as a test and pulled it out for dessert one night for dinner. It was delicious and we agreed we couldn’t even tell it had been frozen. There wasn’t anything different about it at all.
What if I don’t have Pumpkin Pie Spice?
No problem! I have a super easy recipe to make your own!
I always use my Homemade Pumpkin Pie Spice. It is just 4 basic spices and no fillers.
How to Store No Bake Pumpkin Cheesecake Pie
Store it covered tightly in the refrigerator. If you happen to have extra leftovers, they can even be frozen.
How to Serve
Serve with extra Cool Whip.
Key Ingredients
(Full printable ingredients and instructions are just below.)
cream cheese, softened–you can use the regular or the 1/3 less fat. I haven’t tried it with fat free
half and half—if you have heavy whipping cream and whole milk, you could also use half of the cream and half of the milk; that is what half and half is
sugar
Cool Whip
graham cracker crust—bought or homemade (I use a bought crust)
solid pack pumpkin (not the pumpkin pie mix—the plain pumpkin)
vanilla (affiliate link) instant pudding mix
pumpkin pie spice
How to Make No Bake Pumpkin Cheesecake Pie
Chill graham cracker crust in refrigerator.
Bring cream cheese to room temperature.
Add cream cheese, 1 Tablespoon half and half and sugar to a mixing bowl.
Whisk until smooth.
Gently stir in Cool Whip.
Spread on bottom of crust.
Chill in refrigerator for about an hour.
Add rest of half and half, pumpkin, pudding mix and pumpkin pie spice to a mixing bowl.
Whisk until smooth. (It will be thick.)
Spread over cream cheese layer.
Cover and refrigerate 4 hours or until set.
Serve with more Cool Whip.
Store leftovers covered tightly in refrigerator.
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No Bake Pumpkin Cheesecake Pie
No Bake Pumpkin Cheesecake Pie is a recipe as simple as mixing 8 ingredients up and letting them chill.
Ingredients
- 8 ounces cream cheese, softened
- 1 cup plus Tablespoon half and half
- 1 Tablespoon sugar
- 1 ½ cups Cool Whip (about half of 8 ounce container)
- 1 graham cracker crust
- 15 ounce can solid pack pumpkin
- 5.1 ounce pack vanilla instant pudding mix
- 1 ½ teaspoon pumpkin pie spice
Instructions
- Chill graham cracker crust in refrigerator.
- Bring cream cheese to room temperature.
- Add cream cheese, 1 Tablespoon half and half and sugar to a mixing bowl.
- Whisk until smooth.
- Gently stir in Cool Whip.
- Spread on bottom of crust.
- Chill in refrigerator for about an hour.
- Add rest of half and half, pumpkin, pudding mix and pumpkin pie spice to a mixing bowl.
- Whisk until smooth. (It will be thick.)
- Spread over cream cheese layer.
- Cover and refrigerate 4 hours or until set.
- Serve with more Cool Whip.
- Store leftovers covered tightly in refrigerator.
- Makes 8 servings.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 380Total Fat 23gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 9gCholesterol 40mgSodium 271mgCarbohydrates 30gNet Carbohydrates 29gFiber 1gSugar 14gProtein 5g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
Cindy
Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister and retired homeschooler. I enjoy writing about things I have learned over the years, sharing recipes and tips with others and making free printables for parents and teachers.
Visit my other website for all kinds of recipes and tips at MyProductiveBackyard.com. Enjoy! 🙂
