No-Bake Pumpkin Cheesecake Pie (Fast & Straightforward!)

This no-bake pumpkin cheesecake pie might 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 determine between pumpkin pie and pumpkin cheesecake—it’s a combo of the 2! 

However for those who’ve been studying MBA for some time, you understand how a lot I really like no-bake desserts. So in fact I needed to provide you with a no-bake model of my pumpkin cheesecake pie for you!

This one has all the similar candy pumpkin taste, heat spices, and tangy cream cheese as the unique. Nevertheless it’s a very no-bake model, so you may throw it collectively in minutes even for those who 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 unsuitable time for no-bake pumpkin cheesecake pie right here!

No-bake pumpkin cheesecake pie elements

In the event you’ve made my traditional no-bake cheesecake, you can be conversant in lots of the elements 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 that 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 recommendations on methods to soften cream cheese shortly.

In the event you’re out of pumpkin pie spice, you may swap in floor cinnamon. Add a pinch or two of ginger and allspice when you’ve got them.

Ensure you purchase 100% pure pumpkin puree for this recipe, NOT pumpkin pie filling. Pumpkin pie filling has additional elements that we don’t need on this recipe.

The way to 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 easy and creamy. Add the pumpkin, vanilla, and pumpkin pie spice. Beat till nicely mixed.

Change 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 easy the highest.

High with the remaining whipped topping. In the event you don’t need to pipe it alongside the sides like I did in these photographs, you may merely unfold it into an excellent 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 wish to sprinkle on a bit of 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 an alternative, particularly for those who 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 exploit in my eggnog cheesecake.

If you would 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.