No Bake Cheesecake Pumpkin Pie

Indulge in the creamy decadence of a No Bake Cheesecake Pumpkin Pie, where silky cheesecake meets the warm, spiced flavors of pumpkin in a dessert that’s as effortless as it is irresistible. With a buttery graham cracker crust as the base, this no-bake creation combines softened cream cheese, sweet powdered sugar, and aromatic pumpkin pie spice for a luscious filling that’s lightened with airy whipped topping. Perfectly chilled and garnished with a dollop of whipped cream and a sprinkle of cinnamon, it’s an easy Thanksgiving dessert or fall treat that requires just 25 minutes to prepare and no oven time at all. Whether you're hosting a festive gathering or craving a seasonal indulgence, this no-bake pumpkin cheesecake pie is sure to steal the show!

Nutriscore Rating: 44/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs
• 6 tablespoons Unsalted butter, melted
• 2 tablespoons Granulated sugar
• 8 ounces Cream cheese, softened
• 0.5 cups Powdered sugar
• 1 teaspoon Vanilla extract
• 1 cup Canned pumpkin puree
• 1 teaspoon Pumpkin pie spice
• 8 ounces Whipped topping (thawed)
• 1 cup Additional whipped topping (for garnish, optional)
• 0.25 teaspoon Ground cinnamon (optional, for garnish)

Directions

Step 1

In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble damp sand.

Step 2

Press the mixture firmly and evenly into the bottom of a 9-inch pie dish to form the crust. Use the bottom of a glass or measuring cup to pack it in well. Chill the crust in the refrigerator for at least 20 minutes.

Step 3

In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer or stand mixer until smooth and creamy.

Step 4

Add the pumpkin puree and pumpkin pie spice to the cream cheese mixture. Beat until thoroughly combined and smooth.

Step 5

Fold in the whipped topping gently with a rubber spatula until no streaks remain. Be careful not to deflate the mixture.

Step 6

Pour the cheesecake-pumpkin mixture into the chilled pie crust, spreading it out into an even layer.

Step 7

Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results, to allow it to set.

Step 8

Before serving, garnish the pie with additional whipped topping and a light sprinkle of ground cinnamon if desired.

Step 9

Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	1290.7 grams (1290.7g)

Amount per serving	% Daily Value*
Calories	3913

Total Fat 263.90g	338%
Saturated Fat 160.20g	801%
Polyunsaturated Fat 1.90g
Cholesterol 600mg	200%
Sodium 1982mg	86%
Total Carbohydrate 360.20g	131%
Dietary Fiber 12.10g	43%
Total Sugars 220.10g
Protein 37.60g	75%

Vitamin D 0IU	0%
Calcium 578mg	44%
Iron 11mg	60%
Potassium 1232mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.9%

Protein: 3.8%

Carbs: 36.3%