This effortless no-bake pumpkin pie, requiring only 10 minutes of preparation, is a delightful blend of fall flavors. Simply combine canned pumpkin and cream cheese with a hint of cinnamon and other autumnal spices, then layer into a ready-made graham cracker crust. It’s a perfect and stress-free dessert for Thanksgiving, capturing the essence of fall without the need for extensive kitchen time. Get ready to whip up a pumpkin pie that’s both scrumptious and conveniently quick.
Skip preheating the oven and whip up a no-bake pumpkin pie for a swift, delightful dessert that’s bound to be a crowd-pleaser. Enjoy the sumptuous blend of a smooth, rich filling and a crisp graham cracker base. This no-bake pumpkin pie promises to be a star attraction at your upcoming event.
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“Discover the Ultimate No-Bake Cream Cheese Pumpkin Pie: Ready in Just 10 Minutes!”
Are you in search of a dessert that’s both quick to prepare and irresistibly delicious? Your search ends here with the ultimate no-bake pumpkin pie! This delightful treat requires less than 10 minutes of prep time and is perfect for any season. With a few easy-to-find ingredients and some simple tips, you’ll have a scrumptious no-bake pumpkin pie that’s sure to become your new favorite. Get ready to impress with minimal effort and maximum flavor!
Discover the Delight of Pumpkin Cream Cheese Pie
Embrace the essence of autumn with our unique pumpkin pie. Blending cream cheese and pudding, this pie boasts a luxuriously creamy texture that elevates the classic fall dessert.
Experience a symphony of flavors with layers of pumpkin cheesecake, airy cool whip, and smooth vanilla pudding, all resting on a buttery graham cracker crust. It’s then crowned with a fluffy whipped cream topping, finished with a dusting of cinnamon and pumpkin pie spice for that extra touch of seasonal warmth.
Perfect for busy festivities, this pie is a dream for make-ahead convenience. Prepare it the night before Thanksgiving to ease your holiday kitchen hustle; it sets perfectly overnight in the refrigerator.
A recipe that’s doubly delightful – you get two pies in one go! Enjoy one immediately and freeze the other for a future treat. This pumpkin cream cheese pie isn’t just a dessert, it’s a celebration of seasonal flavors and effortless planning.
No-Bake Pumpkin Cheesecake Ingredients:
2 cups of canned pumpkin or pumpkin puree
1/2 cup of sugar
8 ounces of softened cream cheese
16 ounces of Cool Whip or other whipped cream (divided into two 8-ounce containers)
1 tablespoon of cinnamon
2 teaspoons of pumpkin pie spice
1 teaspoon of nutmeg
1 box (3.4 ounces) of instant vanilla pudding
1 cup of milk
2 pre-made 9-inch crusts
When deciding on the best type of pumpkin for Cream Cheese Pumpkin Pie, consider the following options:
Canned Pumpkin: This is a convenient choice as it’s already cooked and mashed, and typically comes in 15-ounce cans without added sugar or spices. Canned pumpkin is ideal for baking due to its thick, smooth texture and robust pumpkin flavor. It eliminates the need to purchase and prepare a whole pumpkin.
Pureed Pumpkin: This is fresh pumpkin that’s been pureed. It’s similar to canned pumpkin, but you can prepare it yourself from fresh pumpkins. This option allows you to tailor the flavor and texture of the puree to your specific taste.
Pumpkin Pie Mix: This pre-made blend includes pumpkin, spices (like cinnamon, nutmeg, ginger), and sweeteners. It’s akin to canned pumpkin but with additional ingredients for a more complex and intense pumpkin flavor, as well as a deeper level of sweetness and spice. This mix is particularly suitable for recipes requiring a rich pumpkin taste and additional spices, like pies and muffins.
Each type offers different benefits: canned pumpkin for convenience and consistency, pureed pumpkin for customizability, and pumpkin pie mix for enhanced flavor and spice. For Cream Cheese Pumpkin Pie, if you prefer ease and a straightforward pumpkin taste, canned pumpkin is a great choice. If you enjoy customizing the flavor or seek a more pronounced pumpkin and spice profile, consider pureed pumpkin or pumpkin pie mix, respectively.
PUMPKIN PIE CHEESECAKE RECIPE GUIDANCE!
It’s important to choose the right type of pumpkin for this cheesecake. Opt for canned pumpkin or pureed pumpkin, but avoid pumpkin pie mix. Pumpkin pie mix contains pre-added spices, so using it would mean an excess of spices in your cheesecake.
STORING YOUR CREAM CHEESE PUMPKIN PIE
Refrigeration is key. Keep your pie refrigerated, covered, for up to 2 days.
Freezing is an option too. You can freeze the pie for several months. However, it’s best to add the whipped cream topping just before serving.
- 2 cups of canned pumpkin
- ½ cup of granulated sugar
- 8 ounces of softened cream cheese
- 2 containers (each 8 ounces) of whipped topping (like Cool Whip)
- 1 tablespoon of ground cinnamon
- 2 teaspoons of pumpkin pie spice
- 1 teaspoon of ground nutmeg
- 1 box (3.4 ounces) of instant vanilla pudding mix
- 1 cup of milk
- 2 ready-to-use pie crusts (graham cracker crusts recommended)
For the Bottom Layer:
- In a mixing bowl, combine the cream cheese, sugar, and one container of whipped topping. Blend thoroughly using a hand mixer.
- Spread this mixture evenly into the two pre-made pie crusts.
For the Middle Layer:
- In another bowl, whisk together the vanilla pudding mix and milk until it thickens.
- Stir in the canned pumpkin, pumpkin pie spice, nutmeg, and cinnamon until fully incorporated.
- Layer this mixture over the cream cheese layer in the pie crusts.
For the Top Layer:
- Spread the remaining container of whipped topping over the top of the pies.
- Refrigerate the pies for at least one hour to allow them to set completely before serving.