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No Bake Pumpkin Cheesecake Pie

No Bake Pumpkin Cheesecake Pie

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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 is part of my collection of Over 100 Pumpkin Recipes.

Follow my Pumpkin Recipes Pinterest Board for dozens of ideas from all around the web! I am constantly finding new things to add so there will be new things all the time!

This recipe has been shared in Meal Plan Monday and 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.

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.

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.)

all ingredients for No Bake Pumpkin Cheesecake Pie

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 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.

cream cheese layer ingredients
cream cheese, milk and sugar in bowl

Whisk until smooth.

cream cheese mixture mixed

Gently stir in Cool Whip.

mixing cream cheese layer in mixing bowl

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.

pumpkin layer ingredients
pumpkin layer before mixing

Whisk until smooth. (It will be thick.)

Spread over cream cheese layer.

No Bake Pumpkin Cheesecake Pie

Cover and refrigerate 4 hours or until set.

Serve with more Cool Whip.

No Bake Pumpkin Cheesecake Pie
No Bake Pumpkin Cheesecake Pie

Store leftovers covered tightly in refrigerator.

Other Pumpkin Recipes

Pumpkin Oatmeal Muffins

Slow Cooker Pumpkin Spice Apple Cider

Easy Pumpkin Dessert

35 Pumpkin Spice Drink Recipes

Over 100 Pumpkin Recipes

51 Low Carb & Keto Pumpkin Spice Fall Recipes

Be sure to pin for later!

No Bake Pumpkin Cheesecake Pie Pinterest pin

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No Bake Pumpkin Cheesecake Pie

No Bake Pumpkin Cheesecake Pie

Yield: 8 Servings
Prep Time: 15 minutes
Additional Time: 5 hours
Total Time: 5 hours 15 minutes

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 1
Amount Per Serving Calories 380Total Fat 23gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 9gCholesterol 40mgSodium 271mgCarbohydrates 30gFiber 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.

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