no-bake pumpkin cheesecake pie on plate with whipped cream
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5 from 1 vote

No-Bake Pumpkin Cheesecake Pie

No-Bake Pumpkin Cheesecake Pie is a cross between traditional pumpkin pie and cheesecake. It's lighter and sweeter and super easy to make!
Course Dessert
Cuisine American
Keyword no-bake pumpkin cheesecake pie
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 253kcal
Author Dee

Ingredients

  • 1 8-oz package cream cheese, softened
  • 4 tablespoons butter, softened
  • 1 tablespoon vanilla
  • 1 1/2 cups powdered sugar
  • 1 15-oz can pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons ground cinnamon
  • 1 teaspoon real maple syrup
  • 1 prepared 9-inch graham cracker crust

Instructions

  • In a large mixing bowl, cream the cream cheese,butter together until light and fluffy
  • Mix in the vanilla
  • Gradually mix in the powdered sugar, and beat until fluffy, scraping sides of bowl, occasionally
  • Add the pumpkin puree, pumpkin pie spice, cinnamon and maple syrup, and mix until well combined
  • Spoon mixture into graham cracker crust, and spread evenly with spatula
  • Refrigerate for 6 hours or overnight. Refrigerate any leftovers 

Notes

There is no cooking time with this recipe, but it needs to firm up in the refrigerator for at least 6 hours or until firm. 

Nutrition

Calories: 253kcal