No Bake Pumpkin Cheesecake Pie
Easy No Bake Pumpkin Cheesecake Pie is a cross between a cheesecake and a no bake pumpkin pie. An easy recipe for the perfect fall dessert or Thanksgiving dessert everyone will love!
Prep Time10 minutes mins
Refrigerate6 hours hrs
Total Time6 hours hrs 10 minutes mins
Course: Dessert
Cuisine: American
Servings: 8
Cost: $10
- 1 8-oz package cream cheese, softened
- 4 tablespoons butter, softened
- 1 tablespoon vanilla
- 1 ½ 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
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 4-6 hours or overnight. Refrigerate any leftovers
There is no cooking time with this recipe, but it needs to firm up in the refrigerator for at least 4-6 hours or until firm. Overnight is perfect!
Make sure butter and cream cheese are at room temperature.
Use a pre-made graham cracker crust or your favorite crust here.
Calories: 253kcal | Carbohydrates: 38g | Protein: 1g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 147mg | Potassium: 35mg | Fiber: 1g | Sugar: 27g | Vitamin A: 197IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg