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!
Servings: 8
Cost: $10
Ingredients
- 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
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 4-6 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 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.
Nutrition
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