*No bake Pumpkin Pie Cheesecake*

cheesecake pumpkin pie

 The fall season would not be complete without a pumpkin pie! I have found the easiest no-bake cheesecake pumpkin pie recipe, thanks to skinnytaste.comThis took me 20 total minutes to prepare and make. Having the cream cheese in the pie, changes the consistency and taste of an original pumpkin pie. I loved this because you sometimes can get pumpkin-ed out during the season. I also had about three ready crust’s lying around, so this was the perfect opportunity to put one to use! This is a great quick dessert if you are in a time crunch or just do not feel like baking for hours to make a pie!

pumpkin pie recipe

The ingredients

pumpkin pie recipes

 Whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar

how to make pumpkin pie

easy ingredient pumpkin pie

Add cool whip and mix until smooth

cheap pumpkin pie

Pour into pie crust and chill in refrigerator for a couple hours until firm

cheesecake pumpkin pie

Servings: 8 • Size: 1/8th • Calories: 239

What You Need:

  • 8 oz 1/3 less fat Philadelphia Cream Cheese
  • 1/2 cup pureed canned pumpkin 
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 cup brown sugar, unpacked
  • 8 oz Cool Whip Sugar Free, thawed
  • 9 inch reduced fat Graham Cracker Crust
How To Make:
  1. In a large bowl using an electric mixer, whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy. 
  2. Add Cool Whip and whip until smooth. 
  3. Spoon mixture into pie crust and chill for a few hours, until firm.


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