If you’re looking for a dessert that’s perfect for the fall season, this Jello no bake pumpkin cheesecake pie is the answer to your cravings. Made with a creamy pumpkin filling and a graham cracker crust, this dessert is not only easy to make but also deliciously satisfying. Plus, it’s a no-bake recipe, which means you won’t have to spend hours in the kitchen.
Ingredients
- 1 package (8 oz) cream cheese, softened
- 1 can (15 oz) pumpkin puree
- 1 package (3.4 oz) Jello cheesecake instant pudding
- 1 cup milk
- 1 graham cracker crust (9 inch)
- 1 tsp pumpkin pie spice
- Whipped cream, for serving
Instructions
- In a large bowl, beat the cream cheese and pumpkin puree until smooth.
- Add the Jello cheesecake instant pudding, milk, and pumpkin pie spice. Mix until well combined.
- Pour the mixture into the graham cracker crust and spread it evenly.
- Chill the cheesecake in the refrigerator for at least 2 hours or until set.
- Top with whipped cream before serving.
Nutritional Information
Serving Size: 1 slice
Calories: 280
Total Fat: 16g
Saturated Fat: 8g
Cholesterol: 40mg
Sodium: 310mg
Total Carbohydrates: 30g
Dietary Fiber: 2g
Sugars: 20g
Protein: 4g
Cooking Time
Preparation Time: 10 minutes
Chilling Time: 2 hours
Equipment
- Large mixing bowl
- Mixer
- Measuring cups and spoons
- 9-inch pie dish
- Refrigerator
Serving Suggestions
This Jello no bake pumpkin cheesecake pie is perfect for any fall occasion. Serve it at your Thanksgiving dinner or bring it to a potluck party. Top it with whipped cream and a sprinkle of cinnamon for an extra touch of flavor.
Variations
You can customize this recipe by using different flavors of Jello instant pudding. Try vanilla or chocolate for a different twist. You can also add chopped nuts or a drizzle of caramel sauce on top for added texture and flavor.
Substitutions
- If you don’t have Jello cheesecake instant pudding, you can use vanilla or white chocolate instant pudding instead.
- If you don’t have pumpkin pie spice, you can substitute it with a mixture of cinnamon, nutmeg, and ginger.
- If you want a lower calorie version, you can use reduced-fat cream cheese and sugar-free Jello instant pudding.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Make sure the cream cheese is softened to room temperature before mixing to ensure a smooth and creamy texture.
- For best results, chill the cheesecake in the refrigerator for at least 2 hours or until set before serving.
- Top with whipped cream just before serving to prevent it from melting into the cheesecake.
Notes
This recipe is gluten-free if you use a gluten-free graham cracker crust.
Frequently Asked Questions
- Can I make this recipe ahead of time?
- Can I freeze this cheesecake?
- Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can make this recipe up to 24 hours in advance. Keep it in the refrigerator until ready to serve.
No, this cheesecake is not suitable for freezing.
Yes, you can use fresh pumpkin puree. Just make sure it’s cooked and mashed before using it in the recipe.
Final Thoughts
This Jello no bake pumpkin cheesecake pie is the perfect dessert for fall. It’s creamy, delicious, and easy to make. The graham cracker crust adds a perfect crunch, and the pumpkin pie spice gives it a warm and comforting flavor. Top it with whipped cream, and you have a dessert that everyone will love. So, go ahead and try this recipe out for yourself. You won’t be disappointed!