Are you a fan of pumpkin? How about cheesecake? If you answered yes to both, then you’re in for a treat! This pumpkin cheesecake pie recipe no bake is the perfect dessert for any occasion. Not only is it easy to make, it’s also incredibly delicious. Let’s get started!
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1 cup canned pumpkin
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 cup heavy cream
Instructions:
- In a bowl, mix together the graham cracker crumbs, brown sugar, and melted butter until well combined. Press the mixture into a 9-inch pie dish and set aside.
- In a large bowl, beat the cream cheese until smooth. Add in the pumpkin, granulated sugar, vanilla extract, pumpkin pie spice, and salt. Mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the pumpkin mixture until well combined.
- Pour the mixture into the prepared pie crust and smooth out the top. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
- When ready to serve, remove the plastic wrap and slice into pieces. Enjoy!
Nutritional Information:
Serving Size: 1 slice
Calories: 420
Fat: 32g
Saturated Fat: 19g
Cholesterol: 97mg
Sodium: 313mg
Carbohydrates: 31g
Fiber: 1g
Sugar: 22g
Protein: 4g
Cooking Time:
Preparation Time: 20 minutes
Chilling Time: 4 hours
Equipment:
- 9-inch pie dish
- Bowl
- Mixer
- Whisk
- Spatula
- Plastic wrap
Serving Suggestions:
This pumpkin cheesecake pie recipe no bake is perfect served chilled with a dollop of whipped cream on top. For an extra special touch, sprinkle some cinnamon on top before serving.
Variations:
If you’re not a fan of graham cracker crust, you can try using a different type of crust, such as an Oreo crust or a shortbread crust. You can also experiment with different spices to give your pumpkin cheesecake pie a unique flavor.
Substitutions:
If you don’t have heavy cream, you can use whipped topping instead. You can also use a sugar substitute in place of the granulated sugar if you’re looking for a lower calorie option.
Storage:
This pumpkin cheesecake pie recipe no bake can be stored in the refrigerator for up to 3 days. Cover with plastic wrap or foil to keep it fresh.
Tips:
- Make sure your cream cheese is softened before mixing it with the other ingredients.
- Whip your heavy cream until stiff peaks form for the best texture.
- Cover your pie with plastic wrap while it chills to prevent it from drying out.
Notes:
This pumpkin cheesecake pie recipe no bake is a great make-ahead dessert for Thanksgiving or any other holiday. It’s easy to transport and can be made a day or two in advance.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin instead of canned. Simply roast your pumpkin until it’s soft, then remove the flesh and puree it in a food processor. Use the same amount of pumpkin puree called for in the recipe.
Can I freeze this pumpkin cheesecake pie?
While it’s not recommended to freeze this pumpkin cheesecake pie, you can freeze the filling and crust separately. Simply thaw them out in the fridge overnight before assembling and serving.
Can I make this recipe without a mixer?
Yes, you can make this recipe without a mixer. Simply mix the ingredients together by hand until well combined.
Personal Thoughts:
This pumpkin cheesecake pie recipe no bake is one of my favorite desserts to make during the fall season. It’s so easy to make and tastes absolutely delicious. The combination of pumpkin and cheesecake is a match made in heaven, and the graham cracker crust adds the perfect amount of crunch. I love serving this pie chilled with some whipped cream on top. It’s the perfect ending to any meal!
In conclusion, if you’re looking for an easy and delicious dessert to make, give this pumpkin cheesecake pie recipe no bake a try. You won’t be disappointed!