No-Bake Pumpkin Cheesecake Pie

Name: No-Bake Pumpkin Cheesecake Pie
Total time: 360 min
Yield: 8 Servings
Ingredients: 🎃 10 ounces pumpkin pie filling; 🧀 8 ¾ ounces cream cheese (at room temperature); 2 cups frozen whipped topping, thawed and divided; 1 cup confectioners' sugar; 1 (9-inch) prepared shortbread pie crust; 🧂 1 teaspoon ground cinnamon for dusting

Cost $12, save $8

Source: Recommended by CookPal

360 Min
8 Servings
$12

No-Bake Pumpkin Cheesecake Pie

Cost $12, save $8

Source: Recommended by CookPal

360 Min
8 Servings
$12

INGREDIENTS

Filling
- 🎃 10 ounces pumpkin pie filling
- 🧀 8 ¾ ounces cream cheese (at room temperature)
- 2 cups frozen whipped topping, thawed and divided
- 1 cup confectioners' sugar
Crust
- 1 (9-inch) prepared shortbread pie crust
Optional Garnish
- 🧂 1 teaspoon ground cinnamon for dusting

STEPS

Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth. Spread the mixture into the prepared pie crust.

Top the pie with the remaining whipped topping.

Refrigerate the pie until the filling is set, approximately 4 to 6 hours.

Sprinkle ground cinnamon on top before serving, if desired.

NUTRIENTS

Per 1 serving

🔥

454

Calories

5
Protein
51
Carbs
26
Fats

💡 Ensure the cream cheese is softened to room temperature for easy mixing.Prepare the pie ahead of time to allow ample chilling time for the filling to set.You can substitute the shortbread crust for a graham cracker crust for a different flavor profile.