Description
Indulge in the rich, creamy layers of this delightful no-bake pumpkin pie cheesecake. Perfect for satisfying your pumpkin cravings, this dessert is a must-have for Thanksgiving or any occasion.
Ingredients
Bottom Layer
- 4 ounces cream cheese, softened
- ¼ cup white granulated sugar
- 4 ounces Cool Whip (divided)
- 1 10-inch pre-made graham cracker crust
Middle Layer
- ¼ cup instant vanilla pudding mix (½ of a 3.4oz box)
- ½ cup milk
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon nutmeg
- ½ tablespoon cinnamon
Top Layer
- Remaining Cool Whip (from the divided portion)
- Pumpkin spice (for sprinkling)
Instructions
- Bottom Layer: In a bowl, blend cream cheese, sugar, and half of the Cool Whip with a hand mixer. Fill pre-made crusts evenly with this mixture.
- Middle Layer: Mix pudding and milk until thick. Add pumpkin puree, spices, and blend. Pour over the cheesecake layer.
- Top Layer: Spread remaining Cool Whip evenly, sprinkle with spices. Refrigerate for at least an hour before serving.
Notes
- Ensure you use pure canned pumpkin puree, not pumpkin pie filling.
- Soften cream cheese at room temperature for a smooth blend.
- Sprinkle extra pumpkin spice on the Cool Whip for added flavor.
- Chilling is crucial for the pie to set properly.
Nutrition
- Serving Size: 1 slice
- Calories: 81 kcal
- Sugar: 8g
- Sodium: 38mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 0.2g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 8mg
