No-Bake Pumpkin Cheesecake Pie

No-Bake Pumpkin Cheesecake Pie, a perfect dessert for fall gatherings. This vegetarian-friendly recipe combines the smooth texture of cheesecake with the warm spices of pumpkin, making it a seasonal favorite. With no baking required, it’s an easy choice for busy hosts.

This American cuisine dessert is free from gluten and nuts, catering to various dietary needs. The flavor profile is a harmonious blend of sweet pumpkin and aromatic spices, making it ideal for holiday celebrations or casual get-togethers.

Packed with nutrients from pumpkin, this pie offers a healthy twist on traditional desserts. You can easily find this recipe in your EasyChef Pro cookbook, along with a convenient shopping list feature that ensures you get the best prices for your ingredients.

Get ready to impress your guests with this simple yet flavorful dessert—try the Creamy No-Bake Pumpkin Cheesecake Pie today!

Recipe Collection: Dessert

Serving Size: 8

Cooking Time: 15 minutes

Overview

This No-Bake Pumpkin Cheesecake Pie is a delightful and easy-to-make dessert that combines the creamy texture of cheesecake with the rich flavors of pumpkin. Perfect for fall gatherings, this pie requires no baking, making it a convenient choice for any occasion.

Diet Type

Vegetarian

Allergies

Dairy, Gluten, Nuts

Cuisine

American

Ingredients

• 1 9-Inch shortbread crust
• 8 Ounces (oz) cream cheese, softened
• 1 Cup canned pumpkin
• 0.5 Teaspoon (tsp) cinnamon, ground
• 0.25 Teaspoon (tsp) nutmeg, ground
• 0.25 Teaspoon (tsp) ginger, ground
• 1 Cup whipped topping
• 0.5 Cup pecans, chopped (optional)

Steps

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add the canned pumpkin, ground cinnamon, nutmeg, and ginger to the cream cheese. Mix until well combined.
3. Gently fold in the whipped topping until the mixture is smooth and fluffy.
4. Pour the pumpkin cheesecake mixture into the shortbread crust, spreading it evenly.
5. If desired, sprinkle chopped pecans over the top for added texture and flavor.
6. Refrigerate the pie for at least 2 hours or until set.
7. Serve chilled and enjoy your No-Bake Pumpkin Cheesecake Pie!