Pumpkin Cheesecake Pie
These no-bake pies can be made up to 2 weeks ahead and frozen until serving. We don’t recommend using sugar-free pudding mix in this recipe, as it contains different fillers, which will result in a different consistency.
Photo Credit:
Ingredients
Instructions
Beat cream cheese, 2 tablespoons milk, and sugar until creamy. Whisk in whipped dessert topping. Divide cream cheese mixture between two piecrusts.
Separately, combine pumpkin, 1 cup milk, pudding mix, cinnamon, ginger, and cloves. Spread half of pumpkin mixture onto each piecrust. Cover and refrigerate for 4 hours, or freeze.
If you freeze pies, thaw whole pie in refrigerator for 1 hour before serving.
Testers’ notes: Mix the bottom layer of this pie just enough to blend; do not overmix. Also, you might try refrigerating or freezing the pie for 30 minutes after you add the first layer, but before you add the second. Lastly, do not make the top layer until you are ready to spread it, because the pudding mix will thicken as it sits.
Yield:
Category
Course
FREE BEGINNER'S GARDEN GUIDE!
BONUS: You’ll also receive our Almanac Companion newsletter!
Reader Comments
Leave a Comment
Pumpkin cheesecake
Hi, would it be possible to substitute , probably a lesser amount, 1/2&1/2 instead of milk. Can’t have milk. Thanks for any help.
pumpkin cheesecake recipe
We would not recommend making that substitution, Scott.
Pumpkin cheesecake pie
This recipe is very easy and is delicious. I made this for our ladies group at church. Everyone raved about it. I will make this again and am sharing this recipe with all the ladies. Thank you for a wonderful recipe
Pie
Pumpkin cheesecake looks like I just might be able to make it. Not one who likes cooking, but enjoy eating.