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Recipe for Pumpkin Cheesecake Pie | Almanac.com

Pumpkin Cheesecake Pie

Photo Credit
Elena Veselova/Shutterstock
Yield
Makes 2 pies.
Course

Pumpkin Cheesecake Pie

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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.

Note: This recipe makes two pies. Halve ingredients if planning to make only one.

Ingredients
1 package (8 ounces) cream cheese, softened
2 tablespoons plus 1 cup milk, divided
2 tablespoons sugar
1 container (8 ounces) whipped dessert topping such as Cool Whip
2 graham cracker piecrusts (6 ounces each)
1 can (15 ounces) pumpkin purée
2 packages (3.4 ounces each) vanilla instant pudding mix
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Instructions

Using an electric mixer, beat cream cheese, 2 tablespoons of milk, and sugar until creamy. Whisk in whipped dessert topping. Divide cream cheese mixture between two piecrusts.

In a separate bowl, combine pumpkin, 1 cup of 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.