No-Bake Pumpkin Cheesecake Pie

Excellent and easy! I had to use pumpkin purée since that’s all I could find in the stores, but I added about a teaspoon of Pumpkin Pie Spice and about two teaspoons of vanilla extract. I also read the other reviews and I added a whole box of instant Cheesecake pudding. It set very nicely in the fridge after about 3 1/2 hours. Not too sweet either. I would probably add another 4 oz of cream cheese to give it a more cheesecake consistency and maybe even try a graham cracker crust next time. Would be a great Thanksgiving dessert! Thanks for the recipe.

I used 3 bricks of cream cheese mixed with whipped topping to 3 prepared Graham crusts. Also I mixed up a little bit of cream cheese and whipped topping with some orange(10 drops yellow, 2 drops red) food coloring to draw a pumpkin face on top. Loved this just as good as my new York style pumpkin cheesecake ?

I made some adjustments based on personal taste, what I had on hand and after reading the reviews. I made it twice for Thanksgiving get-together and they both turned out great and were a hit, multiple request for recipe. I only had plain canned pumpkin so I used it rather than going to the store for pie filler, I added pumpkin pie spice for taste. I also added an additional 8 oz cream cheese to give it a stronger cheesecake taste. Due to not wanting to freeze it, I added 1 pkt of gelatin. The consistency was great and was not runny at all. I served them in individual cups with ginger snaps as the crust. I also make my own whipped cream and made it very stiff.

This was such an easy pie to pull together! In less than five minutes I had the pie in the fridge to set up. This pie really had the flavors of fall and would be great to make ahead and freeze!

This was delicious! I used pumpkin puree because that is what I had on hand. I added 1 tsp. cinnamon and 1/4 tsp. nutmeg to give it the pumpkin pie taste. I used one 8 oz. package of cream cheese. I saw no reason to add the extra 3/4 oz. I froze mine as well and it was delicious. I tried the filling when I was making this and was a little concerned but 24 hours later the tastes married together and it was splendid! I have been asked to make this at my upcoming holiday meals.

We loved this pie and the flavor it had. 2 things I did differently was I added the cinnamon to the pumpkin mixture ( my own fault) Then I seen a few people was having trouble having it set up so I tried what I do with another style of pumpkin pie like this and that is I whip the heck out of the pumpkin, sugar, and cream cheese mixture then fold in the whip cream. It held up nicely and tasted wonderful.