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–+ servings
a slice of no-bake pumpkin cheesecake pie

No-bake Pumpkin Cheesecake Pie

Author Erin Dooner
Course Dessert
Cuisine American
Servings 12 slices
Prep Time 20 minutes
Total Time 2 hours
This no-bake pumpkin cheesecake pie has three easy layers on a graham cracker crust. Just set aside some filling, mix in pumpkin and spice, and you’re done. Use traditional or gluten-free crust.

Ingredients

For the crust:

  • 1 1/2 cups (180 grams) graham cracker crumbs see notes
  • 1/4 cup (50 grams) brown sugar
  • 1/8 teaspoon salt
  • 6 tablespoons (84 grams) unsalted butter melted

For the filling:

  • 16 ounces (454 grams) full-fat cream cheese room temp, see notes
  • 1/2 cup (113 grams) unsalted butter room temp
  • 2 cups (240 grams) powdered sugar
  • 1 tablespoon vanilla extract
  • pinch salt
  • 1 teaspoon pumpkin pie spice
  • 7.5 ounces (212 grams) canned pumpkin puree see notes

Instructions

Prepare the crust:

  • In a medium mixing bowl, stir together the graham cracker crumbs, brown sugar and salt until well combined.
    1 1/2 cups (180 grams) graham cracker crumbs, 1/4 cup (50 grams) brown sugar, 1/8 teaspoon salt
  • Stir in the butter until well combined.
    6 tablespoons (84 grams) unsalted butter
  • Press onto the bottom and up the sides of an ungreased 9” pie pan. Pat it as evenly as you can get it. It’ll be thick! Freeze the crust while you prepare the filling.

Prepare the filling:

  • In a large mixing bowl with an electric hand mixer beat the cream cheese, butter, powdered sugar, vanilla and salt until light and fluffy.
    16 ounces (454 grams) full-fat cream cheese, 1/2 cup (113 grams) unsalted butter, 2 cups (240 grams) powdered sugar, 1 tablespoon vanilla extract, pinch salt
  • Remove 1/4 (197 grams) of the cheesecake filling to another medium mixing bowl, and to that new bowl (with 197 grams of filling), beat in the pumpkin and pumpkin pie spice on low until combined. Set aside.
    1 teaspoon pumpkin pie spice, 7.5 ounces (212 grams) canned pumpkin puree
  • Spread 1/2 (294 grams) of the white filling over the frozen pie crust (it’ll have frozen pretty quickly).
  • Place in the freezer for about 20-30 minutes or until firm enough to easily spread the pumpkin layer over the top.
  • Then spread all of the pumpkin filling over the 1st layer of cheesecake.
  • Place in the freezer for about 20-40 minutes or until firm enough to easily spread the second cheesecake layer over the top.
  • Spread the second half of the white filling over the pumpkin layer.
  • Place in the freezer for another 20-40 minutes or until firm enough to cut neatly and serve.
  • You can cover and freezer in an airtight bag for up to 3 months or cover and refrigerate for up to 4 days. It'll be quite soft is just refrigerated. I prefer it frozen and to thaw for about 20 minutes before serving.

Notes

  • 1 1/2 cups of graham cracker crumbs is about 12 full sheets of crackers.
  • If you're gluten-free, make sure to use GF graham cracker crumbs. I like Simple Mills Honey Cinnamon Seed & Nut Flour Sweet Thins.
  • If you live outside of North America and have the kind of cream cheese that's meant for toast (that comes in a little plastic tub) rather than American style brick cream cheese, then get two 300-gram packages of cream cheese, place it in the center of a cheesecloth, and wring out the liquid until you have 450 grams of cream cheese left.
  • 7.5 ounces of pumpkin puree is half of one standard 15-ounce can.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 400kcalCarbohydrates: 36gProtein: 3gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 74mgSodium: 217mgPotassium: 118mgFiber: 1gSugar: 29gVitamin A: 3677IUVitamin C: 1mgCalcium: 59mgIron: 1mgNet Carbs: 35
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