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A slice of creamy pumpkin cheesecake with a graham cracker crust, topped with a large dollop of whipped cream, sits on a white plate. A bite has been taken from the cheesecake.
Melissa Jo

EASY No Bake Pumpkin Cheesecake

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Ingredients
  

  • 1 cup of canned pure pumpkin
  • 8 oz. of cream cheese softened
  • 1/2 cup sugar
  • 1/2 tsp. pumpkin pie spice
  • 8 oz. of Cool Whip divided
  • 1 ready made graham cracker pie crust

Method
 

  1. Beat cream cheese, pumpkin, sugar, and pumpkin pie spice with a mixer until blended.
  2. Gently fold in about 3/4 of the tub of Cool whip or 2 1/2 cups.
  3. Transfer mixture into a pie crust
  4. Cover (make like a tent so it doesn't mess up the top of your pie) with foil and refrigerate for at least 3 hours)
  5. Slice and serve with the remaining cool whip on top
  6. ENJOY!

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Notes

  • How to store: After you decorate and serve store in the freezer covered with tin foil. As good as new!
  • Cream Cheese: make sure it is room temperature before you start
  • Cool Whip: Thaw it on the counter for about 5 minutes or so before you make your pie
  • Pie Crust: I used a store bought graham cracker crust, but if you want to make your own here's how:
    • preheat the oven to 375
    • mix 1 1/2 cups of finely ground graham cracker crumbs with 1/3 cup of sugar
    • pour over melted butter (6 tbsp.)
    • combine with a fork then press into a pie plate (8 or 9 inch pie plate)
    • bake about 7 minutes then let it cook completely (about 1 hour) before filling
    • No Bake: leave in the refrigerator for a 3 hours or more to set
Decorate: Decorate just before serving!

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