EASY No Bake Pumpkin Cheesecake
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
Instructions
- Beat cream cheese, pumpkin, sugar, and pumpkin pie spice with a mixer until blended.
- Gently fold in about 3/4 of the tub of Cool whip or 2 1/2 cups.
- Transfer mixture into a pie crust
- 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)
- Slice and serve with the remaining cool whip on top
- ENJOY!
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
Tried this recipe?Let us know how it was!