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| No-Bake Pumpkin Cheesecake Pie |
"This was my first attempt at a recipe on my own and it was incredible."
Ingredients :
- 10 ounces pumpkin pie filling
- 8 3/4 ounces cream cheese (at room temperature)
- 2 cups frozen whipped topping, thawed and divided
- 1 cup confectioners' sugar
- 1 (9 inch) prepared shortbread pie crust
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 4H10M |
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- Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
- Refrigerate pie until the filling is set, 4 to 6 hours.
Notes :
- Cook's Note:
- For a more tart pumpkin cheesecake, use pumpkin puree instead of pumpkin pie filling.
- For decoration and added flavor, sprinkle ground cinnamon atop the whipped cream.
- When it is in the process of mixing and setting, it is very sweet, but as it chills it begins to settle down, and the pumpkin flavor bleeds through.
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