No Bake Pumpkin Pie With Cream Cheese Recipes

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NO-BAKE PUMPKIN CHEESECAKE PIE



No-Bake Pumpkin Cheesecake Pie image

This was my first attempt at a recipe on my own and it was incredible.

Provided by Ken Leo Heintzman

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h10m

Yield 8

Number Of Ingredients 5

10 ounces pumpkin pie filling
8 ¾ 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

Steps:

  • 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.

Nutrition Facts : Calories 374.4 calories, Carbohydrate 43.6 g, Cholesterol 34.1 mg, Fat 20.7 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 11.9 g, Sodium 271.5 mg, Sugar 25.1 g

NO-BAKE PUMPKIN PIE IS THE PERFECT SANITY-SAVING, FUSS-FREE FALL DESSERT



No-Bake Pumpkin Pie Is the Perfect Sanity-Saving, Fuss-Free Fall Dessert image

The keys to this no-bake pumpkin pie recipe are a press-in graham cracker crust and the addition of white chocolate.

Provided by Ananda Eidelstein

Time 4h30m

Number Of Ingredients 12

Nonstick cooking spray, for pie plate
8 ounces graham crackers (15 sheets)
0.75 teaspoon kosher salt, divided
10 tablespoons (1¼ sticks) unsalted butter, melted
10 ounces white chocolate chips (1½ cups)
1 15-ounce can pumpkin puree
8 ounces cream cheese, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
0.5 teaspoon ground ginger
0.13 teaspoon ground cloves
Whipped cream, for serving

Steps:

  • Coat a 9-inch pie plate with cooking spray.
  • Pulse crackers and ¼ teaspoon salt in a food processor until finely ground (you should have 2 cups). Add butter and pulse to combine (mixture should hold together when squeezed in your palm). Using a flat-bottomed glass or measuring cup, press crumbs firmly into bottom and up sides of pie plate. Freeze until set, about 15 minutes.
  • Meanwhile, melt chocolate chips in a medium microwave-safe bowl, stirring every 30 seconds, until smooth. Let cool. Whisk in pumpkin puree.
  • Beat cream cheese with a stand mixer fitted with a paddle attachment on medium-high until creamy. Add vanilla, cinnamon, ginger, cloves, and remaining ½ teaspoon salt, scraping down sides and bottom of bowl as needed; beat to combine. Stop mixer, add pumpkin mixture, and beat to combine.
  • Pour filling into pie plate and smooth the top. Refrigerate until set, at least 4 hours and up to overnight. Serve topped with whipped cream.

NO BAKE PUMPKIN PIE



No Bake Pumpkin Pie image

No Bake Pumpkin Pie - Made with a graham cracker crust and layers of cream cheese, spiced pumpkin filling, pudding, and Cool Whip - a perfect fall dessert!

Provided by Kasey Schwartz

Categories     Dessert

Number Of Ingredients 9

8 ounces cream cheese (softened)
1 Tbsp milk
1 Tbsp sugar
2 3.4 oz pkgs. instant vanilla pudding mix
8 oz Cool Whip
1 cup milk
2 tsp pumpkin pie spice
15 oz. can pumpkin
1 premade graham cracker crumb pie crust (I use the larger store bought crust that is a little bigger than a normal pie crust. )

Steps:

  • In a bowl, beat together the cream cheese, 1 tablespoon of milk and sugar in a large bowl. When smooth, fold in 1/2 of the whipped topping and spread in the graham crust.
  • Next, whisk together the milk, canned pumpkin, dry pudding mixes and pumpkin spice until creamy. Spread over the cream cheese layer.
  • Top with the remaining 1/2 tub whipped topping and refrigerate for at least 4 hours.

NO-BAKE PUMPKIN PIE WITH CREAM CHEESE



No-Bake Pumpkin Pie with Cream Cheese image

A light no-bake pumpkin pie with cream cheese.

Provided by Sarabeth Emet

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h15m

Yield 8

Number Of Ingredients 6

½ cup pumpkin puree
2 tablespoons pumpkin puree
2 teaspoons pumpkin pie spice
2 (8 ounce) packages cream cheese, softened
¼ cup honey
1 (9 inch) prepared graham cracker crust

Steps:

  • Combine 1/2 cup plus 2 tablespoons pumpkin puree with pumpkin pie spice in a small bowl.
  • Beat cream cheese and honey in a large bowl with an electric mixer until smooth. Mix in 1/2 cup of the spiced pumpkin mixture and pour into the graham cracker crust; smooth to fill. Spoon remaining spiced pumpkin on top of filled pie and swirl lightly to create a design that mixes with the very top of the filling.
  • Cover and refrigerate until firm, about 2 hours.

Nutrition Facts : Calories 383.2 calories, Carbohydrate 31.5 g, Cholesterol 61.6 mg, Fat 27.1 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 13.9 g, Sodium 383.1 mg, Sugar 20.9 g

PUMPKIN CREAM CHEESE PIE



Pumpkin Cream Cheese Pie image

After spending an afternoon in the chilly October air at our town's pumpkin rolling contest, my family, including my grandchildren, head over to my house for a fun pumpkin-themed meal including this luscious dessert. -Diane Selich, Vassar, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1 package (8 ounces) cream cheese, softened
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
FILLING:
1-2/3 cups heavy whipping cream
1-1/2 cups canned pumpkin
2 large eggs, room temperature, lightly beaten
3/4 cup sugar
1-3/4 teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread into crust. , In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 509 calories, Fat 37g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 221mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

CREAM CHEESE PUMPKIN PIE



Cream Cheese Pumpkin Pie image

This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it's delicious. -Kim Wallace, Dennison, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 13

2 cups finely crushed pecan shortbread cookies
1 tablespoon all-purpose flour
3 tablespoons butter, melted
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
3 tablespoons all-purpose flour
1 tablespoon milk
1 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and cloves
3 eggs, lightly beaten
Whipped cream, optional

Steps:

  • In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.

Nutrition Facts : Calories 458 calories, Fat 27g fat (13g saturated fat), Cholesterol 124mg cholesterol, Sodium 258mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.

PHILADELPHIA NO-BAKE PUMPKIN CHEESECAKE



PHILADELPHIA No-Bake Pumpkin Cheesecake image

Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.

Provided by My Food and Family

Categories     Recipes

Time 3h15m

Yield 8 servings

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
  • Spoon into crust.
  • Refrigerate 3 hours or until firm.
  • Serve topped with remaining COOL WHIP.

Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

NO-BAKE CHEESECAKE PUMPKIN PIE



No-Bake Cheesecake Pumpkin Pie image

I can't remember how I came across this BUT This is an WONDERFUL QUICK alternative to the traditional pumpkin pie. It has replaced all other pies at any gathering.

Provided by Paulcm

Categories     Cheesecake

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

8 inches prepared graham cracker crusts
1 (8 ounce) package cream cheese, softened
2 1/2 cups whipped topping, divided
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 (3 1/2 ounce) package vanilla instant pudding mix
1/4 cup milk
1 1/2 cups 100% pumpkin puree (not the pie mix)
2 teaspoons pumpkin pie spice

Steps:

  • In a medium-mixing bowl combine cream cheese, 1 cups of the whipped topping, confectioners' sugar, and vanilla extract. Beat until smooth.
  • Spread evenly over crust.
  • In a large mixing bowl combine: pudding, milk, pumpkin puree, pumpkin pie spice, and 1 more cups of whipped topping.
  • Stir until thoroughly combined.
  • Spoon mixture over cream cheese layer.
  • Top with remaining 1/2 cup of whip topping.
  • I will put it in a pastry bag and decorate the top with the whip cream.
  • Chill at least 1 hour before serving.

THE BEST NO BAKE PUMPKIN PIE



The best no bake pumpkin pie image

My mom found this recipe years ago. Since she didn't like to cook she loved this because it's so easy. It's lighter than traditional pumpkin pie and has such a wonderful flavor. It's become my family's favorite.

Provided by KMS2669

Categories     Pie

Time 15m

Yield 1 pie

Number Of Ingredients 9

1 envelope knox unflavored gelatin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 eggs, well beaten
1 (16 ounce) can pumpkin
1 graham cracker crust

Steps:

  • Mix the first seven items in a saucepan.
  • Let stand for 1 minute.
  • Cook over low heat, while stirring, until slightly thickened (about 10 minutes).
  • Stir in pumpkin and pour into pie crust.
  • Chill and serve with your choice of whipped topping.

Nutrition Facts : Calories 2758.7, Fat 105, SaturatedFat 37.9, Cholesterol 558, Sodium 3192.6, Carbohydrate 405.1, Fiber 7.5, Sugar 314.9, Protein 64.8

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