No-Bake Pumpkin Cheesecake Pie The Best Recipes

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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

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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