NO-BAKE PUMPKIN CHEESECAKE PIE
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
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
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
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.
PHILADELPHIA NO-BAKE PUMPKIN CHEESECAKE
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
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
PUMPKIN PIE NO-BAKE CHEESECAKE
For those of us who cannot bake cheesecake but love this classic dessert!
Provided by Beattie-Bolin
Categories Fruits and Vegetables Vegetables Squash
Time 3h35m
Yield 8
Number Of Ingredients 10
Steps:
- Place a bowl and beaters for a hand-held electric mixer into the freezer to cool, about 15 minutes.
- Mix cream cheese and sugar together in a bowl; stir in lemon juice and vanilla extract. Fold in half of the pumpkin puree; add cinnamon, ginger, and nutmeg.
- Remove the bowl and beaters from the freezer. Attach beaters to an electric mixer; pour cream into chilled bowl. Beat until stiff peaks form and cream stays in place when the bowl is tipped on its side.
- Fold remaining pumpkin puree and whipped cream into the cream cheese mixture. Spread evenly into crust; cover with plastic wrap.
- Chill in the refrigerator until set, 3 to 4 hours.
Nutrition Facts : Calories 320 calories, Carbohydrate 35.3 g, Cholesterol 36.3 mg, Fat 18.2 g, Fiber 2.2 g, Protein 5.2 g, SaturatedFat 8.3 g, Sodium 388.8 mg, Sugar 21.8 g
NO-BAKE CHEESECAKE PUMPKIN PIE
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
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.
PUMPKIN CREAM CHEESE PIE
This is an old recipe from Pillsbury that my mom always makes for Thanksgiving. We love it. Needs to refrigerate for 4 hours.
Provided by ratherbeswimmin
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, using a wire whisk, beat cream cheese, 1 tablespoon of milk, and sugar; beat until smooth.
- Gently fold in half of the Cool Whip.
- Spread onto the bottom of the graham cracker crust.
- Pour remaining milk into another large bowl.
- Add pumpkin, pudding mixes, and spices.
- Beat with a wire whisk for 1 minute or until well blended.
- Spread over cream cheese layer.
- Refrigerate 4 hours or until set.
- Garnish with extra Cool Whip if desired.
Nutrition Facts : Calories 422.9, Fat 21, SaturatedFat 11.7, Cholesterol 20.1, Sodium 594, Carbohydrate 56.4, Fiber 0.9, Sugar 43.4, Protein 4.3
CREAMY PUMPKIN PIE (NO BAKE)
This is an interesting recipe I found in an ad for Keebler products. I put it here for safekeeping. It's nice to have a no-bake recipe for a favorite pie. (Cook time is refrigerator time).
Provided by BecR2400
Categories Pie
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick).
- Whisk in Libby's 100% pure pumpkin.
- Stir in whipped topping. Spread in crust.
- Refrigerate at least 2 hours or until set. Garnish as desired.
- *Note: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of the pumpkin pie spice.
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