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This was my first attempt at a no-bake cheesecake and it was delicious! 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.
Ingredients
- 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
- 1 teaspoon ground cinnamon for dusting (Optional)
Directions
Step 1
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.
Step 2
Refrigerate pie until the filling is set, 4 to 6 hours. Sprinkle ground cinnamon on top before serving, if desired.
Tips
Cook's Note:
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 454 | |
| % Daily Value * | |
| Total Fat26g | 34% |
| Saturated Fat14g | 70% |
| Cholesterol31mg | 10% |
| Sodium356mg | 15% |
| Total Carbohydrate51g | 18% |
| Dietary Fiber4g | 15% |
| Total Sugars21g | |
| Protein5g | |
| Vitamin C1mg | 6% |
| Calcium53mg | 4% |
| Iron2mg | 8% |
| Potassium137mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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