Recipe By Ken Leo Heintzman
Published Dec 24th
No-Bake Pumpkin Cheesecake Pie
Prep 10m Cook - Additional 4h Ready In 4h 10m
Servings 1 9-inch pie Calories 374.4

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

Recipe 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

Cooking Directions

  1. 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.
  2. 2 Refrigerate pie until the filling is set, 4 to 6 hours.

Nutrition Facts

  • Calories 374.4
  • Carbohydrate 43.6 g
  • Cholesterol 34.1 mg
  • Fat 20.7 g
  • Fiber 2.9 g
  • Protein 4 g
  • Saturated Fat 11.9 g
  • Sodium 271.5 mg
  • Sugar 25.1 g

Chef's 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.


  1. Would have been better to mix the cream cheese and icing sugar together first before adding the pumpkin. Cream cheese didnt mix in well. I wont make again.
  2. I made it just like the recipe,but I added extra pumpkin spice,so the cream cheese wouldn't over take the pumpkin flavor. Also ,I read all the comments and I added a package sugar free cheesecake pudding to firm it up and 1/2 of 2%milk and it came out beautifully.!
  3. loved it. changed nothing.
  4. I made some adjustments based on personal taste what I had on hand and after reading the reviews. I made it twice for Thanksgiving get-together and they both turned out great and were a hit multiple request for recipe. I only had plain canned pumpkin so I used it rather than going to the store - Read more ...
  5. This was such an easy pie to pull together! In less than five minutes I had the pie in the fridge to set up. This pie really had the flavors of fall and would be great to make ahead and freeze!
  6. We loved this pie and the flavor it had. 2 things I did differently was I added the cinnamon to the pumpkin mixture ( my own fault) Then I seen a few people was having trouble having it set up so I tried what I do with another style of pumpkin pie like this and - Read more ...
  7. This was delicious! I used pumpkin puree because that is what I had on hand. I added 1 tsp. cinnamon and 1/4 tsp. nutmeg to give it the pumpkin pie taste. I used one 8 oz. package of cream cheese. I saw no reason to add the extra 3/4 oz. I froze mine as well - Read more ...
  8. This did have great flavor. After reading Buckwheat Queens review I froze the pie which made it easier to slice still it barely held it's shape. Not quite sure what would happen if I didn't freeze it. I never knew that there was such a thing as a prepared shortbread pie crust however I will - Read more ...
  9. This is a dessert with very good flavor. It tastes like pumpkin pie meets cheesecake, however it doesn't seem to set properly. It wasn't too sweet which was nice. I used fresh whipped cream instead of "frozen whipped topping". I read the ingredients list of whipped toppings and they contain a lot of thickeners so - Read more ...