No-Bake Pumpkin Spice Cheesecake
This No-Bake Pumpkin Spice Cheesecake makes a great alternative to traditional pumpkin pie! Easy and delicious recipe!
Servings: 10 servings
Ingredients
- 1 package Keebler Ready Crust Graham Pie Crust 9 ounce
- 1 package cream cheese, softened 8 ounce
- 1 cup canned pure pumpkin
- ½ cup granulated sugar
- ½ teaspoon pumpkin pie spice
- 1 tub frozen whipped topping, thawed 8 ounce
- Extra frozen whipped topping for garnish (optional)
- Ground cinnamon for garnish (optional)
Instructions
- In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping. Spoon the mixture evenly into graham cracker crumb crust, smoothing out the top.
- Refrigerate at least 4 hours before serving.
- To serve, garnish with additional whipped topping and cinnamon if desired.
Notes
- While technically not no-bake then, you can also use a regular wheat pie crust from the refrigerated or freezer section. Just bake according to directions and let cool before proceeding.
Nutrition
Calories: 178kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 89mg | Potassium: 104mg | Fiber: 1g | Sugar: 17g | Vitamin A: 4135IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 0.4mg
