NO-BAKE PUMPKIN CHEESECAKE PIE RECIPE

Ingredients: For the Crust: – 1 1/2 cups graham cracker crumbs – 1/3 cup melted butter – 1/4 cup granulated sugar

For the Filling: – 1 (8 oz) package cream cheese, softened – 1 cup canned pumpkin puree – 1/2 cup granulated sugar – 1 teaspoon vanilla extract – 1 teaspoon pumpkin pie spice

Instructions: 1. Prepare the Crust: a. In a medium-sized bowl, combine graham cracker crumbs, melted butter, and sugar. b. Press the mixture firmly into the bottom of a 9-inch pie dish to form the crust. c. Place the crust in the refrigerator while preparing the filling.

2. Make the Filling: a. In a large mixing bowl, beat the softened cream cheese until smooth. b. Add in the pumpkin puree, sugar, vanilla extract, and pumpkin pie spice. Mix until well combined and smooth.

3. Assemble the Pie: a. Take the pie crust out of the refrigerator. b. Spoon the pumpkin cheesecake filling into the crust, spreading it evenly with a spatula.

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4. Chill and Serve: a. Place the pie in the refrigerator and let it chill for at least 4 hours, or preferably overnight. b. Once fully chilled, you can optionally garnish the pie with additional whipped topping or a sprinkle of cinnamon before serving.

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