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Pumpkin Cheesecake Pie

Photo Credit
Elena Veselova/Shutterstock
The Editors
Yield
Makes 2 pies.
Category
Pies and Pastries
Course
Desserts
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These no-bake pies can be made up to 2 weeks ahead and frozen until serving. We don’t recommend using sugar-free pudding mix in this recipe, as it contains different fillers, which will result in a different consistency.

Note: This recipe makes two pies. Halve ingredients if planning to make only one.

Ingredients
1 package (8 ounces) cream cheese, softened
2 tablespoons plus 1 cup milk, divided
2 tablespoons sugar
1 container (8 ounces) whipped dessert topping such as Cool Whip
2 graham cracker piecrusts (6 ounces each)
1 can (15 ounces) pumpkin purée
2 packages (3.4 ounces each) vanilla instant pudding mix
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Instructions

Using an electric mixer, beat cream cheese, 2 tablespoons of milk, and sugar until creamy. Whisk in whipped dessert topping. Divide cream cheese mixture between two piecrusts.

In a separate bowl, combine pumpkin, 1 cup of milk, pudding mix, cinnamon, ginger, and cloves. Spread half of pumpkin mixture onto each piecrust. Cover and refrigerate for 4 hours, or freeze.

If you freeze pies, thaw whole pie in refrigerator for 1 hour before serving.

Testers’ notes: Mix the bottom layer of this pie just enough to blend; do not overmix. Also, you might try refrigerating or freezing the pie for 30 minutes after you add the first layer, but before you add the second. Lastly, do not make the top layer until you are ready to spread it, because the pudding mix will thicken as it sits.

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The Old Farmer's Almanac Editors

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Comments

Kat (not verified)

1 year 12 months ago

Are you supposed to make the pudding before you put it in? I have never cooked with pudding mix so I dont know.

Hi, Kat. You  just put the dry pudding mix from the package into the bowl with the other listed ingredients. You do not have to make the pudding.

Scott (not verified)

5 years 1 month ago

Hi, would it be possible to substitute , probably a lesser amount, 1/2&1/2 instead of milk. Can’t have milk. Thanks for any help.

Paula Snyder (not verified)

6 years ago

This recipe is very easy and is delicious. I made this for our ladies group at church. Everyone raved about it. I will make this again and am sharing this recipe with all the ladies. Thank you for a wonderful recipe

Barbara Marron (not verified)

6 years 1 month ago

Pumpkin cheesecake looks like I just might be able to make it. Not one who likes cooking, but enjoy eating.