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pumpkin cheesecake pie on white table with knife

No-Bake Pumpkin Cheesecake Pie

Ingredients

Crust:*

  • 1-1/2 cups gingersnap cookie crumbs, (use the crispy gingersnap cookies for this, not soft)
  • 5 tablespoons butter, melted

Filling:

  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup canned pumpkin
  • 8 ounces whipped cream, (I prefer homemade, but a tub of cool whip will work, just be sure it's thawed

Instructions

For the Crust:

  1. Preheat the oven to 350 degrees.

  2. Combine the cookie crumbs and melted butter in a small bowl and mix until all the crumbs are moistened.

  3. Transfer the crumbs to a 9-inch pie plate. Use the bottom of spoon to press the crumbs evenly into the bottom and up the sides of the pie plate.

  4. Bake in the preheated oven until it is beginning to brown, about 10 minutes.

  5. Transfer to a wire rack and cool completely while making the filling.

For the Filling:

  1. Mix together the cream cheese, powdered sugar, vanilla, pumpkin pie spice and pumpkin.

  2. Fold in the whipped cream – make sure it is thoroughly combined.

  3. Spoon filling into prepared pie crust.

  4. Refrigerate for 2 hours or until chilled.

  5. Drizzle with salted caramel sauce (recipe below). Slice, serve & enjoy.

Recipe Notes

*This specific crust recipe is not no-bake, it’s the cheesecake filling that is no-bake. (And if you’ve ever made real cheesecake, the 10 minutes of crust baking in this recipe is nothing compared to waiting on a real cheesecake to bake). If you're short on time (or an oven), go ahead and buy a pre-made crust (graham cracker will do).