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This no bake pumpkin cheesecake pie is a cold, double layer pie in a graham cracker crust that is addictively delicious. The bulkier bottom layer is a classic no-bake cheesecake that is much creamier than a traditional cheesecake. The top is a thin layer of traditional pumpkin pie with the right amount of spice and pumpkin flavor. There is no baking involved unless you make the graham cracker crust from scratch, which I highly recommend. If you must buy a store-bought then grab a Keebler graham cracker crust. For a homemade graham cracker crust, I love using my food processor to get a perfect consistency quickly. If you don’t have one you can smash the graham cracker sheets in a gallon size ziploc bag using your hands or a rolling pin.
While there isn’t a lot of baking time, there is a lot of chill time. Hours. This isn’t a recipe you can rush. I actually recommend making it hours before you need it, even the night before is preferable. The first two hours of chill time are needed so the cheesecake layer can set up before being topped with the pumpkin layer. This ensures the layers don’t start to break down and blend together. The second trick to keeping the layers from bleeding together is making sure the whipped cream is thick enough. You want firm peaks, but don’t walk away because it can turn to butter real quick if left to beat too long. Mixing the heavy whipping cream for 2 1/2 minutes on medium high speed should get it thick enough.
Once the pumpkin pie layer is added, one more hour of chill time is needed in the refrigerator. That’s a total of three hours in the refrigerator but we’re not done. To take this pie over the top, you need one hour in the freezer. Pop it in one hour before serving and something magical happens. The flavors develop and the texture is still incredibly creamy but super chilled. It’s heaven. This has become my new favorite Thanksgiving pie.
No Bake Pumpkin Cheesecake Pie
Ingredients
Graham Cracker Crust
- 10 graham cracker sheets
- 1/4 c granulated sugar
- 1/2 tsp cinnamon
- 1/8 tsp ground ginger
- 5 1/2 tbsp melted salted butter
Cheesecake Layer
- 4 oz cream cheese softened
- 1/4 c granulated sugar
- 1 tbsp milk
- 1 c heavy whipping cream
- 1/4 c powdered sugar
- 1 tsp vanilla
Pumpkin Layer
- 7.5 oz canned pumpkin (half the can)
- 1 box instant vanilla pudding (3.4 oz box)
- 1/2 c milk 2% or whole
- 3/4 tsp cinnamon
- 1/4 tsp ground ginger
- tiny pinch ground cloves
Instructions
- Start with the graham cracker crust by adding 10 graham cracker sheets, sugar, cinnamon and ground ginger to a food processor. Process until everything is fine crumbs.
- Add graham cracker crumb mixture to a deep 9 inch pie plate. Pour over the melted butter and mix until everything is moistened. Pack the crumbs evenly into the plate and up the sides using a measuring cup.
- Bake at 350 for 12 minutes in the middle rack. Remove from the oven and allow to cool to room temperature.
- Begin with the filling by beating softened cream cheese, 1/4 c granulated sugar and 1 tablespoon of milk in a bowl until smooth. Set aside.
- To a separate bowl make whipped cream by beating cold heavy whipping cream, powdered sugar and vanilla together until firm peaks form. Be careful not to overbeat, but you want the peaks to easily hold their shape.
- Fold whipped cream into the cream cheese mixture.
- Layer the bottom of either a store-bought or homemade graham cracker crust (room temperture) with the cream cheese mixture, cover and refrigerate for 2 hours.
- Just before getting the pie out of the fridge make the pumpkin pie layer by mixing half of a 15 oz can of pumpkin with one 3.4 oz box of instant vanilla pudding mix, 1/2 c milk, cinnamon, ground ginger and a pinch of ground cloves.
- Remove pie from the refrigerator and top with the pumpkin mixture spreading it evenly over the top.
- Cover and refrigerate another hour then transfer to the freezer for 1 hour before serving.