Pumpkin Cheesecake Pie with Graham Cracker Crust! {Easy}

This easy Pumpkin Cheesecake Pie with Graham Cracker Crust serves up slice after slice of decadent pumpkin happiness!

You’ve just stumbled across the new pumpkin recipe you’ve been looking for!  This rich and amazing Pumpkin Cheesecake Pie with Graham Cracker Crust is No Bake easy!

Treat your pumpkin cravings to a serious temptation… the best pumpkin cheesecake recipe ever!

Are you ready for another Easy Pie Recipe?  This layered pumpkin cheesecake is so easy to make, you might just have to make it every week this Fall!

Here’s what you’ll need to get started…

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Pumpkin Cheesecake Pie with Graham Cracker Crust

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Pumpkin Cheesecake Pie with Graham Cracker Crust

You've just stumbled across the new pumpkin recipe you've been looking for! This rich and amazing Pumpkin Cheesecake Pie with Graham Cracker Crust is No Bake easy!

Prep Time3 hrs 10 mins

Total Time3 hrs 10 mins

Course: Dessert

Cuisine: American

Keyword: no bake, no bake pie, pies, thanksgiving

Servings: 6

Author: The Frugal Girls

Ingredients

• 1 Graham Cracker Pie Crust
• 4 oz. Cream Cheese softened
• 7 oz. Sweetened Condensed Milk
• 2 tbsp. Lemon Juice
• 1 tsp. Vanilla Extract
• 2 tsp. Sugar
• 1 cup Libby's 100% Pure Pumpkin
• 8 oz. Cool Whip {split into two 4 oz. portions}
• 1 box Jell-O Vanilla Instant Pudding Mix {3.4 oz.}
• 1 tsp. Pumpkin Pie Spice

Instructions

• In medium mixing bowl, beat Cream Cheese until fluffy.
• Add Sweetened Condensed Milk, Lemon Juice, Vanilla, and Sugar, and continue beating until creamy and well combined.
• Pour mixture into Graham Cracker Pie Crust, spread out evenly, cover with lid, and chill in refrigerator overnight.
• Also move Cool Whip to refrigerator and allow to thaw overnight.
• The next day, mix together 4 oz. Cool Whip, Pumpkin, dry Vanilla Pudding Mix, and Pumpkin Pie Spice.
• Carefully scoop mixture on top of the pie's cheesecake layer, spread out evenly, cover with lid, and freeze for 3 hours prior to serving, so it can firm up.
• After 3 hours, remove from freezer, top with remaining 4 oz. Cool Whip, sprinkle with a dash of Pumpkin Pie Spice, and serve!

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