Easy Pumpkin Cheesecake Pie (No Bake)

This Easy Pumpkin Cheesecake Pie with graham cracker crust serves up slice after slice of decadent pumpkin bliss!

Then… be sure to also try making this tantalizing Hershey Chocolate Pie Recipe and this Chocolate Peanut Butter Dream Pie!

Pumpkin Cheesecake Pie

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 so easy to make, and will be the star of the party!

And when I say easy, I’m talking REALLY easy.  As in No Bake easy!

Elena writes: “Wow!!! This is really amazing!!!!”

It’s the perfect blend of sweet pumpkin pie and rich cheesecake, all layered into one perfect pie!

Your guests will be raving over it at your Fall parties, and it’s a must-have Thanksgiving dessert!

The best part is, it’s so easy to make ahead!

So 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!

I’m giving you permission to treat your pumpkin cravings to a serious temptation… the best pumpkin cheesecake recipe ever!  You’ll be so glad you did!

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

Related: 21 Easy Pumpkin Recipes to Make This Fall!

Pumpkin Cheesecake Pie Ingredients

You’ll just need a few simple ingredients to make the BEST Cheesecake Pumpkin Pie!

• Graham Cracker Pie Crust – store bought or homemade.
• Cream Cheese
• Sweetened Condensed Milk
• Lemon Juice – bottled or fresh squeezed will both work.
• Vanilla Extract
• Sugar – just your traditional granulated sugar (white sugar).
• Pure Pumpkin Puree – not pumpkin pie filling.
• Cool Whip
• Vanilla Jell-O Pudding Mix
• Pumpkin Pie Spice – see How to Make Pumpkin Pie Spice!

How To Make Pumpkin Cheesecake

You can prepare this easy pumpkin cheesecake in just a few simple steps.

Start by thawing your Cool Whip in refrigerator for 4 hours or overnight.

In a mixing bowl, beat the cream cheese.

Add in the sugar, lemon juice, milk and vanilla and mix well.

Scoop this mixture into your graham cracker crust, then freeze.

After 2 – 3 hours, remove from freezer, slice, top with whip cream, and sprinkle a dash of Pumpkin Pie Spice on top! YUM!

You could also top your pumpkin cheesecake slices with a scoop of vanilla ice cream.

Scroll down for the printable recipe card with detailed, step-by-step instructions.

Pumpkin Cheesecake Pie Reviews

Here’s what your frugal friends are saying about this easy Pumpkin Cream Cheese Pie Recipe…

One reader writes: “A slice of heaven!!”

Chris writes: “Wonderful”

Elena writes: “Wow!!! This is really amazing!!!!”

Rebecca writes: “So tasty!”

Tara writes: “DELICIOUS!!!!”

Kim writes: “Easy desserts are the best!  So yum!”

Tonya writes: “Yummy!”

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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 Time10 minutes mins

Chilling Time3 hours hrs

Total Time3 hours hrs 10 minutes mins

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 Pure Pumpkin Puree (not pumpkin pie filling)
• 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!

Course: Dessert

Cuisine: American

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