How To make Pumpkin Cheesecake Pie

NO BAKE PUMPKIN CHEESECAKE PIE!! BUDGET FRIENDLY THANKSGIVING!!

Continuing on with our theme of a budget friendly Thanksgiving we move on to dessert! This no bake pumpkin cheesecake pie is going to knock your socks off! I played with this recipe and have gotten rave reviews from people who have tried it. It is super simple, with few ingredients and even your kids could make it! What better way to get the family together in the kitchen than to assign everyone a task? This is creamy, pumpkin and spice with just a hint of tangy goodness from the cream cheese. This is the perfect answer for someone who has never baked a pumpkin pie but this year is tasked with making the whole meal! Give this a try, I promise you won't be sorry!

Say what you want about no bake pie. But honestly this one rivals any regular baked pumpkin pie I have eaten. It hits all the right notes and everyone in our family loved it! It all starts out with a graham cracker pie crust. I have purchased my favorite brand (Keebler) and got the larger version that says 2 extra slices on the label. This accommodates the amount of filling just right. You can, of course make your own graham cracker pie crust and use a standard deep dish pie plate. If you need to know how to make that you can refer to my recipe video here:

Next up, let's work on the filling! It all starts with some softened cream cheese. You want to make sure it is super soft. Let it sit on the counter for a couple hours. Softening in the microwave can be inconsistent. Whip this using a hand or stand mixer. Once soft pour in the heavy whipping cream and allow this to mix until it thickens and gets smooth and fluffy. Let the whipping cream do it's job. Next up is just a little sugar. Beat that into the cream cheese and heavy cream. Then we add a box of instant vanilla pudding and some canned pumpkin puree along with some pumpkin pie spice and vanilla extract. Allow this to beat until thick and fluffy. Just a couple minutes will do.

If you cannot find pumpkin pie spice you can make your own! Here is my video:

Pour this mixture into your graham cracker pie shell and smooth evenly. I made some whipped cream to top my pie sweetened with just a bit of sugar and flavored with vanilla extract. If you are not up to that task, no worries! Get yourself a tub of non dairy whipped topping from the freezer section. Be sure to allow that to thaw in the fridge according to the package directions or it will be a watery mess.

Need help with how to make whipped cream? No worries! Here's my video:

Top your pie by either piping the whipped cream or topping through a pastry bag or just slather on with a spatula. I promise nobody cares how you do it. Just get it done! Then cover with the plastic liner that you removed from the pie shell or with some plastic wrap and refrigerate for at least two hours. Overnight is better. You can even make this pie a couple of days in advance and get that task off your list and not have to worry about dessert on the day of the big meal!

This recipe is easily converted to a sugar free version by using sugar free instant vanilla pudding and the sweetener of your choice in the pie and the whipped cream. You can even make a low carb crust using ground almonds, pecans or hazelnuts and butter. That would need to be baked and cooled prior to filling and refrigerating. But you can do that and make everyone at your table happy! Don't want to mess with a nutty crust? Just use this filling and the sweetened whipped cream and layer into some parfait dishes for a wonderful pumpkin cheesecake parfait that is easy to serve! Everyone will love it!

I hope you give this no bake pumpkin cheesecake pie a try sometime soon and I hope you love it!

Happy Eating!

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NO BAKE pumpkin cheesecake!!

How to Make Pumpkin Cream Cheese Pie

Are you looking for a twist on the traditional pumpkin pie to serve this year at Thanksgiving? imperialsugar.com. Combining a cream cheese pie and a pumpkin pie is already a good idea, but when you add creme chantilly and homemade candied pecans, it skyrockets to a whole new level of WOW! This dessert recipe is especially great for the fall season and Thanksgiving and Christmas holiday. #imperialsugar #dessert #recipe #creamcheese #pie #pumpkinpie #creamcheese

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32 oz Cream Cheese

3/4 Cup Sugar

2 Tbsp All Purpose Flour

3/4 Cup Pumpkin pureee

1/2 tbsp pumpkin spice

1 Tbsp Vanilla Extract

3 Large Eggs

Pie Crust

The Perfect Thanksgiving Treat: Pumpkin Cheesecake Pie

My pumpkin cheesecake pie is a beautifully swirled combination of pumpkin pie and classic cheesecake. It's the perfect Thanksgiving dessert!

Recipe:

Ingredients
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon brown sugar, firmly packed
7 Tablespoons butter, melted (salted or unsalted) (100g)
Filling
16 oz cream cheese, softened to room temperature (453g)
⅓ cup granulated sugar (66g)
⅓ cup light brown sugar, firmly packed (66g)
⅓ cup sour cream (80g)
1 teaspoon vanilla extract
2 large eggs, lightly beaten
⅔ cup canned pumpkin puree (173g)
1 ½ teaspoons pumpkin spice

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
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9” pie plate (Affiliate Link):
Cookie scoops (Affiliate Link):
Kitchen Scale (Affiliate Link):

Instructions
00:00 Introduction
Crust
00:33 Preheat oven to 325F (160C).
00:38 In a medium-sized bowl, combine graham cracker crumbs and sugars and stir until well-combined.
00:57 Add melted butter and use a fork to toss together until all crumbs are moistened. Press firmly into the bottom and up the sides of a 9” pie plate. Set aside and prepare the filling.
Filling
02:04 In a large mixing bowl, combine cream cheese and sugars and stir together with an electric mixer on low-speed until smooth, creamy, and no lumps remain.
03:30 Add sour cream and vanilla and stir until well-combined.
03:55 Add eggs, stirring on low-speed until just incorporated.
04:40 Measure out 1 ½ cups (345g) of cheesecake into a separate, medium-sized bowl and to this second bowl add pumpkin puree and pumpkin spice and stir until smooth and combined.
05:55 Alternate dolloping plain cheesecake batter and pumpkin cheesecake batter into prepared crust. Use a butter knife to swirl for a cute design.
07:00 Transfer to center rack of 325F (160C) oven and bake for 40-50 minutes. Edges of pie should be set and center may be slightly jiggly when finished baking but should be mostly set. Allow to cool at room temperature for about an hour before transferring to refrigerator to chill for at least 6 hours, preferably overnight, before slicing and serving.

Notes
Cream cheese
Make sure you opt for brick-style, full-fat cream cheese as the kind sold in tubs does not set up properly.
Preparing the batter
One of the best ways to avoid cracks in your cheesecake and keep it from puffing in the oven is to not over-mix. The batter should be smooth and uniform, but keep your mixer on low-speed to avoid whipping too much air into the batter.
Storing
Store covered in the refrigerator for up to 5 days. Pie may also be frozen after chilling. Freeze individually wrapped as slices or as a whole pie, just be sure to tightly wrap. Will keep frozen for at least several months. Can be enjoyed straight from the freezer or thaw overnight in the refrigerator.

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KRAFT'S CREAMY PUMPKIN CHEESECAKE

KRAFT'S CREAMY PUMPKIN CHEESECAKE

With Halloween right around the corner, its officially PUMPKIN season. (Especially pumpkin spice) One of the best and highly anticipated desserts is the pumpkin pie!

Last week we made Kraft's Creamy Pumpkin Pie and it was a HIT. The trick to this one - it's made with sour cream, which makes it creamy, and the cream cheese gives it part of the flavour!

Find the full recipe:

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