Can This No Bake Pumpkin Pie Be Made Low Carb?

You can lower the carbs by replacing the sugar and changing the crust. Use a low-carb sweetener intended to replace sugar cup for cup. I like Swerve Confectioners . Switch the graham cracker crust for a nut crust, or serve the filling crustless in a parfait dish as a mousse. Check the sweetener's package directions for the equivalent amount. The flavor and texture may differ from the version made with granulated sugar.

Can I Use Cool Whip Instead of Whipped Cream?

Yes, this pie will work with either homemade whipped cream or Cool Whip. However, my favorite combo is homemade whipped cream in the filling and Cool Whip on top. If using Cool Whip in the filling, thaw it in the refrigerator first and gently fold it into the pumpkin mixture.

How Can I Keep My Graham Cracker Crust From Getting Soggy?

An optional way to help keep a graham cracker crust crisp is to bake it before adding the filling. For a homemade crust, bake at 325°F for 15 minutes, then cool completely before filling. For a store-bought crust, follow the package's baking directions if it provides them. You can also lightly brush the crust with beaten egg before blind baking it. Bake the egg-coated crust before adding any filling, then let it cool completely. If you want to keep the whole dessert no bake, use a ready-to-fill crust and skip the egg wash and baking step.

Can I Make My Own Pie Crust?

Of course! Mix together 2 cups graham cracker crumbs, 1/3 cup sugar, and 1/2 cup melted butter. The mixture should resemble wet sand, with no dry spots. Firmly press the mixture into the bottom and sides of a 9-inch pie plate. Pack the crumbs tightly so the crust holds together, then refrigerate while you prepare the filling. For a baked crust, bake for 15 minutes at 325°F. Let it cool completely before adding the filling.

Can I Use a Traditional Pastry Pie Crust?

Yes! You can use a store-bought frozen pie crust or make your own with your favorite pie crust recipe. Fully bake the empty crust according to the package or recipe directions, then let it cool completely before adding the filling. The pumpkin filling is still no bake, but this crust option requires baking.

My Pie Didn\'t Set. What Happened?

The filling may be too soft if the cream wasn't whipped to stiff peaks, it was overmixed during folding, or the pie hasn't chilled long enough. This pie is meant to be soft and fluffy, but after chilling, the filling should hold together when sliced, not be liquid or runny. Beat the cream cheese and sugar until the sugar is incorporated and the cream cheese is light and fluffy. Mix in the pumpkin just until combined. When adding whipped cream or Cool Whip, gently fold it in so you don't deflate it. Allow at least 8 hours in the refrigerator, preferably overnight. This pie has a light, mousse-like filling, rather than the dense texture of a baked cheesecake.

Can I Make This Pumpkin Cheesecake Pie Ahead of Time?

Yes! Make it the day before serving and refrigerate overnight. Add the whipped cream topping when you're ready to serve.

Easy No Bake Pumpkin Cheesecake Pie

Description

This no-bake pumpkin cheesecake pie is fluffy, light, and full of pumpkin flavor. It’s the perfect pumpkin recipe when you want a Fall dessert but don’t want to turn on the oven. It’s also a perfect dessert for a holiday meal!

Ingredients

Units Scale

1 (8 ounce) package of cream cheese, at room temperature
2/3 cup white sugar, plus 2.5 tablespoons sugar (divided)
1 (15 ounce) can of pumpkin puree
1 cup heavy whipping cream
1 teaspoon pumpkin pie spice
9-inch premade graham cracker crust

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Instructions

Beat the cream cheese and 2/3 cup sugar together in a large bowl for about 3 minutes, until fluffy and thoroughly combined.
Beat in pumpkin puree and pumpkin pie spice until combined.
In a separate bowl, whip heavy cream until soft peaks form. Add 2 1/2 tbsp sugar and continue whipping until stiff peaks form.
Gently fold whipped cream into pumpkin mixture. Do not overmix.
Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate at least 8 hours or overnight.