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: bit.ly/35tzlor
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: bit.ly/38HOx38
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: bit.ly/1mW8sPA
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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