No Bake Pumpkin Cheesecake Pie Recipes

Steps:

• For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. Freeze for 30 minutes.
• For the filling: Using an electric mixer, whip the cream cheese, pumpkin, powdered sugar, cinnamon, cardamom, nutmeg, salt and cloves in a large bowl until creamy and smooth, about 5 minutes. Carefully fold in the coconut whipped topping with a rubber spatula. Pour into the crust and refrigerate at least 6 hours and up to overnight.
• In a small skillet over medium-high heat, quickly toast the coconut flakes, stirring constantly so they don't burn. Allow to cool completely and then scatter over the cheesecake.

Steps:

• Set aside filling mix packet from cheesecake. Combine the contents of the crust mix packet with butter and sugar. Press onto the bottom and up the sides of a 9-in. pie plate. Refrigerate for 10 minutes. , Meanwhile, in a large bowl, combine the contents of filling mix packet, milk, pumpkin, cinnamon and cloves. Beat on medium speed for 3 minutes. , Pour into the crust. Chill at least 1 hour. Top with whipped topping and sprinkle with cinnamon if desired.

Steps:

• Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
• Spoon into crust.
• Refrigerate 3 hours or until firm.
• Serve topped with remaining COOL WHIP.

Steps:

• Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
• Refrigerate pie until the filling is set, 4 to 6 hours.

Steps:

• In a bowl, combine the graham cracker crumbs and melted butter.
• Transfer the graham cracker mixture to a 9-inch (23 cm) springform pan, creating an even base that goes up 1-inch (2 cm) on the sides.
• In a large bowl, combine the cream cheese and heavy cream and beat until smooth, 3-4 minutes.
• Add the sugar, pumpkin, cinnamon and vanilla and beat until smooth and fluffy.
• Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for 6-8 hours.
• Top with whipped cream, slice, and serve!
• Enjoy!

Steps:

• Place a bowl and beaters for a hand-held electric mixer into the freezer to cool, about 15 minutes.
• Mix cream cheese and sugar together in a bowl; stir in lemon juice and vanilla extract. Fold in half of the pumpkin puree; add cinnamon, ginger, and nutmeg.
• Remove the bowl and beaters from the freezer. Attach beaters to an electric mixer; pour cream into chilled bowl. Beat until stiff peaks form and cream stays in place when the bowl is tipped on its side.
• Fold remaining pumpkin puree and whipped cream into the cream cheese mixture. Spread evenly into crust; cover with plastic wrap.
• Chill in the refrigerator until set, 3 to 4 hours.

Steps:

• In a medium-mixing bowl combine cream cheese, 1 cups of the whipped topping, confectioners' sugar, and vanilla extract. Beat until smooth.
• Spread evenly over crust.
• In a large mixing bowl combine: pudding, milk, pumpkin puree, pumpkin pie spice, and 1 more cups of whipped topping.
• Stir until thoroughly combined.
• Spoon mixture over cream cheese layer.
• Top with remaining 1/2 cup of whip topping.
• I will put it in a pastry bag and decorate the top with the whip cream.
• Chill at least 1 hour before serving.

Steps:

• Line a 12-cup muffin pan with paper liners and put a gingersnap in each cup.
• Stir the gelatin into the warm water in a microwave-safe bowl until mostly dissolved; let stand 5 minutes, then microwave in 10-second intervals until melted.
• Combine the cream cheese, confectioners' sugar, pumpkin puree, heavy cream, gelatin mixture, pie spice and vanilla in a large bowl and beat with a mixer until fluffy. Spread in the muffin cups over the gingersnaps and refrigerate until set, at least 2 hours.
• Remove the cheesecakes from the muffin tins. Remove the liners and top with whipped cream and crushed gingersnaps.

Steps:

• Blend pumpkin, cream cheese, sugar, and pie spice together in a bowl. Pour some of mixture into the pie crust until it is 2/3 full.
• Stir whipped topping into the remaining pumpkin mixture. Pour into the pie crust, over the first layer.
• Refrigerate for at least 30 minutes, or until ready to serve.

Steps:

• To make crust - Preheat oven to 350 degrees F. In a small bowl, combine crushed graham crackers, canola oil, and sugar. Mix well. Spread evenly in bottom of an 8- or 9-inch springform pan; press firmly onto bottom. Bake for 5 minutes. Cool on a wire rack.
• To make pie - In a small saucepan, stir together gelatin and the water; let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.
• In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add pumpkin, sugar, the 1 teaspoon cinnamon, and the gelatin mixture; beat until well mixed. Fold in the three-quarters container of dessert topping. Spread mixture into crust in springform pan. Cover and refrigerate for 4 to 24 hours or until set.
• Using a thin metal spatula or table knife, loosen the cheesecake from the side of the springform pan. If desired, use a wide spatula to remove cheesecake from bottom of pan and place on a serving plate. Cut into wedges to serve. If desired, top with additional whipped topping. If desired, garnish with additional cinnamon, chopped pecans, and/or pomegranate seeds.
• Tip
• *Sugar Substitutes: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar for both crust and filling.

Steps:

• Add room temperature cream cheese, pumpkin pie mix and sugar to mixing bowl.
• Beat with electric mixer until smooth.
• Fold Cool Whip into the pumpkin mixture until well incorporated.
• Spoon mixture into prepared 9-inch graham cracker pie crust and spread to fill evenly.
• Refrigerate at least 2-hours prior to serving.
• Serve slices topped with 2 tablespoons of Cool Whip Topping.

Steps:

• Beat cream cheese and sugar together in a large bowl until creamy and smooth. Mix pumpkin, cinnamon, nutmeg, ginger, cloves, and vanilla extract into cream cheese mixture, scraping down the sides of the bowl, until mixture is smooth.
• Fold 1/3 cup pecans into the pumpkin mixture; spread into the graham cracker crust. Sprinkle remaining pecans over pumpkin mixture. Cover pie with plastic wrap.
• Refrigerate until set, 4 hours.
• Cut pie into 8 slices and top each slice with about 1 tablespoon whipped topping.

Steps:

• Melt Vanilla CANDIQUIK according to directions on package.
• Blend Candiquik in a large bowl with pumpkin flavored gelatin powder and cream cheese until smooth.
• Fold in whipped topping until well mixed.
• Spread cheesecake mixture in pie crust.