This no-bake pumpkin cheesecake is creamy, sweet, and easy to make. The flavor develops as it chills, highlighting the pumpkin.
Ingredients
- 10 ounces pumpkin pie filling
- 8.75 ounces cream cheese , softened
- 2 cups frozen whipped topping , thawed and divided
- 1 cup confectioners' sugar
- 1 prepared shortbread pie crust , 9-inch
- 1 teaspoon ground cinnamon for dusting , Optional
Instructions
-
1
Gather all ingredients.
-
2
Beat pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar in a large bowl until smooth.
-
3
Spread into the prepared pie crust.
-
4
Spread remaining whipped topping evenly over pie.
-
5
Refrigerate pie until the filling is set, 4 to 6 hours. Sprinkle with cinnamon before serving, if desired.
Nutrition Facts
Per serving
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