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This no-bake pumpkin cheesecake pie has a graham cracker crust and three layers, however it’s really tremendous simple. You make the cheesecake filling, take away a fourth, and add pumpkin puree and pumpkin pie spice to that. It may be made historically, entire wheat or gluten-free.
It additionally freezes nice, so you possibly can put together the pie now and pull it out throughout Thanksgiving dinner, because it defrosts fairly rapidly. Similar with these Chocolate Pecan Pie Bars!
This is similar recipe as my Spider Pie, so should you’ve learn that publish, there’s no must learn this one. It’s the identical recipe, minus the spiderweb and spider household on prime.
Since I obtained a number of “Halloween is evil” emails this yr, I believed I’d publish this pie once more as an choice for Thanksgiving dessert! With out that menacing mama Oreo spider and her infants.
As I typed this out simply now, I spotted I’ve by no means gotten a “Thanksgiving is evil” e mail, though it undoubtedly has a extra problematic historical past than Halloween. 🤔 Anyhow. No one is right here for that dialogue, so right here’s a pie!
And I’ll be again in just a few days with a completely new pie recipe excellent for Thanksgiving or some other day.
Components
Right here’s an outline of every part you’ll want for this pie.
The complete recipe with measurements and directions is on the backside of the publish, earlier than the feedback part.
The crust
It’s your primary however extremely tasty, no-bake graham cracker crust. You need to use store-bought graham crackers or make your personal do-it-yourself graham crackers should you’re searching for a time killer.
Making do-it-yourself crackers after which smashing them to crumbs could be a bit time-consuming and to me – a bit unhappy, however the choice is there do you have to not just like the elements in store-bought graham crackers.
I take advantage of the grain-free Honey Cinnamon Seed & Nut Flour Candy Thins from Easy Mills. My photographer used common graham crackers within the pictures.
You’ll want a field and a half of the Easy Mills cookies, they usually’re fairly costly, in order that isn’t precisely a great answer. However I had two bins about to run out, which had gotten misplaced within the pantry, so it was the right use for them. And the crust was improbable.
So what you do for the crust is combine collectively all of the crust elements and press into the pie pan. Then, you freeze it when you put together the filling.
Freezing every layer as you go makes it simpler to get neat, clear layers. If you happen to’re in a rush and don’t have time to freeze every layer, as was the case for me a number of occasions, the layers nonetheless come out trying fairly respectable. Simply not fairly as excellent.
If in case you have another no-bake pie crust that you simply like rather than a graham cracker crust, you should utilize that. A gingersnap crust could be a terrific various!
You would additionally use a store-bought graham cracker crust for an excellent faster choice.
Can I take advantage of an Oreo crust as an alternative?
I made this pie just a few weeks earlier than Halloween, added pure meals coloring to the vanilla layer, and froze it till our social gathering. After I defrosted it, I made a decision to not serve it to friends as a result of it tasted so odd.
I feel it was the chocolate crust. Or possibly it was the meals coloring, which is made out of vegatables and fruits. However the coloring is meant to be flavorless.
I’m not an enormous fan of blending chocolate and pumpkin collectively, so possibly it was simply me. I don’t know. I’d extremely advocate the graham cracker crust to be on the secure aspect!
By the best way, this pie freezes nice with the graham cracker crust. I did that a number of occasions in the course of the testing course of, and the style and texture have been excellent after defrosting.
Cheesecake filling
All the no-bake pumpkin cheesecakes I discovered use pudding combine or different processed stuff I attempt to keep away from. I didn’t use something like that, and I’m actually so pleased with the outcomes right here!
Sure, the graham crackers are processed, however I give do-it-yourself choices for these.
The cheesecake a part of this pie accommodates all the same old pumpkin cheesecake elements however no eggs. If you happen to get pleasure from tasting unbaked pumpkin cheesecake batter, you’re going to like this recipe.
The filling of this pie is firmer than unbaked batter however has the identical style.
And also you don’t must make separate vanilla and pumpkin cheesecake filling. Like I stated above, you make the vanilla filling, take away 1/4 of it, after which add the pumpkin puree and pumpkin pie spice.
Then you definitely unfold half of the vanilla filling over the ready frozen crust, adopted by the pumpkin layer, and the remaining vanilla filling goes on prime.
Gluten-free choice
You need to use any gluten-free graham crackers for the crust. I really like the “graham crackers” from Easy Mills, however utilizing these makes this an excellent costly pie.
I hope you’ll get pleasure from this no-bake pumpkin cheesecake pie! I’d love so that you can go away a remark beneath should you attempt it out. Thanks!
Different Thanksgiving pies
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- Prep Time:
- Prepare dinner Time:
- Prepared in:
- Yield: 8 slices
Components
- 1 1/2 cups (180 grams) graham cracker crumbs (from about 12 full sheets)
- 1/4 cup (50 grams) brown sugar
- 1/8 teaspoon salt
- 6 tablespoons (84 grams) unsalted butter, melted
- two 8-ounce (225-gram) packages full-fat cream cheese, room temp
- 1/2 cup (113 grams) unsalted butter, room temp
- 2 cups (240 grams) powdered sugar
- 1 tablespoon vanilla extract
- pinch of salt
- 1 teaspoon pumpkin pie spice
- 7.5oz (212 grams) canned pumpkin puree (that is 1/2 of a 15-ounce can)
For the crust:
For the filling:
Instructions
- In a medium mixing bowl, stir collectively the graham cracker crumbs, brown sugar and salt till properly mixed.
- Stir within the butter till properly mixed.
- Press onto the underside and up the edges of an ungreased 9” pie pan. Pat it as evenly as you may get it. It’ll be thick! Freeze the crust when you put together the filling.
- In a big mixing bowl with an electrical hand mixer beat the cream cheese, butter, powdered sugar, vanilla and salt till gentle and fluffy.
- Take away 1/4 (197 grams) of the cheesecake filling to a different medium mixing bowl, and to that new bowl (with 197 grams of filling), beat within the pumpkin and pumpkin pie spice on low till mixed. Put aside.
- Unfold 1/2 (294 grams) of the white filling over the frozen pie crust (it’ll have frozen fairly rapidly).
- Place within the freezer for about 20-Half-hour or till agency sufficient to simply unfold the pumpkin layer excessive.
- Then unfold all the pumpkin filling over the first layer of cheesecake.
- Place within the freezer for about 20-40 minutes or till agency sufficient to simply unfold the second cheesecake layer excessive.
- Unfold the second half of the white filling over the pumpkin layer.
- Place within the freezer for one more 20-40 minutes or till agency sufficient to chop practically and serve.
- You may cowl and freezer in an hermetic bag for as much as 3 months or cowl and refrigerate for as much as 4 days. It will be fairly tender is simply refrigerated. I favor it frozen and to thaw for about 20 minutes earlier than serving.
Put together the crust:
Put together the filling:
Notes
- If you happen to dwell outdoors of North America and have the type of cream cheese that is meant for toast (that is available in somewhat plastic tub) somewhat than American fashion brick cream cheese, then get two 300-gram packages of cream cheese, place it within the heart of a cheesecloth, and wring out the liquid till you have got 450 grams of cream cheese left.
- If you happen to’re gluten-free, be sure to make use of GF graham cracker crumbs. I like Easy Mills Honey Cinnamon Seed & Nut Flour Candy Thins.
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