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, complete wheat or gluten-free.
It additionally freezes nice, so you may put together the pie now and pull it out throughout Thanksgiving dinner, because it defrosts fairly rapidly. Identical with these Chocolate Pecan Pie Bars!
This is identical recipe as my Spider Pie, so for those who’ve learn that publish, there’s no have to learn this one. It’s the identical recipe, minus the spiderweb and spider household on high.
Since I obtained a number of “Halloween is evil” emails this 12 months, I assumed I’d publish this pie once more as an possibility for Thanksgiving dessert! With out that menacing mama Oreo spider and her infants.
As I typed this out simply now, I noticed I’ve by no means gotten a “Thanksgiving is evil” e-mail, though it positively 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 a number of days with a completely new pie recipe excellent for Thanksgiving or every other day.
Substances
Right here’s an summary of all the things you’ll want for this pie.
The total recipe with measurements and directions is on the backside of the publish, earlier than the feedback part.
The crust
It’s your fundamental however extremely tasty, no-bake graham cracker crust. You need to use store-bought graham crackers or make your individual home made graham crackers for those who’re on the lookout for a time killer.
Making home made crackers after which smashing them to crumbs can be a bit time-consuming and to me – a bit unhappy, however the possibility is there do you have to not just like the elements in store-bought graham crackers.
I exploit the grain-free Honey Cinnamon Seed & Nut Flour Candy Thins from Easy Mills. My photographer used common graham crackers within the images.
You’ll want a field and a half of the Easy Mills cookies, they usually’re fairly costly, in order that isn’t precisely an excellent answer. However I had two packing containers about to run out, which had gotten misplaced within the pantry, so it was the proper 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 whilst you put together the filling.
Freezing every layer as you go makes it simpler to get neat, clear layers. For those who’re in a rush and don’t have time to freeze every layer, as was the case for me a number of instances, the layers nonetheless come out trying fairly first rate. Simply not fairly as excellent.
You probably have another no-bake pie crust that you simply like instead of a graham cracker crust, you need to use that. A gingersnap crust can be an incredible various!
You possibly can additionally use a store-bought graham cracker crust for an excellent faster possibility.
Can I exploit an Oreo crust as an alternative?
I made this pie a number of weeks earlier than Halloween, added pure meals coloring to the vanilla layer, and froze it till our get together. After I defrosted it, I made a decision to not serve it to company as a result of it tasted so odd.
I believe it was the chocolate crust. Or perhaps 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 perhaps it was simply me. I don’t know. I might extremely suggest the graham cracker crust to be on the protected aspect!
By the way in which, this pie freezes nice with the graham cracker crust. I did that a number of instances throughout the testing course of, and the style and texture have been excellent after defrosting.
Cheesecake filling
The entire 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 home made choices for these.
The cheesecake a part of this pie incorporates all the standard pumpkin cheesecake elements however no eggs. For those who take pleasure in 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 have to 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 definately unfold half of the vanilla filling over the ready frozen crust, adopted by the pumpkin layer, and the remaining vanilla filling goes on high.
Gluten-free possibility
You need to use any gluten-free graham crackers for the crust. I like the “graham crackers” from Easy Mills, however utilizing these makes this a brilliant costly pie.
I hope you’ll take pleasure in this no-bake pumpkin cheesecake pie! I’d love so that you can go away a remark beneath for those who attempt it out. Thanks!
Different Thanksgiving pies
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- Prep Time:
- Cook dinner Time:
- Prepared in:
- Yield: 8 slices
Substances
- 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 effectively mixed.
- Stir within the butter till effectively mixed.
- Press onto the underside and up the edges of an ungreased 9” pie pan. Pat it as evenly as you will get it. It’ll be thick! Freeze the crust whilst 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 an additional 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’s going to be fairly mushy is simply refrigerated. I choose it frozen and to thaw for about 20 minutes earlier than serving.
Put together the crust:
Put together the filling:
Notes
- For those who stay exterior of North America and have the sort of cream cheese that is meant for toast (that is available in slightly plastic tub) fairly than American fashion brick cream cheese, then get two 300-gram packages of cream cheese, place it within the middle of a cheesecloth, and wring out the liquid till you have got 450 grams of cream cheese left.
- For those who’re gluten-free, make sure that to make use of GF graham cracker crumbs. I like Easy Mills Honey Cinnamon Seed & Nut Flour Candy Thins.
