Table of Contents
  1. Watch how to make this pumpkin pie cheesecake
  2. No-Bake Pumpkin Pie Cheesecake Recipe

Just when I think I can’t reinvent pumpkin pie, I realized there’s a new frontier: frozen pumpkin pie! Honestly, this can change your life. Period. Make it a few days before Thanksgiving and forget about stressing about dessert. This still delivers the delicious pumpkin flavor you’re craving but also that frozen desert texture we all love.

Watch how to make this pumpkin pie cheesecake

A slice of pumpkin pie cheesecake sits on a plate.

No-Bake Pumpkin Pie Cheesecake

Kaleb
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This frozen pumpkin pie is perfect for preparing beforehand. Rich pumpkin, cinnamon, ginger, and nutmeg make up the creamy filling, complemented by the crisp crust. A whipped cream topping finishes off this dessert.
Prep Time 35 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 50 minutes
Servings 8
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Ingredients

For the crust

  • 10 oz ginger snap cookies
  • ½ cup pecans
  • 2 tbsp sugar
  • 5 tbsp melted butter

For the filling

  • 8 oz cream cheese, room temperature
  • ½ cup brown sugar
  • 1 cup pumpkin
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • 1 cup whipping cream

Instructions
 

For the crust

  • Preheat oven to 325°F.
  • Pulse ginger cookies in a food processor until they become a fine crumb. Add sugar and pecans and continue processing until the mixture is evenly ground.
  • With the processor running, pour in the melted butter through the feed tube until all the crumbs are moistened.
  • Press the crust into a 9-inch pie dish, also going up the sides to create a sturdy crust.
  • Bake in preheated oven for 13-15 minutes until lightly toasted and set. Remove from the oven and let cool.

For the filling

  • Prepare the cream by whipping to stiff peaks. Set aside.
  • Mix cream cheese and brown sugar until light and fluffy.
  • Add pumpkin and spices and mix to combine.
  • To finish, fold in prepared whipped cream until no streaks remain.
  • Pour into prepared pie shell, smooth to an even layer, and freeze a minimum of 4 hours. This pie can also be made a few days in advance.
  • Before serving, let sit at room temperature for 20 minutes. Slice and serve!

Nutrition

Serving: 1sliceCalories: 522kcal
Course Dessert
Cuisine American
Difficulty Intermediate
Method Mixing
A slice of pie on a plate.
A pie with a slice missing sits on a table.
A slice of pie on a plate sits next to the pie it was taken from.

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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4 Comments

  1. Kaleb! I made this pie yesterday afternoon and it was so easy! I have it in the freezer overnight and will be sharing it today for Thanksgiving. I can’t wait to eat a big slice. Thanks for posting!

    Reply