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

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Just when I think I can’t reinvent pumpkin pie, I realize 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.

More Pumpkin Recipes

Watch how to make this pumpkin pie cheesecake

YouTube video
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 granulated sugar
  • 5 tbsp unsalted butter melted

For the filling

  • 1 cup heavy cream
  • 8 oz cream cheese room temperature
  • ½ cup light brown sugar
  • 1 cup pumpkin puree
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg

Instructions
 

For the crust

  • Preheat oven to 325°F.
  • Pulse ginger cookies in a food processor until they become a fine crumb. Add granulated sugar and pecans and continue processing until the mixture is evenly ground.
    10 oz ginger snap cookies, 2 tbsp granulated sugar, ½ cup pecans
  • With the processor running, pour in the melted butter through the feed tube until all the crumbs are moistened.
    5 tbsp unsalted butter
  • 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 heavy cream by whipping it to stiff peaks. Set aside.
    1 cup heavy cream
  • Mix cream cheese and brown sugar until light and fluffy.
    8 oz cream cheese, ½ cup light brown sugar
  • Add pumpkin puree, cinnamon, ginger, and nutmeg and mix to combine.
    1 cup pumpkin puree, 1 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp ground nutmeg
  • 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