No-Bake Pumpkin Cheesecake Pie
Don't know how to make a cheesecake but love pumpkin? This pie is the best of both worlds!!! This gluten free no-bake pumpkin cheesecake pie has the tanginess of a cheescake and the bold holiday spices of a traditional pumpkin pie. After finishing off the first one, my kids promptly asked me to make another one. Move over traditional pumpkin pie! I think this cheesecake pumpkin pie is here to stay!
Ingredients
- Filling
- pumpkin puree - 15 oz
- brown sugar - 1/2 c.
- sugar - 1 1/2 c.
- pumpkin pie spice - 2-2 1/2 tbs
- vanilla - 1 tsp
- salt - 1 tsp
- cream cheese - 16 oz.
- Graham Cracker Crust
- graham crackers (gluten free) - 30
- butter (unsalted) - 5 tbs.
- sugar - 2 tbs.
Instructions
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Crush graham crackers in the food processor.
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Add melted butter and sugar and pulse to incorporate.
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Press mixture into bottom an partially up the sides of a springform pan.
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Refrigerate at least 30 minutes to firm.
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In a large bowl, beat cream cheese, brown sugar and sugar until creamy.
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Add in pumpkin, vanilla, and pumpkin spice. Beat until fully blended.
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Spread evenly into crust.
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Refrigerate at least 2-3 hours before serving.
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Garnish with whipped topping if desired.
Allergens
