No-Bake Pumpkin Cheesecake Pie recipe

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Ingredients

10 ounces pumpkin pie filling
8 ¾ ounces cream cheese (at room temperature)
2 cups frozen whipped topping, thawed and divided
1 cup confectioners' sugar
1 (9 inch) prepared shortbread pie crust

Nutrition Info

374.4 calories
carbohydrate: 43.6 g
cholesterol: 34.1 mg
fat: 20.7 g
fiber: 2.9 g
protein: 4 g
saturatedFat: 11.9 g
servingSize: -
sodium: 271.5 mg
sugar: 25.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth, spread into the prepared pie crust. Top pie with remaining whipped topping.

  2. Refrigerate pie until the filling is set, 4 to 6 hours.

Recipe Yield

1 9-inch pie

Recipe Note

This was my first attempt at a recipe on my own and it was incredible.

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