Pumpkin Cheesecake Pie

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No baking is required with this Frozen Pumpkin Cheesecake Pie! The buttery homemade graham cracker crust has a hint of cinnamon, and the pumpkin cheesecake filling is creamy and delicious — just perfect for the fall and holiday season!

Frozen Pumpkin Cheesecake Pie is an excellent make-ahead or go-to for the busy upcoming holiday season. I love to create this dreamy frozen dessert right at the start of the fall season when the weather begins to chill, but there is still some warmth in the air.

And for all my friends who live in the southern states, this frozen pumpkin cheesecake pie is the perfect seasonal dessert for cooling off on those hot autumn days.

Craving more easy no-bake recipes for the hustle and bustle of the holiday season? Check out my delicious No Bake Blueberry Cheesecake, creamy and smooth Old Fashioned Peanut Butter Pie, or this classic No Bake Banana Pudding recipe.

Key ingredients & substitutions for Pumpkin Cheesecake Pie

Crust

The full instructions and recipe are all spelled out for you on my Homemade Graham Cracker Crust Recipe — just click the link!

In the meantime, be sure you have these ingredients on hand:

• Graham crackers — You can purchase the crackers already crushed into crumbs or crush two sleeves of plain graham crackers inside a Ziplock bag. Either method will work just as well for this recipe.
• Light brown sugar — Substituting light brown sugar for granulated sugar in my regular recipe gives the crust notes of molasses flavor, but you can always use granulated sugar.
• Cinnamon — Just a pinch of cinnamon is all this graham cracker crust needs to taste a little more like fall.
• Butter — Softened butter will act like the glue holding the other crust ingredients together. It also creates a buttery flavor that many store-bought graham cracker crusts lack.

Pumpkin Cheesecake Filling

• Pumpkin — Use canned pumpkin to create the pumpkin flavor for this cheesecake pie filling. Do not confuse canned pumpkin puree with pumpkin pie filling—the two are very different!
• Cream cheese — Cream cheese helps to create the cheesecake texture and taste. You can use mascarpone cheese in its place. However, mascarpone will produce a denser consistency.
• Cool whip — Cool whip gives this cheesecake filling the perfect airy consistency. You can make the cool whip from scratch, if you prefer.

• Sweetened condensed milk — This ingredient adds most of the sweetness to this recipe. It is also sticky and syrupy, which helps to combine the other ingredients and adds to the creaminess.
• Pumpkin pie spice — Grab a bottle of pumpkin pie spice from the seasoning section of your local grocery store. This spice combines warm autumn flavors, like nutmeg, cloves, cinnamon, allspice, and ginger.

How to make Frozen Pumpkin Pie Cheesecake

STEP 1 | Create the graham cracker crust

Complete instructions and tips for making my graham cracker crust are in this post. However, I do like to substitute brown sugar for the white sugar and add a 1/2 teaspoon of cinnamon.

For the best results, use a springform pan. This unique pan is often used when making a cheesecake or another dessert that isn’t inverted or flipped over to remove it from the pan, like a typical sheet cake. 

Press the crust onto the bottom and sides of the pan using your fingers. Using a spoon or small measuring cup can also help to firmly press the crust into the pan.

STEP 2 | Combine the cream cheese, pumpkin, and spices

Begin by beating the cream cheese until it’s smooth and creamy. Next, add the pumpkin puree and pumpkin pie spice. Mix the ingredients thoroughly until they are smooth and creamy.

STEP 3 | Add remaining ingredients 

Slowly pour the sweetened condensed milk and beat until the mixture is smooth. Remember to scrape down the sides of the bowl as needed. Then, fold in the cool whip until the ingredients are combined.

It’s important to fold in the cool whip rather than mix it. Additionally, be careful not to over-mix the pumpkin cheesecake filling to attain the desired texture in your final result.

STEP 4 | Pour, cover, and freeze

Pour the pumpkin cheesecake filling into the graham cracker crust you prepared earlier. Then, cover the pie with plastic wrap and freeze overnight or for at least 6-8 hours.

STEP 5 | Soften and serve!

Once the pumpkin cheesecake pie has had enough time to freeze, remove it from the freezer and set it out to soften. After about 10 minutes, you’re ready to slice into this incredible fall dessert!

Frequently asked questions

Can you use fresh pumpkin for this cheesecake recipe?

Absolutely! The complete instructions are available in this post by House of Nash Eats. Be sure to let the pumpkin puree cool completely before proceeding with the frozen pumpkin pie recipe. And don’t forget to save the pumpkin seeds to toast in the oven and have a delicious seasonal snack for later.

How long can this pumpkin cheesecake pie last in the freezer?

This dessert is an excellent recipe to prepare ahead of time for an upcoming fall party or Thanksgiving dinner. As long as you cover the dessert tightly and place it on a middle shelf in the freezer, it should be good for a week or possibly longer.

Serving suggestions

I love to top this frozen treat with rich Hershey’s caramel sauce and homemade whipped cream! However, the possibilities are endless — try out some of the following toppings and let me know which are your favorites:

• Salted caramel syrup
• Caramel magic shell
• Chocolate syrup
• Candied pecans
• Melted white chocolate drizzle

Behind the recipe: Frozen Pumpkin Cheesecake Pie

The perfect day to serve this cool and creamy pumpkin dessert is right around the corner! October 21st is National Pumpkin Cheesecake Day! Since 2011, Americans have celebrated this traditional fall dessert.

Cheesecake has a rich history, and it only makes sense that eventually, it would be flavored with pumpkin for a fitting autumn treat. Since the very first experimentation of pumpkin added to a cheesecake, the dessert has been a hit!