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Frozen Pumpkin Pie Cheesecake – no baking required with this smooth and creamy seasonal pie.

Frozen Pumpkin Pie Cheesecake | Life, Love, and Good Food

It’s not a proper Thanksgiving dinner if there’s no Pumpkin Pie on the dessert table, but not everyone is a fan. I personally love Pumpkin Pie served with whipped cream, but didn’t acquire a taste for it until I was in my early twenties. Now, I love all things pumpkin, so when I found this recipe on Chelsea’s Messy Apron for Frozen Pumpkin Pie Cheesecake, I couldn’t resist giving it a try.

The crust has a hint of cinnamon and the cheesecake filling is extra creamy and delicious! I served my pie drizzled with Hershey’s Caramel Sauce (ice cream topping) and a little whipped cream and it was such a hit with my friends last weekend, I’m thinking this pie will make a repeat appearance on our Thanksgiving menu!

Frozen Pumpkin Pie Cheesecake | Life, Love, and Good Food

The recipe makes one regular size frozen cheesecake, but I made it instead in two smaller springform pans. Depending on the size of your slices, this pie easily serves 10-12 people. Enjoy!

Frozen Pumpkin Pie Cheesecake | Life, Love, and Good Food
Frozen Pumpkin Pie Cheesecake | Life, Love, and Good Food

Frozen Pumpkin Pie Cheesecake

Frozen Pumpkin Pie Cheesecake – no baking required with this smooth and creamy seasonal pie.
4.31 from 23 votes
Prep Time 20 mins
Total Time 20 mins
Course Pies & Pastries
Cuisine American
Servings 10 servings
Calories 488 kcal

Ingredients
  

Crust

  • 2 sleeves graham crackers finely crushed
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon cinnamon
  • 6 tablespoons butter softened (not melted)

Filling

  • 1 cup pumpkin not pumpkin pie filling
  • 8 ounces cream cheese
  • 8 ounces cool whip
  • 1 15-oz. can sweetened condensed milk
  • 1/2 teaspoon pumpkin pie spice

Optional

  • Hershey's caramel sauce
  • whipped cream

Instructions
 

Crust

  • Finely crush graham crackers In a blender or food processor. Stir in brown sugar and cinnamon.
  • Add the softened butter and stir with a fork just until combined.
  • Pour the crumbs into a springform pan and press into the bottom of the pan and up the sides. (II used two smaller springform pans – if you use a regular size, the crumbs will not go all the way to the top.)
  • Put the crust in the freezer for 10-15 minutes while you prepare the filling.

Filling

  • Beat the cream cheese until smooth and creamy. Add the pumpkin puree and pumpkin pie spice and mix until combined.
  • Slowly add in the sweetened condensed milk and beat until the mixture is smooth, scraping down the sides of the bowl as needed. Fold in the cool whip – do not over mix.
  • Pour the filling into the prepared crust and cover with plastic wrap. Freeze overnight or for 6-8 hours.
  • Let soften for about 10 minutes before cutting. Serve with caramel sauce and whipped cream, if desired.

Notes

Recipe adapted from Chelsey’s Messy Apron

Nutrition

Serving: 1gCalories: 488kcalCarbohydrates: 57gProtein: 7gFat: 27gSaturated Fat: 18gPolyunsaturated Fat: 7gCholesterol: 62mgSodium: 293mgFiber: 3gSugar: 47g
Keyword cheesecake, pumpkin pie, pumpkin,
Tried this recipe?Let us know how it was.

22 Comments

    1. Hi, Andrea! You’ll want to store this pie in the freezer and just take it out for a few minutes before cutting to serve. Store any leftover pie in the freezer – Happy Thanksgiving!

        1. Toni, my pans were 6-inch springform pans and the original was a 9- or 10-inch pan. With the larger pan the crust will not go all the way up the sides. Happy Thanksgiving!

  1. This looks amazing! Is there a reason why it has to be “real” pumpkin and not pumpkin pie filling? Would it be ok if I did use pumpkin pie filling?

    1. Hi, Emma! Pumpkin purée is best as the pumpkin pie filling may not set up as firmly and usually has other ingredients added. Happy Thanksgiving!

    1. Nicole, thawing the Cool Whip in the refrigerator will make mixing the filling much easier and will result in a smoother pie. Happy Thanksgiving!

  2. For my tastes it was bland, so I added nutmeg, vanilla, more pie spice & cinnamon. Then the batter tasted better. Tomorrow on Thanksgiving we get to taste the real thing, if it doesn’t work out I’ve made 2 other deserts.

  3. 5 stars
    OMG! Can’t wait till tomorrow to taste the finished product! After tasting the filling, it is delish. It is a great choice for a quick dessert on a busy day. My family will love this! Thank You for a great recipe that will be used again. Happy Thanksgiving!

  4. 5 stars
    I loved this pie! Cool and refreshing. I used heavy whipped cream instead of the fake whip and it worked fine. I also used freshly baked pumpkin to add fresh taste and authentic color. My new favorite for Thanksgiving.

    1. Hi, Mary Ellen! You can use a regular pie plate, but you will have some leftover filling. You could always put that in small dessert bowls and top with a little whipped cream and a ginger snap cookie for a fun dessert, too!

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