This was my first attempt at a no-bake cheesecake and it was delicious! When it is in the process of mixing and setting, it is very sweet, but as it chills it begins to settle down, and the pumpkin flavor bleeds through.
Ingredients
- ounces pumpkin pie filling: 10 piece
- ¾ ounces cream cheese (at room temperature): 8 piece
- frozen whipped topping, thawed and: 2 cups (divided)
- confectioners' sugar: 1 cup
- (9-inch) prepared shortbread pie crust: 1 piece
- ground cinnamon for dusting: 1 tsp (optional)
Metric Conversion
Stages of cooking
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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.
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Refrigerate pie until the filling is set, 4 to 6 hours. Sprinkle ground cinnamon on top before serving, if desired.
