15ouncecan pure pumpkin puree(NOT pumpkin pie filling)
1teaspoonpumpkin pie spice
½teaspoonground cinnamon
8ouncetub whipped topping (Cool Whip),thawed (plus more for topping, optional)
10inchgraham cracker crust(the one with two extra servings)
Instructions
In a large bowl add the softened cream cheese and powdered sugar and whip with an electric hand mixer (or in a stand mixer) until smooth.
Add the pumpkin puree, pumpkin spice, and cinnamon. Mix well.
Gently stir in the whipped topping until there are no white streaks left.
Pour the cheesecake filling into the pie crust and smooth it out.
Place the top on or cover with plastic wrap and place in the refrigerator for at least 6 hours to set or overnight.
Top with additional whipped topping before serving (optional).
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Feel free to make your own graham cracker crust, just use a bigger pie plate or a springform pan.
This was decorated with a Wilton 1m tip. I just put the Cool Whip whipped topping into a piping bag and piped on the decoration.
Store this in the fridge for up to 1 week or freeze for up to 3 months.
Don't skimp on the fridge chill time, it's what's required to make sure the filling sets up. Because this is a no bake pie, please remember that this will be softer than a traditional baked cheesecake.