Ingredients
Scale
- 1 cup heavy cream, whipped
- 8 ounces cream cheese, room temperature
- 1/3 cup sugar
- 1 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1 (3.4-ounce) package Jello Instant Pudding, cheesecake flavor
- 1 recipe Gingersnap Pie Crust (or pre-made graham cracker crust)
Instructions
- Whip the heavy cream until soft peaks form and set aside.
- Beat cream cheese until smooth, then add sugar, pumpkin puree, and pumpkin pie spice.
- Incorporate Jello pudding mix and combine well.
- Gently fold in whipped cream until smooth.
- Pour the filling into the prepared pie crust and smooth it out.
- Chill in the refrigerator for at least 30 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use room temperature cream cheese for easier mixing.
Do not overbeat the whipped cream.
Fresh pumpkin puree is preferable but canned can be used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes chilling
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 16g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg