No-Bake Pumpkin Cheesecake Pie
Recipe by Ken Leo Heintzman from allrecipes.com
Dessert 4 Hr. 10 Mins.
Ingredients
8
8 servings
- •10 ounces pumpkin pie filling
- •8.75 ounces cream cheese (at room temperature)
- •2 cups frozen whipped topping, thawed and divided
- •1 cup confectioners' sugar
- •1 (9 inch) prepared shortbread pie crust
- •ground cinnamon for dusting (Optional)
Instructions
- 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.
- Refrigerate pie until the filling is set, 4 to 6 hours. Sprinkle ground cinnamon on top before serving, if desired.
Nutritional Facts
Per 8 servings
- Calories: 454
- Carbohydrate: 51g
- Fat: 26g
- Fiber: 4g
- Protein: 5g
- Sugar: 21g
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