No Bake Pumpkin Cheesecake

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No Bake Pumpkin Cheesecake is an easy, light cheesecake made with pumpkin puree and spices. Under 10 minutes to make, if you use ready-made crust.

No Bake Pumpkin Cheesecake is an easy, light cheesecake made with pumpkin puree and spices. Under 10 minutes to make, if you use ready-made crust.No Bake Pumpkin Cheesecake

You can even get creative and turn this no bake healthy pumpkin cheesecake into bite sized shooters for a birthday party. You may also like a Peanut Butter No Bake Pie version or this Coconut Obsessed Pie.

No Bake Pumpkin Cheesecake is an easy, light cheesecake made with pumpkin puree and spices. Under 10 minutes to make, if you use ready-made crust.

If you love the flavor of pumpkin then this cake is the perfect Fall dessert for you. Just imagine a pumpkin pie marries a light and fluffy cheesecake. The combination is just delightful. And the best part is that it requires no baking so the pie can literally be made in less than 15 minutes! It’s super easy and perfect for any Fall occasion, Halloween party or even Thanksgiving.

Personally, I like making my own low-fat crust which is super easy, made with only 3 ingredients which can also be made gluten-free. See that recipe here! Everyone in my house loves this dessert, including my 5 year old!

No Bake Pumpkin Cheesecake is an easy, light cheesecake made with pumpkin puree and spices. Under 10 minutes to make, if you use ready-made crust.
No Bake Pumpkin Cheesecake is an easy, light cheesecake made with pumpkin puree and spices. Under 10 minutes to make, if you use ready-made crust.

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No Bake Pumpkin Cheesecake is an easy, light cheesecake made with pumpkin puree and spices. Under 10 minutes to make, if you use ready-made crust.
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4.91 from 11 votes
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Pumpkin Spice No-Bake Cheesecake

8
9
8
SP
187 Cals 2.5 Protein 21 Carbs 10 Fats
Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins
Yield: 10 servings
COURSE: Dessert
CUISINE: American
Pumpkin Spice No-Bake Cheesecake is an easy, light cheesecake made with pumpkin puree and spices. Under 10 minutes to make, if you use ready-made crust.

Ingredients

  • 8 oz 1/3 less fat Philadelphia Cream Cheese
  • 1/2 cup pureed pumpkin, canned is fine
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 cup brown sugar, unpacked
  • 4 oz Truwhip, thawed
  • 9 inch reduced-fat Graham Cracker Crust, or my homemade recipe

Instructions

  • In a large bowl whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy.  A hand mixer or spatula both work fine.
  •  Add Truwhip and whip until smooth.
  • Spoon mixture into pie crust and chill for a few hours, until firm.

Nutrition

Serving: 1slice, Calories: 187kcal, Carbohydrates: 21g, Protein: 2.5g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 5.5mg, Sodium: 178mg, Fiber: 1.5g, Sugar: 13g
Blue Smart Points: 8
Green Smart Points: 9
Purple Smart Points: 8
Points +: 5
Keywords: healthy pumpkin cheesecake, how to make no bake cheesecake, no bake pumpkin cheesecake, pumpkin cheesecake recipe no bake, pumpkin pie recipe
An EASY Fall dessert, this no-bake cheesecake is light and fluffy, made with pumpkin and spices. Quick and simple to make in under 10 minutes, if you use ready made crust.
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No Bake Pumpkin Cheesecake is an easy, light cheesecake made with pumpkin puree and spices. Under 10 minutes to make, if you use ready-made crust.

 

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173 comments

  1. Loved this!!! I made it with the truwhip skinny and it wasn’t as sweet as it probably should be but it was a big hit at my office!! I also used a store bought oreo crust which was phenomenal. 

  2. I made this recipe for Thanksgiving and it was delicious. I couldn’t find pumpkin spice so I made my own using cinnamon, cloves and nutmeg. I I also used plain Greek yogurt instead of the whip as I could not find that either.  Thank you Skinny Taste. My guests loved it. 

  3. I made this for thanksgiving! This was so easy to put together and so delicious! Served with fresh raspberries and whipped cream. Yum!

  4. This is delicious! I made this pumpkin spice no-bake cheesecake twice now, once following the instructions very carefully and once a little more haphazardly, and received rave reviews both times. Using premade graham cracker crust, it took less than ten minutes to prepare. If you’re looking for something easy to make that’s light enough to compliment a heavy meal, this is the perfect recipe.

  5. How many days ahead of time can you make the no bake pumpkin cheese cake?

  6. easy and yummy!

  7. This has been a favorite fall recipe of mine for a couple years! It’s early September and I already feel the need to make it! It’s by far my husband’s favorite pumpkin food, it’s so light! Thanks so much!

  8. I’ve been making this pie for Thanksgiving the last 5 years. It’s delicious! This year, due to an upcoming back surgery. I chose to use a pre-made pie crust which I’ve never done before. Unfortunately, when I opened it, the crust was completely brown up and shattered. I didn’t have any Graham crackers, so I made it without a crust. Them today, I went to the store and bought Graham crackers. I broke them up into crumbs and scattered them on top, creating essentially an “upside down” pumpkin cheesecake, with even fewer calories/fat since I didn’t use any butter. It was still delicious!! I may keep making it this way in the future because it’s so easy and still amazing.

  9. Question-I read a comment saying not to make this the day before; why is that? I would like to make the day before thanksgiving while prepping for the big day. Thanks-looking forward to trying 

  10. I made this tonight as I had extra shortbread biscuits and it was excellent.  I usually have a problem with pies like this setting properly, but it was perfectly light but also held as a slice on the plate.  I swapped the crust with a shortbread cookie crust and used cool whip because that is what I had.

  11. Have you ever made this dairy free? What could be substituted for the cream cheese? Or do you know a dairy free cream cheese? Thanks. This sounds so yummy but I cannot eat dairy.

  12. Loved this recipe! I’m pretty sure I’ve spent more time making grilled cheese than this pie! It is SO EASY. The only tweak I made is that I doubled the amount of pumpkin. I topped it with reddi whip and a swirl of caramel sauce when it was ready to serve. I used a premade graham crust but will definitely make my own next time. I made this for a Friendsgiving and they all loved this pie. 
    Thank you for this recipe!

  13. I love this recipe! Twice I made it an my friends loved it. However, I didn’t look at the ingredient list seriously enough and put 10 oz of Truwhip in instead of 4 oz. It still was delicious!

  14. Satisfied my pregnant pumpkin cravings! Love that it was so easy to make and delicious! ? 

  15. HI Gina,

    Love all your recipes! Could this be made into mini cheesecakes using cupcakes liners?

  16. Is this a freezable dessert? My guests cancelled and I already made it, so I’d like to freeze.

  17. Pingback: Skinny Pumpkin Cheesecake – Cook Good Look Good

  18. I made this with lite cool whipped topping and Neufchâtel light cream cheese and it just did not firm up, is it because of the ingredients? The taste is great but it’s almost pudding-like in texture. 

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  21. I plan to try this and sub Ginger Snap cookies in the crust for an extra spicy fall bite- thank you for another tasty, approachable recipe ????

  22. Will it work, consistency-wise, to just use fresh made whipped cream instead of Truwhip?

  23. How do you measure the 4 ounces of truwhip? Would it be 1/2 cup measured in a measuring cup. Would appreciate an answer as I want to make this sometime this week-end.

  24. Hi Gina how would I measure the 4 ounces of truwhip. Is it 1/2 the container or would it be 1/2 in measuring cup? Looking forward to trying this. Thank you for all of your truly awesome recipes.

  25. Pingback: Homemade Pumpkin Spice Latte | I Heart Recipes

  26. Pingback: 50+ BEST Pumpkin Recipes - Lil' Luna

  27. Hi Gina! The cream cheese should be at temp, right? Thanks!

  28. Is TruWhip similar to CoolWhip? Never seen or heard if it in Canada ?

  29. Pingback: Gluten Free Desserts for Thanksgiving - The Baby Gizmo Company

  30. My 9 year old daughter loves this recipe and now that we found TruWhip, it’s even better. She makes it for our family and is proud of her yummy cooking! Thanks for an easy and delicious recipe!

  31. This was AMAZING and soooo easy to make. I got lazy and bought a storemade crust. My dad was impressed and asked me since when do I bake? No need to be a baker for this dessert. All you need are a few simple ingredients and about 10 minutes! I made mine the night before and stores it in the fridge with plastic wrap. We had leftovers tonight with a bit of whipped cream 🙂

  32. Can this be made without the whip cream?

  33. I made this for Thanksgiving and it was a big hit. I used cool whip since I couldn't find truwhip and it turned out yummy. I also prepared it the day before and it was fine. I did use the suggestion to brown my crust a bit by brushing with 1 beaten egg and putting it in the oven for about 15 minutes and the crust wasn't soggy and didn't fall apart. Everybody who ate a piece wanted the recipe, thanks so much for posting!

  34. I live in NJ and I couldn't find truwhip at whole foods or shop and stop. Gina, or anyone, where can true whip be found? Has anyone tried this with lite cool whip? I'd prefer to try the truwhip but am not sure where I will find it…any suggestions will help I can't wait to make this for thanksgiving!

  35. Yes, I'd rather use something more food-like … whipping cream should work. Not going to eat poorly in the name of calories, just make smaller servings. Sounds yummy though.

  36. What's Truwhip? Does it have a flavour or sweetness or richness? Would whipping cream do the same thing?

  37. I want to make this for thanksgiving, how would this taste if I made it the night before?

  38. Would this recipe work to make ahead and then freeze? I want to make this for thanksgiving but I want to do all of my baking the weekend before. Thanks!!

  39. Yummy dessert. Made it in a store bought chocolate Graham cracker crust and used cool whip. So quick and easy to throw together. It set beautifully and cut like a dream. My neighbor ate 2 big pieces, he liked it so much!

  40. This was SO GOOD. My friends who don't typically like pumpkin even loved it! I used pre-made graham cracker crust and will definitely make my own next time. I topped each piece with the leftover Truwhip! Definitely a new fall staple that I'll be making for Thanksgiving!

  41. Can you use Redi whip topping in place of the Truwhip? By the way, love your recipes. I have the cookbook and your new planner. Thank you so much for making eating healthier much easier. As an author, I'm super busy and it's nice to not have to think about what to fix all the time. I just come here or look in my cookbook. And now I can plan ahead using my Skinnytaste planner. *smiling*

  42. I turn this into a pumpkin cheesecake dip and served it with Nilla wafers. It was a hit and so delicious!

  43. Made this for a gathering. Delicious. I made a homemade ginger snap crust and I used low fat cool whip. I've never seen or heard of Truwhip so I improvised. Thanks for another great recipe!

  44. Made this pie, along with your low fat banana bread, stuffed pepper soup and spicy shrimp fried rice this weekend. All WONDERFUL and picky teenager approved!!! I just found you last week. Proceeded to order your cookbook after the first recipe. Can't wait 🙂

  45. Made this yesterday. Great light desert. I bought my crust and had it put together in 10 minutes. Really great.

  46. Hi there what can I use instead of Tru whip (I'm in Australia and I don't think we have a comparable product). Additionally, what spices can I mix up to mimic pumpkin spice please?

    • 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. Bettycrocker.com

  47. It's so, so sad 🙁

  48. I live in France and I have never seen Cool Whip or Truwhip. Any suggestions?

    • I found a recipe for homemade Cool Whip; it's just whipped cream flavored with sugar/confectioner's sugar and stabilized with gelatin: http://www.somethingswanky.com/homemade-cool-whip/

    • I found that recipe as well! The cheesecake was probably not as firm as if I used Cool Whip/Truwhip but it was still quite tasty!

    • I often make lighter whipped cream by whipping the cream then folding fat free yogurt into it.

  49. Thanks for the heads-up. My best friend lives in Kuala Lumpur, Malaysia. They're suffering terribly hazy skies now from the rain forests being burned down in nearby Indonesia to make way for palm plantations. BIG problem throughout that part of the world.

  50. We make our pumpkin pie crusts with crushed Ginger Snaps instead of graham crackers. It is really yummy.

  51. I'm going to try this and to make it Gluten Free, I'm going to try making a crust out of Gluten Free Ginger Snaps. I think ginger would go better with pumpkin than chocolate anyway. I will also look at other options for the Truwhip, if possible.

  52. Gina, I often find recipes that call for pureed canned pumpkin, but only a half a can or even less. Will pureed pumpkin freeze well for later use? Once thawed, I worry that it would be too watery. What's your experience?

    • Not Gina, but I can answer this. I freeze pumpkin all the time and have never had a problem. Some water does come out when it thaws but you can either mix it back in or just drain it off. I've done both. Pumpkin puree is one of the easiest things to freeze for later.

      Either that, or use the rest to make pumpkin bread and then freeze that!

  53. Can't find the crust recipe. Earlier comments are dated back to 2009 so it looks like this was posted back then and crust recipe should already be on the site. Confusing!

    • Don't be confused. Click on the green words 'or my own recipe' under the list of ingredients. It links right to the crust recipe!

  54. Omg I have to make this!

  55. What about using sweet potatoes?

  56. sounds fantastic and i never heard of Truwhip which sounds so much better for you than cool whip or any of those whips. thanks.

  57. This looks awesome! I have been meaning to write to thank you for the tips on making your own pumpkin puree. It was work, but I now have tons of pumpkin puree to use on yummy recipes like this (I also made the pumpkin banana bread with it, huge hit with the kiddos!). Thanks Gina for making my goodbye to summer a little easier;)
    -Lauren

  58. Looks great! Really wanted to make for friends tonight and guess I'll use store bought crust. Wish you would have just shred that recipe as well today.

  59. This looks awesome! I usually hesitate to make pumpkin recipes, because my hubby isn't thrilled with pumpkin and I don't need to eat a whole dessert by myself. But if I have a piece of this each day, no problem! It's WW friendly!

  60. Does it need to use an oven?

  61. Is there a recipe for the graham cracker crust instead of buying a p remade crust?

  62. I noticed in your regular cheesecake recipe you use the product Tru-Whip, in this one you're using Cool Whip. Are they interchangeable, is there a reason why you chose one of the other here? I am hoping to make this over the weekend as a trial run for holiday dish. It looks fantastic.

  63. what if i used a whole cane of pumpkin will it still hold up?

  64. I just made this and I am bringing it to thanksgiving tomorrow!! Can't wait to try it. Thanks for the recipe.

  65. This is more of a pie than a cheesecake. I added 1/4 cup more pumpkin and used stevia cane instead of sugar and thought it tasted pretty good.

  66. Would you recommend freezing after preparing?

  67. I see the calories and WW points, can you share the fat grams? Thanks!

  68. Make it really yummy by adding 2 layers. One without the cool whip & one with cool whip. And of course.. More cool whip on top..

  69. I love this receipe but I noticed it doesn't get really firm.

  70. Is it better to make this the night before and put in fridge to set or make the morning of the night it will be served? Thanks!!

  71. This was easy to make and delish!! Thanks!

  72. I made this and it didn't really solidify, it was very runny but the flavor was good. Do you have any suggestions for me? I'm not sure what I did wrong. Thanks!

  73. I input into the WW recipe builder. 6 P+ per serving

  74. Do you think this would freeze well?

  75. Wondering how many points plus it is? Thanks~ Aly

  76. Any idea how many weight watchers points plus this would be w/o the crust?

  77. Gina, can you please post the nutritional stats for this recipe? Thanks!

  78. Just made this for dessert following your crock pot buffalo chicken lettuce wraps. My boyfriend said it deserves to be served in a restaurant and is better than regular pumpkin pie! I did make it a little less skinny with hidden dark chocolate morsels in the middle, chopped pecans sprinkled on top and a little chocolate syrup drizzled over the whole thing.

    P.S. I made the Pumpkin Spice Oatmeal Pecan cookies earlier this week! Thank goodness for fall…and your amazing recipes!

  79. This recipe was amazing! I ate the whole thing myself. I will definitely be making it again. Thank you!

  80. Gina, I live in Australia and of course we don't have all the wonderful ingredients available to you in the States. I was wondering, what is in pumpkin pie spice?

  81. Gina, Gina, Gina, this was yummy!! Thanks so much for it. I will now be trying your other no bake cheesecakes too. I saved a little on the points by not using a crust. I just crushed up 2 sheets of low fat honey grahams (8 crackers) and sprinkled them on the bottom. Gave a taste of graham without the calories…wonderful flavor!! thanks again, Happy Thanksgiving!

  82. yummy! This recipe is a keeper. I love that it is no bake. Easy as can be!

  83. I am a sucker for all things cheesecake and pumpkin and this HIT THE SPOT! Thank you so much for posting these recipes and please keep them coming!

  84. I'm not sure if it holds up as well as cool whip.

  85. Can we use fat free ready whip instead of the cool whip free?

  86. After drooling over this recipe for a few months now, I decided to make this on a whim while at a grocery store yesterday afternoon. But that's the first thing I love about this recipe – that it contains ingredients I may already have in my kitchen!

    I had to settle for a regular graham cracker crust instead of reduced fat due to the ineptness of the store (ack!). I also added the entire brick of cream cheese instead of 7 ounces (couldn't control my love for cream cheese!) and a bit more pumpkin as per the comments. I also used frozen Cool Whip as I was too impatient to wait for it to thaw. The result? 241 calories per slice and a WHOLE LOTTA GOODNESS!!! It was incredibly hard not to down more than one slice. It was also hard not to eat the batter …

    I'm glad I read the comments before I made it so I could expect more of a pudding texture. After we attacked it last night I put it in the freezer, hoping for a more firmer texture when we attack it again tonight. If it's still pudding-ish, we will be a little creative and use some graham crackers to "scoop" that fabulous goodness into our waiting mouths.

    Thanks for the recipe! It was unbelievably delicious and QUICK!

  87. I made this recipe today for a family dinner and i had to change a couple things.. instead of pureed pumpkin and pumpkin spice i got a can of pumpkin pie mix. I couldnt get the spice because it was over $5 for a little container. It ended up at 144 calories but all in all it is FANTASTIC!!!

  88. Gina, I made this last night for dinner guests and it is fantastic! Thank you so much! ~Amy

  89. Thank you for yet another wonderful recipe! I needed a dessert that would fit within my mom's strict low-fat diet, and this looked like it would do the trick.

    I modified the recipe in a few ways (added more pumpkin and spices to taste) but it was essentially the same.

    My big problem was the crust – I couldn't find a reduced-fat graham cracker one. Since I wanted portion-controlled desserts, I decided to use small Chinese teacups instead of one big pie. For the "crust", I used a small gingersnap at the bottom of the teacup and then the pumpkin filling went on top.

    When it came time to serve, I garnished each with another gingersnap and a small candy pumpkin. It made 12 little desserts. I don't know the point breakdown but I don't think it would be too much different.

    Rave reviews all the way around. I will make this one again for sure. Thank you so much! 🙂

  90. Just wondering if canned pumpkin is the same as puree pumpkin, i am going to make this tonight 🙂

  91. I made this tonight because reading all your pumpkin recipes for this upcoming fall made me CRAVE any kind of pumpkin! This did not disappoint! I didn't have pumpkin pie spice so I used nutmeg instead. I would recommend putting the crust in the oven for a little bit and then let it cool before you put in the filling so the crust doesn't crumble too much.

  92. Our family loves this! Yummy yummy

  93. Spoon the mixture in 8 custard cups and chill for several hours– if you skip the graham crust, it is only 3 Point Plus points per serving 🙂

  94. Made this for Valentine's Day with a chocolate crust and a few mini baking chips, and hubby ate two pieces. So yummy I love pumpkin! I am using the extra for waffles. Would love a recipe for pumpkin pasta sauce.

  95. I always want to be careful giving diabetic advice, I'm not sure if the carbs or sugars in the crust matter?

  96. To make this diabetic friendly would the only change be equal for real sugar? I've looked at some diabetic recipes and the ingredients in theirs don't seem to be anything out of the ordinary except equal for sugar. Thanks!!

  97. I just made this last night. Delicious! Very light and refreshing.

  98. I usually use whichever I have on hand. Good for you Mark! It's nice to know my recipes are making a difference!

  99. Another excellent recipe. I am taking this to a holiday potluck tomorrow and did a dry run on this a few days ago with light brown sugar. It was delish, but I felt like it needed deeper flavor, so the one for tomorrow was made with dark brown sugar. I was curious as to which type you used?

    I love your blog…I joined Weight Watchers in May 2010 and have lost 75.6 lbs. so far. Your recipes have made a huge, positive contribution to my journey!

  100. Great idea Ayanna!

  101. Just made this. Instead of using the store bought crust, I used a blender to crush 4 sheets of low fat graham crackers. I sprinkled those evenly in cupcake holders and filled with cheesecake mixture! 3 points a piece! YUMMY & Portion Control!!

  102. Thanks Jen!

  103. I just put it in the recipe builder for the new points and it's 6 pts for 1/8th of the pie.

  104. made this for thanksgiving. it was fabulous! another success from gina!

  105. This was delicious. Thank you so much!

  106. Maybe your expectations were more of a baked cheesecake?

  107. I made this & brought it to work. It was good, but for some reason it tasted more like a pudding. I made it last night, so it was refrigirated overnight & than again all morning today before being served. Why do you think this happened?

  108. I made this after my husband expressed a craving for pumpkin pie. Everyone, including my 8 and 10 year old kids, loved it. I did add a little extra pumpkin to the recipe.

  109. Yes, if you use pumpkin butter, you may want to use a little less sugar and spice. Enjoy!

  110. Can we use the pumpkin butter in this? I made some last night and am looking for more things to put it in!

  111. Has anyone used the Weight watcher cream cheese in this recipe? Would the calories be the same?

  112. I made this and it was AWESOME!

  113. Gina: I've been a WW for more years than I want to count. I have every WW recipe book there's been and they have been helpful. I have to say, your site excites and encourages me more than anything else. I love being able to see a photo of the recipes. It tells me I can do it too. Thanks so much for all the details AND encouraging comments because I really relax about preparing your recipes. Options are a good thing!

  114. Beth- I have to try that, thanks for sharing!

    Kimsy- I'm sorry you can't find fat free whipped cream in Australia, I'm not sure what would be a good replacement, maybe some fat free sour cream?

    So happy you are all enjoying this 🙂

    • I used to make a lemon desert using whipped canned evaporated milk. Make sure it is cold (refrigerate the can over night). It whipped up nicely. It doesn't hold up as long as a real whipped cream but in a pinch it might work for this. Do they have evaporated milk in Australia?

  115. Two thumbs up! Wow this was delicious and totally hit the spot!
    I didnt use the 8 oz of the FF whipped topping, probably about half instead.(Figured we could add it on top)
    Yesterday afternoon I had dessert at snack time. I couldnt stop thinking about this yummy pie!
    Thank you very much.

  116. I really want to make this recipe, since pumpkin and cheesecake are my favourite foods, so putting them together sounds amazing! The only problem is that I live in Australia, so we don't have cool whip or anything similar. The closest I've found is light canned whipped cream, which is still quite high in points. Any ideas for a substitute?

  117. Just made this over the weekend – sooo good. it was a Gina weekend at my house – i made the ziti, too, and it was delicious!

    I found a recipe online somewhere for a homemade graham cracker crust (low-fat graham crackers, cocoa, nonfat yogurt, brown sugar), and I used that for this cheesecake. When I recalculated the points to include it, I got 4 points instead of 5.25… Yay!!

  118. Made this last weekend for our Canadian Thanksgiving and although everyone ate it, it didn't taste as "pumpkiny" as I would have expected and it was a lighter colour of pumpkin than in the photo above. I thought that I was missing and ingredient or two and went back on the computer to check the ingredients. Easy to follow but does not have the pumpkin taste I would have expected. I will try it again and add more pumpkin spice and maybe a little more pumpkin puree.

  119. I just made this dessert for my daughter's birthday dinner. We are all big fan's of anything pumpkin, and I think this is definitely going to be near the top of the list. I did make one alteration, I used 2/3 cup of pumpkin butter (recipe on this site) instead of the pumpkin pureee, vanilla, spices, and sugar. While very delicious, I think next time I'll increase it to one cup of pumpkin butter and maybe a bit more pumpkin spice.

  120. One word, heavenly! The only problem I have with this dessert is that I can't eat more then one piece. My husband loved it and he has a big sweet tooth!

  121. Just made it! It was so yummy, even my husband was impressed.

  122. You could put it in clear glasses with whipped cream in layers for a pretty dessert.

  123. THis looks amazing. I have to be gluten free so considering finding a GF crust or just put the mixture in a pie plate and eat w/o a crust! Wonder how that would be.

  124. I don't have that info anymore, I would need to recalculate from scratch to know, sorry!

  125. What is the beakdown of points?
    I'm asking so i can see if I can put them in individual mini Keebler crusts for the same or lower points.

  126. Yes, I agree because it's not too pumpkiny if that's a word. I will be making this for Thanksgiving too!

  127. This dessert was awesome! I found that it tasted better overnight in the fridge, as it was more firm. That may just be a personal preference, though. My husband doesn't like pumpkin pie normally, but it was love at first bite! Even non-pumpkin pie lovers would love this. Definite save for Thanksgiving 🙂

  128. I made this last night and just had a piece… very good 🙂 Thanks!!

  129. Even better – it's only THREE points if you cut the pie into 12 servings!

  130. Wow, this sounds really amazing. I think I might even try it as a "mousse" and omit the crust. This is a great basic recipe for any flavor "cheesecake". Just substitute the pumpkin for any other seasonal fruit (and maybe replace the brown sugar with white sugar). YUM! I can't wait to try it. Thanks Gina!

    • I was thinking it would make a great mousse, too. I just may try it for tonite if I can find that truwhip anywhere.

  131. This sounds great. Could it be baked? I have been trying to do some research on baked vs. no bake and it seems that no bakes cannot be baked because they usually contain a gelatin to hold form. Since this doesn't, do you know if baking is possible?

  132. So I made this last night and have it chilling in the fridge so the family and I can have it for dessert tonight. Unfortunately I didn't pay attention and added the whip cream at the same time I added all of the other ingredients. I'm just wondering since I haven't tried it yet, do you think this will make a difference in how firm the filling will be? The recipe calls that the whip cream be added after all of the other ingredients have been whipped together and are fluffy. I don't really bake so I'm kinda paranoid! I tried the filling and it was delicious, so I know it will taste great anyways! Thanks.

  133. I made this for Thanksgiving this year for my entire family and it was more popular than the typical pumpkin pie!! It was such a hit that they requested that I bring it at Christmas too!!

  134. I prepared this for a Halloween party and the family is already requested a repeat for Thanksgiving!

  135. One of the most incredibly delicious desserts I've ever had while on weight watchers.
    Even if one is NOT dieting…this is truely amazing! Love this site and cook from it often…thanks so much!

  136. Made this last night and it got rave reviews!

  137. Made this and it was gone in a day! SO GOOD! And I don't even like cheesecake!

  138. I made this today, and it is amazing! My son loves pumpkin pie, and he gave two thumbs up as well. Great blog.

  139. I made this tonight, and it was f-a-n-t-a-s-t-i-c! Thank you!

  140. I can honestly say I love you. Thank you so much for this and other wonderful recipes. They are fantasitic. Everytime I try one, they never taste like I am 'missing out'.