No-Bake Creamy Pumpkin Pie

230 10 servings, 1 piece (142 g) each
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10 servings, 1 piece (142 g) each

Part pumpkin pie, part cheesecake and all delicious, this is the dessert to serve when you want compliments—and lots of 'em.

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What You Need

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Make It

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  • Sprinkle gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 2 min. or until gelatine is completely dissolved, stirring constantly. Set aside.
  • Beat cream cheese in large bowl with mixer until creamy. Add pumpkin, sugars, cinnamon, vanilla and cloves; beat until blended. Add gelatine; mix well. Refrigerate 30 min. or until mixture is thick enough to mound.
  • Pour 1/2 cup whipping cream into small bowl. Beat with mixer on high speed until soft peaks form. Add to pumpkin mixture; stir gently until blended. Spoon into crust. Refrigerate 3 hours or until firm. Beat remaining whipping cream. Spoon over pie just before serving; top with nuts.

How to Store

Keep refrigerated.


Substitute walnuts for the pecans.


  • 10 servings, 1 piece (142 g) each

Nutritional Information

Serving Size 10 servings, 1 piece (142 g) each
Calories 330
% Daily Value
Total fat 22g
Saturated fat 12g
Cholesterol 65mg
Sodium 180mg
Carbohydrate 29g
Dietary fibre 2g
Sugars 19g
Protein 5g
Vitamin A 60 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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