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Mouth watering pumpkin cheesecake pie recipe. This easy recipe will soon become a family favorite. With a no bake mousse on top of a delicious crust base, this is a great dessert for the family or for sharing with others.
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I absolutely LOVE Pumpkin, so I was absolutely thrilled when I saw this beauty of a recipe sitting in my email inbox. As soon as I opened it, I knew that I would have to feature it, because let’s face it, this pumpkin cheesecake pie looks pretty darn amazing.
Alright, so it’s not technically a cheesecake, but it’s not technically a pie either. Does that really matter? No, didn’t think so.
All that matters is that this is going to be one of your all time family favorite recipes which is perfect for Thanksgiving, Halloween, or simply to enjoy “just because”.
This absolutely mouth watering pumpkin cheesecake pie was submitted by llona of Ilona’s Passion.
Ilona said “I am very impressed how this Pumpkin Yogurt Pie came out, it is so perfect. I baked only the bottom crust and the mousse is no bake, so simple and so easy”.
Well the fact that this recipe was described by Ilona as “easy”, was a winner to be featured here.
I am not one to spend a long time in the kitchen without coming out in hot sweats, so if something is easy and looks delicious then it immediately captures my attention.
The yogurt topping makes it a cross between a cheesecake and a mousse, but either way it looks pretty delicious.
Pumpkin Cheesecake Pie Recipe
The pumpkin cheesecake pie is super easy to make in only 6 simple steps.
Step 1: Preheat your oven to 350F or 180C.
Step 2: Mix the Graham crumbs together with coconut oil or butter.
Step 3: Once completely mixed, line the bottom of a 9″ round baking pan and bake for 8-10 minutes.
Step 4: After the base has cooled, mix the pumpkin puree, Truwhip, Greek yogurt and cinnamon together. Lay on top of the crumb base.
Step 5: Sprinkle with some cinnamon and add walnuts.
Step 6: Keep in the refrigerator for at least 1 hour before serving.
Print off the recipe so you can keep coming back to it time and time again.
- 1 1 /2 cup graham crumbs
- ¼ cup melted coconut oil or butter
- ¾ cup pumpkin puree
- ¼ Tsp. cinnamon
- ½ cup plain greek yogurt
- 2 cups Truwhip or cool whip
- Cinnamon to sprinkle the pie
- Preheat the oven to 350F or 180C
- Mix the graham crumbs with coconut oil or butter.
- Lay the crumbs on the bottom of a 9" round baking pan. Bake for 8 -10 minutes.
- Wait for the base to cool off before proceeding.
- Mix pumpkin puree, truwhip (cool whip), Greek yogurt and ¼ tsp cinnamon together. Lay the mix on the top of crumbs.
- Sprinkle with cinnamon and add some walnuts.
- Keep in refrigerator for at least 1 hour before serving.
This is the kind of recipe that you can quickly whip up when you have been asked to bring dessert to a gathering. It’s quick and easy to make, but also mouth watering delicious.
The hardest part will of course be waiting for the pie to set in the fridge before you can eat it. Temptation will be great, but it will be so worth the wait.
I would like to say a huge thank you to Ilona’s Passion for sharing this recipe with us today. Be sure to head over to her blog for more delicious recipes.
Are you a fan of pumpkin? What do you think of this recipe. Is it one that your family would enjoy?
What other easy pumpkin recipes do you have? Please share with us below.
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