No Bake Pumpkin Cheesecake Recipe
  • 1 15 oz can pumpkin pie filling
  • 16 oz cream cheese, softened
  • ½ cup sugar
  • ¾ stick butter or margarine, softened
  • 2 cups frozen whipped topping, thawed
  • 1 large graham cracker pie crust or two small
  • 1 tablespoonful cinnamon
  1. Mix cream cheese, sugar, cinnamon and butter in a large bowl on medium speed of mixer until creamy.
  2. Gradually add pumpkin pie filling, beating on low speed until blended.
  3. Mix in whipped topping until blended; spoon into crust.
  4. Refrigerate until firm. Overnight is best.
  5. Serve with whipped topping if desired.
Recipe by Not Your Mom Blog | Texas Mom Blog, Writer, Student, Mother, Blogger, Lufkin, Houston at