Pastry School: Amazing No-Bake Pumpkin-Cheesecake Layered Pie
By habee
Holle's pastry school for American recipes
Do you enjoy baking and pastry making? There are lots of American recipes for pies and other pastry goodies. Have you ever considered attending one of those pastry schools? I atteneded pastry school for a while. Well, actually, it was more of a pastry school short course. I took the basics of what I learned and expanded on them on my own. Forget about expensive pastry schools. Learn from my online pastry school!
Welcome to my online pastry school! Today's culinary art is a dessert that's easy to make and delicious. I've found that some of my most popular online cooking classes involve desserts.
Every Thanksgiving, I have to make some of the family’s favorite pumpkin pies. If I don’t, I’m afraid I might eventually regret it. After all, they’ll be picking out my nursing home one day, if I live that long. So I go through the tedious process of baking the pies…nah! The pies they love so much are super simple to make – you don’t even have to bake them! There’s no cooking involved at all! Those enjoying this luscious pie will never know that you didn't spend a lot of time and effort making it.
This pie has a graham cracker crust, a layer of cheesecake, and a layer of pumpkin. And then, as if that’s not enough, it’s finished off with whipped topping. Believe me – these things go fast, so you’ll need to make more than one.
Here’s what you’ll need:
4 ounces cream cheese, softened (I soften mine in the microwave)
2 tablespoons sugar or Splenda
1 cup milk
8 ounces whipped topping (I use Cool Whip)
15-ounce can of pumpkin
2 boxes instant vanilla pudding (4 servings each)
½ teaspoon salt
¼ teaspoon ginger
1 teaspoon cinnamon
¼ teaspoon ground cloves
1 teaspoon vanilla
1 ready-made graham cracker pie crust
Directions:
Mix together the cream cheese, the sugar or Splenda, and half of the topping. Blend well and smooth into the pie crust. Mix together the pudding and the milk until the pudding is completely dissolved. Add the pumpkin, the salt, the ginger, the cloves, and the vanilla. Taste the pumpkin mixture. If you like it sweeter, add a little more sugar or Splenda. Spread this mixture evenly on the cream cheese mixture. Refrigerate for several hours. Before serving, spread the rest of the whipped topping on top of the pie. I usually place a couple of those little candy pumpkins on top for garnish. You know, the ones that taste like candy corn. Store any uneaten pie in the refrigerator – if there is any left! Do not freeze - the cream cheese mixture will separate as it thaws.
This pie is also great to serve at Christmas, or any time. It’s so easy to make, you’ll find yourself whipping one up for no occasion at all!
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Comments
Habe, I have a niece who makes this and it is absolutely the best.
Thanks, guys. We love it! Good of you both to stop by!
Holle
what a great chance find i grow these on my allotment and have alway,s wonderde what the best thing was to do with them as i,m a bit fed up roasting them will be trying this sounds great
I think you'll like it, Dinky. Thanks for visiting!
I like the "no bake" part. I will try this! - Carol
Let me know how you like it, Carol. Thanks!
Like Carol, I like the "no bake" part! Will have to try this sometime soon. Thanks for sharing.
Love and peace
Tony
Sounds a great recipe and I will try it one day. Thank you for sharing.
I'm going to make this tonite and freeze it for Thanksgiving...one more item taken care of early...Thanks, Larry
Hi, pals. Thanks so much for dropping in!
Larry, let me know how you like it!
Good info! I will save this recipe for sure. I had made this years ago but lost the recipe, am so glad I found it. I look forward to eating this soon.
I sure HOPE you get to eat some soon! ;-)
I was looking for something like this for Thanksgiving. Thanks.
Thank you for reading! I think you'll really like it.
Sounds like a winner that I'll just have to try. Thanks!
Hi. Jerilee! Nice of you to say so. Thanks!
Sounds easy enough, I will give it a try. You have very informative hubs, enjoy reading them.
Thanks, Euro! The pies are very easy and no fuss!
You got my mouth watering. I'm going to make these this year instead of baking. Thanks and aloha!
Hello, Elayne. You'll love the pies. Thanks for reading!
Your words are so good.My pleasure to introduce uggs to you.
That sounds delish....may just have to whip that up too!
Thanks, Jim!
Akirch, I think I'm going to make mine today and freeze them until Thursday. Thanks for reading and commenting!
It was great! Made this easy recipe with my students.
Thanks, MC!! I'm so glad you liked it. Thanks for letting me know!
SO wise recipe.
Thanks for sharing! I love to make pumpkin cheesecake, and a no-bake recipe will make it easier!
It's super easy, Kari! Glad you stopped for a visit!
oh, I missed this for Thanksgiving, but I'm such a rebel, I think I'll make it anyway. I haven't had a pumpkin cheesecake in several years and I love them.
These pies are great any time of year! And they're so quick and easy. Thanks for reading!
Gox, where'd ya go??
Thisis definitely on my Thanksgiving/Christmas menu list! I better start making it now, I might have to eat 3 or 4 until I get it right.... =))
You will, Marisue! lol
Hmrjmr1 2 years ago
Another winner Habee! Thanks!