Prep Time::10 mins
Additional Time:: 4 hrs
Total Time:: 4 hrs 10 mins
Servings::8
Yield::1 (9-inch) pie
Ingredients
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10 ounces pumpkin pie filling
8 ¾ ounces cream cheese (at room temperature)
2 cups frozen whipped topping, thawed and divided
1 cup confectioners' sugar
1 (9-inch) prepared shortbread pie crust
1 teaspoon ground cinnamon for dusting (Optional)
Directions
Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
Refrigerate pie until the filling is set, 4 to 6 hours. Sprinkle ground cinnamon on top before serving, if desired.
Cook’s Note
For a more tart pumpkin cheesecake, use pumpkin puree instead of pumpkin pie filling.
For decoration and added flavor, sprinkle ground cinnamon atop the whipped cream.