No-Bake Pumpkin Cheesecake

Prep Time: 10 min Prep – 3 hrs 10 min Total | Makes: 8 Servings


1 pkg. (8 oz.) brick cream cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) frozen whipped topping, thawed, divided
1 (6 oz.) HONEY MAID Graham Pie Crust


Beat  first 4 ingredients in large bowl with mixer until blended. Gently stir in 2-1/2 cups whipped topping; spoon into crust.

Top  with remaining whipped topping.

Refrigerate  3 hours or until firm.


Size Wise
Enjoy a serving of this rich and indulgent cheesecake on special occasions.

How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 to 15 sec. or until slightly softened.

Nutrition Information Per Serving: Nutrition per serving: Calories 340, Total fat 20 g , Saturated fat 14 g , Cholesterol 40 mg , Sodium 200 g, Carbohydrate 37 g, Dietary fiber 1 g, Sugars 25 g, Protein 3 g, Vitamin A 140 %DV, Vitamin C 2 %DV, Calcium 4 %DV, Iron 4 %DV, Trans fat 0.5 g