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Pastry School: Amazing No-Bake Pumpkin-Cheesecake Layered Pie

Updated on July 25, 2011

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!

More about culinary arts, online cooking classes, and my online cooking school and pastry school below the Amazon products:

no-bake pumpkin-cream cheese pie
no-bake pumpkin-cream cheese pie

Comments

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    • habee profile imageAUTHOR

      Holle Abee 

      7 years ago from Georgia

      You will, Marisue! lol

    • marisuewrites profile image

      marisuewrites 

      8 years ago from USA

      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.... =))

    • habee profile imageAUTHOR

      Holle Abee 

      8 years ago from Georgia

      Gox, where'd ya go??

    • profile image

      goxccvwetxd 

      8 years ago

    • habee profile imageAUTHOR

      Holle Abee 

      8 years ago from Georgia

      These pies are great any time of year! And they're so quick and easy. Thanks for reading!

    • mulberry1 profile image

      Christine Mulberry 

      8 years ago

      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.

    • habee profile imageAUTHOR

      Holle Abee 

      8 years ago from Georgia

      It's super easy, Kari! Glad you stopped for a visit!

    • karirosepink profile image

      karirosepink 

      8 years ago from Oregon

      Thanks for sharing! I love to make pumpkin cheesecake, and a no-bake recipe will make it easier!

    • profile image

      ugg entry--classic,coved,mini.. 

      8 years ago

      SO wise recipe.

    • habee profile imageAUTHOR

      Holle Abee 

      8 years ago from Georgia

      Thanks, MC!! I'm so glad you liked it. Thanks for letting me know!

    • profile image

      mc 

      8 years ago

      It was great! Made this easy recipe with my students.

    • habee profile imageAUTHOR

      Holle Abee 

      8 years ago from Georgia

      Thanks, Jim!

      Akirch, I think I'm going to make mine today and freeze them until Thursday. Thanks for reading and commenting!

    • akirchner profile image

      Audrey Kirchner 

      8 years ago from Washington

      That sounds delish....may just have to whip that up too!

    • profile image

      jim 

      8 years ago

      Your words are so good.My pleasure to introduce uggs to you.

    • habee profile imageAUTHOR

      Holle Abee 

      8 years ago from Georgia

      Hello, Elayne. You'll love the pies. Thanks for reading!

    • elayne001 profile image

      Elayne 

      8 years ago from Rocky Mountains

      You got my mouth watering. I'm going to make these this year instead of baking. Thanks and aloha!

    • habee profile imageAUTHOR

      Holle Abee 

      8 years ago from Georgia

      Thanks, Euro! The pies are very easy and no fuss!

    • europewalker profile image

      europewalker 

      8 years ago

      Sounds easy enough, I will give it a try. You have very informative hubs, enjoy reading them.

    • habee profile imageAUTHOR

      Holle Abee 

      8 years ago from Georgia

      Hi. Jerilee! Nice of you to say so. Thanks!

    • Jerilee Wei profile image

      Jerilee Wei 

      8 years ago from United States

      Sounds like a winner that I'll just have to try. Thanks!

    • habee profile imageAUTHOR

      Holle Abee 

      8 years ago from Georgia

      Thank you for reading! I think you'll really like it.

    • suziecat7 profile image

      suziecat7 

      8 years ago from Asheville, NC

      I was looking for something like this for Thanksgiving. Thanks.

    • habee profile imageAUTHOR

      Holle Abee 

      8 years ago from Georgia

      I sure HOPE you get to eat some soon! ;-)

    • profile image

      Vanne Way 

      8 years ago

      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.

    • habee profile imageAUTHOR

      Holle Abee 

      8 years ago from Georgia

      Hi, pals. Thanks so much for dropping in!

      Larry, let me know how you like it!

    • maven101 profile image

      maven101 

      8 years ago from Northern Arizona

      I'm going to make this tonite and freeze it for Thanksgiving...one more item taken care of early...Thanks, Larry

    • Hello, hello, profile image

      Hello, hello, 

      8 years ago from London, UK

      Sounds a great recipe and I will try it one day. Thank you for sharing.

    • tonymac04 profile image

      Tony McGregor 

      8 years ago from South Africa

      Like Carol, I like the "no bake" part! Will have to try this sometime soon. Thanks for sharing.

      Love and peace

      Tony

    • habee profile imageAUTHOR

      Holle Abee 

      8 years ago from Georgia

      Let me know how you like it, Carol. Thanks!

    • Carol the Writer profile image

      Carolyn Blacknall 

      8 years ago from Houston, Texas

      I like the "no bake" part. I will try this! - Carol

    • habee profile imageAUTHOR

      Holle Abee 

      8 years ago from Georgia

      I think you'll like it, Dinky. Thanks for visiting!

    • dinkydos profile image

      dinkydos 

      8 years ago from Unique Identifier: gx2anyn7AbcLbGvwIjtL3g==

      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

    • habee profile imageAUTHOR

      Holle Abee 

      8 years ago from Georgia

      Thanks, guys. We love it! Good of you both to stop by!

      Holle

    • Putz Ballard profile image

      Putz Ballard 

      8 years ago

      Habe, I have a niece who makes this and it is absolutely the best.

    • Hmrjmr1 profile image

      Hmrjmr1 

      8 years ago from Georgia, USA

      Another winner Habee! Thanks!

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