No-Bake Pumpkin Cream Pie
Proud Sponsor of CDF

General Mills

Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nutrition Facts
No-Bake Pumpkin Cream Pie
Amount Per Serving
Calories 281 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Sodium 174mg 7%
Total Carbohydrates 30g 10%
Sugars 23g
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time 20 Minutes
Cook Time 10 Minutes
Passive Time 4 Hours
Servings
Servings
Ingredients
Crust
  • 2 1/2 Cups Gluten-Free Honey Nut Cheerios
  • 3 Tablespoons Brown Sugar
    firmly packed
  • 1/3 Cup Butter
    melted
Filling
  • 1 Package Cream Cheese
    (8oz), softened
  • 1/2 Cup Granulated Sugar
  • 1 Cup Canned Pumpkin
    not pumpkin pie mix
  • 1 1/2 Teaspoons Cinnamon
    ground
  • 1/2 Teaspoon Ginger
    ground
  • 1/8 Teaspoon Cloves
    ground
  • 1/8 Teaspoon Nutmeg
    ground
  • 1 Teaspoon Vanilla
  • 1 Cup Heavy Whipping Cream
    whipped
Prep Time 20 Minutes
Cook Time 10 Minutes
Passive Time 4 Hours
Servings
Servings
Ingredients
Crust
  • 2 1/2 Cups Gluten-Free Honey Nut Cheerios
  • 3 Tablespoons Brown Sugar
    firmly packed
  • 1/3 Cup Butter
    melted
Filling
  • 1 Package Cream Cheese
    (8oz), softened
  • 1/2 Cup Granulated Sugar
  • 1 Cup Canned Pumpkin
    not pumpkin pie mix
  • 1 1/2 Teaspoons Cinnamon
    ground
  • 1/2 Teaspoon Ginger
    ground
  • 1/8 Teaspoon Cloves
    ground
  • 1/8 Teaspoon Nutmeg
    ground
  • 1 Teaspoon Vanilla
  • 1 Cup Heavy Whipping Cream
    whipped
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nutrition Facts
No-Bake Pumpkin Cream Pie
Amount Per Serving
Calories 281 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Sodium 174mg 7%
Total Carbohydrates 30g 10%
Sugars 23g
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Heat oven to 350°F. Using food processor, finely crush cereal.
  2. In medium bowl, mix crushed cereal and brown sugar with fork. Stir in melted butter until well mixed. Place cereal mixture in ungreased 9-inch pie plate. Press cereal mixture evenly against bottom and sides of pie plate. Bake 8 to 10 minutes or until light golden brown. Cool completely, about 30 minutes.
  3. In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until creamy. Add pumpkin, spices and vanilla; beat until smooth. Fold in whipped cream. Spread evenly in pie crust. Refrigerate at least 4 hours before serving. Cover and refrigerate any remaining pie.
Recipe Notes

For an extra special look, top each piece of pie with a dollop of whipped cream and a toasted pecan half or a sprinkle of cinnamon.