The standard side-of-the-can pumpkin pie was never quite the thing for me. In an effort to sell myself on the concept in previous years, I’ve used dulce de leche rather than granulated sugar or sweetened condensed milk. I’ve made a tart, also featuring caramel in the filling. I’ve even skipped the pumpkin pie entirely.
This year, I wanted a happy medium — something that channeled the spirit of pumpkin pie but in a form that was much more appealing to my tastes. I also wanted something simple to assemble and designed for making ahead. I couldn’t be more thrilled with my resulting No-Bake Pumpkin Pie Cheesecake.
Yes, the classic pie gets the cheesecake treatment in this light, creamy and not-too-sweet dessert designed for Thanksgiving or any fall meal. The filling is a fluffy blend of cream cheese, whipped cream, confectioners’ sugar and pumpkin puree, perked up with just the right amount of lemon juice and spices (cinnamon, cardamom and ginger). My big breakthrough came when I decided to microwave the canned pumpkin puree. It made a huge difference in concentrating the flavor and achieving the right texture for incorporating the pumpkin into the cream cheese mixture. Don’t skip it! Other than that step, this is a no-cook treat, meaning you can free up valuable oven space and time.
Recipe notes: The cheesecake is best made at least a day in advance for the ideal texture. It can then be refrigerated for up to 3 days.
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Part of what helps take the pressure off with this recipe is the use of a store-bought graham cracker crust. I’m in favor of this handy, tasty shortcut, but if you prefer to make your own crust, follow these guidelines from cookbook author Jessie Sheehan. A general rule is that a 9-inch pie calls for about 7 ounces (200 grams or 1 1/2 cups) of crumbs ground in a food processor or finely crushed in a zip-top plastic bag with a rolling pin; 4 to 8 tablespoons (55 to 115 grams) of melted butter, and sugar to taste, 2 to 4 tablespoons. You’ll know you have the right ratio when you can squeeze a bit of the mixture between your fingers and it holds its shape. You can place the formed crust in the freezer to set or bake it at 350 degrees for 8 to 10 minutes until fragrant and set. Cool the crust completely before adding the filling.
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