Cream Cheese Pumpkin Pie

The no-bake pumpkin filling in this cream cheese pumpkin pie recipe fills a homemade oatmeal crust.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 428 Calories

Ingredients

• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup confectioners' sugar
• ¼ cup white sugar
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon pumpkin pie spice
• ¼ cup unsalted butter, melted
• 1 ¼ cups brown sugar
• 2 cups quick-cooking oats
• ¼ cup pumpkin puree
• 2 tablespoons vegetable shortening, melted
• 1 cup frozen whipped topping (such as Cool Whip®), or more to taste, thawed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.

Step 2

Mix oats, confectioners' sugar, butter, shortening, cinnamon, and salt in a bowl until the dry ingredients are entirely moistened; press evenly into the bottom and up the sides of the prepared pie plate.

Step 3

Bake in the preheated oven until beginning to brown, about 20 minutes. Cool for at least 10 minutes.

Step 4

Beat brown sugar, cream cheese, pumpkin puree, white sugar, and pumpkin pie spice together with a mixer until smooth. Fold whipped topping into the pumpkin mixture until smooth; pour into the pie crust.

Step 5

Refrigerate pie until filling is set, at least 4 hours.