![](https://cdn.statically.io/img/www.allrecipes.com/thmb/gqx1REWDgDeXvfE-l_TCi8WDO6w=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2740178-2146c68220dd4da7b02db9ac3c41635c.jpg)
Ingredients
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10 ounces pumpkin pie filling
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8 ¾ ounces cream cheese (at room temperature)
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2 cups frozen whipped topping, thawed and divided
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1 cup confectioners' sugar
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1 (9-inch) prepared shortbread pie crust
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1 teaspoon ground cinnamon for dusting (Optional)
Directions
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Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
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Refrigerate pie until the filling is set, 4 to 6 hours. Sprinkle ground cinnamon on top before serving, if desired.
Cook’s Note
For a more tart pumpkin cheesecake, use pumpkin puree instead of pumpkin pie filling.
For decoration and added flavor, sprinkle ground cinnamon atop the whipped cream.
Nutrition Facts (per serving)
454 | Calories |
26g | Fat |
51g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 454 | |
% Daily Value * | |
Total Fat 26g | 34% |
Saturated Fat 14g | 70% |
Cholesterol 31mg | 10% |
Sodium 356mg | 15% |
Total Carbohydrate 51g | 18% |
Dietary Fiber 4g | 15% |
Total Sugars 21g | |
Protein 5g | 10% |
Vitamin C 1mg | 1% |
Calcium 53mg | 4% |
Iron 2mg | 8% |
Potassium 137mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.