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Pumpkin Satin Cheesecake

by

Yield: 2 pies (16 servings total)

These Pumpkin Satin Cheesecakes can be made up to 2 weeks ahead and frozen until serving. They're guiltfree, too -- each serving has fewer than 6 grams of fat and only 142 calories.

Pumpkin Satin Cheesecake

Ingredients:

  • 1 8-ounce package fat-free cream cheese, softened
  • 2 tablespoons plus 1 cup skim milk
  • 2 tablespoons sugar
  • 1 8-ounce container frozen Cool Whip at refrigerator temperature
  • 2 6-ounce prepared graham cracker piecrusts (or, if preferred, 2 homemade cracker crusts)
  • 1 15-ounce can pumpkin puree
  • 2 3.4 ounce packages vanilla instant pudding mix
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Garnish: whipped topping, graham cracker crumbs

Instructions:

Remove plastic lids from pie crusts and set aside. In a medium bowl, mix cream cheese, 2 tablespoons skim milk, and sugar with an electric mixer until creamy. Whisk in Cool Whip Free. Divide the cream cheese/whipped toping mixture between the 2 piecrusts. In another medium bowl, combine pumpkin, 1 cup milk, pudding mix, cinnamon, ginger, and cloves. Layer ech pie with half the pumpkin mixture. Cover with inverted piecrust lids and refrigerate at least 4 hours, or freeze. If you freeze pies, thaw the whole pie in the refrigerator for an hour before serving.

*Note from the Food Editor: We had three people test this recipe in three different kitchens, and it turned out well each time. But we have heard from some readers who have had difficulty with this recipe. Based on what we've learned from these readers, we do have a few words of advice: Do not overmix the bottom layer of the pie. Mix just enough to blend. Also, you might try refrigerating or freezing the pie for 30 minutes after you add the first layer, but before you add the second. Lastly, do not make the top layer until you are ready to spread it, because the pudding mix will thicken as it sits.

*I've also heard from a few readers who tried making this pie with sugar-free pudding mix. We don't recommend that you try this, as that mix contains all sorts of different fillers, which will result in a very different consistency. Also, if you find that the topping is too thick, even with the full cup of milk, feel free to add a little more until it reaches a better consistency.

Updated Wednesday, November 13th, 2002
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18 Responses to Pumpkin Satin Cheesecake

  1. caroline wandle November 19, 2002 at 9:23 am #

    Ifound that there was not enough pumpkin topping to cover the two pies. I carefully followed the ingredients list and directions.

  2. L Caruso November 21, 2002 at 7:44 pm #

    Was there a possible misprint in the recipe? The pumpkin part was very dry and was chewy, so wondered if the correct size of instant pudding should be 2 packages of the four-serving size or 2 of the six-serving size? The weight is also different in sugar free packages, which we used, than in the regular type pudding. Would like to try it again if the ingredient proportions were incorrect. Thank you.

  3. Loretta J. Moore November 24, 2002 at 2:01 am #

    This is a very tasty dessert, but it didn’t come out looking like the picture in the magazine. A friend of mine and I made it as the dessert for the meeting of a women’s group at our church earlier this week. The consistency didn’t seem right; it didn’t set up nice and firm as pictured. Is there too much milk in the recipe? If you made it using these measurements for each ingredient how did you make it stand up nice and tall? The pumpkin seemed to sink down into the Cool Whip/cream cheese mixture and push that almost over the edge of the pie crust. What would happen if you didn’t put as much milk in — maybe cut that to half the amount? Everyone raved about how great it tastes. We just didn’t like the way it looked when cut and served.

  4. Kimberly K Carter November 26, 2002 at 12:25 pm #

    This is excellent!!!

    I didn’t have any problems following the recipe. I tried to fix both halves in my blender – NOT the best idea. This is how I make my normal pumpkin pie. I would not recommend doing that for this pie – yet, even with this blunder, it still turned out GREAT!!!

    When I shared with family & co-workers, I got RAVE reviews. My husband requested it for Thanksgiving!! This will definetly be a favorite for our family for years to come.

  5. Kimberly K Carter November 26, 2002 at 1:25 pm #

    AWESOME!! Shared with family & co-workers and got rave reviews. This is a new favorite for my family! I found the recipe easy to make and it turned out beautiful. I tried to make it like I make traditional pumpkin pie, all in the blender but it mixes better by hand. Even with that small blunder, it turned out GREAT!!! Both pies were full and set perfectly!! I would recommend this to anyone.

  6. Amy Traverso November 27, 2002 at 10:19 am #

    Hello from the Yankee Test Kitchen-

    We had three people test this recipe in three different kitchens, and it turned out well each time. But we have heard from some readers who have had difficulty with this recipe.

    Based on what we’ve learned from these readers, we do have a few works of advice: Do not overmix the bottom layer of the pie. Mix just enough to blend. Also, you might try refrigerating or freezing the pie for 30 minutes after you add the first layer, but before you add the second. Lastly, do not make the top layer until you are ready to spread it, because the pudding mix will thicken as it sits.

  7. Edward Aycock November 27, 2002 at 10:36 am #

    I made this last night, and did cut back on the milk, but again, the pumpkin topping was very heavy as one reader stated and there was not enough to cover the two pies. (Thank God, I thought I was crazy.)

    In the future, I would recommend doing the cream cheese and whipped topping, placing it in the crust and then freezing it before applying the pumpkin topping. This way, you won’t have the spillover effect that happens, it’s also very hard to spread the pumpkin mixture when the cream cheese mix is soft. I wish they had told us that in the recipe.

  8. Sandy Pasquantonio December 21, 2002 at 3:31 pm #

    Made these pies for Thanksgiving and cannot say enough about them. Really delicious, light and refreshing, yet with a nice fresh punpkin flavor. The trick is to make them in 5 minutes, don’t overmix anything, just stir up each mixture and spread gently into your pie shells. I froze one for a week and it was just as good as the first one!

  9. Anonymous October 22, 2003 at 5:44 pm #

    My husband absolutely loved this dessert. I made it for Thanksgiving and Christmas last year and it was a huge hit. I am planning to make it again this year. I didn’t experience any difficulty in making it and am happy to have found this recipe!!!

  10. Anonymous May 5, 2004 at 9:43 am #

    Was a hit over the hoidays…they all want it again next year!

  11. Heather Murphy June 23, 2005 at 4:52 pm #

    I thought it was great. I make it every Thanksgiving and sometimes Christmas.

  12. Anonymous November 9, 2005 at 1:31 pm #

    Very good pie. Freezes well, easy to make.

  13. LINDA VANCE November 18, 2005 at 1:59 pm #

    Hubby makes it! He found it in the magazine, and tried it last year. We are making it again this Thanksgiving. A great change from the heavy pumpkin pies of old!

  14. Courtney Peckham October 12, 2006 at 1:26 pm #

    I have found that the recipe works better (and the result looks better!) if I reverse the layers and put the pumpkin mixture on the bottom and the crean cheese mixture on the top. Great recipe!

  15. Patrick Wilson October 12, 2006 at 4:43 pm #

    Substitute Splenda for the sugar, use sugar-free pudding and sugar-free crackers to make the crust and this is GREAT for us who are diabetic!

  16. Anonymous October 12, 2006 at 5:19 pm #

    I’ve made this one every holiday for years! It’s become the only pumpkin pie my family has for the holidays.

  17. Anonymous October 14, 2006 at 9:43 pm #

    It’s a wonderful recipe, fast and easy to make!

  18. Robert Stone June 5, 2008 at 10:30 am #

    Excellent!!! I have made this recipe at least 50 times, and it has always turned out great. The only problem I have is it doesn’t last long:)

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