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Nutrition Facts
Serving Size 139 g
(Approx. 8 Servings)
Amount Per Serving
Calories 360 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 270 mg 11%
Total Carbohydrate 44 g 15%
Dietary Fiber 3 g 12%
Sugars 26 g
Protein 10 g
Vitamin A 130% Iron 2%
Vitamin C 4% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

No-Bake Pumpkin Cheesecake

Prep Time
1 h 15 m
Cook Time
Total Time
1 h 15 m
8  People


Recipe makes 8 Servings

8 Oz H-E-B Cream Cheese, softened
15 Oz Hill Country Fare Solid Pack Pumpkin
1/2 cup(s) H-E-B Cane Sugar
1/2 Tsp McCormick Pumpkin Pie Spice
1 1/2 cup(s) Hill Country Fare Whipped Topping
1 Keebler Graham Cracker Crust
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Combine softened cream cheese, pumpkin, sugar, and pumpkin pie spice in a large mixing bow.
Mix with an electric mixer on high speed for 3 minutes or until mixture is smooth and creamy.
Stir in the thawed whipped topping using a large spoon until the mixture is a pumpkin gold color.
Pour the pumpkin mixture into the prepared pie crust.
Refrigerate for 1 hour or more until the pie is firm.



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