This is a very common mistake, so it’s a great question to ask before you start.
The short answer is no, you should not use pumpkin pie filling.
You have to use 100% pure pumpkin puree for this recipe. There is a big difference between the two cans, and using the wrong one will almost certainly cause your cheesecake to fail.
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Here’s why:
- Consistency: Pumpkin pie filling is much thinner and contains added water, which will throw off the balance of the recipe. The extra moisture will prevent your no-bake cheesecake from setting properly, resulting in a runny, soupy mess.
- Ingredients: Pumpkin pie filling already has added sugar and spices. If you use it, you will be adding extra sugar and a different blend of spices that will disrupt the flavor profile of the recipe.
How to Tell the Difference at the Grocery Store:
Be sure to carefully check the label. The can you need will say “100% Pure Pumpkin” and will only have one ingredient listed: pumpkin. The can you want to avoid will say “Pumpkin Pie Filling” or “Easy Pumpkin Pie Mix” and will have a list of ingredients including sugar and spices.
For a successful and delicious no-bake pumpkin cheesecake, using pure pumpkin puree is absolutely essential.
