Description
This No Bake Pumpkin Pie is a creamy, spiced dessert that combines a buttery graham cracker crust with a luscious pumpkin and cream cheese filling. Perfect for fall or any time you crave a festive, effortless pie without turning on the oven. The pie is chilled to set, delivering a cool, smooth texture that’s rich with classic pumpkin pie flavors and a hint of warm spices.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 1 can (15 ounces) pumpkin puree
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup whipped cream or whipped topping
- Extra whipped cream (for topping)
- A sprinkle of cinnamon or nutmeg (for garnish)
Instructions
- Prepare the crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture is evenly combined and resembles wet sand.
- Press crust into pie dish: Firmly press the mixture into the bottom and up the sides of a 9-inch pie dish to create an even crust shell.
- Chill crust: Refrigerate the crust for 15-20 minutes to help it set and hold its shape.
- Make the filling: In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy for a velvety base.
- Add pumpkin and spices: Mix in the pumpkin puree, vanilla extract, ground cinnamon, nutmeg, ginger, and cloves until fully incorporated to infuse classic pumpkin pie flavors.
- Fold in whipped cream: Gently fold the whipped cream or whipped topping into the pumpkin mixture to maintain a light and airy texture.
- Assemble the pie: Spoon the filling into the chilled crust, spreading it evenly and smoothing the top with a spatula for a neater appearance.
- Chill to set: Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to allow the filling to firm up properly.
- Serve: Before serving, top with extra whipped cream and sprinkle with a little cinnamon or nutmeg for garnish and added flavor.
Notes
- Be sure to soften the cream cheese before mixing to avoid lumps in the filling.
- For best flavor, chill the pie overnight as the flavors meld and the filling firms up nicely.
- You can substitute whipped topping if you prefer a lighter or dairy-free option.
- Use canned pumpkin puree (not pumpkin pie filling) for best texture and flavor.
- Store leftover pie covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
