Description
This No Bake Pumpkin Pie is a creamy and spiced autumn classic that is simple to prepare without needing an oven. It features a buttery graham cracker crust filled with a luscious pumpkin and cream cheese mixture, lightly folded with whipped cream for a fluffy texture. Perfectly chilled, it’s an effortless dessert that captures the festive flavors of pumpkin pie in a no-bake format.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the 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
For Serving
- Extra whipped cream
- A sprinkle of cinnamon or nutmeg
Instructions
- Prepare the crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the mixture is evenly combined and holds together when pressed.
- Form the crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to create an even crust layer.
- Chill the crust: Place the pie crust in the refrigerator and let it set for 15-20 minutes, which helps it firm up and hold its shape.
- Make the filling: In a large bowl, beat the softened cream cheese with powdered sugar until the mixture is smooth and creamy without lumps.
- Add pumpkin and spices: Incorporate the pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and ground cloves into the cream cheese mixture, blending until fully combined and smooth.
- Fold in whipped cream: Gently fold the whipped cream or whipped topping into the pumpkin mixture to retain a light and airy texture for the filling.
- Assemble the pie: Spoon the prepared filling into the chilled graham cracker crust and spread it evenly with a spatula to smooth the surface.
- Chill to set: Cover the assembled pie with plastic wrap and refrigerate for at least 4 hours or overnight, allowing the filling to fully set and flavors to meld.
- Serve: Just before serving, top the pie with extra whipped cream and sprinkle with cinnamon or nutmeg for a decorative and flavorful finish.
Notes
- For best results, make sure the cream cheese is softened to room temperature before mixing to avoid lumps.
- This pie can be prepared a day in advance, making it perfect for holiday gatherings.
- If desired, use a pre-made graham cracker crust to save time.
- Adjust spices to taste; for a less intense spice flavor, reduce ground cloves or ginger.
- Store the pie in the refrigerator and consume within 3 days for optimal freshness.
