Description
This No Bake Pumpkin Pie is a creamy, spiced dessert perfect for fall celebrations or any time you crave a tasty pumpkin treat without turning on the oven. Featuring a buttery graham cracker crust and a smooth pumpkin-cream cheese filling, this easy recipe sets overnight in the fridge for a fuss-free, luscious pie ready to impress.
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
Topping
- 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 resembles wet sand.
- Form the crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish, creating an even layer for the crust.
- Chill the crust: Place the pie dish in the refrigerator for 15-20 minutes to let the crust set and firm up before adding the filling.
- Make the filling: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, ensuring no lumps remain.
- Add pumpkin and spices: Mix in the pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until all ingredients are fully incorporated and the filling is smooth.
- Fold in whipped cream: Gently fold in the whipped cream or whipped topping to keep the filling light and airy without deflating it.
- Assemble the pie: Spoon the pumpkin filling into the chilled crust, spreading it evenly with a spatula and smoothing the top for a clean finish.
- Chill the pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to allow the filling to set and flavors to meld.
- Serve: Just before serving, top the pie with extra whipped cream and sprinkle with a little cinnamon or nutmeg for a festive touch.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- You can substitute store-bought pumpkin pie spice instead of individual spices for convenience.
- For a crispier crust, bake the crust for 5-7 minutes at 350°F before chilling, if you prefer a firmer base, although this is optional.
- This pie is best served within 2-3 days of preparation for optimal freshness.
- Allow the pie to come to room temperature for 10-15 minutes before serving to enhance flavor and texture.
