No Bake Pumpkin Pie

Why You’ll Love This Recipe

This no-bake version offers all the cozy, warm spices and rich pumpkin flavor without the hassle of baking. It’s perfect for those who want a fuss-free dessert or need to avoid using the oven, especially during warmer months. Plus, it’s quick to prepare and can be made ahead of time.

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

For the pumpkin filling:

• 1 can (15 oz) pumpkin puree

• 1 package (8 oz) cream cheese, softened

• 1 cup powdered sugar

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1 tsp vanilla extract

• 1 cup heavy whipping cream, whipped to stiff peaks

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crust:
   In a bowl, combine graham cracker crumbs, sugar, and melted butter.
   Press mixture firmly into the bottom and up the sides of a 9-inch pie plate.
   Refrigerate crust for at least 15 minutes to set.

2. Make Pumpkin Filling:
   In a large bowl, beat cream cheese until smooth.
   Add pumpkin puree, powdered sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract.
   Beat until well combined and creamy.

3. Fold in Whipped Cream:
   Gently fold whipped cream into the pumpkin mixture until smooth and fluffy.

4. Assemble Pie:
   Pour filling into the prepared crust and spread evenly.

5. Chill:
   Refrigerate for at least 4 hours or until set.

6. Serve:
   Garnish with whipped cream and a sprinkle of cinnamon before serving.

Servings and Timing

• Servings: 8

• Prep time: 20 minutes

• Chill time: 4 hours

• Total time: 4 hours 20 minutes

Variations

• Crust Alternatives: Use Oreo crumbs or ginger snap crumbs for a different flavor.

• Vegan: Use dairy-free cream cheese and whipped topping.

• Sweeteners: Substitute powdered sugar with maple syrup or honey.

• Spices: Adjust spices to taste or add pumpkin pie spice blend.

• Toppings: Add toasted pecans, caramel drizzle, or chocolate shavings.

Storage/Reheating

• Storage: Store leftover pie covered in the refrigerator for up to 3 days.

• Reheating: Serve chilled; do not heat.

FAQs

Can I use fresh pumpkin puree?

Yes, roast and puree pumpkin before using.

How long does it take to set?

At least 4 hours in the fridge, preferably overnight.

Can I make this pie ahead?

Yes, it’s ideal for making a day ahead.

Is this pie gluten-free?

The crust is not gluten-free unless you use gluten-free crumbs.

Can I freeze the pie?

Freezing is not recommended due to the cream cheese filling.

Can I use whipped topping instead of whipped cream?

Yes, whipped topping works as a substitute.

How sweet is this pie?

Moderately sweet; adjust sugar to taste.

Can I use a store-bought crust?

Yes, graham cracker or pre-made crusts work well.

Can I add more spices?

Yes, customize spice levels as desired.

What drinks pair well with this pie?

Coffee, chai tea, or mulled cider complement it nicely.

Conclusion

No Bake Pumpkin Pie is a simple, delicious, and fuss-free dessert that brings the comforting flavors of fall without needing an oven. Its creamy filling and crunchy crust make it a perfect treat for any pumpkin lover looking for an easy yet impressive dessert.

No Bake Pumpkin Pie

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• Author: Alice
• Prep Time: 20 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

No Bake Pumpkin Pie is a creamy, spiced dessert featuring a luscious pumpkin filling nestled in a crunchy graham cracker crust. This easy, oven-free recipe delivers classic pumpkin pie flavors with minimal effort and a smooth, velvety texture. Perfect for fall gatherings or any time you want a quick, no-fuss pumpkin treat.

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Ingredients

• For the Crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

For the Pumpkin Filling:

• 1 can (15 oz) pumpkin puree

• 1 package (8 oz) cream cheese, softened

• 1 cup powdered sugar

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1 tsp vanilla extract

• 1 cup heavy whipping cream, whipped to stiff peaks

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Instructions

• Prepare the Crust:
  Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Refrigerate for at least 15 minutes to set.

• Make the Pumpkin Filling:
  Beat cream cheese in a large bowl until smooth. Add pumpkin puree, powdered sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Beat until creamy and well combined.

• Fold in Whipped Cream:
  Gently fold the whipped cream into the pumpkin mixture until smooth and fluffy.

• Assemble and Chill:
  Pour the filling into the prepared crust and spread evenly. Refrigerate for at least 4 hours or until set.

• Serve:
  Garnish with additional whipped cream and a sprinkle of cinnamon before serving.

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Notes

Use dairy-free cream cheese and whipped topping for a vegan version.Substitute crust with Oreo or ginger snap crumbs for flavor variations.Adjust spices or add pumpkin pie spice blend to your preference.Toppings like toasted pecans or caramel drizzle enhance flavor and texture.