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.

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

Cook Mode Prevent your screen from going dark

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.

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.