Description
A deliciously creamy no-bake pumpkin pie featuring a graham cracker crust and a spiced pumpkin cream cheese filling. Perfect for fall gatherings or any time you crave a festive dessert without turning on the oven.
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 graham cracker crumbs, sugar, and melted butter. Mix until evenly combined to form the crust mixture.
- Form the crust: Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to create an even crust layer.
- Chill the crust: Refrigerate the crust for 15-20 minutes to allow it to set firmly before adding the filling.
- Make the filling: In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy to create a base for the pumpkin filling.
- Add pumpkin and spices: Mix in pumpkin puree, vanilla extract, ground cinnamon, nutmeg, ginger, and cloves until all ingredients are fully combined and the mixture is uniformly spiced.
- Fold in whipped cream: Gently fold the whipped cream or whipped topping into the pumpkin mixture to keep the filling light and airy.
- Assemble the pie: Spoon the filling into the chilled crust, spreading it evenly and smoothing the top with a spatula for an even surface.
- Chill the pie: Cover the assembled pie with plastic wrap and refrigerate for at least 4 hours or overnight to allow the filling to set.
- Serve: Before serving, top with extra whipped cream and sprinkle with cinnamon or nutmeg for a festive finish.
Notes
- Ensure the cream cheese is softened to room temperature for smooth mixing.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Can be made a day ahead to allow flavors to meld and filling to fully set.
- For a vegan version, substitute cream cheese and whipped cream with plant-based alternatives.
- Store leftover pie covered in the refrigerator for up to 3 days.
