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Easy No-Bake Pumpkin Pie with Graham Cracker Crust

no-bake pumpkin pie - featured image
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This creamy, spiced no-bake pumpkin pie with a buttery graham cracker crust is the perfect easy dessert for fall. No oven required, just a few simple ingredients and a chill in the fridge.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 8 ounces cream cheese, softened to room temperature
  • 1 ½ cups pumpkin puree (one 15-ounce can)
  • ½ cup powdered sugar
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ cup heavy cream
  • For the topping (optional): 1 cup heavy cream, 2 tablespoons powdered sugar, ½ teaspoon vanilla extract, ground cinnamon or nutmeg for dusting

Instructions

  1. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Stir until the crumbs are evenly moistened and hold together when squeezed. Press firmly into the bottom and up the sides of a 9-inch pie plate. Refrigerate for at least 15 minutes.
  2. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth. Scrape down the sides of the bowl.
  3. Add pumpkin and spices: Add pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla extract. Beat on medium speed until combined and smooth.
  4. Whip the cream: In a separate bowl, whip the ½ cup heavy cream on medium-high speed until soft peaks form, about 2-3 minutes.
  5. Fold it together: Gently fold the whipped cream into the pumpkin mixture using a rubber spatula. Fold until no white streaks remain.
  6. Fill and chill: Spoon the filling into the chilled crust and spread evenly. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  7. Make the topping (optional): When ready to serve, whip the remaining 1 cup heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe over the chilled pie. Dust with cinnamon or nutmeg.

Notes

Let cream cheese come to room temperature for smooth filling. Press crust firmly to prevent crumbling. Chill at least 6 hours for clean slices. For a gluten-free version, use gluten-free graham crackers. For dairy-free, use dairy-free cream cheese, coconut cream, and vegan butter.

Nutrition

Keywords: no-bake pumpkin pie, easy pumpkin pie, graham cracker crust, fall dessert, Thanksgiving dessert, no oven pumpkin pie

Find it online: https://cheerycrisp.com/easy-no-bake-pumpkin-pie-with-graham-cracker-crust/