If you’re craving a creamy, spiced pumpkin dessert without the need to preheat your oven, this No Bake Pumpkin Pie is the perfect choice. This easy recipe brings all the flavors of fall into a delightful, chilled dessert that’s quick to prepare and sure to impress. With a crunchy graham cracker crust and a smooth, spiced pumpkin filling, it’s ideal for Thanksgiving or any cozy autumn gathering.
Why You’ll Love This No Bake Pumpkin Pie
- Easy Preparation: No baking required, making it hassle-free and quick to make.
- Great for Gatherings: Perfect for holiday dinners, potlucks, or any autumn event.
- Classic Fall Flavors: Combines pumpkin, cinnamon, nutmeg, and ginger for that iconic fall taste.
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar (optional, for extra sweetness)
Pumpkin Filling:
- 1 cup pumpkin puree (canned or homemade)
- 1 cup whipped cream (or whipped topping)
- 8 oz cream cheese, softened
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
Topping (Optional):
- Additional whipped cream
- A sprinkle of ground cinnamon
- Crushed graham crackers for garnish
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until well combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan. Chill the crust in the refrigerator while preparing the filling.
- Make the Pumpkin Filling: In a large mixing bowl, beat the cream cheese with sugar until smooth. Add pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Mix until well incorporated and creamy.
- Fold in Whipped Cream: Gently fold the whipped cream into the pumpkin mixture until fully combined. Be careful not to overmix, as you want the filling to remain light and airy.
- Assemble the Pie: Spoon the pumpkin filling into the chilled graham cracker crust, spreading it evenly. Smooth the top with a spatula.
- Chill: Place the pie in the refrigerator and let it set for at least 4 hours, or preferably overnight, to allow the flavors to meld and the filling to firm up.
- Garnish and Serve: Before serving, top with additional whipped cream and a sprinkle of cinnamon or crushed graham crackers for a decorative touch.
Tips for the Best No Bake Pumpkin Pie
- Softened Cream Cheese: Ensure the cream cheese is softened for a smooth filling that’s easy to mix.
- Chill Time: For best results, let the pie chill for at least 4 hours. Overnight chilling allows the flavors to blend and the pie to set firmly.
- Adjust Spices: Feel free to adjust the spice levels to suit your taste. Adding a bit more cinnamon or nutmeg can enhance the autumn flavor.
Nutritional Information (per slice)
Approximately:
- Calories: 300
- Fat: 18g
- Carbohydrates: 30g
- Protein: 4g
Conclusion
This No Bake Pumpkin Pie is a delightful alternative to the traditional baked pumpkin pie, especially if you’re pressed for time or don’t want to use your oven. Creamy, spiced, and beautifully presented, it’s bound to become a favorite fall dessert. Perfect for sharing and easy to make, this recipe deserves a spot on your holiday dessert table. Enjoy every creamy, pumpkin-spiced bite!
Serving and Storage Tips for No Bake Pumpkin Pie
Serving Tips
- Slice Carefully: Use a sharp, thin knife to slice the pie cleanly. For the best presentation, wipe the knife between cuts to keep the slices neat.
- Add Toppings Just Before Serving: To keep whipped cream fresh and airy, add it right before serving. A sprinkle of cinnamon, grated nutmeg, or a few graham cracker crumbs on top gives each slice an extra touch of flavor and appeal.
- Serve Chilled: This pie tastes best when served straight from the fridge, as it holds its shape and gives a refreshing contrast to the warm spices.
Storage Tips
- Refrigerate: Cover the pie tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to 3 days.
- Use an Airtight Container: If you have leftover slices, store them in an airtight container to prevent the pie from absorbing any other odors from the fridge.
- Freeze for Longer Storage: For extended storage, freeze the pie. Wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. It can be frozen for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight.
With these tips, your No Bake Pumpkin Pie will stay fresh and delicious, ready for any gathering or sweet craving!
1. Can I use a different type of crust?
Yes! While a graham cracker crust is traditional, you can switch it up with a gingersnap crust for extra spice or even a chocolate cookie crust for a unique twist. Both add a delicious contrast to the pumpkin filling.
2. What if I don’t have whipped cream?
You can substitute with store-bought whipped topping, or make your own by whipping heavy cream with a bit of sugar and vanilla extract until soft peaks form. Both will work well in this no bake recipe.
3. Can I make this pie dairy-free?
Absolutely. Use dairy-free cream cheese, coconut whipped cream, and a dairy-free butter alternative for the crust. Just make sure to check that each ingredient is fully chilled before mixing to ensure a smooth filling.
4. Can I add extra toppings?
Definitely! Popular toppings include a sprinkle of crushed pecans, caramel drizzle, or even chocolate shavings. These toppings add texture and flavor, making each slice even more festive.
Print
No Bake Pumpkin Pie
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
This No-Bake Pumpkin Pie combines a smooth and creamy pumpkin filling with a crunchy graham cracker crust. It’s an easy and delicious dessert that captures the essence of fall without requiring any baking.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 can (15 ounces) pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup cold milk
- 1 container (8 ounces) whipped topping, thawed
Instructions
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs and granulated sugar.
- Pour in the melted butter and mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Place the crust in the refrigerator to set while preparing the filling.
- Make the Filling:
- In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Add the pumpkin puree, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt. Mix until well combined.
- In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes.
- Fold the pudding mixture into the pumpkin mixture until fully incorporated.
- Gently fold in half of the whipped topping until the filling is smooth and uniform.
- Assemble the Pie:
- Pour the pumpkin filling into the prepared graham cracker crust, spreading it evenly.
- Top the pie with the remaining whipped topping, spreading it smoothly over the filling.
- Refrigerate the pie for at least 4 hours, or until set.
- Serve:
- Once set, slice the pie and serve chilled.
- Optional: Garnish each slice with a sprinkle of ground cinnamon or a dollop of whipped cream.
Notes
- Crust Variations: For a different flavor, consider using a gingersnap or chocolate cookie crust.
- Spice Adjustments: Adjust the spices to your preference or use 2 teaspoons of pumpkin pie spice in place of individual spices.
- Storage: Store the pie covered in the refrigerator for up to 3 days.