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No Bake Pumpkin Pie

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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

Scale

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.

Find it online: https://recipe.ukfinda.com/no-bake-pumpkin-pie/