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
Units
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.