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No-bake pumpkin pie pinterest

No-Bake Pumpkin Pie

This no-bake pumpkin pie delivers all the comforting flavors of fall without the stress of traditional baking. Perfect for busy holiday hosts or anyone looking to simplify their dessert game without sacrificing taste or presentation.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 385 kcal

Equipment

  • 9-inch Pie Dish
  • Mixing Bowls
  • Electric Mixer
  • Measuring Cup
  • Rubber Spatula

Ingredients
  

For the Crust

  • 2 cups graham cracker crumbs about 14 full sheets
  • 1/3 cup granulated sugar
  • 8 tablespoons unsalted butter melted
  • 1/2 teaspoon cinnamon

For the Filling

  • 15 oz pumpkin puree not pumpkin pie filling
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 8 oz whipped topping thawed

Optional Toppings

  • additional whipped topping for garnish
  • cinnamon or pumpkin pie spice for sprinkling
  • crushed pecans or graham crackers for garnish

Instructions
 

  • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and cinnamon. Pour in the melted butter and mix until all crumbs are moistened and the mixture resembles wet sand.
  • Press the mixture firmly into a 9-inch pie dish, using the bottom of a measuring cup to compact it evenly across the bottom and up the sides.
  • Place the prepared crust in the refrigerator for at least 30 minutes to firm up while you prepare the filling.
  • In a large mixing bowl, beat the softened cream cheese until completely smooth and free of lumps, about 2 minutes.
  • Add the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon to the cream cheese. Beat on medium speed until well combined and smooth, scraping down the sides of the bowl as needed.
  • Gently fold in the whipped topping using a rubber spatula, being careful not to deflate the mixture. Continue until no white streaks remain but be careful not to overmix.
  • Pour the pumpkin mixture into the chilled graham cracker crust, smoothing the top with a spatula for an even presentation. Tap the pie dish gently on the counter a few times to remove any air bubbles.
  • Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours or overnight.
  • Before serving, garnish with additional whipped topping, a sprinkle of cinnamon or pumpkin pie spice, and crushed pecans if desired.

Notes

For best results, let your cream cheese sit at room temperature for at least an hour before beginning.
This pie can be made up to 2 days in advance and stored covered in the refrigerator.
Freezes well for up to 1 month. Thaw overnight in the refrigerator before serving.
Make sure to use pure pumpkin puree, not pumpkin pie filling which already contains spices and sweeteners.

Nutrition

Calories: 385kcalCarbohydrates: 42gProtein: 3gFat: 23gSaturated Fat: 14gCholesterol: 45mgSodium: 220mgFiber: 2gSugar: 30gVitamin A: 70IUVitamin C: 2mgCalcium: 6mgIron: 4mg
Keyword Pumpkin Pie, No-Bake Dessert, Thanksgiving, Fall Dessert, Easy Pumpkin Pie
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