No-Bake Pumpkin Pie
A simple and delicious no-bake pumpkin pie, perfect for fall gatherings. Creamy pumpkin filling with warm spices, set in a graham cracker crust.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no-bake)
- Total Time: 4 hours (plus chilling time)
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/4 cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup whipped topping (or homemade whipped cream)
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch pie plate. Refrigerate while preparing the filling.
- Make the Filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Gradually add sugar, beating until well combined. Add pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Beat until smooth and fully incorporated. Gently fold in whipped topping.
- Assemble the Pie: Pour the pumpkin filling into the prepared graham cracker crust, spreading evenly. Smooth the top with a spatula.
- Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Serve: Garnish with additional whipped topping, caramel sauce, or candied pecans, if desired, before serving.
Notes
- Ensure the cream cheese is fully softened for a smooth filling.
- You can adjust the spice amounts to your preference.
- For a richer flavor, use homemade whipped cream instead of store-bought whipped topping.
- Store leftovers covered in the refrigerator for up to a week.
- For a gluten-free option, use gluten-free graham crackers for the crust.