The Best No Bake Pumpkin Pie
Creamy, spiced, and irresistibly easy, "The Best No Bake Pumpkin Pie" is the ultimate fall dessert that requires no oven time. Featuring a buttery graham cracker crust and a luscious filling made with cream cheese, pure pumpkin puree, and a perfect medley of warm spices like cinnamon, nutmeg, and ginger, this pie is a seasonal delight. The filling is lightened with whipped topping, creating an airy yet rich texture that pairs beautifully with the crisp crust. Ready in just 20 minutes of prep time, this no bake pumpkin pie sets in the fridge, making it an effortless make-ahead option for holiday gatherings. Garnish with a dollop of whipped cream and a dusting of cinnamon for a picture-perfect finish that will impress your guests. Perfect for Thanksgiving or any fall celebration, this dessert is a crowd-pleaser without the stress!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 0.25 cups granulated sugar
- 8 ounces cream cheese, softened
- 0.5 cups powdered sugar
- 1 cups pure pumpkin puree
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 1 teaspoon vanilla extract
- 2 cups whipped topping (e.g., whipped cream or Cool Whip), thawed
- optional garnish: whipped cream or cinnamon
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Press the graham cracker mixture into the bottom and up the sides of a 9-inch pie pan to form the crust. Use the back of a spoon or the bottom of a glass to firmly press the crumbs. Place the crust in the refrigerator to set while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, and vanilla extract to the cream cheese mixture. Beat again until fully combined and smooth.
Gently fold in the whipped topping using a spatula until the mixture is light and fluffy.
Remove the pie crust from the refrigerator and spoon the pumpkin filling into the crust. Smooth the top with a spatula.
Refrigerate the pie for at least 6 hours, or preferably overnight, to allow the filling to set completely.
Before serving, optionally garnish with whipped cream and a sprinkle of cinnamon. Slice and enjoy!
Nutrition Facts
Calories |
3730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.9 g | 308% | |
| Saturated Fat | 147.8 g | 739% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 1938 mg | 84% | |
| Total Carbohydrate | 382.3 g | 139% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 237.7 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1234 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
