No Bake Pumpkin Pie

I love making No Bake Pumpkin Pie because it’s a quick and easy dessert that’s creamy, flavorful, and perfect for fall. The rich, spiced pumpkin filling is smooth and velvety, and the chilled pie crust adds a delicious crunch without the need for baking. It’s an effortless treat for holiday gatherings, or anytime you want a classic pumpkin pie without turning on the oven!

Why I’ll Love This Recipe

I enjoy how simple this recipe is to put together. With only a few ingredients and no baking involved, it’s a great last-minute dessert option. The creamy pumpkin filling is perfectly spiced, and the chilled texture is refreshing, making it a great dessert for the warmer months or when you want something lighter than traditional baked pies. Plus, it’s always a crowd favorite!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

For the Filling:

• 1 can (15 oz) pumpkin puree

• 1 package (8 oz) cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 1 1/2 cups heavy whipping cream

Directions

1. Prepare the Crust:

   • In a medium bowl, I combine the graham cracker crumbs, sugar, and melted butter.

   • I stir the mixture until it’s well combined and resembles wet sand.

   • I press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.

   • I refrigerate the crust for at least 30 minutes to help it set while I prepare the filling.

2. Make the Filling:

   • In a large mixing bowl, I beat the softened cream cheese until smooth using an electric mixer.

   • I add the powdered sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt, and continue mixing until smooth and well combined.

   • I stir in the pumpkin puree until the mixture is creamy and fully incorporated.

3. Whip the Cream:

   • In a separate bowl, I whip the heavy cream with an electric mixer until stiff peaks form.

   • I gently fold the whipped cream into the pumpkin mixture, being careful not to deflate the whipped cream.

4. Assemble the Pie:

   • I spoon the pumpkin filling into the prepared graham cracker crust, smoothing it out into an even layer.

   • I refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to firm up and set.

5. Serve:

   • Before serving, I can top the pie with whipped cream and a sprinkle of cinnamon for extra flavor and decoration.

Servings and Timing

This recipe yields 8 servings. Prep time is about 15 minutes, with a chilling time of 4 hours (or overnight), making this an easy dessert that requires minimal effort but maximum flavor!

Variations

I like to change it up by:

• Adding chopped pecans or walnuts to the graham cracker crust for extra crunch.

• Swapping the graham cracker crust for a pre-made pie crust or a cookie crust, like an Oreo or shortbread crust.

• Mixing in a little bit of maple syrup to the filling for a deeper flavor.

• Drizzling caramel sauce over the whipped cream for a sweet finishing touch.

Storage / Reheating

I store the No Bake Pumpkin Pie in the refrigerator, covered, for up to 3 days. There’s no need to reheat this pie—it’s meant to be served chilled.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh roasted or steamed pumpkin puree. Just make sure it’s well-drained and smooth for the best texture in the filling.

2. Can I make this pie dairy-free?
Yes! You can substitute dairy-free cream cheese and coconut cream or a non-dairy whipped topping for the heavy cream to make it dairy-free. Just ensure that the crust is also dairy-free if necessary.

3. Can I make this pie ahead of time?
Yes, this pie is perfect for making ahead. In fact, it tastes even better after chilling for several hours or overnight, allowing the flavors to meld together.

4. Can I freeze this pie?
Yes, you can freeze this pie for up to 1 month. Just make sure it’s well wrapped in plastic wrap or foil, and let it thaw in the refrigerator before serving.

5. Can I use a store-bought crust?
Yes, you can easily use a store-bought graham cracker crust or a pre-made pie crust to save time. Just be sure to adjust the chilling time to set the filling properly.

Conclusion

No Bake Pumpkin Pie is a delicious and simple dessert that combines all the classic fall flavors without needing to turn on the oven. The creamy, spiced filling and buttery crust make it the perfect treat for any occasion, and the fact that it’s so easy to make means you can enjoy it anytime you’re craving pumpkin pie. It’s sure to be a hit with everyone!