Description
A rich and creamy no-bake pumpkin pie with warm spices and a buttery graham cracker crust. This quick and easy dessert is perfect for fall gatherings or when you need a no-fuss treat that’s full of flavor.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted
For the filling:
1 can (15 ounces) pumpkin puree
1 package (8 ounces) cream cheese, softened
3/4 cup powdered sugar
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 cream or whipped topping
Optional toppings:
Extra whipped cream
A sprinkle of cinnamon or nutmeg
Instructions
- Prepare the crust:
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Refrigerate the crust for 15-20 minutes to set.
- Make the filling:
- Beat cream cheese and powdered sugar in a large bowl until smooth and creamy.
- Add pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Mix until fully combined.
- Gently fold in whipped cream or whipped topping to maintain a light texture.
- Assemble the pie:
- Spoon the filling into the chilled crust, spreading it evenly. Smooth the top with a spatula.
- Chill the pie:
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Serve:
- Top with whipped cream and a sprinkle of cinnamon or nutmeg before serving.
Notes
For a firmer filling, consider adding 1 teaspoon of unflavored gelatin dissolved in 2 tablespoons of water to the mixture.
Customize the crust with crushed gingersnaps or chocolate cookies for a unique twist.
This recipe can be made dairy-free by using dairy-free cream cheese and whipped topping.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 8 slices
- Calories: 270 kcal per slice (based on 8 servings)
