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Creamy No Bake Pumpkin Pie with Graham Cracker Crust

A perfect slice of no bake pumpkin pie featuring a graham cracker crust and topped with a dollop of whipped cream.
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Make a simple, creamy, and delicious no bake pumpkin pie using a graham cracker crust. This make-ahead dessert requires no oven and is perfect for fall gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 (15 ounce) can pure pumpkin puree
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar (for topping)

Instructions

  1. Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill the crust for 20 minutes.
  2. In a large bowl, beat the softened cream cheese and 1/2 cup powdered sugar until smooth. Set aside.
  3. In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, pumpkin pie spice, and vanilla extract until fully combined.
  4. Gently fold the pumpkin mixture into the cream cheese mixture until just blended. Do not overmix.
  5. In a clean, cold bowl, whip the heavy whipping cream until soft peaks form. Gently fold the whipped cream into the pumpkin mixture until no streaks remain, creating a fluffy filling.
  6. Pour the filling into the chilled graham cracker crust and spread evenly.
  7. Cover the pie loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the filling is firm.
  8. Before serving, beat the remaining 1/4 cup powdered sugar into any remaining whipped cream or use store-bought whipped topping. Spread or pipe over the chilled pie.
  9. Slice and serve this easy pumpkin pie recipe cold.

Notes

  • For a quicker crust, press the mixture firmly into the plate and chill for 15 minutes instead of 20.
  • If you want a slightly firmer filling, you can add one packet of unflavored gelatin dissolved in 1/4 cup hot water to the pumpkin mixture before folding in the whipped cream.
  • This is a great make ahead fall dessert; it holds well in the refrigerator for up to three days.

Nutrition

Find it online: https://tastethisplate.com/no-bake-pumpkin-pie/