Print

Creamy No Bake Pumpkin Pie: The Easiest Fall Dessert

A perfect slice of rich, orange no bake pumpkin pie showing its creamy filling and crumbly crust on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make this creamy and delicious no bake pumpkin pie fast. This simple recipe is perfect for your next holiday gathering or easy weeknight dessert when you need something quick and require no oven.

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 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 (12 ounce) container frozen whipped topping, thawed (or use heavy cream whipped to stiff peaks)

Instructions

  1. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
  2. Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, cinnamon, ginger, and nutmeg. Beat until the mixture is completely combined and creamy.
  3. Fold in the whipped topping: Gently fold in the thawed whipped topping until no streaks remain. Do not overmix; you want to keep the filling light and airy.
  4. Assemble the pie: Spoon the pumpkin filling evenly into the chilled graham cracker crust. Smooth the top with a spatula.
  5. Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the filling is firm.
  6. Serve: Slice and serve this easy dessert recipe cold. You can top with extra whipped cream or a dusting of cinnamon before serving.

Notes

  • For a lighter texture, use heavy cream whipped to stiff peaks instead of frozen whipped topping.
  • If you want a richer crust flavor, use 1/2 cup of crushed vanilla wafers mixed with the graham crackers.
  • This is a perfect make ahead holiday dessert; it holds up well in the refrigerator for up to three days.

Nutrition

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