No-Bake Pumpkin Pie
A creamy, spiced no-bake pumpkin pie with a crunchy graham cracker crust. Perfect for fall gatherings and easy to prepare in just minutes without turning on the oven.
Equipment
- 9-inch Pie Dish
- Mixing bowl
- Whisk or Electric Mixer
- Spatula
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tbsp butter melted
Pumpkin Filling
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 cup pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 2 cups whipped topping
Instructions
- In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form an even crust. Refrigerate for at least 30 minutes to set.
- In another mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and continue mixing until combined.
- Stir in pumpkin puree, cinnamon, nutmeg, and vanilla extract. Mix until smooth and well blended.
- Gently fold in the whipped topping, ensuring the mixture remains light and airy.
- Pour the filling into the chilled graham cracker crust, spreading it evenly with a spatula.
- Refrigerate for at least 4 hours (preferably overnight) to allow the pie to set properly.
- Before serving, garnish with additional whipped topping and a sprinkle of cinnamon if desired.
Notes
For extra flavor, try using a gingersnap crust instead of graham crackers. You can also add a drizzle of caramel or chopped pecans for added texture and taste.