Description
This Quick and Easy No Bake Pumpkin Pie is creamy, light, and full of cozy fall flavor—without ever turning on the oven. Perfect for Thanksgiving, family dinners, or a weekend treat, it’s foolproof, family-friendly, and ready with just 20 minutes of prep.
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- ⅓ cup (67g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
- 1 cup (240ml) cold heavy cream
- 8 oz (226g) cream cheese, softened
- 1 cup (240g) canned pumpkin puree
- ¾ cup (90g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Instructions
- Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into a 9-inch pie dish and chill.
- Whip cold heavy cream in a chilled bowl until stiff peaks form. Set aside.
- Beat cream cheese, pumpkin puree, powdered sugar, vanilla, cinnamon, nutmeg, and ginger until smooth and creamy.
- Gently fold whipped cream into pumpkin mixture until fluffy.
- Spread filling evenly into chilled crust. Cover and refrigerate at least 4 hours, or overnight for best results.
- Top with whipped cream, cinnamon, or crushed pecans before serving.
Notes
This no-bake pumpkin pie is make-ahead friendly and keeps for up to 3 days in the fridge. Don’t freeze—it alters the texture. Try shortcuts like a store-bought crust, or fun twists like doubling the cream cheese for a cheesecake-style version!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg