no-bake pumpkin pie
A creamy, spiced no-bake pumpkin pie with a buttery graham cracker crust. This crowd-pleasing dessert is quick to make, requires no oven time, and is perfect for holidays or fall gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8–10 slices
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon
1 can pure pumpkin puree
1 package cream cheese, softened
1 cup heavy cream, whipped to stiff peaks
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
Instructions
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, melted butter, and cinnamon until the texture resembles wet sand.
- Press the mixture into a 9-inch pie dish, covering the bottom and sides firmly. Chill while preparing the filling.
- In a chilled bowl, whip the heavy cream until stiff peaks form. Set aside.
- In a large bowl, beat the softened cream cheese with 3/4 cup sugar until smooth and lump-free.
- Add pumpkin puree, vanilla, pumpkin pie spice, and salt to the cream cheese mixture and mix until well combined.
- Gently fold the whipped cream into the pumpkin mixture until no streaks remain, being careful not to deflate the mixture.
- Spoon the filling into the prepared crust and smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours or overnight until fully set.
- Slice and serve with optional whipped cream or toppings.
Notes
- Use coconut cream and vegan cream cheese for a dairy-free version.
- Replace half the sugar with 1/3 cup maple syrup for a natural sweetener.
- For a different crust, use crushed ginger snaps or add chopped pecans for texture.
- To freeze, wrap individual slices in plastic wrap and foil; freeze for up to 1 month.
Find it online: https://www.cookwithbenchi.com/no-bake-pumpkin-pie/