Classic Pumpkin Pie Recipe
This no-bake pumpkin pie offers all the creamy, spiced goodness of a traditional pumpkin pie but without the need for an oven. Made with a silky pumpkin filling, warm autumn spices, and a buttery graham cracker crust, it’s an easy dessert that’s perfect for holidays or cozy fall evenings. The result is a smooth, chilled pie that feels indulgent yet refreshingly light.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8 slices
- Category: Pies & Tarts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 (15-ounce) can pumpkin puree
- 1 (8-ounce) package cream cheese, softened
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 ½ cups whipped topping (such as Cool Whip), plus more for garnish
Instructions
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom and sides of a 9-inch pie dish. Chill in the refrigerator for at least 30 minutes to set.
- In a large bowl, beat together the cream cheese and brown sugar until smooth and creamy.
- Add pumpkin puree, cinnamon, nutmeg, ginger, salt, and vanilla extract. Mix until the filling is smooth and evenly blended.
- Fold in the whipped topping gently using a spatula until fully incorporated.
- Pour the filling into the chilled crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours or overnight until the pie is firm and well set.
- Before serving, garnish with additional whipped topping and a sprinkle of cinnamon if desired.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- You can substitute the graham cracker crust with a pre-made crust for convenience.
- For a stronger spice flavor, add a pinch of cloves or allspice.
- This pie should always be kept refrigerated and served chilled.
Find it online: https://www.cookwithbenchi.com/pumpkin-pie-recipe/