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Easy No Bake Pumpkin Pie: A Creamy Chilled Delight

A perfect slice of no bake pumpkin pie featuring a graham cracker crust, bright orange filling, and tall swirls of whipped cream.
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Create a stunning, creamy pumpkin pie without turning on your oven. This recipe uses a simple graham cracker crust and rich, spiced filling, making it the perfect make-ahead dessert for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 1 (15 ounce) can pure pumpkin puree
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream, cold
  • 1/4 cup powdered sugar (for topping)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill the crust in the refrigerator for at least 15 minutes.
  2. Make the pumpkin filling base: In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, sweetened condensed milk, pumpkin pie spice, cinnamon, and nutmeg. Beat until the mixture is fully combined and smooth. Stir in the vanilla extract.
  3. Prepare the whipped topping: In a separate, chilled bowl, use an electric mixer to beat the cold heavy whipping cream and powdered sugar until stiff peaks form. This creates your light topping.
  4. Fold the topping into the filling: Gently fold about one-third of the whipped cream into the pumpkin mixture to lighten it. Then, fold in the remaining whipped cream until just combined. Do not overmix.
  5. Assemble the pie: Spoon the creamy pumpkin filling into the chilled graham cracker crust, smoothing the top with a spatula.
  6. Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
  7. Serve: Before serving, top the pie with extra whipped cream or a dusting of cinnamon, if desired. Slice and enjoy this chilled pumpkin delight.

Notes

  • For an even quicker crust, you can use 1 3/4 cups of pre-made graham cracker crumbs.
  • If you prefer a lighter texture, substitute 1 cup of the heavy whipping cream with 8 ounces of thawed, cool whipped topping (like Cool Whip).
  • This make-ahead holiday dessert is best served cold directly from the refrigerator.

Nutrition

Find it online: https://www.unfoldrecipes.com/no-bake-pumpkin-pie-recipe/