Description
A foolproof, creamy no-bake pumpkin pie with a graham cracker crust and silky whipped cream topping. It requires zero oven time, making it perfect for holiday hosting and make-ahead preparation.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
- 8 ounces full-fat cream cheese, softened to room temperature
- 15 ounces pure pumpkin puree
- 1 cup heavy cream, cold
- ½ cup confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 cup heavy whipping cream, cold (for topping)
- 2 tablespoons confectioners’ sugar (for topping)
- ½ teaspoon vanilla extract (for topping)
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and salt until resembling wet sand.
- Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until fragrant. Let cool completely.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Add pumpkin puree, ½ cup confectioners’ sugar, vanilla extract, and pumpkin pie spice to the cream cheese. Beat on low speed until just combined and smooth.
- In a separate cold bowl, whip 1 cup heavy cream, 2 tablespoons confectioners’ sugar, and ½ teaspoon vanilla until stiff peaks form.
- Gently fold one-third of the whipped cream into the pumpkin mixture to lighten it. Then, gently fold in the remaining whipped cream until combined.
- Pour the filling into the cooled crust and smooth the top. Cover loosely with plastic wrap and refrigerate for at least 6 hours or overnight.
- Before serving, whip fresh cream if desired and dollop on top. Garnish with candied pecans or cinnamon. Slice with a hot knife for clean cuts.
Notes
Ensure cream cheese is at room temperature to avoid lumps. Keep heavy cream and bowls cold for best whipping results. Do not freeze this pie as the texture will become grainy. For a gluten-free version, use gluten-free graham crackers.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24
- Sodium: 220
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 32
- Fiber: 2
- Protein: 6
Keywords: no-bake pumpkin pie, fall dessert, holiday dessert, easy pumpkin pie, make-ahead dessert, graham cracker crust, creamy pumpkin pie