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No-Bake Pumpkin Pie

No-Bake Pumpkin Pie

This easy No-Bake Pumpkin Pie is a creamy, smooth, and flavorful fall dessert that combines pumpkin puree with warm spices and a buttery graham cracker crust. Perfect for those who want the classic pumpkin pie experience without baking, it sets in the refrigerator for a quick and hassle-free treat ideal for holiday gatherings or cozy nights in.

  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

Filling

  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened or 1 cup heavy whipping cream (whipped)

Crust

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)

Instructions

  1. Prepare the crust: Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly and evenly into the bottom of a pie dish to form the crust. Refrigerate to allow it to set while you prepare the filling.
  2. Make the filling: In a large bowl, mix the pumpkin puree, sweetened condensed milk, cinnamon, nutmeg, ginger, and vanilla extract until smooth and well combined. In a separate bowl, whip the cream cheese until fluffy, or whip heavy cream until stiff peaks form. Gently fold the whipped cream cheese or whipped heavy cream into the pumpkin mixture, keeping the texture light and creamy.
  3. Assemble the pie: Pour the pumpkin filling over the chilled crust, then smooth the top evenly with a spatula for an attractive finish.
  4. Chill: Refrigerate the pie for at least 4 hours, preferably overnight, to allow it to firm up and for the flavors to meld together.
  5. Serve and enjoy: Once set, slice the pie and serve it chilled, optionally garnishing with whipped cream, a dusting of cinnamon, or toasted nuts.

Notes

  • Use full-fat cream cheese or heavy cream for the creamiest texture and richest flavor.
  • Proper chilling time is essential for a firm and sliceable pie; do not rush this step.
  • Freshly ground spices enhance the pie’s aroma and depth of flavor.
  • Press the crust firmly and evenly to prevent crumbling when slicing.
  • For a firmer filling, add 1 teaspoon of gelatin dissolved in warm water before folding in the whipped component.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Gluten Free (with gluten-free crust option)

Nutrition

  • Serving Size: 1 slice (1/8 pie)
  • Calories: 320
  • Sugar: 28g
  • Sodium: 180mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 55mg

Keywords: no-bake pumpkin pie, pumpkin dessert, fall dessert, gluten-free pumpkin pie, easy pumpkin pie, creamy pumpkin pie