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Creamy No-Bake Pumpkin Pie Easy Homemade Recipe

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This creamy no-bake pumpkin pie features a silky, spiced filling and a buttery graham cracker crust. It’s a simple, make-ahead dessert that requires no oven and delivers a light, mousse-like texture that melts in your mouth.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–16 full sheets, crushed finely)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 8 oz cream cheese, softened to room temperature
  • 1 cup canned pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 cup heavy whipping cream (for topping)
  • 1 tablespoon powdered sugar (for topping)
  • 1/4 teaspoon vanilla extract (for topping)
  • Ground cinnamon or nutmeg for dusting

Instructions

  1. Make the graham cracker crust: Crush graham crackers into fine crumbs using a food processor or a rolling pin and zip-top bag. In a medium bowl, combine crumbs, 1/4 cup granulated sugar, and a pinch of salt. Pour in melted butter and stir until all crumbs are evenly moistened. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while preparing the filling.
  2. Prepare the cream cheese base: In a large bowl, beat softened cream cheese with an electric hand mixer on medium speed until smooth and creamy, about 1-2 minutes. Add brown sugar and 1/4 cup granulated sugar; beat until well combined. Add pumpkin puree, 1 teaspoon vanilla extract, pumpkin pie spice, cinnamon, and 1/4 teaspoon salt. Beat until fully incorporated and smooth.
  3. Make the whipped cream: In a separate chilled bowl, pour 1 cup heavy whipping cream and add 2 tablespoons powdered sugar. Whip on medium-high speed until soft peaks form. Be careful not to overwhip.
  4. Fold it all together: Gently fold about 1/3 of the whipped cream into the cream cheese-pumpkin mixture using a rubber spatula. Add the remaining whipped cream and fold gently until no white streaks remain. Do not overmix.
  5. Assemble and chill: Remove crust from refrigerator. Spoon filling into crust and spread evenly. Tap the pie dish gently on the counter to release air bubbles. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  6. Make the topping (optional): Just before serving, whip remaining 1/2 cup heavy cream with 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract until soft peaks form. Spread or pipe over chilled pie. Dust with cinnamon or nutmeg.

Notes

Room temperature cream cheese is essential for a smooth filling. Chill the pie for at least 6 hours (overnight is best) for clean slices. Whip cream to soft peaks only; overwhipping can lead to butter. Fold gently to keep the filling light and airy. Press the crust firmly to prevent crumbling. The pie can be made 1-2 days ahead and actually tastes better the next day. For a dairy-free version, use dairy-free cream cheese and chilled coconut cream. For gluten-free, use gluten-free graham crackers.

Nutrition

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

Find it online: https://lunafeast.com/creamy-no-bake-pumpkin-pie-easy-homemade-recipe/