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Easy No-Bake Pumpkin Pie with Graham Cracker Crust

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This easy no-bake pumpkin pie with graham cracker crust is a creamy, silky dessert that requires no oven. Perfect for Thanksgiving or any fall gathering, it sets up beautifully in the fridge and tastes even better the next day.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • ¼ teaspoon ground cinnamon (optional)
  • 8 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 ½ cups frozen whipped topping, thawed
  • 1 cup heavy whipping cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • ½ teaspoon vanilla extract (for topping)
  • Ground cinnamon or pumpkin pie spice for dusting (for topping)

Instructions

  1. In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon (if using). Pour in melted butter and stir with a fork until all crumbs are evenly moistened. Press firmly into the bottom and up the sides of a 9-inch pie dish using the bottom of a measuring cup. Refrigerate for at least 30 minutes.
  2. In a large mixing bowl, beat softened cream cheese with an electric hand mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides halfway through.
  3. Add granulated sugar and brown sugar to the cream cheese and beat until combined, about 1 minute. Then add pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat on medium speed until smooth and well incorporated, about 2 minutes.
  4. Add thawed whipped topping to the pumpkin mixture. Gently fold with a spatula until no white streaks remain, being careful not to deflate the mixture.
  5. 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. About 30 minutes before serving, make the whipped cream topping: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until soft peaks form, about 3 minutes. Spread or pipe over the set pie and dust with cinnamon or pumpkin pie spice.

Notes

Room temperature cream cheese is crucial for a smooth filling. Chill the pie for at least 6 hours, but overnight is better for best texture and flavor. If pumpkin puree is watery, pat it dry with a paper towel before adding. For cleaner slices, use a sharp knife dipped in hot water and wiped dry between cuts.

Nutrition

Keywords: no-bake pumpkin pie, easy pumpkin pie, graham cracker crust, Thanksgiving dessert, fall dessert, no oven pumpkin pie

Find it online: https://lunafeast.com/easy-no-bake-pumpkin-pie-with-graham-cracker-crust/