Storage Options
Store your NO-BAKE Pumpkin Pie covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw frozen pie overnight in the refrigerator before serving. Individual slices can be wrapped and frozen separately for convenient single servings.
Summary
This NO-BAKE Pumpkin Pie combines the classic flavors of traditional pumpkin pie with the convenience of no-bake preparation. Featuring a creamy pumpkin filling spiced with traditional fall seasonings and a buttery graham cracker crust, this dessert delivers all the comfort of homemade pie without the complexity of baking.
Equipment
- Large mixing bowl
- Electric mixer (hand or stand mixer)
- Medium mixing bowl
- Measuring cups and spoons
- 9-inch pie pan
- Rubber spatula
- Wire whisk
- Plastic wrap or aluminum foil
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup granulated sugar
- Pinch of salt
For the Filling:
- 8 oz cream cheese, softened
- 1 can (15 oz) pumpkin puree
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- Pinch of salt
- 1 container (8 oz) whipped topping, thawed
- Additional whipped cream for serving (optional)
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until evenly moistened. Press mixture firmly into bottom and up sides of 9-inch pie pan. Refrigerate while preparing filling.
- Make the filling: In a large bowl, beat softened cream cheese with electric mixer until smooth and creamy, about 2 minutes.
- Add pumpkin and spices: Beat in pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until well combined and smooth.
- Fold in whipped topping: Gently fold in thawed whipped topping using a rubber spatula until evenly incorporated and mixture is light and fluffy.
- Assemble the pie: Spoon filling into prepared crust, spreading evenly with spatula. Smooth top surface.
- Chill: Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.
- Serve: Cut into slices and serve chilled with additional whipped cream if desired.
Notes
- Ensure cream cheese is fully softened before mixing to prevent lumps in the filling
- Use pure pumpkin puree, not pumpkin pie filling, for best results
- The pie needs adequate chilling time to set properly – don’t rush this step
- For easier slicing, dip knife in warm water and wipe clean between cuts
Tips for Success
Perfect Texture: Beat cream cheese thoroughly before adding other ingredients to ensure a completely smooth filling without any lumps.
Spice Balance: Taste the filling before adding to crust and adjust spices according to your preference. Some prefer more cinnamon while others enjoy stronger ginger notes.
Crust Preparation: Press the graham cracker crust firmly using the bottom of a measuring cup to create an even, compact base that won’t crumble when sliced.
Setting Time: Allow full chilling time for the NO-BAKE Pumpkin Pie to set properly. The longer it chills, the better it will hold its shape when cut.
Additional Tips and Variations
Chocolate Variation: Add 2 tablespoons of cocoa powder to the filling for a chocolate pumpkin twist, or use chocolate graham crackers for the crust.
Maple Enhancement: Replace ¼ cup of powdered sugar with pure maple syrup for a deeper fall flavor profile.
Gingersnap Crust: Substitute crushed gingersnap cookies for graham crackers to complement the pumpkin spices beautifully.
Mini Pies: Divide the recipe among individual tartlet pans or mason jars for personalized servings perfect for parties.
Lighter Version: Use reduced-fat cream cheese and sugar-free whipped topping to create a lighter version without sacrificing taste.
Bourbon Addition: Add 1-2 tablespoons of bourbon to the filling for an adult version with sophisticated flavor depth.
Frequently Asked Questions (FAQ)
Q: Can I make this NO-BAKE Pumpkin Pie ahead of time? A: Absolutely! This pie actually improves with time. Make it 1-2 days ahead for best flavor development and texture.
Q: Why is my filling too soft? A: Ensure your cream cheese was properly softened and that you’ve allowed adequate chilling time. The pie needs at least 4 hours to set completely.
Q: Can I use fresh pumpkin instead of canned? A: Yes, but ensure fresh pumpkin is cooked, pureed, and well-drained to remove excess moisture that could affect the pie’s setting.
Q: How do I prevent the crust from getting soggy? A: The graham cracker crust in this NO-BAKE Pumpkin Pie recipe is designed to maintain its texture. Ensure it’s firmly packed and fully chilled before adding filling.
Q: Can I freeze this pie? A: Yes, this NO-BAKE Pumpkin Pie freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before serving.
Q: What if I don’t have all the spices listed? A: You can substitute 2 teaspoons of pumpkin pie spice for the individual spices, though the flavor will be slightly different.
Conclusion
This NO-BAKE Pumpkin Pie recipe proves that exceptional desserts don’t always require complicated techniques or lengthy baking times. By combining traditional pumpkin pie flavors with modern no-bake convenience, you can create a dessert that satisfies both your taste buds and your busy schedule. The creamy, spiced filling paired with the buttery graham cracker crust delivers all the comfort and nostalgia of classic pumpkin pie while offering the practical advantages of make-ahead preparation and foolproof results. Whether you’re hosting a holiday gathering, contributing to a potluck, or simply craving autumn flavors, this NO-BAKE Pumpkin Pie recipe will become your go-to dessert for creating memorable moments around the table.