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Easy No-Bake Pumpkin Pie with Perfect Graham Cracker Crust

no-bake pumpkin pie - featured image

A creamy, no-bake pumpkin pie with a buttery graham cracker crust that sets in the fridge. Perfect for fall gatherings without turning on the oven.

Ingredients

Scale
  • 2 cups (240g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (113g) unsalted butter, melted
  • Pinch of salt
  • 8 oz (226g) full-fat cream cheese, softened
  • 1 can (15 oz or 425g) pumpkin puree
  • 2/3 cup (80g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 cup (240ml) heavy whipping cream
  • For the topping: 1 cup (240ml) heavy whipping cream
  • For the topping: 2 tablespoons powdered sugar
  • For the topping: 1/2 teaspoon vanilla extract
  • For the topping: Ground cinnamon for dusting

Instructions

  1. Make the crust: Combine graham cracker crumbs, sugar, and salt. Stir in melted butter until moistened. Press firmly into a 9-inch pie dish. Refrigerate while preparing filling.
  2. Prepare the filling: Beat softened cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, and cinnamon (if using). Mix until well combined.
  3. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into pumpkin mixture until no streaks remain.
  4. Pour filling into chilled crust and spread evenly. Cover and refrigerate for at least 4 hours, preferably overnight.
  5. Before serving, make the topping: Whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe over pie. Dust with cinnamon.

Notes

Let cream cheese come to room temperature for smooth filling. Chill overnight for best texture and flavor. Add whipped cream topping just before serving to prevent deflation.

Nutrition

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