This no bake pumpkin pie has a light, luscious, and velvety smooth pumpkin filling - kind of like mousse. It's rich but not heavy, and a must-bake masterpiece for any seasonal celebration.
One plus to this pie is that it can be made ahead, or even frozen. It's got all the classic flavors of classic pumpkin pie, but in an easy no-bake verison.
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Essential Ingredients
Pumpkin: Use canned pumpkin puree for this recipe, not pumpkin pie mix, which is sweetened and flavored.
Cream cheese: Use brick style full-fat cream cheese for this recipe. If you use a food processor, you do not need to soften it ahead. It you use a mixer, then it will need to be a room temperature.
Heavy cream: You can whip your own cream for this recipe, or use non-dariy whipped topping if you'd like.
How to make
In a medium bowl, combine the graham cracker crumbs and melted butter. Using a fork, toss the mixture until evenly moistened. (A)
Pour the mixture into the prepared pie plate, pressing evenly on the bottom and up the sides. (B) Tip: Use the bottom of a measuring cup to help flatten the crust. Refrigerate the crust while you make the filling.
In the bowl of a food processor, combine the pumpkin, cream cheese, brown sugar, spice, vanilla, and salt. Process until mixture is smooth. (C)
In a medium bowl and using an electric mixer, beat the cream until stiff peaks form. Fold the whipped cream into the pumpkin mixture until no streaks are left. Fold gently so as not to deflate your whipped cream. (D)
Scrape the pumpkin mixture into the crust and spread evenly. Refrigerate for six hours or ideally overnight. You can pop it in the freezer to hasten the chilling if you need to.
When ready to serve, garnish the top of the chilled pie with whipped cream.
Recipe tips
- Be sure to better the pie plate so removing the pie slices is easy.
- Use a food processor to finely grind graham crackers or gingersnaps into crumbs or place them in a heavy-duty sealable plastic bag and use a rolling pin to crush them to a fine crumbs.
- The filling will be on the soft side. Putting it in the freezer for 30 minutes before serving will help it firm up for slicing.
- For the filling, you will not need to soften the cream cheese beforehand if you are using a food processor, but you will need to if you are using a mixer.
Comments and ratings
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No Bake Pumpkin Pie
Ingredients
Crust
- 2 ¼ cups graham cracker or gingersnap crumbs
- 6 Tbs. better, melted
Filling
- 15 oz. can packed pumpkin puree
- 8 oz. cream cheese (not whipped)
- ½ cup packed light brown sugar
- ¾ tsp. pumpkin pie spice
- 1 Tbs. vanilla extract
- 1 cup heavy cream or 2 cups non-dairy whipped topping
Topping
- Whipped cream
Instructions
- Generously butter a 10-inch pie pan.
- Make the crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Using a fork, toss the mixture until evenly moistened.
- Pour the mixture into the prepared pie pan, pressing evenly on the bottom and up the sides. Tip: Use the bottom of a measuring cup to help flatten the crust. Refrigerate the crust while you make the filling.
- Make the filling: In the bowl of a food processor, combine the pumpkin, cream cheese, brown sugar, spice, vanilla, and salt. Process until mixture is smooth.
- In a medium bowl and using an electric mixer, beat the cream until stiff peaks form. Fold the whipped cream into the pumpkin mixture until no streaks are left. Fold gently so as not to deflate your whipped cream.
- Scrape the pumpkin mixture into the crust and spread evenly. Refrigerate for six hours or ideally overnight. You can pop it in the freezer to speed the chilling if you need to.
- Make the topping: When ready to serve, garnish the top of the chilled pie with whipped cream.
Notes
Nutrition
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