No Bake Pumpkin Pie
This no bake pumpkin pie, a mix of velvety pumpkin puree, rich cream, and warm spices in a graham cracker crumb crust. This heavenly dessert is so easy to make, and perfect for the holidays.
Servings: 8
Calories: 370kcal
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
Use a food processor to grind graham cracker crumbs or place them in a heavy-duty sealable plastic bag and use a rolling pin to crush them to a fine crumbs.
Refrigerate the pie after 2 hours at room temperature. In this case that works perfectly because the pie needs to be served chilled anyway, otherwise it will be too soft.
Nutrition
Serving: 8g | Calories: 370kcal | Carbohydrates: 35g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 253mg | Fiber: 2g | Sugar: 19g