Description
This No Bake Pumpkin Pie is a creamy and luscious dessert perfect for any fall occasion. It’s a simple, no-fuss recipe that combines the flavors of pumpkin pie spice with a smooth pumpkin filling, all nestled in a graham cracker crust.
Ingredients
Scale
Graham Cracker Crust:
- 1 (9-inch) graham cracker crust
Pumpkin Filling:
- 1 (15-ounce) can pumpkin purée
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 (8-ounce) tub whipped topping, thawed
Optional Topping:
- Whipped cream for serving
Instructions
- In a large mixing bowl, beat the cream cheese until smooth. Add the pumpkin purée, sugar, pumpkin pie spice, cinnamon, and vanilla extract. Mix until well combined and creamy.
- Gently fold in the whipped topping until fully incorporated. Spoon the pumpkin mixture into the prepared graham cracker crust and smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours, or overnight, until set. Top with whipped cream before serving if desired.
Notes
- For a firmer filling, chill overnight or freeze for 1–2 hours before serving.
- You can use a chocolate or gingersnap crust for a flavor twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
