This no-bake pumpkin pie with cream cheese is a delicious twist on a classic fall dessert. It has a creamy and luscious filling made with cream cheese, pumpkin puree, and a blend of warm spices. The pie is set in a buttery graham cracker crust and topped with whipped cream. Best of all, it requires no baking, making it a perfect option for those who want a hassle-free dessert. This recipe is sure to impress your guests at any Thanksgiving or holiday gathering.
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted unsalted butter
- 1 package (8 ounces) cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 ½ cups heavy cream
- Whipped cream and additional graham cracker crumbs for garnish
Directions
- In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust. Refrigerate for 30 minutes to set.
- In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt. Mix well until all the ingredients are fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the pumpkin mixture until well incorporated.
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours or overnight to set.
- Before serving, garnish with whipped cream and sprinkle additional graham cracker crumbs on top for extra crunch and flavor.
- Slice and serve chilled. Enjoy!
