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Creamy No-Bake Pumpkin Pie with Easy Graham Cracker Crust

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A rich, creamy no-bake pumpkin pie with a buttery graham cracker crust that sets perfectly without the oven. It’s a crowd-pleasing fall dessert that’s make-ahead friendly and tastes like a lighter, silkier version of classic pumpkin pie.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–15 full sheets, crushed finely)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • Pinch of salt (if using unsalted butter)
  • 1 can (15 oz) pumpkin puree (100% pure, not pumpkin pie filling)
  • 8 oz cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • For topping (optional): 1 cup heavy whipping cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract, ground cinnamon or nutmeg for dusting

Instructions

  1. Make the crust: Crush graham crackers into fine crumbs. In a medium bowl, combine crumbs, sugar, and salt. Pour in melted butter and stir until mixture resembles wet sand. Press firmly into a 9-inch pie dish, starting with edges and working to center. Use a measuring cup to press flat and even. Refrigerate for at least 30 minutes.
  2. Whip the cream: In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla on medium-high speed until soft peaks form. Set aside in the fridge.
  3. Make the pumpkin base: In a large bowl, beat softened cream cheese until smooth and fluffy (about 2 minutes). Add pumpkin puree, sweetened condensed milk, vanilla, pumpkin pie spice, cinnamon, and salt. Beat on medium speed until well combined and silky (2-3 minutes).
  4. Fold everything together: Add about one-third of the whipped cream to the pumpkin mixture and stir gently to lighten. Add remaining whipped cream and fold gently with a rubber spatula until no white streaks remain. Mixture should be uniform, pale orange, and fluffy.
  5. Assemble and chill: Remove crust from fridge. Spoon filling into crust and spread evenly. Tap pie dish gently on counter to release air bubbles. Smooth top with spatula. Cover with plastic wrap (not touching filling). Refrigerate for at least 6 hours, preferably overnight.
  6. Add topping and serve: Before serving, make whipped cream topping by whipping cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe over pie. Dust with cinnamon or nutmeg. Slice with a sharp knife, wiping clean between cuts. Serve cold.

Notes

Don’t skip softening the cream cheese. Pat the crust dry if it sweats after chilling. Use room temperature pumpkin puree. Don’t over-mix after adding whipped cream. Chill for the full time (at least 6 hours, overnight is best). Use a sharp knife for clean slices. If filling seems too soft after mixing, it will firm up in the fridge.

Nutrition

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

Find it online: https://blingbite.com/creamy-no-bake-pumpkin-pie-with-easy-graham-cracker-crust/