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Easy No-Bake Pumpkin Pie with Graham Cracker Crust

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This easy no-bake pumpkin pie with graham cracker crust delivers all the cozy pumpkin spice flavor you crave without turning on the oven. The creamy filling sets up beautifully in the fridge, the crust stays perfectly crunchy, and it’s a crowd-pleaser at any fall gathering.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–16 full sheets)
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon salt
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cold heavy cream
  • 2 tablespoons powdered sugar
  • Whipped cream for garnish (optional)
  • Ground cinnamon or pumpkin pie spice for garnish (optional)
  • Caramel sauce for garnish (optional)

Instructions

  1. Make the graham cracker crust: Crush graham crackers into fine crumbs. In a medium bowl, combine crumbs, 1/3 cup granulated sugar, and salt. Pour in melted butter and mix until every crumb is moistened. Press mixture firmly into a 9-inch pie dish. Refrigerate for at least 15 minutes.
  2. Whip the heavy cream: In a large bowl, combine cold heavy cream and powdered sugar. Beat on medium-high speed until stiff peaks form, about 3-4 minutes. Set aside in the refrigerator.
  3. Make the pumpkin cream cheese base: In another large bowl, beat softened cream cheese until smooth. Add pumpkin puree, 1/2 cup granulated sugar, brown sugar, pumpkin pie spice, and vanilla extract. Beat until well combined and smooth.
  4. Fold everything together: Gently fold about one-third of the whipped cream into the pumpkin mixture to lighten it. Add remaining whipped cream and fold gently until no white streaks remain.
  5. Assemble the pie: Remove chilled crust from refrigerator. Spoon filling into crust and spread evenly. Tap pie dish gently to release air bubbles. Cover loosely with plastic wrap.
  6. Chill and set: Refrigerate for at least 6 hours, preferably overnight, until filling is firm.
  7. Garnish and serve: Once set, garnish with whipped cream, cinnamon or pumpkin pie spice, and caramel sauce if desired. Slice with a sharp knife and serve cold.

Notes

For best results, chill the crust before adding filling to prevent sogginess. Use room temperature cream cheese for a smooth filling. The pie can be made up to 2 days ahead and stored covered in the refrigerator. It also freezes well for up to 3 months.

Nutrition

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

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