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Easy No-Bake Pumpkin Pie with Perfect Graham Cracker Crust

no-bake pumpkin pie - featured image
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A creamy, no-bake pumpkin pie with a buttery graham cracker crust that sets up perfectly in the fridge. It’s a foolproof fall dessert that requires no oven and tastes like pumpkin cheesecake mousse.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • ¼ teaspoon salt (if using unsalted butter)
  • 8 ounces cream cheese, softened
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 ½ cups whipped topping (e.g., Cool Whip or homemade stabilized whipped cream)
  • Additional whipped cream for serving (optional)
  • Ground cinnamon or pumpkin pie spice for dusting (optional)

Instructions

  1. Make the crust: Crush graham crackers into fine crumbs. In a medium bowl, combine crumbs, 3 tablespoons sugar, and ¼ teaspoon salt (if using unsalted butter). Pour in melted butter and stir with a fork until all crumbs are moistened and clump together when squeezed.
  2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup or glass to pack it down. Refrigerate the crust while you make the filling.
  3. Make the filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Scrape down the sides.
  4. Add pumpkin puree, ½ cup sugar, vanilla extract, pumpkin pie spice, and ¼ teaspoon salt. Beat on medium speed until well combined and smooth. Scrape the bowl again.
  5. Gently fold in the whipped topping with a rubber spatula until no white streaks remain. Do not overmix.
  6. Assemble the pie: Spoon the filling into the chilled crust and spread evenly. Tap the pie plate gently on the counter to release air bubbles. Smooth the top.
  7. Cover loosely with plastic wrap or aluminum foil. Refrigerate for at least 6 hours, preferably overnight, until firm.
  8. Serve chilled, topped with additional whipped cream and a dusting of cinnamon or pumpkin pie spice if desired.

Notes

Make sure cream cheese is at room temperature to avoid lumps. Pat pumpkin puree dry if it looks watery. For best texture, chill the pie overnight. The pie can be frozen for up to 2 months.

Nutrition

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

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