The moment the autumn breeze starts to nip at your nose, my mind immediately drifts to my favorite dessert: No Bake Pumpkin Pie. Just imagine sinking your spoon into a smooth, creamy filling that dances on your taste buds with rich pumpkin spice, topped with clouds of fluffy whipped cream. pumpkin snickerdoodle cookies It’s a slice of heaven that could make even the grumpiest of goblins crack a smile.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use fresh pumpkin instead of canned?
- How long does No Bake Pumpkin Pie last?
- Can I freeze No Bake Pumpkin Pie?
- 📖 Recipe Card
This delightful pie isn’t just about flavor; it’s about creating cozy memories with loved ones. Picture this: friends gathered around the table, laughter echoing through the air, and a forkful of this deliciousness being passed around as everyone tries to guess the secret ingredient. carrot pineapple cake Spoiler alert: it’s love! Whether it’s Thanksgiving or just a random Tuesday, this pie elevates any occasion.
Why You'll Love This Recipe
- This No Bake Pumpkin Pie is incredibly easy to whip up, making it perfect for last-minute gatherings
- The creamy texture and warm spices create a heavenly flavor profile that feels like a hug in dessert form
- Visually appealing with its vibrant orange hue, it will be the star of your dessert table
- Plus, you can customize toppings to suit everyone’s tastes!
Every time I make this pie, I am met with cheers from my family. They devour it faster than I can say “pumpkin spice latte.” For more inspiration, check out this pumpkin spice latte recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Graham Cracker Crust: A crispy base that adds delightful crunch; store-bought works perfectly if you’re in a hurry. strawberry crunch cookies.
- Canned Pumpkin Puree: Not pumpkin pie filling; it’s pure goodness! Choose organic for the best flavor.
- Cream Cheese: Softened to ensure smooth mixing; it gives the pie its creamy texture.
- Powdered Sugar: Adds sweetness without any gritty texture; sift before measuring for best results. baked churro bites.
- Cool Whip or Whipped Cream: Light and airy topping that enhances flavors; homemade whipped cream can add an extra touch of love.
- Pumpkin Spice: A blend of cinnamon, nutmeg, and clove; essential for that classic fall flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare the Crust: Start by combining crushed graham crackers and melted butter in a bowl until well blended. Press firmly into a pie dish for an even crust.
Make the Filling: In a large mixing bowl, combine softened cream cheese and powdered sugar until smooth. Add canned pumpkin puree and pumpkin spice, mixing until fully incorporated.
Add Cool Whip: Gently fold in Cool Whip or whipped cream until just combined. Be careful not to overmix; you want that fluffy texture!
Pour into Crust: Transfer the creamy filling into your prepared crust. Spread evenly using a spatula for an enticing finish.
Chill Out!: Refrigerate the pie for at least four hours or overnight to allow flavors to meld beautifully. Patience is key here!
Garnish and Serve: Just before serving, top with additional whipped cream and sprinkle some cinnamon for extra flair. Slice generously and enjoy every bite!
You Must Know
- No Bake Pumpkin Pie is a breeze to whip up, perfect for last-minute gatherings
- The creamy filling and buttery crust create a delightful experience that will have everyone asking for seconds
- Plus, it’s an excellent way to use leftover pumpkin puree!
Perfecting the Cooking Process
Start by mixing the crust ingredients in a bowl until crumbly. Press into a pie dish and chill while making the filling. This sequence ensures your crust holds together nicely and sets perfectly for that no-bake magic.
Add Your Touch
Feel free to swap out graham crackers for Oreo crumbs or add nuts for extra crunch. A sprinkle of nutmeg or cinnamon can elevate flavors, making your No Bake Pumpkin Pie uniquely yours! For more inspiration, check out this vegan Swedish meatballs recipe.
Storing & Reheating
Cover your No Bake Pumpkin Pie tightly with plastic wrap and store in the fridge for up to three days. It’s best served chilled, so no reheating necessary—just slice and enjoy!
Chef's Helpful Tips
- For the creamiest filling, use full-fat cream cheese and blend until smooth
- Avoid overmixing the crust to keep it crumbly yet firm
- Letting the pie chill overnight enhances flavor and texture beautifully!
Every time I make this pie, my kids dive in before it even sets! Their excited faces remind me that dessert should always be about joy and fun.
FAQ
Can I use fresh pumpkin instead of canned?
Absolutely! Just ensure it’s cooked until soft and pureed smoothly.
How long does No Bake Pumpkin Pie last?
This pie lasts about three days in the fridge if stored properly.
Can I freeze No Bake Pumpkin Pie?
Yes, it freezes well—just thaw overnight in the fridge before serving!
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
No Bake Pumpkin Pie
- Total Time: 0 hours
- Yield: Serves 8
Description
Indulge in the warmth of autumn with this No Bake Pumpkin Pie, a delightful dessert that combines creamy pumpkin filling with a crispy graham cracker crust. Perfect for any gathering, this pie offers a heavenly blend of pumpkin spice and fluffy whipped cream. Easy to make and even easier to love, it’s sure to bring smiles around your table. Enjoy this seasonal favorite anytime you crave something sweet!
Ingredients
- 1 pre-made graham cracker crust (9 inches)
- 1 cup canned pumpkin puree
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup Cool Whip or whipped cream
- 2 tsp pumpkin spice
Instructions
- In a bowl, mix the crushed graham crackers and melted butter until combined; press into the bottom of a pie dish.
- In a large bowl, beat softened cream cheese and powdered sugar until smooth. Add pumpkin puree and pumpkin spice; mix well.
- Gently fold in Cool Whip until just combined.
- Pour the filling into the crust, spreading evenly with a spatula.
- Chill in the refrigerator for at least 4 hours or overnight.
- Before serving, top with additional whipped cream and sprinkle cinnamon.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 23g
- Sodium: 260mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
