This No Bake Pumpkin Pie is a true time saver! So creamy and delicious, an easy to make dessert recipe for parties and holidays that won’t take up space in your oven!
Scale
Ingredients
For The Graham Cracker Crust: (See Note)
- 1 1/2 cups graham cracker crumbs (about 12 full sheets crushed)
- 1/3 cup granulated sugar
- 6 tablespoons butter, melted
For The Pie Filling:
- 12 ounces cream cheese, softened
- 15 ounce can of pumpkin puree (not pumpkin pie filing)
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 8 ounce tub frozen whipped topping, thawed
Instructions
- Start by mixing the ingredients for the graham cracker crust in a bowl. Use a fork to break up any lumps and blend the butter into the graham cracker crumbs. Press the crumb mixture into a 9 inch diameter, 2 inch deep pie dish using your hands or a measuring cup to make the crust firm.
- Add the cream cheese, pumpkin puree, brown sugar, vanilla, pumpkin pie spice and cinnamon to a bowl. Use a hand mixer to blend the ingredients together until smooth. Alternately, you can use a stand mixer to make the filling.
- Using a spatula, fold in the whipped topping until blended. Pour the pie filling to the pie dish, smoothing out the top. Cover with plastic wrap and let chill for at least 2 hours before serving. The pie can be made up to 2 days in advance as well.
- Serve the pie with extra whipped cream or cream topping if desired. Alternately, you can pipe whipped cream on top of the pie, but do this step right before serving.
Recipe Notes
You can also use a store bought graham cracker crust for this recipe. This pie filling will make enough for 2 store bought crusts.
Store: Wrap the pie with plastic wrap and store in the refrigerator for 3 to 4 days.
Freeze: Wrap the pie with plastic wrap and then with foil and freeze for up to 3 months. Defrost the pie in the refrigerator and use within 2 days.
- Category: Dessert
- Method: Stir
- Cuisine: American
