Description
Indulge in this effortless and creamy No-Bake Pumpkin Pie, perfect for busy holiday seasons when oven space is limited. This chilled treat features a stabilized, velvety mixture of spiced pumpkin puree and whipped cream set in a buttery graham cracker crust. It offers the classic, comforting autumn flavors you love with a smooth, consistent texture that is guaranteed to impress your guests without the stress of traditional baking.
Ingredients
15 oz pumpkin puree (pure pumpkin, not pie filling)
8 oz cream cheese, room temperature
1.5 cups heavy whipping cream, chilled
3/4 cup powdered sugar, sifted
2 tsp pumpkin pie spice
1 store-bought graham cracker crust
Instructions
Soften the cream cheese on the counter for at least one hour before starting.
Combine the pumpkin puree, softened cream cheese, powdered sugar, and pumpkin pie spice in a large mixing bowl.
Beat the mixture with an electric hand mixer until the texture is completely smooth and uniform.
In a separate chilled bowl, whisk the heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the pumpkin mixture until well combined and aerated.
Transfer the filling into the graham cracker crust and use a spatula to smooth the surface.
Chill in the refrigerator for at least six hours before slicing and serving.
Notes
Ensure the heavy whipping cream is very cold before whisking to achieve the best volume.
You can substitute the graham cracker crust with a crushed gingersnap crust for added spice.
Leftover pie should be stored in the refrigerator covered with plastic wrap for up to 3 days.
- Prep Time: 20
- Category: Breakfast
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg