No-Bake Pumpkin Pie 🎃🥧✨ Creamy, Chilled, and Bursting With Cozy Pumpkin Spice Without the Oven

This pie delivers all the classic fall flavors in a smooth, mousse-like filling over a buttery crust — but skips the baking. Ideal for make-ahead holiday desserts or warm-weather autumn days when you’d rather keep things cool.

Ingredients (Makes 1 standard 9-inch pie)

For the crust

  • 1½ cups graham cracker crumbs (or gingersnap crumbs for extra spice)
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter, melted

For the filling

  • 1 (15 oz) can pure pumpkin purée
  • 1 (8 oz) package cream cheese, softened
  • ½ cup brown sugar (light or dark)
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 (8 oz) tub whipped topping (or 3 cups homemade whipped cream)

To serve

  • Additional whipped topping
  • Cinnamon or nutmeg for dusting

Instructions

Step 1: Make the crust

  • In a bowl, combine graham cracker crumbs, sugar, and melted butter.
  • Press mixture evenly into a 9-inch pie dish.
  • Chill in the refrigerator for at least 30 minutes to set.

Step 2: Make the filling

  • In a large mixing bowl, beat cream cheese until smooth.
  • Add pumpkin, brown sugar, spices, salt, and vanilla. Mix until fully combined.
  • Fold in whipped topping until no streaks remain.

Step 3: Fill and chill

  • Spoon filling into chilled crust and smooth the top.
  • Refrigerate for at least 4 hours, or overnight, until set.

Step 4: Serve

  • Top with extra whipped cream and a sprinkle of cinnamon or nutmeg before slicing.

Flavor Variations

  • Swap graham crackers for gingersnaps or chocolate cookies in the crust
  • Add 2–3 tbsp maple syrup to the filling for richer sweetness
  • Mix in ½ cup chopped pecans for crunch
  • Make it dairy-free with vegan cream cheese and coconut whipped cream

Pro Tips

  • Use room temperature cream cheese for a lump-free filling
  • Make the crust with gingersnaps for a flavor boost
  • Chill thoroughly for clean slices
  • Store covered in the fridge for up to 3 days — it won’t last much longer before softening

Final Thoughts

No-Bake Pumpkin Pie is light, creamy, and spiced to perfection — all without firing up the oven. It’s a holiday lifesaver when oven space is scarce, or when you just want a low-effort dessert that still wows.

Chill it. Slice it. Watch it disappear. 🎃🥧✨

🎃 All-Purpose Pumpkin Recipes 🎃

Fall in love with pumpkin all over again! From cozy pies and muffins to cheesecakes, cookies, and savory twists, this collection covers every craving. Whether you’re baking for the holidays or just want a taste of autumn, you’ll find the perfect recipe here.

Explore All Pumpkin Recipes → – Savory and sweet ways to enjoy pumpkin in every meal.

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