No Bake Pumpkin Cream Pie

A slice of creamy pumpkin pie topped with whipped cream and a dusting of cinnamon on a white plate.

No Bake Pumpkin Cream Pie

This No Bake Pumpkin Cream Pie is a quick, easy fall dessert! Creamy pumpkin filling with a buttery graham cracker crust, whipped topping, and a sprinkle of spice!

Course Dessert

Cuisine American

Prep Time 15

Chill time 6

Total Time 6 15

Servings

Calories 371kcal

Author Kylee Ayotte

Equipment

Ingredients

Crust

10 graham crackers
2 tablespoons brown sugar
½ cup butter 1 stick, melted

Pumpkin Cream Pie Filling

8 ounces cream cheese softened at room temperature
1 tablespoon pumpkin pie spice
½ cup powdered sugar
1 cup pumpkin puree
8 ounces whipped topping thawed

Optional

Additional whipped topping for serving

Instructions

Make the pie crust

Crush 10 graham crackers and 2 tablespoons brown sugar together in a food processor at high speed. Lower the speed to low and slowly pour in the melted ½ cup butter. Continue processing until the crumbs are coated in butter.
Grease a 9-inch pie dish with butter, and firmly press the graham cracker crumbs into the bottom and the sides of the pie dish. Freeze the crust for about 15 minutes or until it has hardened.

Make the Pumpkin Cream Pie Filling

Mix 8 ounces cream cheese,1 tablespoon pumpkin pie spice, and ½ cup powdered sugar in a large bowl using an electric mixer until the mixture is smooth and lump-free. Add the1 cup pumpkin puree and continue mixing until smooth.
Fold in the 8 ounces whipped topping and stir until it is thoroughly mixed.

Add the filling to the crust

Spoon the pie filling into the frozen crust, and smooth it out evenly. Cover the pie carefully with plastic wrap, and place it in the refrigerator for at least 6 hours. Overnight is best.

Serve

Before serving, top with additional whipped cream and pumpkin pie spice, if desired, and serve chilled.

Notes

Store leftover pie covered in the refrigerator for up to 4 days.

For an extra touch, you can top the pie with crushed graham crackers or cinnamon for added texture.

Crust options. If you want a more decadent crust, you can swap the graham crackers for crushed gingersnap cookies or even chocolate wafers for a twist.

Slice cleanly. For clean, perfect slices, dip your knife in hot water and wipe it clean between each slice. This helps prevent the filling from sticking to the knife.

Make mini pies. Want individual servings? You can divide the crust and filling into small tart pans or mason jars for personal-sized no-bake pies.

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