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Creamy No Bake Pumpkin Pie with Graham Cracker Crust

A close-up slice of creamy no bake pumpkin pie with a thick graham cracker crust and crumb topping.
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Make a simple, creamy pumpkin pie without turning on your oven. This chilled dessert uses a graham cracker crust and sets up quickly.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted (for crust)
  • 1 (15 ounce) can pure pumpkin puree
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar (for filling)
  • 1 cup heavy whipping cream, cold

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill the crust for 15 minutes.
  2. Beat the cream cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Add the powdered sugar and beat until combined.
  3. Mix the pumpkin base: Add the pumpkin puree, sweetened condensed milk, vanilla extract, cinnamon, ginger, nutmeg, and salt to the cream cheese mixture. Beat until completely smooth.
  4. Whip the cream: In a separate, clean bowl, whip the cold heavy cream until stiff peaks form.
  5. Fold together: Gently fold the whipped cream into the pumpkin mixture in two additions until just combined. Do not overmix.
  6. Fill and chill: Pour the filling into the chilled graham cracker crust. Cover the pie loosely with plastic wrap.
  7. Refrigerate for at least 6 hours, or preferably overnight, until the pie is firm.
  8. Serve cold.

Notes

  • For a lighter texture, you can substitute 1 cup of frozen whipped topping (thawed) for the heavy whipping cream. Fold this in gently at the end.
  • You can press the crust mixture into the bottom of a springform pan instead of a pie plate for easier slicing.
  • If you prefer a double layer, reserve half of the cream cheese mixture, mix it with 1/4 cup of mini marshmallows, and layer it on the bottom before adding the pumpkin layer.

Nutrition

Find it online: https://eatableempress.com/no-bake-pumpkin-pie-recipe/