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No Bake Pumpkin Pie Recipe

No Bake Pumpkin Pie Recipe

A no bake pumpkin pie recipeis a fast and simple dessert that skips the oven. The crust forms by mixinggraham cracker crumbs with melted butter. The filling blends pumpkin puree,cream cheese, spices, and whipped topping. The pie chills instead of baking, sothe texture turns smooth and creamy. This method gives you classic pumpkinflavor with less work and less time.
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Prep Time 15 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 ½ cups graham cracker crumbs
  • ⅓ cup melted butter
  • 3 tablespoons sugar
For the filling
  • 1 cup pumpkin puree
  • 1 cup whipped topping (like Cool Whip)
  • 8 ounces softened cream cheese
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • A pinch of salt

Equipment

  • 1 large mixing bowl
  • 1 medium bowl
  • Electric mixer or hand whisk
  • Rubber spatula
  • Measuring Cups and Spoons
  • 9-inch Pie Dish
  • Plastic Wrap
  • Spoon or small spatula for crust
  • Can opener (for pumpkin puree)
  • Refrigerator space for chilling

Method
 

  1. Make the crust: Mix graham crumbs, melted butter, and sugar. Press firmly into your pie dish. Chill for 10 minutes.
  2. Make the creamy base: Beat softened cream cheese and powdered sugar until smooth. This base keeps your No Bake Pumpkin Pie Recipe rich and silky.
  3. Add pumpkin and spices: Mix in pumpkin puree, cinnamon, nutmeg, ginger, and vanilla. Blend until fully combined.
  4. Fold in whipped topping: Use a spatula to fold gently. This keeps the pie light and airy.
  5. Pour and smooth: Spread filling into the crust. Smooth the top with a spatula.
  6. Chill: Cover and refrigerate for 4 hours or overnight so the No Bake Pumpkin Pie Recipe firms up.

Notes

For best results, always use pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices, which affects the taste of your No Bake Pumpkin Pie Recipe. Also, don’t skip the chill time. The longer it chills, the better the texture. Use full-fat cream cheese for a stable, creamy pie. If you want a stronger pumpkin flavor, add an extra 2 tablespoons of puree. And if your crust feels crumbly, add one more tablespoon of melted butter to help it hold shape.