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Easy No-Bake Pumpkin Pie with Perfect Graham Cracker Crust

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This easy no-bake pumpkin pie with graham cracker crust is a creamy, mousse-like dessert that frees up oven space and is perfect for busy holidays. It’s a crowd-pleaser that tastes better after a full night in the fridge.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • ¼ teaspoon salt
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice (or mix of ¾ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, ⅛ tsp cloves)
  • 1 ½ cups frozen whipped topping, thawed
  • ½ cup heavy cream (for topping)
  • 1 tablespoon powdered sugar (for topping)
  • ¼ teaspoon vanilla extract (for topping)
  • Ground cinnamon or nutmeg for dusting (optional)

Instructions

  1. Make the Graham Cracker Crust: Crush graham crackers into fine crumbs using a food processor or rolling pin. In a medium bowl, combine crumbs, sugar, and salt. Pour melted butter over and stir until moistened like wet sand. Press firmly into bottom and up sides of a 9-inch pie dish. Refrigerate for at least 30 minutes or freeze for 15 minutes.
  2. Prepare the Pumpkin Filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth and fluffy (about 2 minutes). Add pumpkin puree, brown sugar, vanilla extract, and pumpkin pie spice. Beat on medium speed until well combined and smooth.
  3. Fold in the Whipped Topping: Add thawed whipped topping to the pumpkin mixture. Gently fold with a rubber spatula until no white streaks remain, keeping the mixture light and airy.
  4. Assemble the Pie: Spoon filling into chilled crust and spread evenly. Tap the dish gently on the counter to settle filling. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  5. Add Topping and Serve: Just before serving, beat heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form. Spread or pipe over set pie. Dust with cinnamon or nutmeg. Slice with a sharp knife, wiping blade clean between cuts.

Notes

Room-temperature cream cheese is essential for a smooth filling. Don’t skip the salt in the crust—it balances sweetness. For best results, chill the pie overnight. If using homemade whipped cream for folding, stabilize it with powdered sugar and cornstarch. The pie can be made up to 2 days ahead; add whipped cream topping just before serving.

Nutrition

Keywords: no-bake pumpkin pie, easy pumpkin pie, graham cracker crust, Thanksgiving dessert, no-bake dessert, pumpkin dessert

Find it online: https://islatable.com/easy-no-bake-pumpkin-pie-with-perfect-graham-cracker-crust/