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no bake pumpkin pie

Easy No Bake Pumpkin Pie Perfect for Fall

This No-Bake Pumpkin Pie is the perfect fall dessert—smooth, creamy, and packed with warm spices. Made with a buttery graham cracker crust and a luscious pumpkin filling, it’s a simple, no-fuss recipe that saves time and keeps your kitchen cool. Ideal for Thanksgiving or any autumn gathering
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 280 kcal

Equipment

  • - Large mixing bowl
  • - Electric hand mixer or stand mixer
  • - 9-inch pie dish
  • - Spatula
  • - Measuring cups and spoons

Ingredients
  

  • **For the Crust:**
  • - 1 ½ cups graham cracker crumbs
  • - ¼ cup granulated sugar
  • - 6 tbsp unsalted butter melted
  • **For the Filling:**
  • - 1 15 oz can pumpkin puree
  • - 1 8 oz package cream cheese, softened
  • - ½ cup brown sugar
  • - ¼ cup maple syrup
  • - 1 tsp ground cinnamon
  • - ½ tsp ground ginger
  • - ¼ tsp ground nutmeg
  • - ½ tsp vanilla extract
  • - 1 cup whipped topping or whipped cream

Instructions
 

  • **Prepare the Crust:**
  • - In a bowl, mix the graham cracker crumbs, sugar, and melted butter.
  • - Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
  • - Refrigerate while preparing the filling.
  • **Make the Filling:**
  • - In a large bowl, beat the cream cheese until smooth.
  • - Add pumpkin puree, brown sugar, maple syrup, cinnamon, ginger, nutmeg, and vanilla extract. Mix until combined.
  • - Gently fold in the whipped topping to keep the filling light and airy.
  • **Assemble the Pie:**
  • - Pour the filling into the chilled crust. Smooth the top with a spatula.
  • - Cover and refrigerate for at least 4 hours (or overnight) to set.
  • **Serve & Garnish:**
  • - Top with extra whipped cream, a sprinkle of cinnamon, or crushed graham crackers before serving.
  • - Slice and enjoy this creamy, no-bake fall treat!