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Creamy No-Bake Pumpkin Pie: Easy 10-Minute Dessert

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This creamy no-bake pumpkin pie comes together in about 10 minutes of hands-on time and sets perfectly in the fridge. It’s rich, mousse-like, and perfect for fall gatherings without turning on the oven.

Ingredients

Scale
  • 2 cups (200g) graham cracker crumbs (about 14–15 full sheets, crushed finely)
  • 1/2 cup (113g) unsalted butter, melted
  • 3 tablespoons (36g) granulated sugar
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 cup (226g) full-fat cream cheese, softened to room temperature
  • 1 cup (240ml) heavy whipping cream, cold
  • 3/4 cup (150g) packed light brown sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) heavy whipping cream, whipped to soft peaks (for garnish, optional)
  • Ground cinnamon or nutmeg for dusting (optional)
  • Crushed graham crackers or candied pecans for crunch (optional)

Instructions

  1. Make the graham cracker crust: Crush graham crackers into fine crumbs using a food processor or a zip-top bag and rolling pin. In a medium bowl, combine crumbs, melted butter, sugar, and cinnamon (if using). Stir until every crumb is coated. Press mixture firmly into a 9-inch pie dish using the bottom of a flat measuring cup or glass. Refrigerate for at least 30 minutes.
  2. Whip the cream: In a large chilled bowl, beat cold heavy cream with a hand mixer or stand mixer on medium-high speed until soft peaks form, about 2-3 minutes. Set aside in the refrigerator.
  3. Make the pumpkin base: In another large bowl, beat softened cream cheese on medium speed until smooth, about 1 minute. Add brown sugar and beat until fully combined. Add pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Beat on medium-low speed until well incorporated.
  4. Fold everything together: Remove whipped cream from the fridge. Gently fold about one-third of the whipped cream into the pumpkin mixture to lighten it. Add the remaining whipped cream and fold until no white streaks remain. Do not overmix.
  5. Assemble the pie: Take the chilled crust out of the fridge. Spoon the pumpkin filling into the crust, spreading evenly with a spatula. Tap the pie dish gently on the counter to release air bubbles. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  6. Garnish and serve: Before serving, whip the remaining 1/2 cup heavy cream to soft peaks and spread or pipe over the pie. Dust with cinnamon or nutmeg. Slice with a sharp knife dipped in warm water for clean edges. Serve cold.

Notes

Room temperature cream cheese is non-negotiable to avoid lumps. Blot pumpkin puree with paper towels to remove excess moisture. Chill the crust for at least 30 minutes before adding filling. Fold whipped cream gently to keep filling airy. Chill pie for at least 6 hours, preferably overnight, for best texture. For clean slices, dip knife in warm water between cuts.

Nutrition

Keywords: no-bake pumpkin pie, easy pumpkin dessert, creamy pumpkin pie, fall dessert, no-bake dessert, pumpkin pie recipe

Find it online: https://junomeals.com/creamy-no-bake-pumpkin-pie-easy-10-minute-dessert/