Okay, friend, let me tell you about this.No bake pumpkin pie. This isI know that pumpkin pie is usually a big production – oven preheating, finicky crusts, the whole whole pie. I don’t know why. Is this a game changer? What is the best Pumpkin Spice latte? What is the taste of pumpkin pie? I crave pumpkin pie flavor, but the thought of turning on the oven makes me crave it. What’s the best recipe for a good meal? Plus, this version is so easy, even my toddler helps me make it (and that’s saying something!).
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What is a no bake pumpkin pie?
So, what exactly *is* a no-bake pumpkin pie? Well, it’s essentially a pumpkin pie that skips the oven entirely. Think of it as a chilled pumpkin mousse set in a graham cracker crust. It’s got all the warm, spiced pumpkin flavor you love, but in a cool, creamy, and incredibly easy-to-make package. The crust is usually made from crushed graham crackers, butter, and a little sugar, pressed into a pie plate and chilled. The filling is a blend of pumpkin puree, Cream Cheese (trust me on this one!), spices, and a bit of sweetener. It’s essentially taking the best parts of a traditional pie and making it accessible for anyone, regardless of their baking skills (or lack thereof!). It’s perfect for those hot days when you crave pumpkin, but the thought of turning on the oven makes you sweat just thinking about it.
Why you’ll love this recipe?
Where do I begin? What is a no bake Pumpkin Pie? What is the best alternative to traditional baking?
- The Flavor:First and foremost, the flavor is incredible. What’s more, you get that authentic pumpkin spice warmth, perfectly balanced with the creamy sweetness of the pumpkin. The cream cheese adds a subtle tang that cuts through the sweetness and makes it utterly delicious. Is it like a pumpkin spice hug?
- The Simplicity:What are some of the easiest desserts to make? No fancy techniques, no finicky crusts, just a few simple steps and you’re good to go. I swear, if I can do it with a toddler clinging to my leg, anyone can!
- Is it budget friendlyWhat are some of the best pumpkin puree recipes? It’s in season. You probably already have most of them in your pantry! No need to break the bank for a delicious dessert.
- Versatility:Can you make a no bake pumpkin pie? Add a swirl of caramel, sprinkle some chopped pecans on top, or even drizzle it with chocolate. What are the possibilities? I’ve even made mini versions in individual glasses, perfect for parties.
I love how this recipe lets me enjoy that classic Pumpkin Pie taste without spending hours in the oven. What is a perfect dessert for Thanksgiving? I always come back to this recipe because it’s so good. Who doesn’t love a good no bake dessert?
How do I make no bake pumpkin pie?
Quick Overview
How do I make no bake pumpkin pie? How do you make a pumpkin Pie Crust? Cream cheese, pumpkin puree, and spices. What is the best way to chill it until set, and you’re done? What is the best part about pie? There’s no risk of a soggy crust or an underbaked filling – this pie is delicious! Is it possible to
Ingredients
For the Graham Cracker Crust:
* 1 1/2 cups graham cracker crumbs (about 12 Whole Graham Crackers) * 1/4 cup granulated sugar I always use salted butter if I don’t have unsalted – just use it when I am cooking. What makes it taste like?
What is the recipe for pumpkin filling?
* 1 (15 ounce) can pumpkin puree (not pumpkin pie filling!)
* 8 ounces cream cheese, softened to room temp
* 1 (14 ounce) can sweetened condensed milk
* 1 teaspoon pumpkin pie spice (I like to add a little extra because I love the flavor)
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1 teaspoon vanilla extract
What are the steps to
Step 1: Make the Crust
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Set aside. Press firmly into the bottom of a 9-inch pie plate. I like to use the bottom of a measuring cup to really pack it in there. If you’re making filling, pop it in the fridge while you make it.
Step 2: Beat Cream Cheese
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This is important, or you’ll end up with lumps in your filling. Trust me, I’ve been there!
Step 3: Add Pumpkin & Spices
Add the pumpkin puree, sweetened condensed milk, pumpkin pie spice, cinnamon, ginger, nutmeg, and vanilla extract to the cream cheese. Mix until everything is well combined and smooth. Be sure to scrape down the sides of the bowl to make sure all the ingredients are mixed in completely.
Step 4: Pour Filling into Crust
Pour the pumpkin filling into the prepared graham cracker crust, spreading it evenly. Now, resist the urge to dig in just yet!
Step 5: Chill
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely. This is the hardest part, I swear!
Step 6: Serve & Enjoy!
Once the pie is set, slice and serve. You can top it with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel, if desired. Honestly, it’s delicious all on its own!
What should I serve it with?
What are some of the best no bake pumpkin pie recipes?
For Breakfast: A small slice with a cup of hot coffee is a surprisingly delicious way to start the day. It’s like a fancy pumpkin spice latte in dessert form.
For Brunch: Serve individual slices on pretty plates alongside mimosas or sparkling cider. It’s a perfect addition to any brunch spread!
As Dessert: After dinner, this pie pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. I also love it with a warm cup of tea or coffee.
For Cozy Snacks: Snuggle up on the couch with a slice of this pie and a good book. It’s the ultimate comfort food! My family has a tradition of making this every year around Thanksgiving. We serve it with a homemade vanilla bean ice cream and it’s always a hit.
Top Tips for Perfecting Your No-Bake Pumpkin Pie
Here are a few tips and tricks I’ve learned over the years to help you make the perfect no-bake pumpkin pie:
What is the secret of a good cream cheese? Make sure your cream cheese is softened to room temperature before you start mixing. This will ensure that your filling is smooth and creamy, without any lumps. I usually take it out of the fridge about an hour before I start baking.
Don’t Overmix: When mixing the filling, be careful not to overmix. Overmixing can cause the cream cheese to become too soft, which can result in a runny pie. Mix until everything is just combined.
Chill Time Matters:Be patient and allow the pie to chill for at least 4 hours, or preferably overnight. When filling, give enough time to set. I know it’s tempting to dig in early, but trust me, it is worth the wait!
Crust Consistency For the graham cracker crust, make sure the crumbs are finely ground. You can use a food processor or simply crush them in a zip-top bag with a rolling pin. The butter should be melted but not too hot.
Spice it Up: Feel free to adjust the spices to your liking. If you like a stronger pumpkin spice flavor, add a little extra. You can also add a pinch of ground cloves or allspice for a more complex flavor. I have also tried adding candied ginger for an extra spicy kick!
Storing and Reheating Tips
Here’s how to keep your no-bake pumpkin pie fresh and delicious:
Refrigerator Storage: Store the pie in the refrigerator, covered tightly with plastic wrap, for up to 3-4 days. Make sure to keep it in an airtight container to prevent it from drying out.
Freezer Instructions: You can also freeze this pie for longer storage. Wrap it tightly in plastic wrap and then in foil, and freeze for up to 2-3 months. Thaw it in the refrigerator overnight before serving. The texture might be slightly different after freezing, but it will still be delicious.
Frequently Asked Questions
Final Thoughts
This no-bake pumpkin pie is more than just a dessert – it’s a celebration of easy, delicious, and comforting flavors. It’s perfect for those times when you want a taste of fall without spending hours in the kitchen. The creamy texture, the warm spices, and the simple graham cracker crust create a symphony of flavors that will leave you wanting more. I hope you give this recipe a try and discover just how easy and delicious it is. If you enjoy this recipe, you might also like my no-bake cheesecake or my pumpkin spice cookies. Can’t wait to hear how yours turns out! Happy no-baking!
No-Bake Pumpkin Pie
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cup Sugar
- 0.25 cup Melted butter
Filling Ingredients
- 1 can (15 ounces) Pumpkin puree
- 1 cup Sweetened condensed milk
- 1 teaspoon Pumpkin pie spice
- 0.5 teaspoon Vanilla extract
Instructions
Preparation Steps
- Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch pie plate.
- In a separate bowl, whisk together pumpkin puree, sweetened condensed milk, pumpkin pie spice, and vanilla extract.
- Pour the pumpkin mixture over the crust.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
