No Bake Pumpkin Pie
A creamy, no-bake pumpkin pie made with a graham cracker crust and spiced pumpkin filling, perfect for summer desserts or when you want to skip the oven.
Prep
: 10
Total
: 25 minutes
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.333 cup granulated sugar
- 0.5 cup unsalted butter, melted
Filling
- 1 can pumpkin puree 15 oz can
- 1 can sweetened condensed milk 14 oz can
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat the refrigerator to its coldest setting (typically around 35°F / 2°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or a measuring cup to press down evenly.
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and well combined.
- Pour the pumpkin mixture into the prepared crust and spread it out evenly.
- Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
- Before serving, garnish with whipped cream and a sprinkle of cinnamon if desired.
Notes
For best results, chill the pie overnight. Store covered in the refrigerator for up to 5 days.