No-Bake Pumpkin Pie Recipe: A Quick and Delicious Fall Treat

ByEmma

Fall is here, and there’s no better way to celebrate than with a rich, creamy pumpkin pie. But what if you could skip the baking and still enjoy all the cozy flavors? This no-bake pumpkin pie recipe is the answer! It’s quick, easy, and perfect for those who want a stress-free dessert.

Why Choose a No-Bake Pumpkin Pie?

No-bake recipes save time and effort, making them ideal for busy schedules or last-minute dessert plans. Plus, skipping the oven means it’s perfect for warm fall days when you’d rather not heat up the kitchen.

Ingredients for No-Bake Pumpkin Pie

Here’s what you’ll need to whip up this easy dessert:

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • 6 tablespoons melted butter

For the Filling:

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup whipped topping (or freshly whipped cream)
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ cup cream cheese (softened)
  • ¾ cup powdered sugar

For Garnish (Optional):

  • Extra whipped cream
  • A dash of cinnamon
  • Crushed graham crackers

Step-by-Step Instructions

### 1. Prepare the Crust

  1. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
  2. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
  3. Chill the crust in the refrigerator for at least 30 minutes to set.

Pro Tip: Use the back of a spoon or a flat-bottomed measuring cup to press the crust firmly into place for a smooth, even surface.

2. Make the Filling

  1. In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
  2. Add the pumpkin puree, pumpkin pie spice, and cinnamon. Mix until well combined.
  3. Gently fold in the whipped topping until the filling is light and fluffy.

Pro Tip: Taste the filling before adding it to the crust—if you want a spicier kick, add a pinch more pumpkin pie spice!

3. Assemble the Pie

  1. Spoon the filling into the chilled crust, spreading it evenly with a spatula.
  2. Cover with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm.

Shortcut Tip: If you’re short on time, pop the pie in the freezer for 1–2 hours to speed up the setting process!

4. Add the Finishing Touches

Before serving, top your no-bake pumpkin pie with a dollop of whipped cream, a sprinkle of cinnamon, or some crushed graham crackers for a festive touch.

Serving Suggestions

  • Pair this pie with a cup of hot spiced cider or a warm pumpkin spice latte for the ultimate fall treat.
  • Slice it into small portions for a dessert buffet or potluck.

Storage Tips

  • Store leftovers in the refrigerator for up to 3 days.
  • For longer storage, freeze individual slices in an airtight container for up to 2 months.

Pro Tip: Let frozen slices thaw in the refrigerator for a few hours before serving for the best texture.

Final Thoughts

This no-bake pumpkin pie is not just a dessert; it’s a celebration of fall flavors without the fuss. It’s creamy, spicy, and everything you want in a pumpkin pie—minus the oven time. Whether you’re hosting Thanksgiving or just craving something sweet, this recipe is sure to impress.

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