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Creamy No Bake Pumpkin Pie with Graham Cracker Crust

A tempting slice of no bake pumpkin pie featuring a graham cracker crust, creamy layers, and topped with whipped cream.
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Make a simple, creamy, no bake pumpkin pie using a graham cracker crust. This recipe requires no oven time and is perfect for preparing ahead of time for fall gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 1 (15 ounce) can pure pumpkin puree
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1 (12 ounce) container frozen whipped topping (like Cool Whip), thawed

Instructions

  1. Prepare the crust: Mix graham cracker crumbs and 1/4 cup granulated sugar in a medium bowl. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
  2. Make the cream cheese layer: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, pumpkin pie spice, and vanilla extract until fully combined and creamy.
  3. Fold in the whipped topping: Gently fold half of the thawed whipped topping into the cream cheese mixture until just combined. Do not overmix.
  4. Add pumpkin flavor: In a separate bowl, whisk together the pumpkin puree and the remaining half of the whipped topping until smooth and uniform in color.
  5. Assemble the pie: Spread the cream cheese mixture evenly over the bottom of the chilled graham cracker crust. Carefully spoon the pumpkin mixture over the cream cheese layer, spreading it gently to create an even top layer.
  6. Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the filling is firm.
  7. Serve: Before serving, you can top the pie with extra whipped topping or a sprinkle of cinnamon, if desired. Slice and serve cold.

Notes

  • For a quicker set time, you can chill the pie in the freezer for 2 to 3 hours, but ensure it is fully firm before slicing.
  • If you do not have graham cracker crumbs, you can use 1 3/4 cups of vanilla wafer crumbs for the crust.
  • This pie captures classic pumpkin flavor without baking, making it an easy fall dessert alternative.

Nutrition

Find it online: https://kitchenslang.com/nobake-pumpkin-pie-creamy-easy-recipe/