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Creamy No-Bake Pumpkin Pie: The Easiest 5-Minute Dessert

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This creamy no-bake pumpkin pie comes together in just five minutes with simple ingredients. No oven required, just a fridge that does the hard work for you, resulting in a silky, spiced dessert that tastes like autumn.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12–15 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 8 ounces cream cheese, softened to room temperature
  • ¾ cup packed brown sugar (light or dark)
  • 1 cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice (or ¾ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
  • ¼ teaspoon salt
  • 1 cup heavy cream, cold
  • 1 cup heavy cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • ½ teaspoon vanilla extract (for topping)
  • Ground cinnamon or nutmeg for dusting (for topping)

Instructions

  1. Make the graham cracker crust: In a medium bowl, combine graham cracker crumbs, sugar, and salt. Stir to evenly distribute. Pour melted butter over the crumb mixture and stir with a fork until every crumb is moistened (like wet sand). Transfer to a 9-inch pie dish and press firmly into the bottom and up the sides using the bottom of a measuring cup or flat-bottomed glass. Refrigerate for 15-20 minutes to firm up.
  2. Make the creamy pumpkin filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom. Add brown sugar and beat until fully incorporated, another 1-2 minutes until light and fluffy. Add pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Mix on medium-low until combined and smooth. Scrape the bowl again.
  3. In a separate medium bowl, whip cold heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes. Gently fold the whipped cream into the pumpkin mixture in three additions using a spatula, folding gently but thoroughly to keep as much air as possible.
  4. Assemble and chill: Remove the crust from the refrigerator. Spoon the filling into the crust and spread evenly with a spatula. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  5. When ready to serve, make the whipped cream topping (if using): Whip cold heavy cream, powdered sugar, and vanilla together until stiff peaks form. Spread or pipe over the pie. Dust with cinnamon or nutmeg just before serving. Slice with a sharp knife dipped in hot water and wiped clean between cuts.

Notes

Make sure cream cheese is at room temperature to avoid lumps. Whip cream to stiff peaks for best texture. Chill for at least 6 hours (overnight is best) for clean slices. For a dairy-free version, use vegan cream cheese and chilled coconut cream. The pie can be made up to 2 days in advance and freezes well for up to 3 months.

Nutrition

Keywords: no-bake pumpkin pie, easy pumpkin dessert, creamy pumpkin pie, Thanksgiving dessert, fall dessert, 5-minute dessert, graham cracker crust pumpkin pie

Find it online: https://evabakery.com/creamy-no-bake-pumpkin-pie-the-easiest-5-minute-dessert/