Delicious no-bake pumpkin pie slices with whipped cream on decorative plates

Easy No Bake Pumpkin Pie

This No Bake Pumpkin Pie is a creamy, foolproof dessert perfect for fall gatherings. It features a smooth pumpkin spice filling over a buttery graham cracker crust—no oven required!

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Course: Dessert

Cuisine: American

Prep Time: 15

Chill Time: 4

Total Time: 4 15

Servings: Slices

Calories: 320kcal

Cost: $10

Equipment

9-inch pie dish Glass or ceramic preferred
Electric mixer For smooth filling
Rubber spatula For folding in whipped topping
Mixing bowl (large) For filling
Mixing bowl (medium) For crust
Measuring cups For dry and liquid ingredients

Ingredients

For the Graham Cracker Crust:

1 ½ cups graham cracker crumbs About 10 full sheets crushed
⅓ cup granulated sugar Adds slight sweetness
6 tablespoon butter melted Helps bind the crust
½ teaspoon cinnamon Adds warmth

For the Pumpkin Filling:

1 can pure pumpkin puree 15 oz NOT pumpkin pie filling
8 oz cream cheese Softened for creamy texture
1 cup powdered sugar Adds sweetness
1 teaspoon vanilla extract Enhances flavor
2 teaspoon pumpkin pie spice Warm fall spices
8 oz Cool Whip Thawed or 2 cups whipped cream

Optional Toppings:

Whipped cream For garnish
Cinnamon/nutmeg Light dusting for extra spice
Crushed graham crackers For crunch
Caramel sauce Drizzle for sweetness

Instructions

Mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined.
Press mixture firmly into a 9-inch pie dish and chill for at least 15 minutes.
Beat cream cheese until smooth and fluffy.
Add powdered sugar, pumpkin puree, vanilla, and pumpkin pie spice; mix until smooth.
Gently fold in Cool Whip until just combined.
Pour filling into the chilled crust, spreading evenly.
Cover and refrigerate for at least 4 hours or overnight.
Garnish with whipped cream, spices, or caramel before serving.
Slice with a sharp knife and enjoy!

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition