What is better than a pumpkin pie? This No-Bake Pumpkin Pie recipe. It is a cross between cheesecake and pumpkin pie. This pie is creamy, light, fluffy, and a fabulous pie.
No-Bake pumpkin pie
This pumpkin pie contains your favorite fall ingredients, including can pumpkin, pumpkin pie spice, brown sugar, sugar, and vanilla. The creaminess comes from cream cheese and Cool Whip. If you are a pumpkin lover like me, you will thank God for pumpkins after one bite of this easy, flavorful no-bake pumpkin pie.
It is time to start thinking about Thanksgiving. This pumpkin pie recipe is smooth, creamy, fluffy, and perfect for your holiday table.
Easy Fluffy No-Bake Pumpkin Pie
To make this pumpkin pie completely no-bake, I used a store-bought graham cracker pie crust but, I have included the recipe to make a graham cracker crust.
First Step: Cream Cheese and Pumpkin Puree
Make sure the cream cheese is soft. Set it on the counter to soften. For this recipe, you will need 100% Pure Pumpkin Puree and not Pumpkin Pie. The cans look similar, so read the label carefully.
Second Step: Spices and Sugar
Third Step: Whipped Topping
Fourth Step: Deep Dish Pie Crust
To make your own Graham Cracker Pie Crust, use the following recipe:
- 2 cups graham cracker crumbs (Keebler makes graham cracker crumbs)
- 1/4 brown
- 1/2 cup butter, melted
This graham cracker crust is easy to make. In a bowl, combine the graham crackers and brown sugar. Next, add the melted butter. The crust should start sticking together.
Use the bottom of a glass or measuring cup to press the crust down into the bottom of a deep-dish pie plate. If you angle the measuring cup, you can use it to press the crust on the sides of the pie plate.
Refrigerate the homemade graham cracker pie crust for 30 minutes or bake it at 350 degrees F for 10 minutes. If you bake the pie crust, you will need to cool it completely before adding the pie filling.
Sixth Step: Refrigerate
No-Bake Pumpkin Pie Recipe Tips:
This pumpkin pie needs to be refrigerated before eating. For the best results, I would recommend refrigerating it overnight. The picture of the piece of pumpkin pie I used in this post was refrigerated four hours. It was firm but needed extra time to chill.
If you love pumpkin desserts or you need a great Thanksgiving pie, try this Pumpkin Pie Cheesecake. It is my favorite pumpkin pie recipe and perfect for your holiday table. Since it is easy to make and no-bake, it is also ideal for taking to any gathering.
Pumpkin Pie Spice Recipe
If you do not have any pumpkin pie spice, try making your own.
- Three tablespoons ground cinnamon
- Two teaspoons ground ginger
- Two teaspoons ground nutmeg
- 1 -1/2 teaspoons ground allspice
- 1 -1/2 teaspoons ground cloves
Read more about the pumpkin pie spice recipe here, Betty Crocker.
Easy No-Bake Pumpkin Pie
- Using an electric mixer, blend the cream cheese and pumpkin puree.
- Next, add the pumpkin pie spice, brown sugar, sugar, and vanilla.
- Fold the whipped topping into the pumpkin mixture by hand until blended.
- Finally, Pour into a DEEP DISH graham cracker crust.
- And, Refrigerate overnight for best results.
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