Heavenly No Bake Cream Cheese Pumpkin Pie with Graham Cracker Crust Recipe

Whipping up a dreamy no bake cream cheese pumpkin pie becomes effortless with this foolproof recipe that promises autumn comfort in every slice.

Seasonal spices dance through creamy layers of smooth filling nestled on a crunchy graham cracker base.

Cold temperatures melt away as rich pumpkin notes complement tangy cream cheese perfectly.

Minimal kitchen skills work magic for this dessert that looks professionally crafted.

Rich flavors blend seamlessly without requiring complicated techniques or extensive baking time.

Chilling transforms simple ingredients into an impressive treat you can proudly serve at gatherings.

Prepare to dazzle your guests with this incredibly simple yet sophisticated seasonal delight.

No Bake Cream Cheese Pumpkin Pie with Graham Cracker Crust Overview

• Savor Quick Dessert Magic: This no-bake pumpkin pie delivers delicious flavors without turning on the oven, making it perfect for busy bakers who want a stress-free treat.
• Craft Crowd-Pleasing Comfort: Packed with warm spices and creamy layers, this dessert brings cozy autumn vibes that everyone from kids to grandparents will absolutely love.
• Master Foolproof Preparation: Minimal ingredients and simple mixing steps mean even novice cooks can create a stunning dessert that looks and tastes professionally made, boosting kitchen confidence.
• Celebrate Seasonal Versatility: Ideal for holiday gatherings, potlucks, or spontaneous dessert cravings, this pie transitions beautifully from casual family dinners to elegant entertaining with zero fuss.

Ingredients for No Bake Cream Cheese Pumpkin Pie

• Graham Cracker Crust: A sweet and buttery base that provides a delightful crunch and complements the creamy filling.

• Cream Cheese: A rich and tangy ingredient that creates a smooth and luxurious base for the pie.
• Sugar: Adds sweetness to balance the cream cheese's tanginess.
• Cool Whip: Provides a light and airy texture to the cream cheese mixture.

• Instant Vanilla Pudding Mix: Helps thicken the pumpkin mixture and adds a subtle vanilla flavor.
• Milk: Helps activate the pudding mix and creates a creamy consistency.
• Canned Pumpkin: Brings the classic autumn pumpkin flavor and rich, earthy notes to the pie.
• Cinnamon, Pumpkin Pie Spice, Nutmeg: Warm and aromatic spices that enhance the pumpkin's natural flavor and create a cozy, seasonal taste.

• Cool Whip: Adds a fluffy and sweet finish to the top of the pie.

How to Make No Bake Cream Cheese Pumpkin Pie

Step 1: Create the Creamy Cheese Base

Grab a mixing bowl and toss in softened cream cheese, sugar, and Cool Whip. Blend everything together with a hand mixer until the mixture becomes silky smooth and free of lumps.

The goal is a velvety texture that will make your taste buds dance.

Step 2: Spread the Cheese Layer

Take your graham cracker crusts and lovingly spread the cream cheese mixture across the bottom.

Make sure it’s distributed evenly, creating a luscious foundation for the upcoming pumpkin magic.

Step 3: Mix the Pudding Magic

In a separate bowl, whisk together instant vanilla pudding mix and milk.

Stir enthusiastically until the mixture starts to thicken and becomes pudding-like, which should take about 1-2 minutes.

Step 4: Spice Up the Pumpkin Blend

• Canned pumpkin
• Cinnamon
• Pumpkin pie spice
• Nutmeg

Stir until everything combines into a harmonious, aromatic mixture that screams autumn comfort.

Step 5: Layer the Pumpkin Goodness

Gently spread the spiced pumpkin mixture over the cream cheese layer. Use a spatula to smooth the top, creating a perfect canvas for the next layer.

Step 6: Crown with Fluffy Whipped Topping

Generously cover the pumpkin layer with the remaining Cool Whip. Go wild and create beautiful swirls or peaks for a stunning presentation.

Step 7: Chill and Set

Slide your pie into the refrigerator and let it rest for at least an hour. This cooling time allows the flavors to mingle and the pie to set into a delectable, slice-able dessert that’ll have everyone asking for seconds.

Tips for Smooth No Bake Pumpkin Pie

• Let cream cheese sit at room temperature for 30-45 minutes before mixing to ensure a smooth, lump-free texture.
• Chill the pumpkin mixture for 10-15 minutes before layering to help it set more quickly and maintain a firm consistency.
• Bloom the spices by gently heating them in a dry pan for 30 seconds to intensify their flavor and aroma before adding to the pumpkin mixture.
• Toast graham cracker crumbs in the oven for 3-5 minutes before pressing into the pie pan to develop a deeper, nuttier flavor profile.

Variations on No Bake Cream Cheese Pumpkin Pie

• Vegan Pumpkin Cheesecake: Replace cream cheese with cashew-based cream cheese, use coconut whipped cream, and swap graham crackers for gluten-free vegan cookie crust.
• Keto Friendly Pumpkin Pie: Substitute graham crackers with almond flour crust, use sugar-free sweetener, replace Cool Whip with heavy cream, and add extra cinnamon for flavor.
• Gluten-Free Autumn Pie: Use gluten-free graham cracker alternative, select certified gluten-free pudding mix, and ensure all ingredients are gluten-free certified.
• Low-Sugar Pumpkin Dessert: Incorporate monk fruit sweetener instead of sugar, choose sugar-free pudding mix, and use light whipped topping for reduced calorie version.

Serving Ideas for Pumpkin Pie

Warm, spiced apple cider with a drizzle of caramel complements the pumpkin pie’s creamy texture and autumn spices perfectly.

Create a homemade cinnamon-infused whipped cream topping that intensifies the pie’s warm, seasonal flavors and adds an extra layer of richness.

Serve a scoop of creamy vanilla bean ice cream alongside the pie, creating a delightful contrast between the cool, smooth ice cream and the spiced pumpkin filling.

A steaming chai latte with its blend of warming spices like cardamom, ginger, and cinnamon provides a perfect beverage companion that echoes the pie’s seasonal notes.

Storage Tips for No Bake Cream Cheese Pumpkin Pie

• Store the pie in an airtight container or cover with plastic wrap in the refrigerator for up to 4-5 days. Keep the pie flat to maintain its layers and prevent the whipped cream from shifting.
• Wrap the entire pie tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Place a freezer-safe label with the date to track storage time.
• Move the frozen pie to the refrigerator and let it thaw slowly overnight. Avoid leaving it at room temperature to prevent texture changes and potential bacterial growth.
• Once thawed, enjoy the pie directly from the refrigerator. For best taste and texture, consume within 1-2 days after thawing and keep chilled until serving.

FAQs

• Is this pie suitable for people who can't bake?

Yes, this no-bake pie is perfect for those who don’t have baking skills or want to avoid using an oven. It’s an easy, foolproof dessert that anyone can make.

• Can I use homemade whipped cream instead of Cool Whip?

Absolutely! You can substitute Cool Whip with freshly whipped cream. Just whip heavy cream with a bit of sugar until stiff peaks form for a similar texture and taste.

• How long will this pie stay fresh in the refrigerator?

The pie will stay fresh for 3-4 days when stored in an airtight container in the refrigerator. Just make sure to keep it chilled to maintain its creamy consistency.

No Bake Cream Cheese Pumpkin Pie With Graham Cracker Crust Recipe

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4.7 from 39 reviews

• Total Time: 1 hour 20 minutes
• Yield: 16 1x

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Description

Indulgent “no bake cream cheese pumpkin pie” blends silky autumn flavors with creamy richness. Chilled graham cracker crust and smooth pumpkin filling promise delightful seasonal comfort you can savor without turning on the oven.

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Ingredients

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Main Ingredients:

• 2 pre-made graham cracker pie crusts
• 2 cups canned pumpkin
• 8 ounces (226 grams) cream cheese, softened
• 1 cup milk
• 1 8-ounce (226 grams) container Cool Whip (or other whipped cream)

Spices and Flavor Enhancers:

• 1 tablespoon cinnamon
• 2 teaspoons pumpkin pie spice
• 1 teaspoon nutmeg
• 1/2 cup sugar

Thickening Agent:

• 1 3.4-ounce (96 grams) box instant vanilla pudding

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Instructions

1. Craft the foundational cream cheese base by blending softened cream cheese, sugar, and one container of Cool Whip using an electric mixer until achieving a silky, uniform consistency.
2. Distribute the cream cheese mixture evenly across the graham cracker crusts, creating a smooth, level foundation for subsequent layers.
3. Prepare the pudding mixture by whisking instant vanilla pudding with milk, allowing it to thicken for 1-2 minutes at room temperature.
4. Incorporate canned pumpkin, cinnamon, pumpkin pie spice, and nutmeg into the pudding, stirring until the mixture becomes uniformly blended and free of lumps.
5. Carefully spread the spiced pumpkin layer over the cream cheese base, using a spatula to create an even, attractive surface.
6. Crown the pie with the remaining Cool Whip, generously covering the pumpkin layer to create a pillowy, decadent topping.
7. Refrigerate the assembled pie for a minimum of 60 minutes, enabling the layers to solidify and allowing the flavors to harmonize thoroughly before serving.

Notes

• Swap regular graham crackers with gluten-free alternatives to create a celiac-friendly version of this dessert.
• Use low-fat cream cheese and sugar substitutes for a lighter, more diet-conscious pie option.
• Enhance the spice profile by adding a pinch of ground ginger or cardamom for a more complex flavor depth.
• Garnish with toasted pecans or pumpkin seeds right before serving to add a delightful crunch and nutty undertone.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 16
• Calories: 172 kcal
• Sugar: 14 g
• Sodium: 110 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.1 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 20 mg