No Bake Pumpkin Cream Pie
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No Bake Pumpkin Cream Pie
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This No Bake Pumpkin Cream Pie is a quick, easy fall dessert! Creamy pumpkin filling with a buttery graham cracker crust, whipped topping, and a sprinkle of spice!
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Ingredients
Crust
- 10 Graham crackers
- 2 tablespoons brown sugar
- ½ cup butter 1 stick, melted
Pumpkin Cream Pie Filling
- 8 ounces cream cheese softened at room temperature
- 1 tablespoon pumpkin pie spice
- ½ cup powdered sugar
- 1 cup pumpkin puree
- 8 ounces whipped topping thawed
Optional
- Additional whipped topping for serving
Instructions
Make the pie crust
- Crush the graham crackers and brown sugar together in a food processor at high speed. Lower the speed to low and slowly pour in the melted butter. Continue processing until the crumbs are coated in butter.
- Grease a 9-inch pie dish with butter, and firmly press the graham cracker crumbs into the bottom and the sides of the pie dish. Freeze the crust for about 15 minutes or until it has hardened.
Make the Pumpkin Cream Pie Filling
- Mix the cream cheese, pumpkin pie spice, and powdered sugar in a large bowl using an electric mixer until the mixture is smooth and lump-free. Add the pumpkin puree and continue mixing until smooth.
- Fold in the whipped topping and stir until it is thoroughly mixed.
Add the filling to the crust
- Spoon the pie filling into the frozen crust, and smooth it out evenly. Cover the pie carefully with plastic wrap, and place it in the refrigerator for at least 6 hours. Overnight is best.
Serve
- Before serving, top with additional whipped cream and pumpkin pie spice, if desired, and serve chilled.
Equipments used:
Notes
- Store leftover pie covered in the refrigerator for up to 4 days.
- For an extra touch, you can top the pie with crushed graham crackers or cinnamon for added texture.
- Crust options. If you want a more decadent crust, you can swap the graham crackers for crushed gingersnap cookies or even chocolate wafers for a twist.
- Slice cleanly. For clean, perfect slices, dip your knife in hot water and wipe it clean between each slice. This helps prevent the filling from sticking to the knife.
- Make mini pies. Want individual servings? You can divide the crust and filling into small tart pans or mason jars for personal-sized no-bake pies.
Nutrition Information
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Calories
371kcal
(19%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.5g
Cholesterol
64mg
(21%)
Sodium
319mg
(13%)
Potassium
175mg
(5%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
5553IU
(111%)
Vitamin C
1mg
(1%)
Calcium
91mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 64mg | 21% |
| Sodium | 319mg | 13% |
| Potassium | 175mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 5553IU | 111% |
| Vitamin C | 1mg | 1% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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