No-Bake Pumpkin Pie is a delightful and effortless dessert that captures the essence of fall without the need for baking. With its creamy filling and sweet graham cracker crust, this pie is perfect for holiday gatherings or any time you crave a taste of autumn. Plus, it requires minimal prep time and can be made ahead, making it an ideal choice for busy schedules.

Ingredients

For the Crust:

2 cups crushed graham crackers (about 16 full-size crackers)
1/2 cup granulated sugar
1/2 cup unsalted butter, melted

For the Filling:

1 can (15 oz) pumpkin puree
1 cup powdered sugar
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 (8 oz) package cream cheese, softened

For the Topping (optional):

Whipped cream
Ground cinnamon or pumpkin pie spice

Directions

Prepare the Crust:

In a medium bowl, mix the crushed graham crackers and granulated sugar together.
Stir in the melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate to form the crust. Use the back of a spoon or the bottom of a glass to help press it down evenly.
Refrigerate the crust while you prepare the filling.

Prepare the Filling:

In a large bowl, beat the softened cream cheese until smooth.
Add the pumpkin puree, powdered sugar, sour cream, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix until everything is well combined and smooth.
Spread the filling evenly over the prepared crust.

Chill the Pie:

Refrigerate the pie for at least 4 hours, or until the filling is set.

Serve:

Before serving, top with whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice, if desired.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 0 minutes (no baking required)
Total Time: 4 hours 15 minutes (including chilling time)
Servings: 8

Variations

Add Toppings: Consider adding a layer of caramel or chocolate sauce beneath the filling for a delicious twist.
Spice Adjustments: Adjust the spices to your taste; add more cinnamon for a spicier flavor or incorporate nutmeg for warmth.
Alternative Sweeteners: Use maple syrup or honey in place of some of the sugar for a different sweetness.

Storage/Reheating

Storage: Keep the pie refrigerated for up to 3 days. Cover it tightly with plastic wrap or foil to maintain freshness.
Reheating: This pie is best served chilled, so no reheating is necessary.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, you can use cooked and pureed fresh pumpkin, but ensure it’s well-drained for the right consistency.
What if I don’t have graham crackers?
You can substitute with crushed vanilla wafers or digestive biscuits.
Can I freeze this pie?
Yes, you can freeze the pie, but the texture may change upon thawing. It’s best enjoyed fresh.
Is there a dairy-free option?
You can use dairy-free cream cheese and coconut whipped cream for a dairy-free version.
How long does it take for the pie to set?
The pie should chill for at least 4 hours to ensure it sets properly.
What is the best way to cut the pie?
Use a sharp knife that has been dipped in warm water to make clean cuts.
Can I make this pie in advance?
Yes, this pie can be made a day or two in advance, and the flavors improve as it sits.
What if I want a firmer filling?
You can add a tablespoon of cornstarch to the filling mixture for a firmer texture.
Is it necessary to use sour cream?
Sour cream adds creaminess and tang, but you can substitute with Greek yogurt if desired.
How can I enhance the flavor?
Add a splash of bourbon or rum to the filling for a deeper flavor profile.

Conclusion

This No-Bake Pumpkin Pie is a fantastic dessert that brings all the cozy flavors of fall without the hassle of baking. Its creamy texture and sweet graham cracker crust make it a favorite for gatherings or quiet evenings at home. Easy to prepare and deliciously satisfying, it’s sure to become a staple in your recipe collection. Enjoy this delightful treat with friends and family!