Description
This No-Bake Pumpkin Pie is a delicious and effortless dessert that captures all the cozy flavors of fall. With a buttery graham cracker crust and a creamy pumpkin filling, it’s perfect for gatherings or a sweet treat anytime!
Ingredients
Scale
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
Instructions
- Prepare the Crust:
- In a medium bowl, mix the crushed graham crackers and granulated sugar together.
- Stir in the melted butter until the mixture is well combined and 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.
Notes
- Make-Ahead: This pie can be made a day or two in advance and stored in the refrigerator. The flavors meld together beautifully as it sits.
- Customization: You can add a layer of caramel or chocolate sauce between the crust and filling for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes