No-Bake Pumpkin Pie
If you’re looking for a delicious way to celebrate fall, this No-Bake Pumpkin Pie is just the ticket! It’s creamy, comforting, and oh-so-easy to make.
Servings: 8 servings
Calories: 320kcal
Equipment
- Mixing Bowl
- Spatula
- Refrigerator
Ingredients
Ingredients
- 1 9-inch prepared graham cracker crust
- 1 15 oz pumpkin puree
- 1 8 oz cream cheese, softened
- 1 cup confectioners' sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 8 oz whipped topping, thawed
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the confectioners' sugar and beat again until well blended.
- Mix in the pumpkin puree, cinnamon, nutmeg, ginger, and vanilla extract until smooth and fully combined.
- Gently fold in half of the whipped topping until no streaks remain.
- Pour the filling into the prepared graham cracker crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours or overnight to allow the pie to set.
- Before serving, top with the remaining whipped topping and sprinkle with extra cinnamon if desired.
Notes
For a stronger spice flavor, increase the cinnamon or add a pinch of clove. Let the pie set overnight for the best texture. Try using a chocolate cookie crust or adding chopped nuts for extra crunch!
Nutrition
Calories: 320kcal | Fat: 18g