No Bake Cream Cheese Pumpkin Pie with Graham Cracker Crust

Introduction

When the weather starts to cool and the leaves begin to change, nothing says “fall” like a slice of pumpkin pie. However, not everyone has the time or patience to bake a traditional pie. That’s where this No-Bake Cream Cheese Pumpkin Pie with Graham Cracker Crust comes in. It’s the perfect dessert to bring the flavors of pumpkin and spice into your kitchen without the hassle of turning on the oven.

I made this pie for a family gathering last fall, and it was a huge hit! The rich and creamy cream cheese layer pairs perfectly with the smooth pumpkin filling, creating a texture that’s light, fluffy, and absolutely delicious. The graham cracker crust adds the perfect crunch, and the whipped topping gives it a light finish. It’s a great make-ahead dessert for any fall celebration or Thanksgiving feast. The best part? You can whip it up in just 10 minutes, and it sets up beautifully in the fridge.

Ingredients

For the Bottom Layer:

• 8 ounces cream cheese (softened)
• ½ cup sugar
• 2 8-ounce containers of Cool Whip or other whipped cream

For the Top Layer:

• 2 cups canned pumpkin
• 1 tablespoon cinnamon
• 2 teaspoons pumpkin pie spice
• 1 teaspoon nutmeg
• 1 3.4-ounce box instant vanilla pudding
• 1 cup milk

For the Crust:

• 2 pre-made pie crusts (graham cracker crusts recommended)

Instructions

1. Prepare the Bottom Layer:
   In a large bowl, combine the softened cream cheese and sugar. Add one 8-ounce tub of whipped cream. Using a hand mixer, blend everything together until smooth and creamy.
2. Fill the Crusts:
   Divide the cream cheese mixture evenly between the two pre-made graham cracker pie crusts. Spread it evenly to form the base layer.
3. Prepare the Top Layer:
   In another mixing bowl, combine the instant vanilla pudding mix and milk. Stir until the mixture thickens, about 2 minutes.
   Add the canned pumpkin, cinnamon, pumpkin pie spice, and nutmeg to the pudding mixture. Stir until well-blended and smooth.
4. Assemble the Pie:
   Spread the pumpkin mixture evenly over the cream cheese layer in both pie crusts.
5. Topmost Layer:
   Use the second tub of whipped cream to top the pies, spreading it evenly over the pumpkin layer.
6. Chill:
   Refrigerate the pies for at least 1 hour before serving to allow the pie to set completely.

Nutrition Facts
Servings: 16
Calories per serving: 270 (approximate, depending on the whipped cream and crust used)

• Sugar: 22g
• Sodium: 150mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 35mg

Preparation Time

• Prep Time: 10 minutes
• Total Time: 1 hour 10 minutes (including refrigeration time)

How to Serve

• As a Dessert: Serve chilled, directly from the fridge for the perfect cool treat.
• For Thanksgiving: This no-bake pumpkin pie makes a fantastic addition to your Thanksgiving dessert table.
• With Whipped Cream or Caramel Sauce: For extra indulgence, serve with an extra dollop of whipped cream or a drizzle of caramel sauce.

Additional Tips

1. Use Room Temperature Cream Cheese: Make sure the cream cheese is softened to room temperature to avoid lumps in the bottom layer.
2. Add Spice: Adjust the amount of cinnamon, nutmeg, or pumpkin pie spice based on your flavor preference. If you like a stronger spiced flavor, feel free to increase the spices.
3. Chill the Pie: The pie needs at least an hour in the fridge to set properly. Be patient! This step ensures the layers firm up and stay intact when you slice the pie.
4. Double the Recipe: If you need more pies, simply double the ingredients and make four mini pies or two larger pies.
5. Use a Store-Bought Crust: While homemade crusts are always a great option, store-bought graham cracker crusts make this recipe super easy and convenient.

Recipe Variations

• Gluten-Free: For a gluten-free version, use gluten-free graham cracker crusts or make your own using gluten-free graham crackers.
• Vegan: Substitute the whipped cream and cream cheese with plant-based alternatives like coconut cream and dairy-free cream cheese.
• Pumpkin Spice Cake Version: Use the same filling, but instead of a graham cracker crust, use a baked pumpkin spice cake base for an extra twist.
• Chocolate Pumpkin Pie: Add a layer of chocolate ganache between the cream cheese layer and the pumpkin layer for a chocolatey surprise.

Serving Suggestions

• With a Hot Drink: Serve this pie with a hot drink like chai tea, coffee, or a spiced apple cider for the ultimate fall dessert experience.
• As a Gift: This pie makes a great homemade gift. Pack it in a container and give it to friends or family during the holidays.
• Top with Nuts: For a bit of crunch, sprinkle chopped nuts like pecans or walnuts on top of the whipped cream.

Freezing and Storage

• Storage: Store the pie in an airtight container in the fridge for up to 3 days. Be sure to cover the top to maintain the whipped cream layer.
• Freezing: You can freeze the pie for up to 1 month. Freeze before adding the whipped cream topping, then add the whipped cream after thawing. To thaw, let it sit in the fridge overnight.

FAQ Section

1. Can I use fresh pumpkin instead of canned?
   Yes, you can use fresh pumpkin, but make sure to cook and puree it well for the right consistency.
2. How do I make sure the pie sets correctly?
   Refrigeration is key! The pie needs at least one hour to fully set and firm up before slicing.
3. Can I add a topping to the whipped cream?
   Absolutely! You can top the whipped cream with caramel sauce, pecans, or even a dusting of cinnamon for extra flavor.
4. Can I make this pie ahead of time?
   Yes! This is a great make-ahead recipe. Make it the day before and let it chill overnight for even better flavor.
5. Can I use a different type of crust?
   Yes, you can use any pre-made crust you prefer, such as a shortbread or chocolate cookie crust, for a different flavor.
6. Can I reduce the sugar in the recipe?
   Yes, you can reduce the sugar slightly to suit your taste, but keep in mind it may alter the overall sweetness of the pie.
7. What if I don’t have Cool Whip?
   If you don’t have Cool Whip, you can substitute with heavy cream whipped into stiff peaks or use a homemade whipped cream recipe.
8. How can I make this pie more decadent?
   Add layers of chocolate ganache or a layer of salted caramel between the cream cheese and pumpkin layers for a more indulgent pie.
9. Can I use regular pudding mix?
   Yes, you can use a regular pudding mix instead of the instant pudding, but you will need to cook it according to the package instructions and let it cool before using.
10. Can I use a dairy-free version of this pie?
    Yes, simply swap out the cream cheese, milk, and Cool Whip for their dairy-free counterparts. There are many good dairy-free versions available!

Conclusion

This No-Bake Cream Cheese Pumpkin Pie with Graham Cracker Crust is the perfect dessert for the fall season—easy to make, delicious, and full of that warm pumpkin spice flavor we all love. It’s an ideal treat for Thanksgiving, holiday parties, or anytime you crave a cozy, comforting dessert. Whether you’re new to baking or a seasoned pro, this recipe offers a stress-free way to enjoy the flavors of pumpkin pie without turning on the oven. So, grab your ingredients and start making this crowd-pleaser today!

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