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No-Bake Pumpkin Pie

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20min

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8 servings

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This No-Bake Pumpkin Pie is a delightful dessert that captures the essence of fall without the need for an oven. It's a creamy, spiced pumpkin filling nestled in a crunchy graham cracker crust, chilled to perfection. This pie is not only delicious but also incredibly easy to make, requiring just a few simple ingredients and some refrigeration time. It's perfect for those warm fall days when you crave the taste of pumpkin pie but want to keep things cool and effortless.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
24 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Nuts

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare Gelatin

In a small bowl, mix 1 packet of gelatin with 1/4 cup of water. Let it sit for 5 minutes to bloom.

2
Mix Pumpkin Filling

In a large bowl, beat 8 oz of softened cream cheese until smooth. Add 15 oz of pumpkin puree, 3/4 cup of powdered sugar, 1 teaspoon of vanilla extract, and 2 teaspoons of pumpkin pie spice. Mix until well combined.

3
Whip Heavy Cream

In another bowl, whip 1 cup of heavy cream until stiff peaks form.

4
Combine Mixtures

Gently fold the whipped cream into the pumpkin mixture until no streaks remain.

5
Melt Gelatin

Microwave the bloomed gelatin for 10-15 seconds, or until melted. Cool slightly, then quickly whisk into the pumpkin mixture.

6
Fill Crust

Pour the filling into the 9-inch graham cracker crust, smoothing the top with a spatula.

7
Chill

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

8
Serve

Once set, slice the pie and serve chilled. Enjoy the creamy, spiced flavors of this effortless no-bake pumpkin pie.

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