Why Make This Recipe
The Joyful No Bake Pumpkin Pie Comforting Classic is the perfect dessert for those who want to enjoy the flavors of fall without turning on the oven. This pie is smooth, creamy, and packed with the warm spices that make pumpkin pie so beloved. Not only is it simple to make, but it also offers a light and refreshing alternative to traditional baked pies. Whether for Thanksgiving, a family gathering, or just a weekend treat, this recipe will sure bring smiles and satisfaction to your table.
How to Make Joyful No Bake Pumpkin Pie
Ingredients:
- 1½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 (15 oz) can pumpkin puree
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp pumpkin pie spice
- 1 cup heavy whipping cream, chilled
- Whipped cream and cinnamon for garnish
Directions:
- Mix graham cracker crumbs with melted butter in a bowl. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator.
- In another bowl, beat the cream cheese with powdered sugar and vanilla extract until you achieve a smooth texture.
- Stir in the pumpkin puree and all the spices until well combined.
- In a separate bowl, whip the heavy cream to stiff peaks. Gently fold this whipped cream into the pumpkin mixture until fully incorporated.
- Spread the pumpkin filling into the chilled crust and smooth the top with a spatula.
- Chill the pie for at least 4 hours or overnight to set properly.
- Before serving, garnish with whipped cream and a sprinkle of cinnamon on top.
How to Serve Joyful No Bake Pumpkin Pie
Serve slices of the Joyful No Bake Pumpkin Pie chilled. It pairs wonderfully with a dollop of whipped cream on top and can be enjoyed alongside a hot cup of coffee or tea. This pie is delightful on its own but also makes a festive appearance on any dessert table.
How to Store Joyful No Bake Pumpkin Pie
Store any leftovers of the Joyful No Bake Pumpkin Pie in the refrigerator. Cover it tightly with plastic wrap or foil to keep it fresh. It can last for up to 3 days in the fridge. If you make it ahead of time, this pie actually tastes even better after a day or two as the flavors have more time to meld.
Tips to Make Joyful No Bake Pumpkin Pie
- Make sure the cream cheese is fully softened to ensure a smooth filling.
- Chill the pie for an optimal amount of time; overnight is perfect for the best results.
- Feel free to experiment with different toppings like pecans or caramel for added flavor and texture.
Variation
You can make a lighter version of this pie by substituting Greek yogurt for the cream cheese. This will give a tangy flavor and a slightly different texture while keeping it delightful.
FAQs
Q: Can I use homemade pumpkin puree instead of canned?
A: Yes, you can use homemade pumpkin puree. Just make sure it’s well-strained and free of excess moisture for the best texture.
Q: Is there an alternative to graham cracker crumbs for the crust?
A: Absolutely! You can use cookie crumbs like Oreos or digestive biscuits, or even ground nuts for a gluten-free crust.
Q: How can I make this pie dairy-free?
A: You can use dairy-free cream cheese and coconut cream for the whipped topping instead of heavy cream. This will keep it creamy while being suitable for those with dairy restrictions.
Joyful No Bake Pumpkin Pie
- Total Time: 240 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A smooth, creamy dessert that captures the flavors of fall without needing to bake, perfect for any occasion.
Ingredients
- 1½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 (15 oz) can pumpkin puree
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp pumpkin pie spice
- 1 cup heavy whipping cream, chilled
- Whipped cream and cinnamon for garnish
Instructions
- Mix graham cracker crumbs with melted butter in a bowl. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator.
- In another bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth.
- Stir in the pumpkin puree and all the spices until well combined.
- In a separate bowl, whip the heavy cream to stiff peaks. Gently fold this whipped cream into the pumpkin mixture until fully incorporated.
- Spread the pumpkin filling into the chilled crust and smooth the top with a spatula.
- Chill the pie for at least 4 hours or overnight to set properly.
- Before serving, garnish with whipped cream and a sprinkle of cinnamon on top.
Notes
For best results, chill the pie overnight. You can experiment with toppings like pecans or caramel.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American