A creamy and delicious no-bake pumpkin pie, made with a smooth pumpkin filling and a graham cracker crust. Perfect for fall gatherings when you want an easy dessert without using the oven!
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup melted butter
For the Filling:
1 (15 oz) can pumpkin puree
1 (8 oz) package cream cheese, softened
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 (8 oz) tub Cool Whip
1 teaspoon vanilla extract
Directions:
Make the Crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom and sides of a 9-inch pie dish. Set in the fridge to chill while preparing the filling.
Prepare the Filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Add the pumpkin puree, cinnamon, nutmeg, ginger, and vanilla extract. Beat until fully combined and creamy.
Fold in Cool Whip: Gently fold in the Cool Whip until the mixture is light and fluffy.
Assemble the Pie: Pour the pumpkin filling into the prepared crust, spreading it out evenly. Refrigerate for at least 4 hours or until the pie is set.
Serve: Slice and serve chilled, optionally garnished with whipped cream or a sprinkle of cinnamon.
Prep Time: 15 minutes | Chill Time: 4 hours | Total Time: 4 hours 15 minutes
Kcal: 280 kcal (per slice) | Servings: 8 servings