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Easy No-Bake Pumpkin Pie with Graham Cracker Crust

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A creamy, no-bake pumpkin pie with a buttery graham cracker crust that sets up silky and firm without gelatin. Perfect for Thanksgiving or any fall gathering, this make-ahead dessert frees up oven space and is a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ⅓ cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt (for crust)
  • 8 ounces cream cheese, softened
  • ½ cup granulated sugar (for filling)
  • ¼ cup powdered sugar
  • 1 cup pumpkin puree (half a 15-ounce can)
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • Pinch of salt (for filling)
  • 1 ½ cups whipped topping (thawed, such as Cool Whip)

Instructions

  1. Make the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, and a pinch of salt. Pour in 6 tablespoons melted butter and stir with a fork until every crumb is moistened. The mixture should look like wet sand and hold together when squeezed.
  2. Press the crust: Dump the mixture into a 9-inch pie plate and press it firmly into the bottom and up the sides. Use the bottom of a measuring cup or a flat glass to get it even and compact, aiming for about ¼ inch thickness. Pop the crust in the fridge while you make the filling.
  3. Beat the cream cheese: In a large bowl, beat 8 ounces softened cream cheese with ½ cup granulated sugar and ¼ cup powdered sugar until smooth and fluffy, about 2 minutes. Scrape down the sides and beaters halfway through.
  4. Add the pumpkin: Add 1 cup pumpkin puree, 1 ½ teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, and a pinch of salt. Beat on medium speed until fully combined and smooth.
  5. Fold in the whipped topping: Gently fold in 1 ½ cups thawed whipped topping using a rubber spatula. Fold until no white streaks remain. The filling should be light, fluffy, and pale orange.
  6. Fill the crust: Spoon the filling into the chilled crust and spread it evenly. Smooth the top with the back of a spoon or an offset spatula. Give the pie plate a few gentle taps on the counter to settle any air bubbles.
  7. Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 6 hours, but overnight is better. The filling needs time to set up firm enough to slice cleanly.
  8. Serve: When ready to serve, run a thin knife around the edge of the pie plate to release the crust. Slice with a sharp knife, wiping it clean between cuts. Add a dollop of whipped cream and a dusting of cinnamon if desired.

Notes

Softened cream cheese is essential for a smooth filling. Let it sit at room temperature for at least 30 minutes. Do not overmix after adding whipped topping to keep the texture light. Press the crust firmly to prevent crumbling. Chill for at least 6 hours, preferably overnight. For gluten-free, use gluten-free graham crackers. For dairy-free, use dairy-free cream cheese and coconut-based whipped topping.

Nutrition

Keywords: no-bake pumpkin pie, easy pumpkin pie, graham cracker crust, Thanksgiving dessert, make-ahead pie, fall dessert, no oven pumpkin pie

Find it online: https://gleefulfork.com/easy-no-bake-pumpkin-pie-with-graham-cracker-crust/