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–+ servings
no bake pumpkin pie

No Bake Pumpkin Pie

Discover why no bake pumpkin pie is a game-changer for quick, delicious desserts. Perfect for busy days or warm weather, this easy recipe offers versatility and rich flavor. Try it today.
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Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 pieces
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 ounces cream cheese, softened
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup Cool Whip or whipped topping
  • to taste optional toppings: whipped cream, toasted nuts, caramel drizzle, fresh berries

Equipment

  • Mixing bowl
  • Electric mixer or whisk
  • Spatula
  • Refrigerator for chilling
  • Freezer for faster chilling option

Method
 

  1. In a large bowl, blend softened cream cheese with sugar until smooth.
  2. Add pumpkin puree, vanilla extract, cinnamon, and nutmeg to the cream cheese mixture and blend until well combined.
  3. Gently fold in the Cool Whip until no streaks remain.
  4. Pour the filling into the pre-made graham cracker crust and smooth the top.
  5. Chill the pie in the refrigerator for at least 2 hours before serving. For quicker chilling, place it in the freezer for 30 minutes.
  6. Before serving, add desired toppings such as whipped cream, toasted nuts, or caramel drizzle.

Nutrition

Calories: 260kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 320mgPotassium: 200mgFiber: 1gSugar: 22gVitamin A: 1800IUVitamin C: 1mgCalcium: 50mg

Notes

This dessert can be made a day in advance for enhanced flavor and convenience.
For a vegan version, substitute cream cheese with cashew or tofu-based alternatives and use coconut whipped cream instead of Cool Whip.
If avoiding gelatin, consider using agar-agar as a plant-based gelling agent for a firm texture.
Tried this recipe?Let us know how it was!