Okay, so who doesn’t love a good no-bake dessert? Seriously! Especially when it’s hot out, or you’re just, like, *way* too busy to even think about turning on the oven. That’s where this no bake pumpkin pie comes in, and trust me, it’s a LIFESAVER. You get all the amazing fall vibes and pumpkin spice goodness, but without any of the fuss.
It’s seriously the easiest thing ever. I mean, we’re talking graham cracker crust (or store-bought, I won’t judge!), creamy pumpkin filling, and a whole lotta yum. The end. It tastes just like the real deal, but, like, way less effort. One Thanksgiving, I totally forgot to make a dessert until, like, an hour before everyone arrived (oops!). This no bake pumpkin pie saved the day. Seriously, everyone RAVED about it! And the best part? It only took me, like, 20 minutes to throw together. So, yeah, this is my go-to when I need a quick and easy dessert that’s still totally impressive.
Why You’ll Love This No Bake Pumpkin Pie
Seriously, you guys, this recipe is a GAME CHANGER. I’m not even kidding. If you’re looking for a dessert that’s easy, delicious, and won’t have you sweating in the kitchen, this is it! Here’s why you’ll be obsessed:
Key Benefits of This No Bake Pumpkin Pie
- No baking required (duh!)
- Super quick to prepare – we’re talking minutes!
- Uses simple ingredients you probably already have.
- Perfect for satisfying those pumpkin pie cravings without all the fuss.
- Great for hot weather when you don’t want to turn on the oven.
No Bake Pumpkin Pie Ingredients
Okay, let’s talk ingredients! Nothing too crazy here, promise. You’ll need:
- 1 1/2 cups graham cracker crumbs – I usually just crush them in a zip-top bag. Easy peasy!
- 1/3 cup sugar – Just regular granulated sugar is perfect.
- 6 tablespoons melted butter – Unsalted is best, but salted works in a pinch.
- 1 (8 ounce) package cream cheese, softened – This is KEY! Make sure it’s nice and soft, or you’ll end up with lumpy filling. Ugh.
- 1 (14 ounce) can sweetened condensed milk – Not evaporated milk! They’re different!
- 1 (15 ounce) can pumpkin puree – Make sure it’s puree, not pumpkin pie filling. That has spices already added.
- 1 teaspoon pumpkin pie spice – This is where the magic happens!
- 1/2 teaspoon ground cinnamon – Because you can never have too much cinnamon, right?
- 1/4 teaspoon ground cloves – Adds a little warmth and depth.
- 1 (12 ounce) container frozen whipped topping, thawed – Cool Whip is my go-to, but use whatever you like!
Equipment You’ll Need to Make This No Bake Pumpkin Pie
Alright, let’s gather our gear! You really don’t need a ton of fancy stuff for this no-bake pumpkin pie, which is another reason why I love it! Here’s what you’ll want to have on hand:
Essential Tools for Your No Bake Pumpkin Pie
- Pie plate – a standard 9-inch one is perfect.
- Mixing bowls – you’ll need a couple, one for the crust and one for the filling.
- Electric mixer or whisk – either works, but an electric mixer makes things a *lot* easier.
- Measuring cups and spoons – gotta get those measurements right!
How to Make No Bake Pumpkin Pie: Step-by-Step Instructions
Okay, here’s the fun part! Let’s get down to business and make this amazing no bake pumpkin pie. Don’t worry, it’s super easy, I promise! Just follow these steps and you’ll be enjoying a slice of pumpkin heaven in no time.
Preparing the Graham Cracker Crust
First up: the crust! In a bowl, mix together those graham cracker crumbs, sugar, and melted butter until everything’s nicely combined. It should feel like wet sand. Then, press it firmly into your pie plate. I like to use the bottom of a measuring cup to really pack it in there. Make sure it’s even all around! Now, pop that crust in the fridge while we make the filling.
Making the No Bake Pumpkin Pie Filling
Alright, now for the star of the show: the pumpkin filling! In a large bowl, beat that softened cream cheese until it’s super smooth. This is important! Lumpy cream cheese = lumpy pie. Next, gradually beat in the sweetened condensed milk until it’s all combined and creamy. Now, stir in the pumpkin puree, pumpkin pie spice, cinnamon, and cloves. Mix it all up until it’s nice and even. Finally, gently fold in that thawed whipped topping. Be careful not to overmix, or you’ll deflate it!
Chilling and Setting Your No Bake Pumpkin Pie
Almost there! Pour that gorgeous pumpkin filling into your prepared graham cracker crust. Spread it out evenly, and then cover the pie with plastic wrap. Now, here’s the hard part: you have to wait! Refrigerate the pie for at least 4 hours, or even better, overnight. This is super important because it gives the pie time to set up properly. Trust me, you don’t want a soupy pie! Once it’s chilled and set, you can slice it up and enjoy! I like to add a dollop of whipped cream and a sprinkle of pumpkin pie spice on top. Yum!
Ingredient Notes and Substitutions for Your No Bake Pumpkin Pie
Okay, so let’s talk about swapping things out! I’m all about making recipes work for what you’ve got. Here are a few ideas:
Options for the Crust
Don’t feel like making a graham cracker crust? No prob! Grab a pre-made one. Or, try using chocolate graham crackers for a fun twist! Even vanilla wafers would be yummy!
Variations on the Filling
Need a dairy-free option? Try using a dairy-free cream cheese and whipped topping. You can totally still get that creamy, pumpkin-y goodness!
Tips for the Best No Bake Pumpkin Pie
Want to make sure your no bake pumpkin pie is absolutely PERFECT? Of course, you do! Here are a couple of little tricks I’ve learned along the way:
Ensuring a Smooth Filling
Seriously, guys, make SURE that cream cheese is softened! Like, *really* softened. If it’s still cold and hard, you’ll end up with little lumps in your filling, and nobody wants that!
Getting the Right Consistency
Patience is key! Don’t even *think* about cutting into that pie before it’s had a good chill in the fridge. That chilling time is what makes it set up properly and gives you that perfect, creamy texture.
Frequently Asked Questions About No Bake Pumpkin Pie
Got questions? I got answers! Here are a few things people always ask me about this no bake pumpkin pie. Don’t worry, I’ve got you covered!
Can I use a different type of crust for this No Bake Pumpkin Pie recipe?
Absolutely! That’s the beauty of this recipe – it’s super flexible. If you’re not a fan of graham cracker crust, try using a shortbread crust or even a chocolate cookie crust. Ooh, or gingersnap cookies! The possibilities are endless!
How long does No Bake Pumpkin Pie last in the refrigerator?
This no bake pumpkin pie will stay fresh in the fridge for about 3-4 days. Just make sure to cover it tightly with plastic wrap so it doesn’t dry out. But seriously, it’s so good, it probably won’t last that long!
Can I freeze No Bake Pumpkin Pie?
Yep, you can! Just wrap it really well in plastic wrap and then foil to prevent freezer burn. It’ll keep in the freezer for up to 2-3 months. When you’re ready to eat it, thaw it in the refrigerator overnight. Just be aware that the texture might change slightly after freezing, but it will still taste delicious!
Estimated Nutritional Information for No Bake Pumpkin Pie
Okay, so just a heads up: this is just an estimate, but each slice of this no bake pumpkin pie clocks in around 350 calories, with about 20g of fat, 40g of carbs, and 5g of protein. Enjoy!
Enjoy Your Delicious No Bake Pumpkin Pie!
Alright, there you have it! Super easy, right? Now go make this amazing no bake pumpkin pie and impress all your friends and family! And hey, if you try it, leave a comment and let me know what you think! Don’t forget to rate the recipe, too!
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Foolproof No Bake Pumpkin Pie in Only 20 Minutes
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Description
Easy no-bake pumpkin pie recipe. Perfect for a quick dessert.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tablespoons melted butter
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 (12 ounce) container frozen whipped topping, thawed
Instructions
- Combine graham cracker crumbs, sugar, and melted butter. Press into a pie plate.
- Beat cream cheese until smooth. Gradually beat in condensed milk until combined.
- Stir in pumpkin puree, pumpkin pie spice, cinnamon, and cloves.
- Fold in whipped topping. Pour into crust.
- Refrigerate for at least 4 hours.
Notes
- You can use a pre-made graham cracker crust.
- Garnish with whipped cream and a sprinkle of pumpkin pie spice before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
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