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No-Bake Pumpkin Pie

A classic fall dessert featuring a creamy pumpkin filling in a crunchy graham cracker crust, this no-bake pie is the perfect treat for gatherings or cozy afternoons.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 1 9-inch graham cracker pie crust Offers a delectable crunch that complements the creamy filling.
Filling
  • 1 15 oz can pumpkin puree The star ingredient for signature flavor.
  • 1 cup heavy whipping cream Provides a silky texture when whipped.
  • 1/2 cup powdered sugar Adds sweetness to the filling.
  • 1 tsp vanilla extract Enhances flavor with a warm aroma.
  • 1 tsp pumpkin pie spice A blend of spices for aromatic warmth.
  • 1/2 tsp ground cinnamon Enhances the pumpkin flavor.
  • 1 dollop whipped cream For topping the pie.

Method
 

Preparation
  1. Gather all your ingredients.
  2. In a large mixing bowl, beat the heavy whipping cream with an electric mixer on medium speed until soft peaks form.
  3. Gradually add powdered sugar, vanilla extract, pumpkin pie spice, and ground cinnamon, continuing to beat until stiff peaks form.
  4. In another bowl, mix the pumpkin puree until smooth.
  5. Gently fold a third of the whipped cream into the pumpkin puree until combined.
  6. Fold in the remaining whipped cream until fully incorporated.
  7. Pour the pumpkin mixture into the graham cracker crust and smooth the top.
Chilling
  1. Refrigerate the pie for at least 4 hours, or until it sets firmly.
Serving
  1. Before serving, top with whipped cream and sprinkle with cinnamon.

Notes

For best results, use high-quality heavy cream and ensure that your pumpkin puree is pure and not a filling. A chilled mixing bowl will help achieve stiffer peaks. Patience is key during the chilling time.