Description
A delicious no-bake pumpkin pie with a buttery graham cracker crust and a spiced pumpkin and cream cheese filling, perfect for autumn gatherings.
Ingredients
Scale
- 1.5 cups graham cracker crumbs ((from approximately 10 to 11 whole rectangular sheets))
- 1/3 cup light brown sugar (packed)
- 6 tablespoons unsalted butter (melted and cooled slightly)
- 1/4 teaspoon fine sea salt
- 8 ounces brick-style full-fat cream cheese (softened to room temperature)
- 1 cup powdered sugar (sifted)
- 1 can 100% pure pumpkin puree ((15 ounces / 425g, not canned pumpkin pie mix))
- 1.5 teaspoons ground pumpkin pie spice ((or 1 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground nutmeg, and 1/8 tsp ground cloves))
- 1 teaspoon pure vanilla extract
- 1 cup cold heavy whipping cream ((minimum 36% milkfat))
- 1/2 cup additional heavy cream (whipped to stiff peaks with 1 tablespoon powdered sugar)
- ground cinnamon (for dusting)
Instructions
- In a medium mixing bowl, whisk together the graham cracker crumbs, packed brown sugar, and fine sea salt. Pour in the melted butter and stir with a fork until the crumbs are evenly coated and clump like wet sand when pressed between your fingers.
- Pour the crumb mixture into an ungreased 9-inch pie dish. Press the crumbs firmly and evenly across the bottom and up the sides of the dish. Transfer the pie crust to the freezer to firm up for 15 minutes while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese and sifted powdered sugar on medium speed for 2 to 3 minutes until completely smooth, light, and free of visible lumps. Scrape down the sides and bottom of the bowl with a rubber spatula.
- Add the pumpkin puree, pumpkin pie spice, and vanilla extract to the cream cheese mixture. Beat on medium-low speed for 1 minute until fully integrated and uniformly orange.
- In a separate, chilled bowl, whip the 1 cup of cold heavy cream on medium-high speed for 2 to 4 minutes until stiff peaks form.
- Spoon roughly one-third of the whipped cream into the pumpkin mixture. Gently fold with a flexible rubber spatula until no white streaks remain.
- Retrieve the crust from the freezer. Pour the filling into the crust and smooth the top into an even layer. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the center feels firm.
- Just before serving, pipe or dollop extra whipped cream on top and dust with ground cinnamon or pumpkin pie spice.
- Prep Time: 25 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: This pie can be made up to two days ahead without losing its crisp crust.