20-Minute No-Bake Pumpkin Pie
A creamy, spiced pumpkin dessert that requires no oven time, making it perfect for hot weather or busy holidays. The smooth filling combines cream cheese with warm autumn spices like cinnamon, nutmeg, and clove, creating a rich texture that sets beautifully in the refrigerator. This version stands out for its ease and reliability, delivering all the classic pumpkin pie flavors without the fuss of baking. Ideal for Thanksgiving gatherings, potluck dinners, or when you want homemade dessert without heating up the kitchen.
Ingredients
- 1 8-ounce brick cream cheese, softened
- ¾ cup brown sugar
- 1 cup pumpkin
- 1 ½ tablespoons cinnamon
- 1 ½ teaspoons nutmeg
- 1 ½ teaspoons clove
- ½ teaspoon allspice
- 1 ½ cups fresh whipped cream, or store-bought whipped topping
- 2 cups graham crackers, crushed for crust
- 9 tablespoons butter, melted for crust
Instructions
- 1
Pulse graham crackers in food processor or crush in plastic bag
- 2
Mix melted butter with graham cracker crumbs until clumps form
- 3
Press mixture into pie plate and freeze while preparing filling
- 4
Whip cream cheese and brown sugar until smooth
- 5
Add pumpkin and all spices, stir well
- 6
Whip heavy cream until peaks form or use store-bought topping
- 7
Fold whipped cream into pumpkin mixture without overmixing
- 8
Scoop filling into crust and smooth top
- 9
Refrigerate for 2 to 3 hours until set
- 10
Serve with additional whipped cream or garnishes
Tips
Soften cream cheese at room temperature for easier mixing and smoother filling texture.
Chill the pie plate before pressing in crust for easier handling and better setting.
Fold whipped cream gently to maintain light, airy texture in the final pie.
Good to Know
Refrigerate covered for up to 3 days
Can be made 1 day ahead for better setting
Serve chilled with optional whipped cream or garnishes
Common Mistakes
Soften cream cheese completely to avoid lumps in filling
Avoid overmixing whipped cream to prevent deflating the filling
Press crust firmly to prevent crumbling when slicing
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin puree works perfectly and is actually preferred for consistent texture and flavor in this recipe.
How long does this pie keep in the refrigerator?
The pie stays fresh covered in the refrigerator for up to 3 days, though it's best served within 24 hours for optimal texture.
Can I freeze this no-bake pumpkin pie?
Yes, wrap tightly and freeze for up to 2 months. Thaw in refrigerator overnight before serving for best texture.