No-Bake Pumpkin Pie

This no-bake pumpkin pie has a buttery graham cracker crust, a decadent cream cheese layer, and is topped with a spiced pumpkin layer. Each bite is bursting with flavor!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 0

Chilling time 5

Total Time 5 15

Servings servings

Calories 284kcal

Author Kelly Hamilton

Cost $5

Equipment

Ingredients

Graham Cracker Crust

1½ cups graham cracker crumbs about 9-10 full crackers
5 tablespoon unsalted butter melted
¼ cup granulated sugar

Pie

8 oz cream cheese softened
1 cup + 1 tablespoon half and half cold (separated)
1 tablespoon granulated sugar
1½ cup cool whip thawed
2 packages vanilla pudding 4 serving size/3.4 oz
15 oz can of pumpkin puree
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves

Whipped Cream

½ cup heavy whipping cream cold
1 tablespoon powdered sugar
¼ teaspoon vanilla extract

Instructions

Pie crust (if using store-bought pie crust, skip these steps)

Use a food processor or blender to blend the graham crackers into a fine crumb. If you don't have a food processor/blender, place graham crackers in a ziploc bag and smash them using a rolling pin or something similar. Make sure there are no big pieces left.
Place crumbs into a bowl and mix with melted butter and sugar. Pour this mixture into a 9inch pie plate. Press the crumbs into the bottom and up the sides of the pie plate, making sure to really pack it in. I like to use the back of a ¼ cup measuring cup to pack them in.
Place the crust in the freezer for 2 hours to set.

Pie filling

In a large bowl, mix together the softened cream cheese, 1 tablespoon of half & half, and sugar until smooth. Gently fold in the cool whip until combined. Spread this evenly over the bottom of the frozen pie crust.
In another large bowl, use a whisk to mix the pudding mix and 1 cup of half & half until well blended (1-2 minutes). Let this mixture stand for 3 minutes. After letting it stand, mix in the can of pumpkin, cinnamon, ginger, and cloves. Spread this evenly over top of the cream cheese layer.
Place pie in the fridge for at least 3 hours to set.

Homemade whipped cream

Place the heavy cream, powdered sugar, and vanilla in a large bowl. Use an electric mixer to beat on high speed for 2-3 minutes, or until stiff peaks form.

Notes

Storing: This can be stored in the fridge for 2-3 days. For optimal freshness, cover with plastic wrap and store in the pie dish. You can also freeze this pie for up to 2 months, I recommend freezing without the whipped cream on top. Thaw by placing in the fridge overnight.

Time-saving tip: buy a 9inch store-bought graham cracker crust instead of making your own to save time in the kitchen!
A food processor is the easiest way I've found to make a homemade graham cracker crust- I got this smaller food processor on Amazon and it works great and doesn't take up a ton of space/cost a lot!
Let the pie set in the fridge- don't rush this process or else your pie won't set properly and be a runny mess when trying to cut into it!
I piped my homemade cool whip with a piping bag and tip, but you can also just spread it on top or use store-bought cool whip!

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