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A pumpkin cream pie in a disposable pie plate topped with dollops of whipped cream. There is one piece missing from the pie.

No-Bake Pumpkin Cream Pie

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  • Author: The BakerMama
  • Prep Time: 10 minutes
  • Chill Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 8 servings

Description

Light, creamy pumpkin filling in a graham cracker garnished with whipped topping, graham cracker crumbs and pumpkin pie spice. This No-Bake Pumpkin Cream Pie tastes every bit as scrumptious as it is easy to make.


Ingredients

  • 1 (9-inch) graham cracker pie crust (store bought or homemade)
  • 1 (15 ounce) can pure pumpkin (1 and 3/4 cups)
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (confectioners sugar)
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1 and 1/2 cups Cool Whip, thawed (plus more for garnishing)
  • Additional Cool Whip, graham cracker crumbs and pumpkin pie spice for garnishing, if desired

Instructions

  1. Prepare a 9-inch no-bake graham cracker pie crust and place in the refrigerator for at least 30 minutes or the freezer for at least 15 minutes before filling.
  2. In a large bowl, beat together pumpkin, cream cheese and vanilla until smooth. Add the powdered sugar and pumpkin pie spice and beat until well combined. Fold in the Cool Whip until completely incorporated.
  3. Pour into the prepared graham cracker pie crust. Place in the refrigerator for at least 2 hours or overnight.
  4. Garnish with dollops of Cool Whip sprinkled with graham cracker crumbs and pumpkin pie spice before slicing and serving.
  5. Store leftovers in the refrigerator.