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Creamy No-Bake Pumpkin Pie

Creamy no-bake pumpkin pie with a buttery graham cracker crust and silky spiced filling that chills until sliceable. No oven required—just mix, press, assemble, and refrigerate for a smooth, airy texture.
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Prep Time 20 minutes
chilling 4 minutes
Total Time 4 hours 24 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cup graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Filling
  • 8 oz cream cheese softened
  • 1 canned pumpkin puree
  • 14 oz sweetened condensed milk
  • 1 tsp pumpkin pie spice
  • 0.5 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 cup heavy cream whipped to stiff peaks
  • 1 whipped cream for topping
  • 1 tsp extra pumpkin pie spice for dusting

Equipment

  • 1 stand mixer

Method
 

Make the crust
  1. In a medium bowl, stir together the graham cracker crumbs, melted unsalted butter, and granulated sugar until evenly moistened.
  2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, then chill in the freezer for 15 minutes.
Make the filling
  1. In a large bowl, beat the cream cheese until smooth and fluffy, about 2 minutes.
  2. Add the canned pumpkin puree, sweetened condensed milk, pumpkin pie spice, ground cinnamon, and vanilla extract, then beat until fully combined and smooth.
  3. Gently fold in the heavy cream until no streaks remain and the filling is light and airy.
Assemble and chill
  1. Pour the filling into the chilled crust and smooth the top with a spatula.
  2. Cover and refrigerate for at least 4 hours, or overnight, until fully set.
  3. Slice, then top with whipped cream and dust with extra pumpkin pie spice before serving chilled.

Notes

For the smoothest slices, beat the cream cheese until no lumps remain before adding the pumpkin mixture, and chill the pie long enough to fully set (at least 4 hours). Store covered in the refrigerator for up to 4 days; freezing is not recommended for best texture. If you want a lighter option, use reduced-fat cream cheese and light sweetened condensed milk (texture may be slightly softer).