Description
Indulge in this fuss-free, creamy, and delightful no-bake pumpkin pie that captures the essence of autumn in every bite. By combining rich cream cheese with smooth pumpkin puree and aromatic spices, this recipe creates a decadent mousse-like texture nestled within a crunchy graham cracker crust. Perfect for busy gatherings, this foolproof dessert saves time and oven space while delivering a professional, bakery-quality treat that both kids and adults will absolutely love.
Ingredients
8 ounces cream cheese, softened
15 ounces pumpkin puree (canned, not pie filling)
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
16 ounces frozen whipped topping, defrosted (divided)
2 store-bought graham cracker crusts (9-inch)
Instructions
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the pumpkin puree, cinnamon, nutmeg, and ginger to the cream cheese mixture and blend until well combined.
Fold in 8 ounces (half) of the whipped topping into the pumpkin mixture until light and airy.
Divide the pumpkin mixture evenly between the two graham cracker crusts, spreading it to the edges with a spatula.
Top each pie with the remaining 8 ounces of whipped topping.
Refrigerate for at least 4 hours, or until set, before slicing and serving.
Notes
Keep the pies refrigerated until you are ready to serve to maintain the firm, mousse-like texture. You can garnish with extra cinnamon, toasted pecans, or a drizzle of caramel syrup for an extra decorative touch. Leftovers should be covered and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg