If you’re looking for a dessert that’s easy to make and perfect for the fall season, look no further than this pumpkin cream cheese pie no bake recipe! This dessert is creamy, delicious, and doesn’t require any baking, making it the perfect choice for those who are short on time or who don’t want to turn on their oven.
Ingredients:
- 1 pre-made graham cracker crust
- 1 package (8 oz) cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/2 cup heavy cream
Instructions:
- In a large bowl, beat the cream cheese until smooth.
- Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract to the bowl, and beat until well combined.
- In a separate bowl, beat the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until well combined.
- Pour the mixture into the pre-made graham cracker crust, and smooth the top with a spatula.
- Chill the pie in the refrigerator for at least 2 hours, or until set.
- Serve chilled, and enjoy!
Nutritional Information:
Each slice of this pumpkin cream cheese pie no bake recipe contains approximately:
- Calories: 310
- Fat: 20g
- Carbohydrates: 30g
- Protein: 3g
Cooking Time:
This pumpkin cream cheese pie no bake recipe takes approximately 15 minutes to prepare, plus at least 2 hours of chilling time.
Equipment:
- Large mixing bowl
- Electric mixer
- Spatula
- 9-inch pie dish
Serving Suggestions:
This pumpkin cream cheese pie no bake recipe is delicious on its own, but you can also serve it with a dollop of whipped cream and a sprinkle of cinnamon for an extra special touch.
Variations:
If you want to switch things up, try adding a layer of chocolate ganache to the bottom of the crust before adding the pumpkin mixture. You can also top the pie with crushed graham crackers or chopped nuts for added texture.
Substitutions:
If you don’t have pumpkin pie spice on hand, you can substitute with a mixture of cinnamon, nutmeg, ginger, and allspice. You can also use a store-bought graham cracker crust if you don’t want to make your own.
Storage:
This pumpkin cream cheese pie no bake recipe can be stored in the refrigerator for up to 3 days. Store any leftover pie in an airtight container to prevent it from drying out.
Tips:
- Make sure your cream cheese is softened before you start mixing it with the other ingredients. This will help prevent lumps from forming in your pie.
- Be gentle when folding the whipped cream into the pumpkin mixture. You want to keep as much air in the mixture as possible to ensure a light and fluffy pie.
- If you don’t have a stand mixer, you can use a hand mixer instead.
Notes:
This pumpkin cream cheese pie no bake recipe is perfect for Thanksgiving or any fall gathering. It’s easy to make and always a crowd-pleaser.
Frequently Asked Questions:
Can I make this pie ahead of time?
Yes, you can make this pie up to 24 hours in advance. Just make sure to keep it refrigerated until you’re ready to serve it.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin instead of canned. Just make sure to cook and puree the pumpkin before adding it to the recipe.
Can I freeze this pie?
We don’t recommend freezing this pumpkin cream cheese pie no bake recipe, as the texture may become grainy and the crust may become soggy.
This pumpkin cream cheese pie no bake recipe is a must-try for anyone who loves fall flavors. It’s creamy, delicious, and so easy to make. Whether you’re serving it for Thanksgiving or just because, we know you’ll love it!