Ingredients:
For the Crust:
1 and 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon (optional)
For the Filling:
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pure pumpkin puree
1 cup heavy cream, chilled
2/3 cup light brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
For the Topping (optional):
Whipped cream
A sprinkle of cinnamon or pumpkin pie spice
Chopped pecans or walnuts
Instructions:
Prepare the Crust:
In a mixing bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon (if using) until well blended.
Press the mixture into the bottom and up the sides of a 9-inch pie dish.
Refrigerate the crust while preparing the filling to set.
Make the Filling:
In a large bowl, beat the cream cheese until smooth using an electric mixer.
Add pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt to the cream cheese. Mix until well combined and creamy.
Whip the Cream:
In a separate bowl, whip the heavy cream until stiff peaks form.
Combine Filling and Cream:
Gently fold the whipped cream into the pumpkin mixture until well incorporated.
Fill the Crust:
Pour the filling into the chilled crust, smoothing the top with a spatula.
Chill the Pie:
Refrigerate the pie for at least 4 hours, or until set. For best results, chilling overnight is recommended.
Garnish Before Serving:
Just before serving, top the pie with whipped cream, a sprinkle of cinnamon or pumpkin pie spice, and chopped nuts if desired.
Serve:
Slice and serve the no-bake pumpkin pie chilled.
Enjoy your no-bake pumpkin pie as a fuss-free dessert that brings the essence of fall to your table without any baking required!
