Description
A rich, spiced no-bake pumpkin pie with a tangy cream cheese layer that sets up firm enough to slice cleanly. Perfect for fall gatherings when you don’t want to turn on the oven.
Ingredients
Scale
- 1 (9-inch) store-bought graham cracker crust
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream, cold
- 1 (15-ounce) can pure pumpkin puree
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1/2 cup cold milk
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
- 1 cup heavy whipping cream, cold (for topping)
- 2 tablespoons powdered sugar (for topping)
- 1/2 teaspoon vanilla extract (for topping)
- Ground cinnamon or pumpkin pie spice for dusting
Instructions
- Make the Cream Cheese Layer: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides. Add powdered sugar and vanilla extract, beat until combined and creamy, about 1 minute. In a separate bowl, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain. Spread evenly into the …
- Make the Pumpkin Layer: In a medium bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until thickened. Add pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until completely smooth and well combined.
- Assemble the Pie: Remove the crust with cream cheese layer from the fridge. Spoon the pumpkin mixture on top and spread gently and evenly. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Make the Topping (Optional): When ready to serve, pour cold heavy cream into a bowl. Add powdered sugar and vanilla extract. Whip until soft peaks form. Spread or pipe over the set pie. Dust with cinnamon or pumpkin pie spice.
- Serve: Slice with a sharp knife, wiping the blade clean between cuts. Serve cold straight from the fridge.
Notes
The instant vanilla pudding mix is essential for a firm, sliceable texture. Do not substitute cook-and-serve pudding. For best results, chill overnight. The pie can be frozen for up to 2 months without the whipped cream topping.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380
- Sugar: 28
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 38
- Fiber: 2
- Protein: 5
Keywords: no-bake pumpkin pie, pumpkin cream cheese pie, easy fall dessert, no-bake dessert, pumpkin pie, cream cheese pie, Thanksgiving dessert