Description
Creamy no-bake pumpkin pie delivers autumn’s richest flavors without heating up the kitchen. Silky spiced filling nestles into a graham cracker crust, promising delightful holiday memories you’ll savor with each cool, smooth bite.
Ingredients
Scale
Main Ingredients:
- 1 can pumpkin puree
- 2 cups graham cracker crumbs
- 1/2 cup pecans
Creamy Filling:
- 1 can sweetened condensed milk
- 1/2 cup heavy cream
- 8 oz cream cheese
- 1 tsp vanilla extract
Spices and Seasonings:
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
- Crush graham crackers into fine, uniform crumbs using a food processor or rolling pin, creating a consistent texture for the pie base.
- Finely chop pecans and set aside, ensuring a delicate, nutty component for added crunch and flavor.
- In a large mixing bowl, whip cream cheese until smooth and creamy, eliminating any potential lumps for a silky filling.
- Gradually incorporate sweetened condensed milk into the cream cheese, stirring continuously to create a homogeneous mixture.
- Fold in heavy cream and vanilla extract, blending thoroughly to develop a rich, velvety consistency.
- Integrate pumpkin puree into the creamy base, stirring until completely incorporated and uniform in color.
- Combine ground cinnamon, nutmeg, ginger, cloves, and salt, sprinkling the spice blend into the pumpkin mixture and stirring to distribute evenly.
- Press graham cracker crumbs firmly into the bottom and sides of a 9-inch pie dish, creating a compact, even crust.
- Gently pour the spiced pumpkin filling over the graham cracker base, smoothing the top with a spatula for a perfectly level surface.
- Sprinkle chopped pecans across the top of the pie for a decorative and crunchy finish.
- Refrigerate for at least 4 hours or overnight, allowing the pie to set and flavors to meld together completely.
- Before serving, let the pie sit at room temperature for 10-15 minutes to soften slightly and enhance its creamy texture.
Notes
- Use a food processor for consistently fine graham cracker crumbs, ensuring a uniform and compact crust that holds together beautifully.
- Finely chop pecans to create a delicate, even crunch that distributes perfectly throughout the pie’s topping without overwhelming the smooth filling.
- Whip cream cheese thoroughly to eliminate any lumps, guaranteeing a silky-smooth texture that blends seamlessly with other ingredients.
- Gradually mix sweetened condensed milk to prevent separation and achieve a perfectly creamy, well-integrated filling that’s rich and luxurious.
- Allow the pie to chill completely for optimal set and flavor development, giving the spices time to meld and intensify their warm, autumnal notes.
- Create a gluten-free version by substituting graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 310
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg