Description
A silky, spiced no bake cream cheese pumpkin pie with a buttery graham cracker crust. Creamy, light, and full of cozy fall flavors perfect for holidays or an easy make-ahead dessert.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 1/4 cup unsalted butter (melted)
- 8 oz cream cheese (softened)
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar (for filling, adjust to taste)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup Cool Whip (or homemade whipped cream)
Instructions
- In a bowl, mix graham cracker crumbs and ¼ cup sugar. Stir in melted butter until mixture resembles wet sand.
- Press into the bottom and sides of a 9-inch pie dish. Chill 15–30 minutes.
- Beat cream cheese until smooth. Add pumpkin puree, sugar, cinnamon, and nutmeg. Blend until creamy.
- Fold in Cool Whip until light and fluffy.
- Spread filling evenly into crust. Smooth top.
- Cover and chill at least 4 hours, preferably overnight.
- Garnish with whipped cream and a sprinkle of cinnamon before serving.
Notes
- Use pure pumpkin puree (not pumpkin pie filling).
- For a deeper flavor, substitute brown sugar or add a splash of vanilla extract.
- Gluten-free graham crackers make this recipe gluten-free.
Nutrition
- Calories: 310
