Description
Indulge in the creamy, spiced delight of this No Bake Pumpkin Pie. With a buttery graham cracker crust and velvety filling, it’s the perfect autumn treat that requires no oven time!
Ingredients
Scale
- 1 ½ cups (150 g) graham cracker crumbs
- ½ cup (115 g) unsalted butter
- 1 can (15 oz or 425 g) pumpkin puree
- 1 cup (240 ml) heavy cream
- ¾ cup (150 g) powdered sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp vanilla extract
- 1 tbsp maple syrup
Instructions
- Combine graham cracker crumbs and melted butter in a bowl until it resembles wet sand.
- Press the crumb mixture into a 9-inch pie dish to form a sturdy crust.
- Refrigerate the crust for 30 minutes to allow it to firm up.
- In a large bowl, mix pumpkin puree, powdered sugar, cinnamon, and nutmeg until smooth.
- Whip heavy cream in a separate bowl until soft peaks form.
- Gently fold the whipped cream into the pumpkin mixture until combined.
- Spoon the pumpkin filling into the chilled crust and smooth the top.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight.
- Whip additional cream and pipe it onto each slice before serving.
- Garnish with cinnamon, pecans, or caramel sauce for added flavor.
- Slice the pie into wedges and serve on a platter with whipped cream.
- Enjoy with spiced chai or coffee for a perfect fall treat.
Notes
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: No Bake Pumpkin Pie, Pumpkin Pie, Autumn Dessert