No-Bake Pumpkin Pie
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I’ve been really into no bake pies lately. It was just a few weeks ago that I made the Peanut Butter No-Bake Pie and I loved it so much that I decided to make it in Pumpkin form. Honestly, this recipe is almost a clone of the peanut butter pie but I’m giving it to you again because….PIE!
This pie is for all those people being super stars this holiday season and hosting Thanksgiving Dinner at their houses. This pie is for those that think they have no baking skills but really want to bring something yummy along to the party. This pie is for individuals that want a yummy dessert but simply don’t have time to think about it. This No-Bake Pumpkin Pie is for YOU.
I’m still using canned pumpkin these days but soon…soon I’ll roast my own sugar pumpkins.
This pie is ridiculously easy to make (even if you make the pumpkin puree and whipped cream from scratch)!
The homemade graham cracker crust is made just like we made it HERE. I still had leftover chocolate graham crackers lying around from the last no-bake pie so I just used those. You can obviously use regular graham crackers though. You’ll need to make the crust first and have that chilling in the fridge for a bit.
The filling is easy! Mix everything in a bowl.
Pour the filling into the pie crust.
Smooth it out and let it sit in the fridge.
Some important notes: this pie WILL taste delicious if you only let it cool for a couple hours. However, it will not hold together perfectly. I found that letting it cool for ~24 hours makes it all stick together better and hold together just nicely. This is convenient since you can make the pie a day in advance and then forget about it while you cook all the other things desired at Thanksgiving Dinner.
Once ready to serve, top with a healthy dollop of whipped cream.
And ENJOY!! I sure did.
What No-Bake Pie should I create next??
Homemade Whipped Cream found HERE.
Homemade Pumpkin Spice Mix found HERE.
Homemade Graham Cracker Crust found HERE.
Directions on how to Roast Your Own Sugar Pumpkin found HERE.Print
- 1 Graham cracker crust
- 1/2 cup of confectioners’ sugar
- 1 1/4 cups of whipped cream
- 1 cup pumpkin puree
- 1/2 teaspoon of pumpkin pie spice
- Combine the sugar, whipped cream, pumpkin puree, and spice in a large bowl. Mix thoroughly.
- Pour the pumpkin mixture into the graham cracker crust and smooth out the mixture as best possible.
- Chill for at least 3 hours but preferably overnight.
- Top with a bit more whipped cream and a dash of cinnamon and ENJOY!!