Description

When the holiday season rolls around, there’s nothing better than a rich, spiced dessert to bring warmth to the table. This no-bake pumpkin pie recipe is a crowd-pleaser that’s perfect for Thanksgiving or any fall celebration. With layers of smooth cream cheese and spiced pumpkin filling nestled in a buttery graham cracker crust, it’s incredibly easy to prepare and requires no oven time. Whether you’re short on time or simply want a fuss-free dessert, this recipe offers the perfect solution..

Ingredients

1 graham cracker crumb crust (8 or 9 inches)
8 ounces cream cheese, softened to room temperature
1 tablespoon sugar
1 tablespoon heavy cream
1 cup evaporated milk
8 ounces whipped topping, thawed (divided use)
15 ounces pure pumpkin (not pumpkin pie filling)
6.8 ounces vanilla instant pudding (2 packages of 3.4 ounces each)
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

Instructions

In a large bowl, beat the cream cheese, sugar, and heavy cream using a whisk until smooth and well blended.
Fold in half of the whipped topping, and gently spread the mixture into the bottom of the graham cracker crust to create the first layer.
In a separate medium bowl, whisk together the pumpkin, dry vanilla pudding mix, evaporated milk, ground cinnamon, ginger, and cloves for about 2 minutes or until the mixture thickens.
Carefully spread the pumpkin mixture over the cream cheese layer in the crust.
Cover and refrigerate the pie for at least 4 hours, or until it is firm and set.
Before serving, top the pie with the remaining whipped topping for a smooth, creamy finish.

Notes

Serving Tips

Chill the pie for at least 4 hours before serving to ensure the layers are set and easy to slice.
For clean slices, use a sharp knife dipped in warm water and wiped clean between each cut.
Serve the pie directly from the refrigerator for the best texture and taste.
Garnish with a dusting of cinnamon, crushed graham crackers, or a dollop of whipped topping for added flair.

Storage Tips

Store leftovers covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days.
Avoid freezing the pie, as the texture of the cream cheese and whipped topping layers may become watery or separated when thawed.
Keep the pie away from strong-smelling foods in the fridge to maintain its flavor.
If making ahead, assemble the pie up to 24 hours in advance and top with whipped topping just before serving for the freshest presentation.