No-Bake Pumpkin Pie
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- 1 cup canned pumpkin puree
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
Directions:
1. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbs are evenly coated.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate to form the crust. Chill in the refrigerator for at least 30 minutes.
3. In a large bowl, beat the softened cream cheese until smooth.
4. Add powdered sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Beat until well combined.
5. Stir in the pumpkin puree until the mixture is smooth and uniform in color.
6. In a separate bowl, whip the heavy cream until stiff peaks form.
7. Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
8. Pour the filling into the chilled crust and spread evenly.
9. Refrigerate the pie for at least 4 hours or overnight to set before serving.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 20 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use cold heavy cream for easier whipping and better volume.
For extra flavor, sprinkle a little cinnamon or nutmeg on top before serving.