No-Bake Pumpkin Pie Recipe

Ah, the No-Bake Pumpkin Pie – a delightful blend of creamy pumpkin goodness and a crumbly graham cracker crust. This recipe is a perfect choice for those family gatherings where time seems fleeting but the desire for a touch of homemade warmth remains. Imagine the joy of slicing into this effortless and delicious pie as everyone gathers around the table, the aroma of spiced pumpkin filling the air. It’s a treat that embodies the spirit of family bonding and the magic of creativity in the kitchen, especially during the cozy fall season.

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp melted butter
• 1 can (15 oz) pumpkin puree
• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1 1/2 cups heavy cream, whipped
• Fresh whipped cream (optional, for topping)
• Ground cinnamon (optional, for garnish)

1. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Place in the refrigerator to chill while you prepare the filling.
2. In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract, mixing until well combined and silky.
3. Gently fold in the whipped heavy cream until evenly incorporated, creating a light and airy filling.
4. Pour the filling into the prepared crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until the pie is set.
5. Before serving, top with a dollop of fresh whipped cream and a sprinkle of ground cinnamon for an extra touch of elegance and flavor.

For an easy variation, you can try using a ready-made graham cracker crust. If you prefer a spicier filling, add an extra pinch of pumpkin pie spice. To save time, you can whip the heavy cream in advance and store it in the refrigerator until ready to use.

Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.

This No-Bake Pumpkin Pie pairs wonderfully with a hot cup of spiced chai or a frothy latte. Serving it alongside some homemade vanilla ice cream can elevate the dessert experience to new heights.

We hope this pie brings as much joy to your family gatherings as it does to ours. Share your lovely creations using #ZynahzRecipes or tag us on Instagram. Don’t forget to leave your feedback on our website www.zynahz.com and subscribe to our newsletter for more delicious updates. Follow Zynahz on social media to stay inspired in the kitchen. Happy no-baking!