Dreamy No-Bake Pumpkin Pie (Print Version)
# Ingredients:
→ For the Crust
01 -
180 grams graham cracker crumbs
02 -
50 grams light brown sugar
03 -
85 grams unsalted butter, melted
04 -
2.5 ml ground cinnamon (optional)
→ For the Filling
05 -
425 grams pumpkin purée (from one 425g can, ensure it is not pumpkin pie filling)
06 -
227 grams cream cheese, softened
07 -
120 grams powdered sugar
08 -
5 ml pumpkin pie spice (alternatively, 2.5 ml ground cinnamon, 1.25 ml ground nutmeg, and 1.25 ml ground ginger)
09 -
5 ml vanilla extract
10 -
360 ml whipped topping, plus additional for serving garnish
# Instructions:
01 -
In a medium mixing bowl, combine the graham cracker crumbs, light brown sugar, and the optional ground cinnamon. Pour in the melted unsalted butter and stir thoroughly until the crumbs are uniformly moistened. Firmly press this mixture into the bottom and evenly up the sides of a 23-centimeter (9-inch) pie dish. Place the prepared crust in the refrigerator to chill for a minimum of 30 minutes while the filling is being made.
02 -
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it is completely smooth and free of any lumps. Gradually add the powdered sugar, pumpkin purée, pumpkin pie spice, and vanilla extract. Continue to beat the mixture until all ingredients are well combined and the filling achieves a smooth consistency.
03 -
Gently incorporate the 360 ml of whipped topping into the pumpkin filling using a spatula. Continue folding until it is fully blended and the mixture appears light and airy.
04 -
Evenly spoon the prepared pumpkin filling into the chilled pie crust, smoothing the top surface with a spatula. Cover the pie tightly with plastic wrap and refrigerate for at least 4 hours to allow it to set completely. For optimal firmness and texture, chilling the pie overnight is highly recommended.
05 -
Prior to serving, adorn the pie with additional whipped topping, a light sprinkle of ground cinnamon or nutmeg, and a few crushed graham cracker crumbs, if desired. Slice the pie into individual portions and serve cold.
# Notes:
01 -
For a gluten-free adaptation of this dessert, substitute conventional graham crackers with a certified gluten-free alternative for the crust preparation.
02 -
To achieve a richer flavor profile, replace the commercial whipped topping with homemade whipped cream. Whisk 180 ml (¾ cup) of cold heavy cream with 2 tablespoons of powdered sugar until stiff peaks are formed.
03 -
Enhance the autumnal spice notes by adding a small dash of ground clove or allspice to the pumpkin filling mixture.
04 -
To ensure an exceptionally firm pie crust, consider baking the graham cracker crust at 175°C (350°F) for 8-10 minutes. Allow the crust to cool entirely before adding the filling.