If you’re craving a cozy fall dessert without turning on the oven, this Creamy No-Bake Pumpkin Cheesecake Pie delivers perfection in every slice. It’s silky, spiced, and melts in your mouth thanks to a luscious pumpkin-cheesecake filling set inside a buttery graham cracker crust. Ideal for busy days, family gatherings, or last-minute dinner plans, this easy pie brings together warm autumn flavors with almost no effort. Just mix, chill, and enjoy!
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Ingredients
For the Crust
- 1 cup graham cracker crumbs, finely crushed
- ½ cup melted butter (or coconut oil for a dairy-free option)
- ¼ cup brown sugar
For the Filling
- 8 oz cream cheese, softened
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup powdered sugar
- 1 cup heavy whipping cream, whipped to soft peaks
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 tsp vanilla extract
For the Topping
- 1 cup whipped cream
- Ground cinnamon or pumpkin pie spice, for dusting
Instructions
1. Prepare the Crust
- Combine graham crumbs, melted butter, and brown sugar in a bowl.
- Mix until the texture resembles damp sand.
- Press the crust into a 9-inch pie dish, smoothing the bottom and edges firmly.
- Chill for 10 minutes.
2. Make the Filling
- Beat softened cream cheese until smooth and fluffy.
- Add pumpkin purée, powdered sugar, cinnamon, nutmeg, ginger, and vanilla.
- Mix until creamy and well blended.
- Gently fold in the whipped cream, keeping the texture light and airy.
3. Assemble & Chill
- Spread the pumpkin filling evenly over the chilled crust.
- Cover loosely and refrigerate for at least 4 hours, preferably overnight.
4. Finish & Serve
- Pipe or spoon whipped cream on top.
- Dust with cinnamon or pumpkin pie spice.
- Slice, serve chilled, and enjoy.
Pro Tips
- Fully soften the cream cheese to avoid lumps.
- Chill long enough—the filling needs time to firm up.
- Don’t overmix after adding whipped cream to keep the filling light.
- Use pure pumpkin, not sweetened pumpkin filling, for better control of flavor.
Why This Recipe Works
- No oven required—perfect for beginners or hot days.
- Velvety smooth texture that tastes bakery-level.
- Classic fall spices that pair beautifully with pumpkin.
- Quick to prepare and stunning enough for holidays or parties.
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Substitutions & Variations
Dairy-Free Version
Use dairy-free cream cheese and coconut cream instead of heavy cream.
Gluten-Free Version
Replace graham crackers with gluten-free crumbs.
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Spiced Upgrade
Add cloves, allspice, or a pinch of cayenne for extra warmth.
Chocolate Swirl
Pour a thin layer of melted chocolate over the crust or swirl cocoa into the filling.
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Nutty Crunch
Mix chopped pecans or walnuts into the filling.
Coffee Infusion
Stir in 1 teaspoon of instant espresso for a pumpkin-latte twist.
Make-Ahead, Storage & Reheating Guide
Make Ahead
- Prepare the crust and filling up to 24 hours in advance.
- Chill overnight for the best texture.
Storage
- Refrigerate: Up to 5 days in an airtight container.
- Freeze: Wrap slices tightly in plastic and foil. Freeze for up to 2 months.
To Serve After Freezing
- Thaw in the fridge overnight.
- Let sit for 10–15 minutes before serving.
Serving Ideas
- Fresh whipped cream
- Salted caramel drizzle
- Ginger snap cookies
- Vanilla ice cream
- Warm apple cider
- Pumpkin spice latte
- Toasted pecans
Nutrition (Per Serving Approx.)
- Calories: 300
- Carbohydrates: 25g
- Protein: 3g
- Fat: 22g
- Fiber: 1g
- Sugar: 15g
Frequently Asked Questions
Can I use homemade pumpkin purée?
Yes! Just be sure it’s well-strained to avoid excess moisture.
Why is my filling soft?
It may need more chill time or the cream cheese wasn’t softened properly.
Is this recipe kid-friendly?
Absolutely—it’s sweet, creamy, and mild in spice.
Can I make this without whipped cream?
You can replace it with stabilized whipped topping, but the texture will change slightly.
How do I keep the crust from crumbling?
Press firmly and use enough melted butter to bind the crumbs.
This Creamy No-Bake Pumpkin Cheesecake Pie is the ultimate easy fall dessert—rich, smooth, perfectly spiced, and ready with almost no effort. Whether you serve it at a cozy dinner or a festive gathering, it’s guaranteed to impress with minimal work and maximum flavor.
Creamy No-Bake Pumpkin Cheesecake Pie
Ingredients
For the Crust
- 1 cup graham cracker crumbs, finely crushed
- ½ cup melted butter (or coconut oil for a dairy-free option)
- ¼ cup brown sugar
For the Filling
- 8 oz cream cheese, softened
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup powdered sugar
- 1 cup heavy whipping cream, whipped to soft peaks
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 tsp vanilla extract
For the Topping
- 1 cup whipped cream
- Ground cinnamon or pumpkin pie spice, for dusting
Instructions
1. Prepare the Crust
- Combine graham crumbs, melted butter, and brown sugar in a bowl.
- Mix until the texture resembles damp sand.
- Press the crust into a 9-inch pie dish, smoothing the bottom and edges firmly.
- Chill for 10 minutes.
2. Make the Filling
- Beat softened cream cheese until smooth and fluffy.
- Add pumpkin purée, powdered sugar, cinnamon, nutmeg, ginger, and vanilla.
- Mix until creamy and well blended.
- Gently fold in the whipped cream, keeping the texture light and airy.
3. Assemble & Chill
- Spread the pumpkin filling evenly over the chilled crust.
- Cover loosely and refrigerate for at least 4 hours, preferably overnight.
4. Finish & Serve
- Pipe or spoon whipped cream on top.
- Dust with cinnamon or pumpkin pie spice.
- Slice, serve chilled, and enjoy.
Notes
- For extra stability, add 2–3 tablespoons of softened cream cheese to the whipped cream before folding.
- A chilled metal bowl helps whipped cream thicken faster.
- Want a deeper flavor? Add a spoonful of brown sugar to the pumpkin mixture.
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