Creamy No-Bake Pumpkin Cheesecake Pie
Make this creamy no-bake pumpkin cheesecake pie with warm spices and a buttery crust—quick, effortless, and perfect for fall gatherings.
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.