|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 13g||66%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 1g||3%|
|Total Sugars 24g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It may sound too good to be true, but it's not. You don't have to bake this pie.
This no-bake pumpkin pie will be an instant hit with friends and family. And yes, it really does take only 10 minutes to prepare the filling for this pie. It's a snap to put together, especially if you use a store-bought, ready-made graham cracker crust.
Or, if you have a little more time, you can make a homemade graham cracker crust. Plan in advance so the pie has time to chill thoroughly—at least 2 hours are recommended. Because it's chilled and not baked, it's a great candidate for when you have a random pumpkin craving in the middle of the summer, because this creamy, gently spiced pumpkin pie is served after chilling. Feel free to go all out with whipped cream on top or served alongside.
"A great make ahead pie recipe. It's not just a pumpkin pie that you can serve during the thanksgiving, but you can make it all over the year, even in summer! The prep process actually takes just about 10 minutes. The more it sits in the fridge, the better it tastes. The pie is creamy, rich and fluffy with a crunchy crust. I made my own crust and it was still one of the quickest pies that I've ever made."
8 ounces cream cheese, softened
1 cup pumpkin puree, or squash puree
1/2 cup light brown sugar, packed
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 1/2 cups regular or light frozen whipped topping, thawed (most of an 8-ounce tub)
1 (9-inch) graham cracker crust, purchased or homemade
Whipped topping, or sweetened whipped cream, for garnish
Cinnamon sugar, for sprinkling, optional
Gather the ingredients.
Fold in the 2 1/2 cups whipped topping.
Spread the mixture in the graham cracker crust.
Cover and chill the pie for 2 to 3 hours before serving.
Serve with whipped topping or sweetened whipped cream and sprinkle with cinnamon sugar, if desired.
- You can make this no-bake pie a day ahead. Just wait until you're ready to serve it before you add the whipped topping or whipped cream.
- If desired, you can adjust the amounts of the spices in this pie (increasing, decreasing, or omitting one altogether), or add a new one such as ground cloves. Start with a pinch.
How to Store and Freeze No-Bake Pumpkin Pie
Store this pie in the refrigerator, covered, for four to five days. You can also freeze it for up to three months if it's wrapped well. Defrost in the refrigerator and eat within a day or two.