Description
This elegant and effortless No-Bake Pumpkin Cream Cheese Pie is the perfect holiday dessert that requires no oven space. It features a buttery graham cracker crust filled with two distinct, velvety layers one tangy cream cheese and the other warmly spiced pumpkin swirled together to create a beautiful and delicious masterpiece with the light, airy texture of a mousse.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Swirled Filling:
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, divided
1 teaspoon vanilla extract
1 container (8 oz) frozen whipped topping (like Cool Whip), thawed and divided
1 can (15 oz) pumpkin puree
1 teaspoon pumpkin pie spice
Instructions
Prepare the Graham Cracker Crust:
In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until all crumbs are moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill the crust in the refrigerator while you prepare the filling.
Make the Cream Cheese Layer:
In a large bowl, beat the softened cream cheese until smooth. Add ½ cup of the powdered sugar and the vanilla extract and beat until combined. Gently fold in half (about 1 ½ cups) of the thawed whipped topping.
Make the Pumpkin Layer:
In another large bowl, beat the pumpkin puree with the remaining ½ cup of powdered sugar and the pumpkin pie spice until combined. Gently fold in the remaining half of the thawed whipped topping.
Assemble, Swirl, and Chill:
Alternate dropping large spoonfuls of the cream cheese filling and the pumpkin filling into the chilled crust. Use a butter knife to gently swirl the fillings together a few times to create a marbled effect. Do not overmix. Cover and refrigerate for at least 6 hours, or overnight, until firm.
Notes
Chilling is Key:
This no-bake pie requires at least 6 hours (or preferably overnight) in the refrigerator. This chilling time is essential for the filling to firm up properly and allow for clean slices.
Freezing Instructions:
This pie freezes beautifully. You can freeze it whole or in individual slices by wrapping it tightly in plastic wrap and then foil. It will keep in the freezer for up to a month. Thaw in the refrigerator for a few hours before serving.
Homemade Whipped Cream:
You can substitute the thawed whipped topping with homemade sweetened whipped cream. To do so, whip about 1 ½ cups of heavy cream with a few tablespoons of powdered sugar until stiff peaks form.
- Prep Time: 15
- Category: Dessert, Pie
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380
- Sugar: 35g
- Sodium: 200mg
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: no-bake pumpkin pie, pumpkin cream cheese pie, easy Thanksgiving dessert, holiday pie, pumpkin cheesecake pie, Cool Whip pie