No Bake Pumpkin Pie Recipe
This No Bake Pumpkin Pie is a delightful twist on traditional pumpkin pie with a dreamy, creamy filling in a buttery graham cracker crust. Perfect for holidays or any occasion calling for a no-fuss dessert!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pumpkin Filling:
- ¾ cup pumpkin puree
- 14 ounces marshmallow fluff
- 1 ½ teaspoons pumpkin pie spice
Graham Cracker Crust:
- 1¼ cups crushed graham crackers
- ¼ cup packed light brown sugar
- ⅓ cup melted salted butter
Topping:
- 8 ounces whipped topping or 3 cups whipped cream
Garnish (Optional):
- Whipped cream
- Pumpkin pie spice
Instructions
- Prepare Pumpkin Filling: In a saucepan, combine pumpkin puree, marshmallow fluff, and pumpkin pie spice. Heat and stir until fully incorporated.
- Chill Filling: Transfer to a bowl and refrigerate while making the crust.
- Make Graham Cracker Crust: Crush graham crackers and brown sugar in a processor. Add melted butter, press into a pie pan.
- Combine Filling and Topping: Fold whipped topping into cooled pumpkin mixture. Spread over crust.
- Chill: Refrigerate the pie for at least 6 hours or overnight.
- Serve: Top with whipped cream and pumpkin pie spice before slicing and serving.
Notes
- Leftover pie can be stored in the refrigerator for up to 4 days in an airtight container.
- To freeze, store tightly covered in the freezer for up to 3 months. Thaw overnight in the refrigerator.
- To prepare in advance, make the pie a day ahead without toppings, garnish before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 379 kcal
- Sugar: 48g
- Sodium: 177mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 3.4g
- Trans Fat: 0.3g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 21mg
Find it online: https://cookedbysarah.com/no-bake-pumpkin-pie-recipe/
