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Creamy No-Bake Pumpkin Cheesecake Pie

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A luxurious no-bake pumpkin cheesecake pie that’s creamy, spiced, and incredibly easy to make. Perfect for fall gatherings, this dessert requires no oven and delivers pure comfort in every bite.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 cup heavy cream, cold
  • ¼ cup powdered sugar
  • ½ cup heavy cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • ½ teaspoon vanilla extract (for topping)
  • Ground cinnamon or pumpkin pie spice, for dusting

Instructions

  1. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and a pinch of salt. Pour in melted butter and stir until mixture looks like wet sand and holds together when pressed. Press firmly into bottom and up sides of a 9-inch pie dish. Refrigerate for 15 minutes.
  2. Whip the cream: In a chilled bowl, pour 1 cup cold heavy cream and add ¼ cup powdered sugar. Beat with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes. Set aside in the fridge.
  3. Beat the cream cheese: In a large bowl, beat softened cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape down sides and bottom of bowl.
  4. Add pumpkin and spices: Add pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, and cinnamon to cream cheese. Beat on medium speed until combined and smooth. Do not overmix.
  5. Fold in whipped cream: Add one-third of the whipped cream to the pumpkin-cream cheese mixture and fold gently with a spatula. Add remaining whipped cream and fold until no white streaks remain.
  6. Fill the crust: Spoon filling into chilled crust and spread evenly. Tap pie dish gently on counter to settle filling and eliminate air pockets. Smooth top.
  7. Chill: Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  8. Make the topping: Just before serving, beat ½ cup heavy cream, 2 tablespoons powdered sugar, and ½ teaspoon vanilla extract until stiff peaks form. Spread or pipe over chilled pie. Dust with cinnamon or pumpkin pie spice.

Notes

Cream cheese must be at room temperature to avoid lumps. Do not overwhip the cream; stop at stiff peaks. Fold whipped cream gently to preserve airiness. Chill for at least 6 hours, preferably overnight. For clean slices, use a hot knife. Store covered in refrigerator for up to 5 days. Do not freeze.

Nutrition

Keywords: no-bake pumpkin cheesecake, pumpkin pie, fall dessert, easy dessert, no-bake dessert, pumpkin cheesecake pie, Thanksgiving dessert

Find it online: https://pokirecipes.com/creamy-no-bake-pumpkin-cheesecake-pie-best-easy-fall-dessert/