Go Back
No-Bake Pumpkin Pie topped with a fluffy whipped cream cloud
Print Recipe

No-Bake Pumpkin Pie with Whipped Cream Cloud

This delightful No-Bake Pumpkin Pie features a creamy filling and a fluffy whipped cream topping, perfect for autumn gatherings and celebrations.
Prep Time30 minutes
Total Time6 hours
Course: Dessert
Cuisine: American
Keyword: Fall Recipes, no-bake dessert, Pumpkin Pie, Thanksgiving Dessert, Whipped Cream
Servings: 8 servings
Calories: 350kcal

Ingredients

For the crust

  • 200 g graham cracker crumbs or digestive biscuits providing that sweet, crunchy foundation
  • 100 g unsalted butter melted until it glows like liquid gold
  • 2 tbsp brown sugar adding deeper sweetness with a hint of molasses

For the filling

  • 1 can pure pumpkin purée (425g) rich and velvety
  • 200 g sweetened condensed milk lending creaminess and a touch of sweetness
  • 115 g cream cheese softened to a lush creaminess
  • 1 tsp vanilla extract a fragrant whisper that elevates the flavor profile
  • 1.5 tsp ground cinnamon infusing warmth and festive spice
  • 0.5 tsp ground ginger for that zesty, sharp kick
  • 0.25 tsp ground nutmeg a nostalgic sentiment inherent to fall baking
  • 0.25 tsp ground cloves adding depth with its aromatic essence
  • 1 pinch salt enhancing all the sweet flavors harmoniously

For the whipped cream

  • 250 ml heavy cream whipping into clouds of luxury
  • 2 tbsp powdered sugar sweetening the cream while achieving that perfect fluff
  • 0.5 tsp vanilla extract to ensure the whipped cream is flavorful

Instructions

Preparation of the crust

  • In a large mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar. Stir until the mixture resembles damp sand.
  • Press this blend evenly into a 23cm (9-inch) pie dish to create a sturdy crust. Chill in the fridge for 30 minutes.

Preparation of the filling

  • In another mixing bowl, beat the cream cheese until silky smooth. Gradually fold in the pumpkin purée, sweetened condensed milk, vanilla extract, and spices.
  • Mix until the mixture is creamy and well-combined.

Assembly

  • Remove the chilled crust from the fridge. Pour the pumpkin filling into the crust and smooth the top with a spatula.
  • Cover the pie with plastic wrap and chill in the refrigerator for at least six hours or overnight.

Whipping the cream

  • Just before serving, whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.

Serving

  • Generously pile the whipped cream over the chilled pumpkin filling. Dust with ground cinnamon or nutmeg if desired.

Notes

Ensure that the cream cheese is soft enough to blend smoothly. Chill the pie for at least six hours for flavors to meld and filling to set. Whip the cream just before serving for peak fluffiness.