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Easy No-Bake Pumpkin Pie with Perfect Whipped Cream

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This easy no-bake pumpkin pie with whipped cream topping is a creamy, perfectly spiced dessert that sets up firm without cracking. It comes together in 20 minutes and requires no oven, making it perfect for Thanksgiving or any fall occasion.

Ingredients

Scale
  • 1 (9-inch) graham cracker crust
  • 8 oz cream cheese, softened
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup powdered sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 tablespoon unflavored gelatin
  • 3 tablespoons cold water
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar (for topping)
  • Optional: cinnamon, toasted pecans, or caramel sauce for garnish

Instructions

  1. Prepare the gelatin: Pour 3 tablespoons of cold water into a small microwave-safe bowl. Sprinkle 1 tablespoon of unflavored gelatin evenly over the surface. Let it sit for 5 minutes without stirring. Microwave for 10-15 seconds until fully dissolved and clear. Set aside to cool slightly.
  2. Whip the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides halfway through.
  3. Add the pumpkin and spices: Add 1 cup pumpkin puree, 1/2 cup powdered sugar, 2 teaspoons pumpkin pie spice, and 1 teaspoon vanilla extract. Beat on medium speed until well combined and smooth, about 1 minute.
  4. Incorporate the gelatin: With the mixer running on low speed, slowly pour the dissolved gelatin into the pumpkin mixture. Mix just until fully incorporated, about 30 seconds.
  5. Fill the crust: Pour the filling into the graham cracker crust. Spread evenly and smooth the top. Tap the pie dish gently on the counter to release air bubbles.
  6. Chill the pie: Refrigerate uncovered for at least 4 hours, preferably overnight.
  7. Make the whipped cream topping: About 30 minutes before serving, pour 1 cup cold heavy whipping cream into a chilled bowl. Beat on medium-high speed until soft peaks form, about 2-3 minutes. Add 2 tablespoons powdered sugar and beat until stiff peaks form, about 30 seconds more.
  8. Assemble and serve: Spread or pipe the whipped cream over the chilled pie. Sprinkle with cinnamon if desired. Slice with a sharp knife, wiping clean between cuts.

Notes

Make sure cream cheese is fully softened to avoid lumps. Do not skip the gelatin—it ensures a firm, sliceable texture. Chill for at least 4 hours, but overnight is best for flavor and texture. For dairy-free, use dairy-free cream cheese and coconut cream. For gluten-free, use a gluten-free graham cracker crust.

Nutrition

Keywords: no-bake pumpkin pie, easy pumpkin pie, pumpkin pie with whipped cream, no-bake dessert, fall dessert, Thanksgiving pie

Find it online: https://cooksybite.com/easy-no-bake-pumpkin-pie-with-perfect-whipped-cream/