No-Bake Pumpkin Pie Is the Perfect Sanity-Saving, Fuss-Free Fall Dessert

3.5
(68)
2 Reviews

A no-bake pumpkin pie is controversial. But in this case, "controversial" means insanely delicious and perfect for anyone looking for a new and easy twist on a classic pie.

By
Ananda Eidelstein
ananda-eidelstein-headshot
Ananda Eidelstein

Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor with nearly a decade of culinary and food media experience.

Real Simple's Editorial Guidelines
and
Betty Gold
Betty Gold
Betty Gold

Betty Gold is the former senior digital food editor at Real Simple.

Real Simple's Editorial Guidelines
Updated on August 24, 2022
Hands On Time:
30 mins
Total Time:
4 hrs 30 mins
Yield:
8

The keys to this recipe are a press-in graham cracker crust and the addition of white chocolate (which not only adds a creamy vanilla taste to the pie but also firms it up as it cools). The addition of cream cheese and warm spices makes the texture like a combination of pumpkin cheesecake and pumpkin pie. Make sure the cream cheese is truly at room temperature and that the chocolate is cooled before whisking it into the pumpkin puree.

Ingredients

  • Nonstick cooking spray, for pie plate

  • 8 ounces graham crackers (15 sheets)

  • ¾ teaspoon kosher salt, divided

  • 10 tablespoons (1¼ sticks) unsalted butter, melted

  • 10 ounces white chocolate chips (1½ cups)

  • 1 15-ounce can pumpkin puree

  • 8 ounces cream cheese, at room temperature

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ⅛ teaspoon ground cloves

  • Whipped cream, for serving

Directions

  1. Coat a 9-inch pie plate with cooking spray.

  2. Pulse crackers and ¼ teaspoon salt in a food processor until finely ground (you should have 2 cups). Add butter and pulse to combine (mixture should hold together when squeezed in your palm). Using a flat-bottomed glass or measuring cup, press crumbs firmly into bottom and up sides of pie plate. Freeze until set, about 15 minutes.

  3. Meanwhile, melt chocolate chips in a medium microwave-safe bowl, stirring every 30 seconds, until smooth. Let cool. Whisk in pumpkin puree.

  4. Beat cream cheese with a stand mixer fitted with a paddle attachment on medium-high until creamy. Add vanilla, cinnamon, ginger, cloves, and remaining ½ teaspoon salt, scraping down sides and bottom of bowl as needed; beat to combine. Stop mixer, add pumpkin mixture, and beat to combine.

  5. Pour filling into pie plate and smooth the top. Refrigerate until set, at least 4 hours and up to overnight. Serve topped with whipped cream.

    No Bake Pumpkin Pie Recipe
    Greg DuPree

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