Simple No-Bake Pumpkin Pie
A delightful dessert that captures the essence of autumn with its creamy texture and flavorful blend of spices, perfect for any occasion.
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- Refrigerator
Ingredients
Ingredients
- 1 can Pumpkin Puree 15 ounces of 100% pumpkin puree.
- 1 package Cream Cheese 8 ounces, softened to room temperature.
- 1 can Sweetened Condensed Milk 14 ounces, adds sweetness and creaminess.
- 1 teaspoon Ground Cinnamon For warm, cozy flavors.
- 1/4 teaspoon Ground Nutmeg Adds depth and hint of spiciness.
- 1/4 teaspoon Ginger Powder Enhances flavor with a subtle zing.
- 1 cup Heavy Whipping Cream For topping, whipped to stiff peaks.
- 1 9-inch Graham Cracker Crust Pre-made for convenience.
Instructions
- Gather all ingredients, ensuring cream cheese is softened.
- In a large mixing bowl, beat cream cheese until smooth and creamy.
- Gradually add sweetened condensed milk while mixing until fully incorporated.
- Add pumpkin puree and mix until well combined.
- Sprinkle in cinnamon, nutmeg, and ginger powder, mixing until evenly distributed.
- Taste the filling and adjust sweetness if necessary.
- Pour filling into the graham cracker crust and smooth the top.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Whip heavy cream until stiff peaks form.
- Top the chilled pie with whipped cream and garnish as desired.
- Slice and serve immediately or keep chilled until ready to serve.
Notes
Consider adding toppings like chocolate shavings or nuts for extra flavor.