This No Bake Pumpkin Pie with Graham Cracker Crust is rich, creamy, and decadent. Its pumpkin-cream cheese filling has the most perfect mousse-like texture.
💡 Expert Tip: For the filling, use full-fat cream cheese and heavy cream for the most the best result. Low-fat versions contain more water and therefore less creamy and less hold their shape.
Honey-gold graham cracker crumbs may be the best, but digestive biscuits, Biscoff cookies, or any hard biscuit will all work for this no-bake pumpkin pie.
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Mix the biscuit crumbs with a dash of salt and warm butter. Press it firmly into the pan along the sides and bottom. Chill the crust in the freezer for at least 15 minutes.
Do not start this no-bake pumpkin pie filling until the cream cheese and heavy cream are very cold. The filling won't come together properly if they aren't chilled enough.
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To make the pumpkin cream cheese layer, whip the cold cream cheese, sifted powdered sugar, and pumpkin spice until fluffy then add pumpkin puree. Then, gently fold whipped heavy cream into the pumpkin mixture with a rubber spatula.
Transfer the pumpkin mixture to the chilled pie crust either with a spatula or using a piping bag, then smooth the top with an offset spatula. Let it rest in the fridge until it is fully set, for at least 4 hours.
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Prepare and measure ingredients for the Whipped Mascarpone decoration. Make sure that the heavy cream is cold enough.
Whip up mascarpone, heavy cream, and powdered sugar until light and fluffy. Using a piping bag, pipe decorations all around the pie. Finish it off with a light dusting of pumpkin spice.
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Your friends and family will love this creamy Pumpkin pie definitely be asking you for the recipe!