No bake Pumpkin Pie with Graham Cracker Crust
This No-Bake Pumpkin Pie with Graham Cracker Crust is rich, creamy, and decadent. It features a 2-ingredient crust filled with a perfectly spiced pumpkin puree and cream cheese mixture that has the most perfect mousse like texture.
Servings: 5
Calories: 554kcal
Ingredients
Pumpkin Pie Filling
- 220g g Cream Cheese eg. Philadephia, use the full fat version, cold
- 110 g Powdered sugar sifted
- 160 g Pumpkin puree Puree not pumpkin pie filling. It is recommended to run the puree through a cheesecloth and letting the water drain, then measure.
- 1½ teaspoon Pumpkin spice or a mix of cinnamon, ginger, nutmeg
- 220 g Heavy cream 36% fat, use it very cold
Crust
- 200 g Biscuit crumb eg. Graham cracker crumb, or Digestive biscuits, Biscoff cookies etc.
- 90 g Unsalted butter melted but not hot
- Pinch of salt
Decoration
- 75 g Mascarpone 42%+ fat
- 60 g Heavy Cream 36% fat
- 20 g Powdered sugar sifted
Instructions
Crust
- Start with melting butter in the microwave, then let it cool slightly while preparing the biscuit crumbs
- Biscuit crumbs can be made in a food processor or by using a zip bag and rolling pin. Mix crumbs with warm but not hot butter and a pinch of salt until it comes together
- Line a loose base pie tin with the mixture and press it flat evenly and tightly starting with the side then moving onto the bottom. If the mixture is too runny, place it in the fridge for a few minutes.
- Once the crust is evenly distributed, place it into the freezer for 15 minutes
Pumpkin pie filling
- Whip high fat Philadephia cream cheese, sifted powdered sugar and pumpkin spice for 2-3 minutes until light and fluffy, then mix in pumpkin puree
- In a separete bowl, whip very cold high fat (36%) heavy cream until soft peaks.
- Very gently, fold heavy cream into the pumpkin mixture using a rubber spatula. The mixture should stay light and airy
Assemble
- Pour pumpkin filling into the frozen Graham cracker Pie crust, smooth the top and let it rest for 4 hours in the fridge to fully set
Decoration
- Whip up mascarpone, heavy cream, and powdered sugar with an electric hand mixer for 2-3 minutes, then with the help of a piping bag and star nozzle tip, pipe decoration all around the pie. Lightly dust with pumpkin spice.
- Any leftover can be stored refrigerated for 2-3 days
Video
Notes
- It's important to work with a pumpkin puree that is not too watery since watery puree can break the texture of the heavy cream and cream cheese, especially in the case of this no-bake pie. I recommend running the pumpkin puree through a cheesecloth and letting the water drain. Measure the puree after the water is drained. It might sound like extra work but you will get a much more delicious, silky pie with concentrated pumpkin flavor
- Freeze the crust for at least 15 minutes to ensure that it holds its shape before adding the pumpkin filling
- Make sure to let the pie rest for a minimum of 4 hours for the filling to set. No need to use thickener in the filling, the cream cheese, and heavy cream will create a mousse-like consistency that will set in the fridge
Nutrition
Calories: 554kcal | Carbohydrates: 33g | Protein: 6g | Fat: 57g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 165mg | Potassium: 185mg | Fiber: 1g | Sugar: 4g | Vitamin A: 7056IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 1mg
