No-Bake Pumpkin Cheesecake Pie

This No-Bake Pumpkin Cheesecake Pie is rich, creamy, and packed with cozy fall flavor. Made with cream cheese, pumpkin puree, warm spices, and a graham cracker crust, it’s an easy make-ahead dessert that’s perfect for Thanksgiving, holiday gatherings, and all your fall celebrations.

this recipe!

Try my pumpkin spice cake with cream cheese frosting & pumpkin cookies next!

Why You’ll Love This Fall Dessert

• No oven required. This easy no-bake dessert comes together quickly, making it perfect for busy holiday baking.
• Rich, creamy, and full of fall flavor. Pumpkin puree, cream cheese, cinnamon, ginger, and nutmeg create a smooth, cheesecake-style filling everyone will love.
• Perfect for making ahead. Prepare it in advance and keep it chilled until you’re ready to serve at Thanksgiving, potlucks, or family gatherings.

Ingredients You’ll Need

• 8 oz cream cheese softened
• 1/2 cup packed light brown sugar
• 1 cup pumpkin puree
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon nutmeg
• 1 cup heavy cream
• 1 prepared Graham cracker crust
• Whipped cream to garnish

Step By Step Instructions

STEP 1 – In a large bowl, beat the cream cheese and brown sugar until it is light and fluffy.

STEP 2 – Next, beat in the pumpkin, vanilla extract, and spices until smooth.

STEP 3- In a separate medium bowl whip the cream using an immersion blender or by hand with a whisk.

STEP 4 – Fold half of the whipped cream into the pumpkin mixture.

STEP 5 – Then gently fold in the remaining whipped cream until combined.

STEP 6 – Pour the mixture into the prepared pie crust and smooth the top with a silicone spatula.

STEP 7 – Refrigerate the pie covered in plastic wrap for about 2 hours or until set and firm.

TIP: Make sure to allow the pie to chill for at least 2 hours as it is crucial for the recipe’s success. It’s important to ensure that the pie is firm before slicing; otherwise, it may crumble.

STEP 8 – If desired pipe a whipped cream border around the edge of the pie and sprinkle it with nutmeg before serving.

*see notes on recipe card for how to make sweetened whipped cream.

Tip: For perfectly cut slices, place the pie in the freezer for 30 minutes before slicing.

Storage instructions

This pie is best the day it is made but it can be kept in the refrigerator for up to two days. The crust may go a little soggy after the first day.