Quick Easy No Bake Pumpkin Pie: My Autumn Delight (Print Version)

This Easy No Bake Pumpkin Pie is creamy, dreamy, and simple. Get my family recipe for a quick fall treat without the fuss.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 20 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pie Base

01 - 1 (9-inch) graham cracker crust

→ Creamy Filling

02 - 1 (15 oz) can 100% pure pumpkin puree
03 - 1 (14 oz) can sweetened condensed milk
04 - 1 (8 oz) package cream cheese, softened
05 - 1 (8 oz) container frozen whipped topping (like Cool Whip), thawed

→ Flavor Boosters

06 - 2 teaspoons pumpkin pie spice
07 - 1 teaspoon vanilla extract

→ Garnish (Optional)

08 - Extra whipped cream
09 - Cinnamon for dusting
10 - Caramel sauce drizzle

# Instructions:

01 - First things first, grab a big mixing bowl and your electric mixer. You'll want to beat the softened cream cheese until it's super smooth and fluffy, like a cloud. This usually takes a couple of minutes. Don't rush this part; lumps are not our friends here! I remember one time I didn't let my cream cheese soften enough, and it was a battle. My arm was tired, and the pie wasn't as silky as I wanted. Learn from my mistakes!
02 - Next, pour in that glorious can of sweetened condensed milk. Keep beating until everything is well combined and looks smooth and inviting. This is where the magic really starts to happen, creating that sweet, rich foundation for our pumpkin goodness. You'll see it transform into this lovely, pourable mixture. It might smell a little too sweet at this stage, but trust the process; it balances out beautifully. I always sneak a tiny taste here, just to make sure it's up to par, obviously!
03 - Now, for the stars of the show! Add your pumpkin puree, pumpkin pie spice, and vanilla extract to the bowl. Mix everything on medium speed until it's all incorporated and that beautiful orange color emerges. Oh, the smell! It's pure autumn in a bowl. You might need to scrape down the sides of the bowl a few times to make sure no streaks of cream cheese are hiding. This step just feels like fall, doesn't it?
04 - This is where we get that light, airy texture. Take your thawed whipped topping and gently fold it into the pumpkin mixture using a spatula. You want to be delicate here, preserving all that lovely air. Don't overmix, or you'll deflate it, and then your pie won't be as light. I always imagine I'm folding silk sheets; it helps me be gentle, haha! It's such a satisfying step, watching it all come together.
05 - Pour your luscious Easy No Bake Pumpkin Pie filling into your graham cracker crust. Use your spatula to spread it evenly, making sure it fills every nook and cranny. Smooth out the top so it looks nice and neat. This is where you start to see your pie really take shape, and honestly, it already looks good enough to eat! Sometimes I make a little swirl on top with the back of my spoon for extra flair.
06 - This is the hardest part, I swear! Cover the pie loosely with plastic wrap and pop it into the fridge for at least 4 hours, or even better, overnight. It needs this time to firm up and let all those wonderful flavors meld together. Trust me, waiting is worth it for a perfectly set slice. I've tried to cut it too early, and it was a glorious, delicious, but messy failure. Patience, my friend, patience!

# Notes:

01 - My biggest tip? Don't rush the chilling time—it's essential for a firm, sliceable pie.
02 - For easy cleanup, line your pie plate with parchment paper before adding the crust.
03 - If you're out of pumpkin pie spice, a mix of cinnamon, nutmeg, ginger, and a tiny bit of clove works.
04 - Serve with extra whipped cream and a sprinkle of cinnamon for that extra special touch.

# Equipment Needed:

01 - Electric mixer
02 - large mixing bowl
03 - 9-inch pie plate
04 - spatula

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 40g
Protein: 5g

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