Creamy, spiced pumpkin filling on a buttery graham cracker crust — the perfect no-bake treat for fall!

Why You’ll Love This Recipe

• No-Bake Convenience – No oven required, perfect for busy days or warm weather.

• Fall Flavors – Pumpkin, cinnamon, nutmeg, and ginger create the ultimate seasonal dessert.

• Creamy Texture – Smooth and fluffy thanks to the whipped cream and cream cheese.

• Make-Ahead Friendly – Prepare ahead for parties or holiday gatherings.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs

• 1/2 cup unsalted butter, melted

• 1/4 cup brown sugar

For the Pumpkin Filling:

• 1 cup pumpkin puree

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground ginger

• 1 cup heavy whipping cream

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Servings: 8
Calories: 320 kcal

Step-by-Step Instructions

Step 1: Prepare the Crust

Combine graham cracker crumbs, melted butter, and brown sugar. Press the mixture into a 9-inch pie dish to form an even crust. Chill while preparing the filling.

Step 2: Make the Pumpkin Mixture

Beat cream cheese until smooth. Add powdered sugar, vanilla, cinnamon, nutmeg, and ginger. Mix well.

Step 3: Incorporate Pumpkin

Stir in pumpkin puree until fully combined with the cream cheese mixture.

Step 4: Whip the Cream

Whip heavy cream to stiff peaks. Gently fold it into the pumpkin mixture until light and fluffy.

Step 5: Assemble the Pie

Pour the filling over the chilled crust and smooth the top evenly.

Step 6: Chill Before Serving

Refrigerate for at least 4 hours until firm. Slice and serve chilled.

Tips & Variations

• Spice Adjustment – Increase cinnamon or nutmeg for a bolder flavor.

• Topping Ideas – Add whipped cream, toasted pecans, or a drizzle of caramel before serving.

• Mini Pies – Divide filling into small cups for individual servings.

• Sugar-Free Option – Use a sugar substitute in the filling and crust.

Frequently Asked Questions

1. Can I use canned pumpkin pie filling instead of puree?
It’s better to use plain pumpkin puree. Pie filling contains added sugar and spices that may alter taste and texture.

2. How long will this dessert keep?
Store in the refrigerator for up to 4 days in an airtight container.

3. Can I freeze No-Bake Pumpkin Delight?
Yes! Freeze for up to 1 month. Thaw in the fridge for several hours before serving.

Final Thoughts

This No-Bake Pumpkin Delight is creamy, spiced, and effortless — the perfect seasonal dessert to prepare ahead of time. Its light, fluffy texture and buttery crust make it irresistible for family gatherings, fall parties, or holiday celebrations.