Go Back
No-Bake Pumpkin Pie topped with whipped cream in a decorative dish
Print Recipe

No-Bake Pumpkin Pie with Whipped Cream Cloud

This delightful No-Bake Pumpkin Pie features a creamy pumpkin filling topped with a cloud of whipped cream, making it a perfect autumn dessert.
Prep Time30 minutes
Total Time6 hours
Course: Dessert
Cuisine: American
Keyword: Fall Dessert, no-bake dessert, pumpkin pie, thanksgiving recipe, whipped cream
Servings: 8 servings
Calories: 300kcal

Ingredients

For the crust

  • 200 g graham cracker crumbs (or digestive biscuits) Crunchy, golden-brown crumbs for the crust.
  • 100 g unsalted butter, melted Binds the crust and adds flavor.
  • 2 tbsp brown sugar Introduces a caramel-like flavor to the crust.

For the filling

  • 1 can 425g pure pumpkin purée Adds color and smooth texture.
  • 200 g sweetened condensed milk Provides creaminess and sweetness.
  • 115 g cream cheese, softened Base of the filling, adds tang.
  • 1 tsp vanilla extract Enhances flavor.
  • 1.5 tsp ground cinnamon Quintessential spice for warmth.
  • 0.5 tsp ground ginger Adds a spicy brightness.
  • 0.25 tsp ground nutmeg Brings depth to the filling.
  • 0.25 tsp ground cloves Introduces an exotic essence.
  • pinch salt Balances sweetness.

For the whipped cream

  • 250 ml heavy cream Creates a rich topping.
  • 2 tbsp powdered sugar Adds sweetness to the cream.
  • 0.5 tsp vanilla extract Enhances whipped cream flavor.

Optional Garnish

  • ground cinnamon or nutmeg for dusting For extra flavor and presentation.

Instructions

Make the crust

  • Combine the graham cracker crumbs, melted butter, and brown sugar in a mixing bowl. Press into a 23cm (9-inch) pie dish and chill for 30 minutes.

Blend the filling

  • Beat the cream cheese until smooth, then add pumpkin purée, sweetened condensed milk, vanilla extract, and spices. Mix until creamy.

Fill the crust

  • Pour the pumpkin filling into the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours or overnight.

Whip the cream

  • Whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract; whip until fluffy.

Top & garnish

  • Spread the whipped cream over the pumpkin filling and dust with cinnamon or nutmeg if desired.

Notes

Ensure cream cheese is at room temperature for a smooth filling. Chill mixing bowl and whisk for best whipped cream results.