No-Bake Pumpkin Pie Is the Perfect Sanity-Saving, Fuss-Free Fall Dessert


A no-bake pumpkin pie is controversial. But in this case, "controversial" means insanely delicious and perfect for anyone looking for a new and easy twist on a classic pie.

Hands On Time:
30 mins
Total Time:
4 hrs 30 mins

The keys to this recipe are a press-in graham cracker crust and the addition of white chocolate (which not only adds a creamy vanilla taste to the pie but also firms it up as it cools). The addition of cream cheese and warm spices makes the texture like a combination of pumpkin cheesecake and pumpkin pie. Make sure the cream cheese is truly at room temperature and that the chocolate is cooled before whisking it into the pumpkin puree.


  • Nonstick cooking spray, for pie plate

  • 8 ounces graham crackers (15 sheets)

  • ¾ teaspoon kosher salt, divided

  • 10 tablespoons (1¼ sticks) unsalted butter, melted

  • 10 ounces white chocolate chips (1½ cups)

  • 1 15-ounce can pumpkin puree

  • 8 ounces cream cheese, at room temperature

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • teaspoon ground cloves

  • Whipped cream, for serving


  1. Coat a 9-inch pie plate with cooking spray.

  2. Pulse crackers and ¼ teaspoon salt in a food processor until finely ground (you should have 2 cups). Add butter and pulse to combine (mixture should hold together when squeezed in your palm). Using a flat-bottomed glass or measuring cup, press crumbs firmly into bottom and up sides of pie plate. Freeze until set, about 15 minutes.

  3. Meanwhile, melt chocolate chips in a medium microwave-safe bowl, stirring every 30 seconds, until smooth. Let cool. Whisk in pumpkin puree.

  4. Beat cream cheese with a stand mixer fitted with a paddle attachment on medium-high until creamy. Add vanilla, cinnamon, ginger, cloves, and remaining ½ teaspoon salt, scraping down sides and bottom of bowl as needed; beat to combine. Stop mixer, add pumpkin mixture, and beat to combine.

  5. Pour filling into pie plate and smooth the top. Refrigerate until set, at least 4 hours and up to overnight. Serve topped with whipped cream.

    No Bake Pumpkin Pie Recipe
    Greg DuPree
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