Hands-On Time
30 Mins
Total Time
4 Hours 30 Mins
Yield
8

A no bake pumpkin pie is controversial, but controversial in this case means insanely delicious and perfect for anyone looking for a new and easy twist. Not to mention, it’s a problem solver if fussing with pie dough stresses you out, managing oven-space on Thanksgiving day sounds like a chore, or if baking just sounds like too much work. Relate? Then this easy pumpkin pie recipe is for you. (Psst: It still counts as homemade and from scratch, just in case your mother-in-law is asking.) The crust is of the classic press-in graham cracker variety—a winner no matter what—but here it’s the pumpkin and white chocolate filling that shines. White chocolate not only adds creamy vanilla taste to the pie, it firms up as it cools, meaning that you don’t have to get involved with gelatin or worry about a runny filling. With the addition of cream cheese and warm spices, the result is like pumpkin cheesecake meets pumpkin pie, and that is something to celebrate. Pointers: make sure the cream cheese is truly at room temperature and that the chocolate is cooled before whisking in to the pumpkin puree. This will ensure a super smooth filling.

How to Make It

Step 1

Coat a 9-inch pie plate with cooking spray.

Step 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.

Step 3

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

Step 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.

Step 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.

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