No Bake Pumpkin Pie
Perfect for Thanksgiving dessert without all the fuss, this No Bake Pumpkin Pie recipe is simple to make and tastes delicious!
Ingredients
- 1 store-bought graham cracker crust
- 2 cups heavy whipping cream
- 1 cup white granulated sugar
- 2 8 oz blocks cream cheese, room temperature
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 2 tsp pumpkin spice
Instructions
- In a large mixing bowl, use an electric hand mixer to whip the heavy cream and sugar together until soft peaks begin to form.
- Whisk in the cream cheese until the mixture is smooth and homogenous, with no chunks of cream cheese remaining.
- Gently whisk in the pumpkin puree, vanilla extract, and pumpkin spice until the added ingredients are evenly distributed throughout the mixture.
- Pour the mixture into the graham cracker crust and allow the cheesecake to set in the freezer for six hours.
- Allow the cheesecake to sit on the counter for 10 minutes before slicing, top with whipped cream, serve, and enjoy!
Notes
- Allowing the cheesecake to sit out for 10-15 minutes makes it much easier to slice and lets the cheesecake soften a bit to give you a nice velvety texture.
- If you want to make your own graham cracker crust, simply combine two cups of crushed graham crackers with ½ cup of melted unsalted butter.
- It is important to let the cream cheese sit until it is at room temperature, otherwise it will not whip properly, and you will be left with chunks of cream cheese in your cake.
- You can store this cake in the freezer for up to two months.
- You can let this cake sit on the counter for up to 35 minutes before it should be put back in the freezer. Any longer than this and the cheesecake begins to get a bit too soft.
- This cheesecake is great served with a dollop of freshly whipped cream and a sprinkle of pumpkin spice or cinnamon.
