Best 4 Creamy Pumpkin Pie No Bake Recipes

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Indulge in the delightful symphony of flavors with our creamy pumpkin pie, a no-bake dessert that captures the essence of autumn. This decadent treat combines the richness of pumpkin with a creamy filling, all nestled in a graham cracker crust. Experience the perfect balance of sweet and savory with our savory pumpkin pie, a unique twist on the classic. If you prefer a gluten-free option, our gluten-free pumpkin pie has you covered, offering the same delectable flavors without compromising on texture. For those who love chocolate, our chocolate pumpkin pie is an irresistible fusion of rich chocolate and velvety pumpkin filling. And for a touch of sophistication, our pumpkin mousse pie presents a light and airy mousse filling, perfect for a special occasion. Each recipe is meticulously crafted to ensure that you create a culinary masterpiece that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

NO-BAKE PUMPKIN PIE WITH CREAM CHEESE



No-Bake Pumpkin Pie with Cream Cheese image

A light no-bake pumpkin pie with cream cheese.

Provided by Sarabeth Emet

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h15m

Yield 8

Number Of Ingredients 6

½ cup pumpkin puree
2 tablespoons pumpkin puree
2 teaspoons pumpkin pie spice
2 (8 ounce) packages cream cheese, softened
¼ cup honey
1 (9 inch) prepared graham cracker crust

Steps:

  • Combine 1/2 cup plus 2 tablespoons pumpkin puree with pumpkin pie spice in a small bowl.
  • Beat cream cheese and honey in a large bowl with an electric mixer until smooth. Mix in 1/2 cup of the spiced pumpkin mixture and pour into the graham cracker crust; smooth to fill. Spoon remaining spiced pumpkin on top of filled pie and swirl lightly to create a design that mixes with the very top of the filling.
  • Cover and refrigerate until firm, about 2 hours.

Nutrition Facts : Calories 383.2 calories, Carbohydrate 31.5 g, Cholesterol 61.6 mg, Fat 27.1 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 13.9 g, Sodium 383.1 mg, Sugar 20.9 g

10 MINUTE NO-BAKE PUMPKIN PIE



10 Minute No-Bake Pumpkin Pie image

This no-bake pumpkin pie takes just 10 minutes to prepare, If you're short on time and need a great dessert, this recipe is an excellent choice.

Provided by Diana Rattray

Categories     Dessert     Pie

Time 2h40m

Yield 8

Number Of Ingredients 11

8 ounces of cream cheese (softened)
1/2 cup light brown sugar (packed)
1 cup pumpkin (or squash puree)
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 1/2 cups frozen whipped topping (thawed, regular or lite; most of an 8-ounce tub)
9-inch graham cracker crust (purchased or homemade)
Garnish: whipped topping (or sweetened whipped cream, for topping)
Optional: cinnamon sugar for sprinkling

Steps:

  • Gather the ingredients.
  • In a mixing bowl with an electric mixer , beat the cream cheese with the pumpkin or squash puree, brown sugar, pure vanilla extract , cinnamon, nutmeg, and ginger, until well blended and fluffy.
  • Fold in the 2 1/2 cups whipped topping.
  • Spread the mixture in the graham cracker crust.
  • Cover and chill the pie for 2 to 3 hours before serving.
  • Serve with whipped topping or sweetened whipped cream and sprinkle with cinnamon sugar, if desired.

Nutrition Facts : Calories 358 kcal, Carbohydrate 36 g, Cholesterol 29 mg, Fiber 1 g, Protein 4 g, SaturatedFat 13 g, Sodium 208 mg, Sugar 24 g, Fat 23 g, ServingSize 1 pie (8 servings), UnsaturatedFat 0 g

CREAMY PUMPKIN PIE (NO BAKE)



Creamy Pumpkin Pie (No Bake) image

This is an interesting recipe I found in an ad for Keebler products. I put it here for safekeeping. It's nice to have a no-bake recipe for a favorite pie. (Cook time is refrigerator time).

Provided by BecR2400

Categories     Pie

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup cold milk
1 (4 5/8 ounce) package vanilla flavor instant pudding and pie filling mix (6-serving size)
1 teaspoon pumpkin pie spice (see note *)
1 cup Libby's canned pumpkin
2 1/2 cups frozen non-dairy topping, thawed
9 inches keebler graham cracker crust

Steps:

  • In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick).
  • Whisk in Libby's 100% pure pumpkin.
  • Stir in whipped topping. Spread in crust.
  • Refrigerate at least 2 hours or until set. Garnish as desired.
  • *Note: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of the pumpkin pie spice.

CREAMY PUMPKIN PIE



Creamy Pumpkin Pie image

I firmly believe that THIS pumpkin pie recipe will conquer the taste buds of even the most avid pumpkin pie haters! I myself do not care for pumpkin pie, AT ALL. But, the cream cheese makes the pie so light and creamy. I forced myself to give slices away so I wouldn't eat the whole thing. One note, you can make this with pre-made frozen pie dough, or your favorite "from scratch" piecrust recipe. It is suggested that you use two pieces of pie dough, one for the bottom and one to make an extra thick ring around the edge of the piecrust. I wasn't quite sure why, but the extra thickness on the edge of the pie was to probably hold more of the pumpkin filling. When I made this the first time, I could not quite fit the entire filling in the 9" frozen pie shell that I used. I also found that I needed to add about 15 minutes onto the cook time that I listed below, (but I also had something else warming in the oven, so that, I'm sure, is why).

Provided by Kozmic Blues

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

1 (8 ounce) package cream cheese, softened
2 cups canned pumpkin
1 cup sugar
1/4 teaspoon salt
2 eggs
1 cup half-and-half or 1 cup heavy cream
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 pieces pre-made pie dough (or your favorite homemade)
whipped cream, for serving (optional)

Steps:

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, beat the cream cheese with a hand mixer.
  • Add the canned pumpkin and beat until combined.
  • Add the sugar and salt, and beat until combined.
  • Add the eggs, milk or half-and-half, and melted butter, and beat until combined.
  • Finally, add the vanilla, cinnamon, and ginger, and beat until mixed thoroughly.
  • Roll out your pie dough, and place in a 9 inch round pie dish.
  • Take your second piece of pie dough and form a large outer crust ring around the edge of the pie.
  • Crimp edges.
  • Pour the filling into the pie shell.
  • (I found that I had a little too much filling for my shell, so fill to where your comfortable or slip a cookie sheet under the pie when you bake it).
  • Bake for 50 minutes, or until a knife stuck through the center comes out clean.
  • Cool to room temperature.
  • Serve plain or with whipped cream!

Tips:

  • Make sure the pumpkin puree is smooth and free of lumps. If you're using canned pumpkin, be sure to drain it well.
  • Use full-fat cream cheese for a richer flavor and texture.
  • Let the pie crust cool completely before adding the filling.
  • Chill the pie for at least 4 hours, or overnight, before serving.
  • Garnish the pie with whipped cream, pumpkin seeds, or cinnamon before serving.
  • To make a gluten-free pie, use a gluten-free graham cracker crust.
  • To make a vegan pie, use vegan cream cheese and milk.

Conclusion:

This creamy pumpkin pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich and creamy filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and festive dessert, give this creamy pumpkin pie a try!

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