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No-bake pumpkin pie topped with whipped cream cloud, a delightful dessert option.
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No-Bake Pumpkin Pie with Whipped Cream Cloud

A delightful twist on the classic pumpkin pie, this no-bake version features a creamy filling and a fluffy whipped cream topping, perfect for autumn gatherings.
Prep Time30 minutes
Total Time6 hours
Course: Dessert
Cuisine: American
Keyword: Creamy Dessert, Fall Desserts, No-Bake Pie, Pumpkin Pie, Thanksgiving Dessert
Servings: 8 servings
Calories: 300kcal

Ingredients

Crust Ingredients

  • 200 g graham cracker crumbs (or digestive biscuits) These add a buttery crunch that serves as the perfect foundation for the pie.
  • 100 g unsalted butter, melted This liquefied goodness binds the crumbs together beautifully, enhancing the crust’s indulgent flavor.
  • 2 tbsp brown sugar Adds a delightful touch of caramel sweetness.

Filling Ingredients

  • 1 can (425g) pure pumpkin puree Gives the pie its signature flavor and silky texture.
  • 200 g sweetened condensed milk Adds a heavenly creaminess.
  • 115 g cream cheese, softened Provides a cloud-like texture.
  • 1 tsp vanilla extract Adds warmth and depth to the filling.
  • 1.5 tsp ground cinnamon A comforting spice that enhances flavor.
  • 0.5 tsp ground ginger Adds a hint of spice.
  • 0.25 tsp ground nutmeg Rounds out the pumpkin flavors.
  • 0.25 tsp ground cloves Deepens the overall taste.
  • 1 pinch salt Balances sweetness.

Whipped Cream Ingredients

  • 250 ml heavy cream For a rich and luscious topping.
  • 2 tbsp powdered sugar Sweetens the cream.
  • 0.5 tsp vanilla extract Enhances the whip's flavor.
  • Optional: ground cinnamon or nutmeg for dusting Adds beauty and flavor.

Instructions

Preparation

  • In a large bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Press firmly into a 23cm (9-inch) pie dish. Chill in the refrigerator for at least 30 minutes.
  • In a separate mixing bowl, beat the softened cream cheese until smooth. Add pumpkin puree, sweetened condensed milk, vanilla extract, and spices; mix until creamy.

Assembly

  • Pour the pumpkin filling into the chilled crust, smoothing the top. Chill for at least 6 hours, or preferably overnight.
  • Before serving, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
  • Top the pumpkin filling with the whipped cream and dust with cinnamon or nutmeg.

Notes

Use high-quality ingredients for the best flavor. Chill the pie overnight for optimal taste.