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Easy No-Bake Pumpkin Cream Cheese Dessert Recipe

Easy No-Bake Pumpkin Cream Cheese Dessert

A cool, creamy pumpkin cream cheese pie made with a graham-cracker crust and whipped topping. This simple autumn dessert needs no oven and is best served thoroughly chilled.
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Prep Time 15 minutes
Total Time 3 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 about 6-ounce crust Prepared 9-inch graham-cracker crust
  • 1 8-ounce package Cream cheese, softened
  • 1 cup Canned pumpkin puree
  • 1/2 cup Granulated sugar
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Pumpkin-pie spice
  • 1 8-ounce container Frozen whipped topping, thawed
Optional Garnishes
  • As needed Additional whipped topping
  • As needed Cinnamon
  • As needed Chopped pecans

Method
 

Step-by-Step
  1. Let the cream cheese soften at room temperature. Beat it with the granulated sugar and vanilla extract until smooth and creamy.
  2. Add the pumpkin puree and pumpkin-pie spice. Beat until the filling is fully blended and no streaks of cream cheese remain.
  3. Gently fold in the thawed whipped topping until the mixture is light and evenly combined.
  4. Spoon the pumpkin filling into the prepared graham-cracker crust and smooth the top.
  5. Cover and refrigerate for at least 3 hours. For a firmer, cleaner slice, chill for 4 to 6 hours or overnight.
  6. Before serving, garnish with additional whipped topping, a light dusting of cinnamon, or chopped pecans.

Notes

Use pumpkin puree rather than pumpkin pie filling, since pie filling already contains sugar and spices and may make the dessert too sweet or soft. Keep the whipped topping cold before folding it into the pumpkin mixture, and chill the finished pie overnight when possible.