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No-Bake Pumpkin Pie That Sets Perfectly

No-Bake Pumpkin Pie That Sets Perfectly

A creamy, warmly spiced pumpkin pie made with gelatin, cream cheese, and whipped cream in a prepared graham-cracker crust. Chill it for at least 4 hours, or overnight for the firmest texture and cleanest slices.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 1 9-inch crust, about 6 ounces Prepared graham-cracker crust
Pumpkin Filling
  • 1 envelope, 2¼ teaspoons Unflavored powdered gelatin
  • ¼ cup Cold water
  • 1 15-ounce can Pure pumpkin purée
  • ½ cup Packed light brown sugar
  • ½ teaspoon Table salt
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground ginger
  • ¼ teaspoon Ground nutmeg
  • ⅛ teaspoon Ground cloves
Creamy Base
  • 8 ounces Full-fat cream cheese, softened
  • 1 teaspoon Vanilla extract
Whipped Cream
  • 1 cup Cold heavy cream
  • ¼ cup Confectioners’ sugar

Method
 

Step-by-Step
  1. Sprinkle the gelatin over the cold water in a small saucepan and let it stand for 5 minutes to bloom.
  2. Add the pumpkin purée, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves. Cook over medium-low heat, stirring constantly, until the gelatin dissolves and the mixture is hot and smooth; do not boil.
  3. Remove the pumpkin mixture from the heat and cool for about 10–15 minutes, until it is warm rather than hot.
  4. Beat the softened cream cheese and vanilla until smooth. Gradually beat in the warm pumpkin mixture until evenly combined.
  5. Whip the cold heavy cream with the confectioners’ sugar to soft-to-medium peaks. Fold the whipped cream gently into the pumpkin mixture.
  6. Spoon the filling into the prepared graham-cracker crust and smooth the top.
  7. Refrigerate the pie uncovered until firm, then cover it loosely. Chill for at least 4 hours before slicing; overnight is best.

Notes

Use pure pumpkin purée, not pumpkin-pie filling. The pie can be covered and refrigerated once firm. For clean slices, warm a knife under hot water and dry it before each cut.