Imagine a creamy, dreamy pumpkin pie that requires no baking. Yes, you heard it right! A No Bake Whipped Cream Pumpkin Pie that’s as easy to make as it is delightful to devour. The moment you take your first bite, you’ll be greeted by velvety smoothness and the warm embrace of autumn spices dancing on your palate. pumpkin loaf for gatherings pumpkin fluff dip recipe It’s like a cozy hug from your grandma but in pie form, without the oven’s heat. For more inspiration, check out this Pumpkin Spice Latte recipe.
Now picture this: it’s Thanksgiving, and you’re bustling around the kitchen trying to keep everyone happy. Suddenly, you remember this magical pie. You whip it up in no time while everyone else is still arguing over who gets to baste the turkey. And just like that, you become the star of dessert hour. Your family will rave about it for weeks to come while also secretly wondering if they can snag seconds before anyone else does. For more inspiration, check out this Sweet Potato Casserole recipe.
Why You'll Love This Recipe
- This No Bake Whipped Cream Pumpkin Pie is incredibly simple to prepare and requires minimal effort
- Its rich flavor and silky texture create a dessert that’s hard to resist
- The stunning appearance makes it an eye-catcher at any gathering, sure to impress your guests
- Plus, it’s versatile enough for any occasion beyond just holidays!
I made this pie for a potluck last year, and let me tell you, my friends fought over the last slice like seagulls over a French fry at the beach.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Graham Cracker Crust: Store-bought or homemade, this crust adds a sweet crunch that complements the creamy filling beautifully.
- Canned Pumpkin Puree: Opt for 100% pumpkin puree for rich flavor; avoid pumpkin pie filling which has added sugar and spices.
- Powdered Sugar: Use this for sweetness; it dissolves easily and creates a smoother texture in your filling.
- Heavy Whipping Cream: The star ingredient for that light, airy topping; don’t skimp on quality here.
- Pumpkin Spice: A blend of cinnamon, nutmeg, and ginger; it’s essential for bringing out that warm fall flavor.
- Vanilla Extract: Just a splash enhances the overall flavor profile of the pie.
- Gelatin Powder: This helps set your pie perfectly without any baking involved.
- Milk: Used to dissolve gelatin; whole milk provides richness but feel free to use alternatives if needed.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Create the Crust: Begin by crushing your graham crackers into fine crumbs using a food processor or by placing them in a ziplock bag and smashing them with a rolling pin until finely crushed.
Melt Some Butter: In a microwave-safe bowl, melt about half a cup of butter until bubbly but not boiling. Combine it with your graham cracker crumbs until they resemble wet sand.
Form the Crust: Press this mixture firmly into a 9-inch pie dish using your fingers or the back of a measuring cup to create an even layer across the bottom and up the sides.
Prepare the Filling Base: In another bowl, combine canned pumpkin puree with powdered sugar, pumpkin spice, and vanilla extract until smooth and well-blended. Taste for sweetness!
Dissolve Gelatin in Milk: In a small saucepan over low heat, combine gelatin powder with milk until completely dissolved; this step ensures no lumps ruin your silky filling.
Add Whipping Cream: In a large mixing bowl, whip heavy cream until stiff peaks form; gently fold in your pumpkin mixture along with the cooled gelatin mixture until everything is combined beautifully.
Chill It Out: Pour this luscious filling into your prepared crust and spread evenly. Cover with plastic wrap and refrigerate for at least four hours or overnight if possible—patience is key here!
And voila! Your No Bake Whipped Cream Pumpkin Pie is ready to shine at any gathering or cozy night in! homemade pumpkin cheesecake.
Content
Tip one: Use fresh pumpkin puree for a richer flavor and creamier texture. Nothing beats the smell of freshly baked pumpkin pie spice wafting through the house.
Tip two: Chill your mixing bowl before whipping the cream to achieve perfect peaks. I learned this trick during a chaotic Thanksgiving gathering.
Tip three: Allow the pie to set in the fridge for at least four hours before serving. Patience is key, but it’s worth the wait!
Perfecting the Cooking Process
Start by preparing your crust while you make the filling. This way, both components come together seamlessly, saving precious time and ensuring perfect results.
Add Your Touch
Feel free to swap out spices or add a splash of vanilla extract to customize your pie. A bit of nutmeg or ginger can take your flavor profile to another level.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to five days. For best texture, enjoy it cold straight from the fridge without reheating.
Chef's Helpful Tips
- This no bake whipped cream pumpkin pie not only saves time but also allows for easy customization
- The smooth texture and fragrant spices make it a crowd-pleaser at any gathering without spending hours in the kitchen
It reminds me of last Thanksgiving when my cousin mistook whipped cream for frosting and made a glorious mess! Everyone laughed, but they loved my no-bake pumpkin pie even more.
FAQ
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin works well; just ensure it’s pure pumpkin and not pie filling.
How long will this pie last in the fridge?
This no bake whipped cream pumpkin pie can last up to five days when stored properly. pumpkin rice krispie treats.
Can I freeze this pie for later?
Freezing is not recommended as it may affect the texture once thawed.
No Bake Whipped Cream Pumpkin Pie
- Total Time: 0 hours
- Yield: Serves 8
Description
Indulge in the comforting flavors of autumn with this No Bake Whipped Cream Pumpkin Pie. Effortlessly prepared without an oven, this luscious dessert features a creamy pumpkin filling nestled in a crunchy graham cracker crust. The perfect blend of spices creates a delightful treat that’s ideal for Thanksgiving and any gathering. With minimal prep time, you can quickly whip up this crowd-pleaser, leaving your family and friends eager for seconds!
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup canned pumpkin puree (100% pumpkin)
- ¾ cup powdered sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 2 teaspoons gelatin powder
- ¼ cup whole milk
- 1 cup heavy whipping cream
Instructions
- Prepare the crust: Combine graham cracker crumbs and melted butter until it resembles wet sand. Press firmly into a 9-inch pie dish to form an even layer.
- Make the filling: In a bowl, mix pumpkin puree, powdered sugar, pumpkin spice, and vanilla extract until smooth.
- Dissolve gelatin: Heat milk in a saucepan and stir in gelatin until fully dissolved.
- Combine mixtures: Whip heavy cream to stiff peaks, then gently fold in the pumpkin mixture and cooled gelatin until well-blended.
- Chill: Pour filling into the crust, cover with plastic wrap, and refrigerate for at least four hours or overnight.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (115g)
- Calories: 295
- Sugar: 20g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
