No-bake pumpkin pie with cream cheese is a delightful dessert that combines the rich, creamy texture of cream cheese with the warm, spiced flavors of pumpkin pie. This delectable treat is perfect for those who want to enjoy the flavors of fall without the hassle of baking. With just a few simple ingredients and a few minutes of preparation, you can have a delicious, homemade no-bake pumpkin pie that is sure to impress your family and friends.
No-bake pumpkin pie with cream cheese is a delightful dessert that combines the rich, creamy texture of cream cheese with the warm, spiced flavors of pumpkin pie. This delectable treat is perfect for those who want to enjoy the flavors of fall without the hassle of baking. With just a few simple ingredients and a few minutes of preparation, you can have a delicious, homemade no-bake pumpkin pie that is sure to impress your family and friends.
The key to a perfect no-bake pumpkin pie with cream cheese lies in the balance of flavors and textures. The cream cheese filling provides a smooth, creamy base that complements the rich, spiced pumpkin puree. To enhance the taste, you can add a touch of vanilla extract, cinnamon, nutmeg, and ginger. The pie crust, made from crushed cookies, adds a delightful crunch and gives the pie its classic texture.
To make this no-bake pumpkin pie with cream cheese, start by gathering the following ingredients:
– 1 package (8 oz) cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 cup crushed graham crackers
– 1/4 cup unsalted butter, melted
– 1 can (15 oz) pumpkin puree
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract
Begin by preparing the pie crust. In a medium bowl, combine the crushed graham crackers and melted butter. Mix well until the crumbs are evenly coated with butter. Press the mixture into the bottom and sides of a 9-inch pie dish, ensuring that it is evenly distributed. Chill the crust in the refrigerator for at least 30 minutes.
In a separate bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and beat until well combined. Stir in the vanilla extract, cinnamon, nutmeg, and ginger. Set aside.
In another bowl, whisk together the pumpkin puree, heavy cream, and remaining granulated sugar until smooth. Add the vanilla extract and whisk until fully combined.
Pour the cream cheese mixture into the chilled pie crust and spread it evenly. Pour the pumpkin mixture on top of the cream cheese layer and spread it out to cover the entire pie. Chill the pie in the refrigerator for at least 4 hours, or until set.
Before serving, garnish the no-bake pumpkin pie with cream cheese with a dollop of whipped cream and a sprinkle of cinnamon. Slice and enjoy this creamy, flavorful dessert that captures the essence of autumn. Whether you’re hosting a gathering or simply craving a cozy treat, no-bake pumpkin pie with cream cheese is sure to satisfy your cravings.
