No bake Pumpkin Pie with Graham Cracker Crust
This No-Bake Pumpkin Pie with Graham Cracker Crust is rich, creamy, and decadent. It features a 2-ingredient crust filled with a perfectly spiced pumpkin puree and cream cheese mixture that has the most perfect mousse like texture.
- Prep time
- 30 min
- Cook time
- Not listed
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 220g g Cream Cheese (eg. Philadephia, use the full fat version, cold)
- 110 g Powdered sugar (sifted)
- 160 g Pumpkin puree
- 1½ teaspoon Pumpkin spice (or a mix of cinnamon, ginger, nutmeg)
- 220 g Heavy cream (36% fat, use it very cold)
- 200 g Biscuit crumb (eg. Graham cracker crumb, or Digestive biscuits, Biscoff cookies etc.)
- 90 g Unsalted butter (melted but not hot)
- Pinch of salt
- 75 g Mascarpone (42%+ fat)
- 60 g Heavy Cream (36% fat)
- 20 g Powdered sugar (sifted )
Instructions
- 1
Crust
- 2
Start with melting butter in the microwave, then let it cool slightly while preparing the biscuit crumbs
- 3
Biscuit crumbs can be made in a food processor or by using a zip bag and rolling pin. Mix crumbs with warm but not hot butter and a pinch of salt until it comes together
- 4
Line a loose base pie tin with the mixture and press it flat evenly and tightly starting with the side then moving onto the bottom. If the mixture is too runny, place it in the fridge for a few minutes.
- 5
Once the crust is evenly distributed, place it into the freezer for 15 minutes
- 6
Pumpkin pie filling
- 7
Whip high fat Philadephia cream cheese, sifted powdered sugar and pumpkin spice for 2-3 minutes until light and fluffy, then mix in pumpkin puree
- 8
In a separete bowl, whip very cold high fat (36%) heavy cream until soft peaks.
- 9
Very gently, fold heavy cream into the pumpkin mixture using a rubber spatula. The mixture should stay light and airy
- 10
Assemble
- 11
Pour pumpkin filling into the frozen Graham cracker Pie crust, smooth the top and let it rest for 4 hours in the fridge to fully set
- 12
Decoration
- 13
Whip up mascarpone, heavy cream, and powdered sugar with an electric hand mixer for 2-3 minutes, then with the help of a piping bag and star nozzle tip, pipe decoration all around the pie. Lightly dust with pumpkin spice.
- 14
Any leftover can be stored refrigerated for 2-3 days