A no-bake pumpkin dessert is a chilled pumpkin-and-cream filling in a graham-cracker crust, set in the refrigerator instead of the oven. It is a different dessert from baked pumpkin pie and from pumpkin cheesecake, which need the oven and a longer, more delicate bake. See the Thanksgiving guide and Thanksgiving desserts.
Build a crust and a fluffy filling
Stir 1½ cups of graham-cracker crumbs with 3 tablespoons of sugar and 6 tablespoons of melted butter, then press the mixture into a 9-inch pie dish and chill it while you make the filling. Beat 8 ounces of softened cream cheese until smooth, then beat in 1 cup of pumpkin puree, ½ to ¾ cup of powdered sugar, 1 teaspoon of vanilla, and 1 to 1½ teaspoons of pumpkin-pie spice. In a second bowl, whip 1 cup of cold heavy cream to medium-stiff peaks, and fold it into the pumpkin mixture. You can also use a large tub of whipped topping if that is what you have, though whipped cream tastes cleaner. Spread the filling in the crust and smooth the top.
Chill until it slices cleanly
Refrigerate the dessert for at least 4 hours, and preferably overnight. It will not set like a baked custard, but it should cut into soft, neat slices when it is truly cold. Garnish with a little whipped cream or a dusting of cinnamon just before serving. Keep it refrigerated, and do not leave it out for more than two hours. Leftovers keep 3 to 4 days in the refrigerator; this is not a dessert that sits on a warm buffet all afternoon. Related: a pumpkin roll if you want another make-ahead pumpkin dessert, and how to transport a pie if you are taking it to someone else’s house. Carry it in a chilled bag, and keep it level.
Canned pumpkin puree is the right product here, not pumpkin pie filling, which is already sweetened and spiced and will throw off the texture. If the filling seems loose after you fold in the cream, chill the bowl for 15 minutes and then spread it; it should still be spoonable, not pourable like soup. A store-bought graham crust is fine if you are short on time. You can also press the crumb crust into an 8-inch square pan and cut the dessert into bars, which travel well in the pan. Keep a cold pack around the dish if you are taking it to a potluck, and do not set it next to a hot casserole on the buffet.
Frequently asked questions
Does a no-bake pumpkin dessert need eggs?
No. The filling is usually pumpkin, cream cheese, sugar, spice, and whipped cream, set by chilling rather than by baking a custard.
How long does it need to chill?
At least 4 hours, and overnight is better if you want clean slices.
Can I leave it out on the dessert table?
Only during serving. It is a dairy dessert, so refrigerate it within two hours, or within one hour if the room is very warm.
Helpful kitchen tools
- MALACASA Ceramic Pie Pan Set of 2, 9-Inch — A 9-inch pie dish is the usual size for a no-bake pumpkin dessert with a graham crust.
- OXO Good Grips 11-Inch Balloon Whisk — A whisk helps you smooth the pumpkin and cream-cheese base if you do not use a mixer.
- OXO Good Grips Bent Icing Spatula — Useful for spreading the filling and for loosening slices later.
- OXO Good Grips 2-Cup and 4-Cup Glass Measuring Cup Set — Handy for measuring pumpkin puree and cream.
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