Graham Crust Pumpkin Pie: No Bake

Graham crust pumpkin pie is everything you love about an easy no bake fall dessert. It's part pumpkin pie, part pumpkin pie cheesecake and mostly the most luscious pumpkin custard pie with a graham cracker crust you will ever taste. Topped with a 2-ingredient pumpkin spice whipped cream, it is a make ahead wonder perfect for holiday entertaining.

I can't end the summer without having a frozen custard on the Rehoboth beach boardwalk. The light, smooth and creamy treat had me thinking about how good this texture could be in a pie, specifically a homemade pumpkin pie.

Why you are Going to Love This Pumpkin Pie with a Graham Cracker Crust

• Can be prepared days in advance and kept frozen until ready to serve.
• No oven needed which avoids baking errors like a cracked topped or soggy crust.
• The light and creamy texture with all natural ingredients.

How to Make a Graham Cookie Crust

You can certainly use a pre-made cookie crust for this recipe, but why would you. This no-bake cookie crust has only 4 ingredients and is super simple to make.

• Start by grinding the graham crackers, brown sugar and some pumpkin spice in a food processor to fine crumbs.
• Next, mix the crumbs with just enough melted butter so the crumbs stick together. You can mix in the food processor or directly in the pie plate.
• Finally, press the mixture up the sides and into the bottom of a pie plate and place in the freezer.

While the cookie crust is chilling make the frozen custard pumpkin filling. Before you begin check out my pumpkin spice tiramisu video for concentrating pumpkin flavor by removing excess moisture. This applies to both fresh and canned pumpkin. And if you want to learn how to make fresh pumpkin puree do take a look at my recipe for pumpkin mousse torte.

How to Make a Custard Recipe with Custard Powder

• Start by beating the cream cheese and brown sugar until smooth and creamy.
• Then beat in the pumpkin puree until well blended. Set aside.
• Next, mix the custard powder with ¼ cup of milk until dissolved.
• The next step is to bloom the flavors of the pumpkin spice into the milk. Combine them in a small saucepan and bring to a boil.
• Finally, whisk in the dissolved custard and continue cooking until thicker and custard coats the back of a spoon or spatula.
• Transfer the custard to a bowl and cool down to at least room temperature. Chilling over an ice water bath while stirring will make the process go faster.
• Gradually, add custard to cream cheese mixture blending with an electric mixer.

How to Assemble the Graham Crust Pumpkin Pie

Pour the pumpkin filling into the crust and smooth the top. Depending on the size of the pie plate you may have some extra filling. Simply divide it among small ramekins, chill and serve as an additional dessert option. The pie needs to chill for at least 2 to 4 hours to set or can be fully frozen to be enjoyed at a later date.

Just before serving whip the cream with pumpkin pie syrup and pipe decoratively on the pie or serve on the side. If the pie is frozen it will need to thaw at least 30 minutes to an hour before slicing. Just depends on how warm your kitchen is. I actually love it a little on the frozen side...brings me back to the boardwalk which inspired this pie in the first place.

Lisa Keys

Graham Crust Pumpkin Pie: No Bake

This luscious no bake pumpkin pie in a homemade cookie crust is a showstopper.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Chill time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 347

Ingredients Equipment Method Notes

Ingredients

  

Cookie Crumb Crust

• 15 whole graham crackers crumbled
• ¼ cup firmly packed light brown sugar
• ¼ teaspoon pumpkin pie spice
• 6 tablespoons melted butter

Pumpkin Custard Filling

• 1 package (8 oz.) cream cheese, softened
• ½ cup light brown sugar
• 1 cup pumpkin puree
• 1 ½ cups milk
• 2 tablespoons custard powder
• 1 teaspoon pumpkin pie spice

Pumpkin Spice Whipped Cream

• 1 cup heavy cream
• 2 tablespoons pumpkin spice flavored syrup

Equipment

• 1 9 to 10-inch pie plate

Method

 

Cookie Crumb Crust

1. In a food processor grind the graham crackers to fine crumbs.
2. Add the brown sugar and spice and pulse a few times to mix well.
3. Add the melted butter and pulse until the cookie crumbs are moistened and can hold together when you pinch some together.
4. Press the cookie crumbs firmly up the sides and over the bottom of the pie plate.
5. Chill the pie shell in the freezer while preparing the filling.

No Bake Pumpkin Custard Pie Filling

1. In a large bowl, beat cream cheese and brown sugar until smooth. Add pumpkin and blend well. Set bowl aside.
2. In a small bowl, mix ¼ cup of milk with custard powder until dissolved.
3. In a small saucepan, bring remaining milk and spice just to a boil.
4. Whisk in dissolved custard powder and continue cooking until mixture is thickened and coats the back of spatula or spoon.
5. Cool custard down.
6. Add custard to pumpkin mixture gradually while beating with an electric mixer. Continue mixing until well blended and smooth.
7. Pour into pie shell and smooth the top.
8. Place pie in freezer for 2 hours to firm up before slicing.

Pumpkin Spice Whipped Cream

1. In bowl, beat heavy cream and syrup to stiff peaks.
2. Pipe or spoon whipped cream over pie just before serving.

Notes

2 tablespoons cornstarch plus 1 teaspoon of vanilla can be substituted for custard powder.

No pumpkin pie spice? Just mix equal parts of cinnamon, ginger and nutmeg.

Depending on size of your pie plate you may have some extra custard. Divide it among small ramekins for an extra dessert.

Pie can be made in advance and frozen. Remove from freezer 30 minutes before serving.

To drain pumpkin of excess moisture spread it between layers of paper towels before measuring.

Let me know if you give this delightful dessert a try. I also have an award winning pumpkin mousse torte with my signature cookie crust over on Good Grief Cooks.