Description
This creamy, spiced dessert combines everything you love about fall flavors with zero oven time—perfect for quick holiday prep!
Ingredients
For the Crust:
1½ cups (150g) graham cracker crumbs, finely crushed
¼ cup (50g) granulated sugar
½ cup (115g) unsalted butter, melted
For the Filling:
16 oz (450g) cream cheese, softened to room temperature
1 cup (240g) pumpkin puree (not pumpkin pie filling)
¾ cup (150g) granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 cup (240ml) heavy whipping cream, whipped to stiff peaks
Instructions
Make the Crust:
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press into the bottom of a 9-inch springform pan. Chill in the fridge while you prepare the filling.
Make the Filling:
In a large bowl, beat softened cream cheese until smooth and lump-free. Add pumpkin puree, sugar, pumpkin pie spice, and vanilla. Mix until fully combined, scraping the sides as needed.
Fold in Whipped Cream:
Gently fold whipped cream into the pumpkin mixture using a spatula, being careful not to deflate it. This creates the fluffy, mousse-like texture.
Assemble & Chill:
Pour the filling over the chilled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until fully set.
Serve:
Slice and serve as-is or with whipped cream, caramel drizzle, or your favorite toppings.
Notes
Make Ahead: Best made a day in advance to allow proper chilling.
Variations: Use a gingersnap or Oreo crust, add maple syrup to the filling, or swirl in caramel.
Storage: Keeps in the fridge for 5 days or freezes well for up to 2 months (wrap slices individually).
Tip: Always soften cream cheese fully before mixing to avoid lumps.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
