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Creamy No-Bake Pumpkin Pie Recipe with Easy Pecan Crunch Topping

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A quick and easy no-bake pumpkin pie with a creamy filling and a toasted pecan crunch topping, perfect for fall gatherings and cozy nights.

Ingredients

Scale
  • 1 can (15 oz / 425 g) pumpkin puree (100% pure pumpkin, not pie filling)
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (240 ml) heavy whipping cream, chilled
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (120 ml) sweetened condensed milk
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 1/2 cups (150 g) graham cracker crumbs
  • 1/3 cup (75 g) unsalted butter, melted
  • 2 tablespoons brown sugar
  • 1 cup (120 g) chopped pecans, toasted
  • 2 tablespoons brown sugar
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Prepare the crust: Combine graham cracker crumbs, melted butter, and brown sugar in a medium bowl. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom and up the sides of your 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to create an even layer. Refrigerate while you make the filling. (About 10 minutes prep)
  2. Toast the pecans: Heat a small skillet over medium heat. Add the chopped pecans and toast for 3-5 minutes, stirring frequently to prevent burning. Remove from heat and stir in 2 tablespoons brown sugar, butter, and cinnamon. The butter will melt and caramelize slightly, coating the nuts. Set aside to cool. (5 minutes)
  3. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add granulated sugar and continue beating until fully incorporated. Add pumpkin puree, sweetened condensed milk, vanilla extract, salt, and spices (cinnamon, ginger, nutmeg). Mix until combined.
  4. Whip the cream: In a separate chilled bowl, whip the heavy cream with clean beaters until stiff peaks form. This usually takes 3-4 minutes on medium-high speed. Fold the whipped cream gently into the pumpkin mixture using a spatula, being careful not to deflate the airiness. The filling should be light but creamy. (10 minutes)
  5. Assemble the pie: Pour the filling over the chilled crust and smooth the top with a spatula. Sprinkle the pecan crunch topping evenly over the pie. Press down lightly so the topping sticks but don’t bury the cream layer. (5 minutes)
  6. Chill: Refrigerate the pie for at least 4 hours, preferably overnight, to allow the filling to set properly. The longer it chills, the firmer it becomes, but don’t wait too long or the crust might soften. (4+ hours)
  7. Serve: Carefully remove the sides of the springform pan. Slice with a sharp knife wiped clean between cuts for neat slices. Serve chilled or at room temperature. (Immediate)

Notes

Use gentle folding motions when combining whipped cream to keep the filling airy. Toast pecans to enhance flavor and crunch. Chill the pie for at least 4 hours or overnight for best results. For dairy-free or gluten-free versions, substitute cream cheese and crust ingredients accordingly. Prepare crust and pecan topping a day ahead to save time.

Nutrition

Keywords: no-bake pumpkin pie, pumpkin pie recipe, pecan crunch topping, easy pumpkin dessert, fall dessert, creamy pumpkin pie

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