No Bake Pumpkin Pie (Easy, Creamy & Spiced)

No bake pumpkin pie is a chilled pumpkin cream pie with a pressed graham cracker crust and a light filling made with cream cheese and whipped topping. Cinnamon, ginger, nutmeg, and cloves bring warm spice to each cool, creamy slice, while the golden crumb crust adds a buttery bite.

There is a quiet pleasure in bringing a pie to the table in the dish it was made in. It feels as welcome after a Sunday supper as it does among the pies at Thanksgiving.

Plan this no bake pumpkin pie for the day before you want to serve it. The hands-on work takes about 25 minutes once your ingredients are ready, leaving the refrigerator to do the long part. The measured pumpkin, deep pie dish, and cold slicing cues below help you plan the whole dessert, from shopping to the first wedge.

No Bake Pumpkin Pie at a Glance

This no bake pumpkin pie needs no oven time, but it does need a full overnight-style chill. Check the dish size and ingredient readiness before counting back from your serving time.

• Method: Pressed crumb crust with a folded pumpkin cream filling.
• Active prep: 25 minutes.
• Cook or bake time: 0 minutes.
• Chill time: At least 8 hours; overnight is preferable.
• Total time: 8 hours 25 minutes, excluding ingredient thawing and softening.
• Yield: One pie, cut into 8 slices.
• Dish: A 9-inch (23 cm) pie dish, approximately 2 inches deep, with at least a 6-US-cup capacity.
• Difficulty: Easy mixing, with gentle folding and advance planning.
• Flavor: Pumpkin, warm spices, and a mild cream-cheese tang.
• Texture: Light, cold cream filling with a chilled graham crumb crust.
• Make ahead: Prepare the day before; add optional whipped cream and caramel near serving.
• Before you start: Thaw the whipped topping in the refrigerator and soften the cream cheese without warming it.

What Is No Bake Pumpkin Pie?

This version of no bake pumpkin pie gets its structure from a cream-cheese base, stabilized whipped topping, and refrigeration. It contains no eggs, gelatin, or cooked pudding, and its graham crust is pressed and chilled rather than baked.

The result belongs to the cream-pie family: light, cool, and gently tangy. If you prefer a baked custard filling, our pumpkin pie recipe is the closer match.

Why This No Bake Pumpkin Pie Works

The filling in this no bake pumpkin pie balances a measured amount of pumpkin with enough creamy body to support an aerated texture. Each component has a specific job, including the crust beneath it.

• A measured cup of pumpkin. Using 245 g keeps the pumpkin-to-dairy balance consistent; tipping in a whole 15-ounce can would add much more moisture.
• Body with lightness. Full-fat block cream cheese gives the filling substance, while the entire 8-ounce tub of whipped topping introduces an airy texture.
• An evenly bound crust. Fine graham crumbs and thoroughly distributed butter help the base hold together without a thick, tightly packed corner.

Why You’ll Love This No Bake Pumpkin Pie

No bake pumpkin pie fits best into a dessert plan that starts the previous day. Its practical appeal is the short mixing session and the freedom to keep the oven available for everything else.

• No oven scheduling. The crust and filling both come together without baking.
• A manageable prep session. The crust chills in the freezer while you mix the filling, so the work overlaps naturally.
• A quieter serving day. With the pie already chilled, only optional finishing and slicing remain.

Who This No Bake Pumpkin Pie Is Perfect For

This no bake pumpkin pie is meant to be cut and eaten cold, with a softly set filling. It fits a dessert course where that texture and serving temperature are part of the appeal.

• Fans of soft cream pies. The lightly aerated filling suits readers who enjoy a creamy forkful with a graham crumb base.
• Pumpkin with some tang. The cream cheese stays noticeable alongside the pumpkin and warm spices, so choose this version if you enjoy that balance in a dessert.
• A table of eight. One deep 9-inch pie gives eight wedges, making the serving plan straightforward when you want a full slice for each guest.
• A cold dessert course. It suits a meal where you can bring the pie straight from the refrigerator and return the remaining slices promptly.

How This Pumpkin Cream Filling Sets Without Baking

Three things influence how this pumpkin filling holds its shape: the temperature of its dairy base, the air already in the whipped topping, and the amount of moisture introduced with the pumpkin.

Cold Dairy Fat Gives the Filling Body

Cooling firms the fat-containing cream-cheese mixture, giving the filling more body than it has during mixing. That is why the pie needs both a long refrigerator rest and cold serving; leaving it warm softens the structure you waited to build.

Folding Preserves the Filling’s Lightness

Thawed whipped topping already contains air. Folding it into a smooth pumpkin base preserves more of that lightness than beating the completed filling with an electric mixer. Finish any vigorous mixing before the topping goes in.

Pumpkin Moisture Affects the Final Slice

Extra pumpkin introduces extra water as well as flavor. The measured 1 cup of thick canned puree keeps that addition controlled. Longer refrigeration can help a pie that simply needs more time, but it cannot reliably compensate for a filling diluted with too much puree.

Ingredients for No Bake Pumpkin Pie

The ingredient quantities for this no bake pumpkin pie make one deep 9-inch pie. Keep the whipped topping for the filling separate from the optional fresh whipped cream used to decorate the finished dessert.

Ingredient List

Measure the pumpkin rather than using the whole can, and use the full tub of whipped topping in the filling. The whipped-cream ingredients and caramel sauce are optional finishes.

For the graham crust

• 1 1/2 cups (180 g) Graham cracker crumbs, finely crushed
• 1/4 cup (50 g) Granulated sugar
• 6 tablespoons (85 g) Unsalted butter, melted and cooled slightly

For the pumpkin filling

• 8 ounces (227 g) Full-fat block cream cheese, softened until easily spreadable, not warm or melted
• 1/2 cup (60 g) Powdered sugar, sifted if lumpy
• 1/4 cup (50 g) Light brown sugar, packed
• 1 cup (245 g) Plain canned pumpkin puree, thick, without visible free liquid; not pumpkin pie filling
• 1 teaspoon (5 ml) Vanilla extract
• 1 teaspoon Ground cinnamon
• 1/2 teaspoon Ground ginger
• 1/4 teaspoon Ground nutmeg
• 1/8 teaspoon Ground cloves
• 1/4 teaspoon Fine salt
• 1 tub, 8 ounces (227 g) Original frozen whipped topping, fully thawed in refrigerator but cold; entire tub goes into filling

For the optional whipped-cream finish

• 1/2 cup (120 ml) Heavy whipping cream, at least 36% milk fat, cold
• 1 tablespoon (8 g) Powdered sugar
• 1/4 teaspoon (1.25 ml) Vanilla extract

For the optional caramel drizzle

• 1/2 cup (120 ml) ready-made salted caramel sauce, optional, at room temperature

Pumpkin, Cream Cheese, and Whipped Topping Notes

Use plain canned pumpkin puree, full-fat block cream cheese, and Original frozen whipped topping for this no bake pumpkin pie.

Pumpkin: Choose plain puree with no added sugar or spices, not pumpkin pie filling. It should be thick, with no visible free liquid. Homemade puree can vary considerably in moisture, so canned puree is the more predictable choice here. Cinnamon, ginger, nutmeg, and cloves give the filling the familiar flavor of pumpkin pie spice. Measure each one separately for this recipe.

Cream cheese: Use a block, softened until easily spreadable but not warm or melted. Spreadable tub products and reduced-fat versions can change the filling’s consistency.

Whipped topping: Thaw the 8-ounce tub completely in the refrigerator and keep it cold. Fresh whipped cream is used only for the optional finish in this recipe; do not replace the tub in the filling with an equal weight of liquid cream or homemade whipped cream.

Kitchen Tools Needed for No Bake Pumpkin Pie

You need room to chill the assembled no bake pumpkin pie as well as the tools to mix it. Check the dish’s capacity before pressing the crust; a shallow 9-inch dish is not necessarily equivalent to a deep one.

• Deep 9-inch pie dish: Choose approximately 2-inch-deep sides and a minimum 6-cup capacity.
• Mixer and mixing bowls: Use an electric hand mixer or a stand mixer with its paddle for the cream-cheese base, plus bowls for the crust and optional cream.
• Measuring and crumb-crushing tools: A scale, cups, and spoons keep quantities consistent; use a bag and rolling pin or an optional food processor for the crumbs.
• Shaping and serving tools: Keep a flexible spatula, flat-bottomed cup, clean knife, and broad pie server nearby.
• Cold-storage space and cover: Allow room in the freezer for the crust and in the refrigerator for the filled pie, with a cover that does not touch the filling.

Before You Start Your No Bake Pumpkin Pie

Start the active prep only when the whipped topping is thawed but cold and the cream cheese is soft enough to beat smooth. A partly frozen tub will be difficult to fold in, while warm ingredients give the filling less body.

Clear a level shelf in the refrigerator. Melt the crust butter and let it cool slightly before mixing it with the crumbs, and measure the pumpkin into a cup or onto the scale so the remaining puree stays out of the filling.

What to Expect from This Pumpkin Cream Pie

The pumpkin base should be thick and evenly colored before the topping is added. After folding, it becomes lighter and airier, with no white streaks; after chilling, a cold slice should have a soft upright edge rather than a flowing center.

A few crumbs may loosen as you lift the first wedge. Look for an even crust layer beneath the filling rather than a perfectly crumb-free plate. For a chilled dessert without pumpkin or warm spices, try our no-bake cheesecake.

How to Make No Bake Pumpkin Pie

Make the crust first so its freezer rest overlaps with mixing the filling. Once the topping is folded in, fill the cold crust promptly and give the no bake pumpkin pie at least 8 hours in the refrigerator.

1. Prepare the crust

Mix 1 1/2 cups (180 g) finely crushed graham crumbs with 1/4 cup (50 g) granulated sugar. Add 6 tablespoons (85 g) melted, slightly cooled unsalted butter and stir until the crumbs are evenly damp.

Press the mixture across the base and up the sides of the deep 9-inch pie dish. A flat-bottomed cup helps level the base; use moderate pressure and round the join where the base meets the sides. Freeze for 15 minutes while preparing the filling.

What you should see: The crumbs hold together when pressed, with no dry patches or butter pooling. The corner of the crust is gently curved, not built up into a thick ridge.

2. Smooth the cream cheese

Beat 8 ounces (227 g) softened block cream cheese on medium speed until smooth, about 1–2 minutes, scraping the bowl. Add 1/2 cup (60 g) powdered sugar and 1/4 cup (50 g) packed light brown sugar, mixing on low first and then medium until smooth.

What you should see: A creamy mixture without visible cream-cheese lumps. Scrape and smooth this base now, before the pumpkin and airy topping make lumps harder to correct.

3. Add pumpkin and spices

Add 1 cup (245 g) pumpkin puree, 1 teaspoon vanilla, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves, and 1/4 teaspoon fine salt. Mix on low to medium only until smooth and evenly colored, scraping the bottom and sides of the bowl.

What you should see: A thick pumpkin base with the spices evenly dispersed. There should be no watery liquid separating around the edges; do not loosen the mixture with milk or cream.

4. Fold and fill

Using a flexible spatula, fold the entire 8-ounce (227 g) tub of cold, thawed whipped topping into the pumpkin base in two additions. Sweep down through the mixture and turn it over itself, rotating the bowl as needed, until no white streaks remain. Use the spatula rather than the mixer for this stage.

Spoon the filling into the firm, cold crust and spread it evenly without pressing down hard on the crumbs.

What you should see: A uniform, aerated filling that mounds softly as you spoon it into the dish. Check the bottom of the bowl for any darker pumpkin mixture before finishing.

5. Chill and assess

Cover the pie without letting the cover touch the surface, then refrigerate at 40°F (4°C) or below for at least 8 hours, preferably overnight. Keep the dish level while it chills.

What you should see: After the full chill, the center of the no bake pumpkin pie should not flow when the dish is tilted very slightly. It should hold a soft edge when cut cold; a flowing center needs attention before serving.

6. Finish and serve

For the optional finish, beat 1/2 cup (120 ml) cold heavy whipping cream with 1 tablespoon (8 g) powdered sugar and 1/4 teaspoon vanilla to medium-firm peaks shortly before serving. Divide it into eight modest dollops over the pie or individual slices.

Cut the cold pie into eight wedges with a clean knife, wiping it between cuts. Lift each wedge with a broad pie server to support both the filling and the crust, then set it on a plate. If desired, drizzle 1 tablespoon of room-temperature salted caramel sauce over each plated slice just before serving.

What you should see: The cream holds a soft dollop and the cold slice stands with a gently defined edge. A few loose graham crumbs are normal.

How to Tell When Your No Bake Pumpkin Pie Is Set

No bake pumpkin pie is ready to slice when it has had the full refrigerator rest and the filling holds its shape cold. Time and texture work together: an eight-hour timer is a useful minimum, but a flowing center is not a serving cue.

Look for two signs: the center stays in place when the dish is tilted just slightly, and the first cold wedge keeps a soft upright cut edge on the server. The filling should be creamy rather than stiff or rubbery.

If the pie has not had eight hours, return it to the refrigerator. If it has chilled fully but still flows, consider the ingredient amounts and handling; extra pumpkin, warm topping, or heavy mixing may be involved. Freezing it briefly does not correct those underlying problems.

Tips for a Smooth Filling and an Even Graham Crust

For no bake pumpkin pie, the most useful refinements happen before it reaches the refrigerator: shape the crust evenly, smooth the cream-cheese base completely, and protect the finished surface when you cover it.

I used to press crumb crusts as firmly as possible, thinking that would keep every slice intact. The thick corner where the base met the sides was often the hardest part to cut. Now I focus on an even layer and a gently rounded corner, pressing just enough for the crumbs to hold together.

• Use the bowl wall to find lumps. Scrape a little cream-cheese mixture against the side of the bowl before adding the pumpkin; a firm white lump is easier to identify and smooth at this stage.
• Check underneath the folded filling. A surface that looks uniform can hide a heavier pumpkin streak at the bottom, so finish with a deliberate sweep beneath the mixture rather than extra beating.
• Give the cover clearance. A roomy cover preserves the smooth top and avoids pulling filling away when you uncover the pie.

No Bake Pumpkin Pie Problems and How to Avoid Them

When no bake pumpkin pie changes texture, the stage where the problem first appeared matters. A lumpy cream-cheese base can be smoothed before folding; a diluted or flattened finished filling is harder to recover.

• White lumps in the filling. Likely cause: cream cheese that was too cold or not beaten smooth first. Prevent it: soften the block and beat it on its own before adding sugars and pumpkin. What can help: smooth the base before the topping goes in; aggressive mixing afterward sacrifices lightness.
• A filling that flows after chilling. Likely cause: too much pumpkin, extra liquid, warm ingredients, or insufficient chill. Prevent it: measure 245 g puree, keep the topping cold, and allow at least 8 hours. What can help: more refrigerator time helps if the rest was too short; it cannot reliably fix excess liquid or lost aeration.
• A crust that falls into loose crumbs. Likely cause: coarse crumbs, uneven butter distribution, or too little pressing. Prevent it: crush finely, mix until evenly damp, and press the base and sides together. What can help: use a broad server to support the slice; avoid trying to rebuild the crust under an already filled pie.
• A hard ridge at the crust’s edge. Likely cause: a thick, tightly compressed corner. Prevent it: shape a rounded join of even thickness. What can help: make a deliberate cut through the base with a clean knife; do not leave the whole pie warm to soften the crust.

Beautiful Ways to Serve No Bake Pumpkin Pie

Serve no bake pumpkin pie cold, with the golden crust visible beneath the pale orange filling. Choose a plain slice, an optional cream-and-caramel finish, or a whole-pie presentation depending on how you want to bring it to the table.

Show Off a Neat Cold Slice

A simple white plate shows the contrast between the pumpkin filling and graham crust. Wipe the knife between wedges and slide the server well under the base, then lower the slice onto the plate rather than pushing it off the tip.

Add a Soft Whipped-Cream Finish

The optional cream adds a soft white accent without covering the entire pie. Divide the stated batch into eight modest dollops, keeping each one centered over a serving portion so the filling remains visible. For a glossy amber accent, spoon ribbons of salted caramel over the cream and let them run down the sides, leaving most of the cut face visible.

Bring the Whole Pie to the Table

Bring the no bake pumpkin pie to the table in its dish once everyone is ready for dessert. Arrange the eight optional cream dollops around the outer part of the filling, with one over each planned wedge and the pumpkin center visible. Offer the room-temperature caramel beside the plates and add it after cutting, so each guest can choose a plain or finished slice. If you prefer to portion a layered pan dessert for the table, pumpkin lush offers that serving format.

Storing and Making No Bake Pumpkin Pie Ahead

Keep no bake pumpkin pie covered in the refrigerator and plan to enjoy it within 3 days. Preparing it the day before gives the filling its long chill while keeping the crust closer to its best texture.

Refrigeration and Best Texture

Refrigerate at 40°F (4°C) or below, using a cover that stays off the filling. Expect the crumb crust to soften as it sits; its texture is generally best in the first 1–2 days, even though the covered pie can be kept for up to 3 days.

Make It the Day Before

Assemble the no bake pumpkin pie the previous day and chill it overnight. Leave the optional fresh whipped cream until close to serving, when it is easiest to spoon into soft, defined dollops.

Freezing, Thawing, and Room-Temperature Limits

For this no bake pumpkin pie, choose refrigerator storage rather than planning a freezer hold. Freezing and thawing can affect both the creamy filling and the crumb crust, so the day-before refrigerator plan is the better fit for this version.

Follow the CDC food safety guidance for perishable foods: limit the pie’s cumulative time at room temperature to 2 hours, or 1 hour when the temperature is above 90°F (32°C). This is a cold dessert; it does not need reheating.

A Make-Ahead Timeline for No Bake Pumpkin Pie

For a 6 p.m. dessert, plan to assemble this no bake pumpkin pie the evening before. That gives the filling its overnight rest and leaves time to check the set before finishing. The minimum 8 hours 25 minutes starts with the filling ingredients ready to use, so allow additional time beforehand for thawing and softening.

Prepare No Bake Pumpkin Pie the Evening Before

Start the active prep with the topping fully thawed but cold and the cream cheese spreadable. The crust’s freezer rest overlaps with mixing the filling, while the long refrigerator rest begins after assembly.

When	What to do	Ready to move on when
Before the 25-minute prep window	Thaw the whipped topping in the refrigerator, soften the cream cheese, and clear a level shelf.	The topping is cold and fully thawed, and the cream cheese can be beaten smooth.
During active prep	Press the crust and freeze it for 15 minutes while mixing the filling, then fill the cold crust.	The crust is firm and the folded filling has no white streaks.
After assembly and overnight	Cover without touching the filling and refrigerate at 40°F (4°C) or below for at least 8 hours.	The full chill has passed and the center stays in place when the dish is tilted slightly.

Finish for a 6 p.m. Dessert

Check the cold set before whipping the optional cream, leaving time to return the pie to the refrigerator if it needs longer. Once it is ready, prepare the cream and keep the pie cold until dessert. Around 6 p.m., cut the eight wedges, add the optional caramel to the plated slices, and return the remaining pie to the refrigerator.

No Bake Pumpkin Pie Questions, Answered

For this no bake pumpkin pie, the refrigerator handles both the overnight set and the finished pie’s storage. The freezer is used briefly for the empty crust.

Why is my no bake pumpkin pie still runny?

First check that it has had at least 8 hours in the refrigerator. If it has, extra pumpkin, added liquid, warm topping, or heavy mixing may be responsible. More chilling can help an under-chilled pie, but it is not a reliable repair for a diluted filling.

Does the graham cracker crust need to be baked?

No. The buttered crumb crust is pressed into the dish and frozen for 15 minutes while you mix the filling. This version has no oven step, including for the crust.

Can I make no bake pumpkin pie ahead of time?

Yes. Assemble it the day before, cover, and refrigerate overnight. Keep it refrigerated until serving, and add the optional whipped cream and caramel near serving time. Follow the day-before plan for the order of preparation.

How long does no bake pumpkin pie last?

Keep it covered in the refrigerator at 40°F (4°C) or below for up to 3 days. The graham crust has its best texture in the first 1–2 days and gradually softens as it sits.

Can you freeze no bake pumpkin pie?

Freezing is not recommended for this version because thawing can change the creamy filling and soften the crumb crust. For the intended texture, assemble it the day before and refrigerate overnight.

How do you thaw no bake pumpkin pie?

If you have already frozen the pie, thaw it covered in the refrigerator at 40°F (4°C) or below until the center is no longer icy. The filling and crust may be softer afterward. Follow the NCHFP guidance on refrigerator thawing and serve it cold.

More Pumpkin Pies and Creamy Desserts to Try

Choose the next dessert by what you enjoyed in this no bake pumpkin pie. Keep the pumpkin and explore a baked custard or cheesecake, follow the cold cream filling into chocolate and mint, or add a pie with toasted nuts to give the holiday table more texture.

More Ways to Enjoy Pumpkin

If the pumpkin and warm spices are what you love about no bake pumpkin pie, these recipes keep those flavors while changing the filling and crust. For two distinct layers in one wedge, Pumpkin Pie Cheesecake combines vanilla cheesecake and pumpkin custard in pastry. Allow time for the pastry work, baking, and full chill.

• Pumpkin Pie. A tender baked custard in butter pastry gives you the classic pumpkin-pie texture. Choose it when you want to work with rolled pastry and learn the cues for a gently set filling.
• Crustless Pumpkin Pie. This baked custard goes straight into a greased dish and chills into soft wedges. It suits the pumpkin lover who wants the filling at the center of every bite and a shorter preparation without pastry.
• Pumpkin Cheesecake. Pumpkin runs through one rich cream-cheese filling above a graham crust. This is the next project for a taller slice, with a water-bath bake and gradual cooling before its overnight chill.
• Pumpkin Pie Bars. Spiced pumpkin custard sits over pressed butter shortbread and cuts into sixteen small squares. The square pan and lift-out slab make these useful when guests want a little pie alongside another dessert.

Chilled and Creamy Desserts

The appeal of no bake pumpkin pie may be the cold, creamy forkful as much as the pumpkin itself. These pies offer different flavors and crusts, with oven use noted where it matters. To keep the pumpkin in smaller portions, Pumpkin Cheesecake Bars bake a single cheesecake layer over graham crumbs and chill into sixteen squares.

• No-Bake Cheesecake. Vanilla cream cheese and a graham crust keep the familiar chilled-dessert character while leaving room for fruit on top. Choose it when you want an oven-free base you can finish to suit the season.
• Peanut Butter Pie. A whipped-cream peanut filling brings a mousse-like texture above a chocolate-cookie crust. The crust needs a short bake, so plan for that step before the assembled pie’s eight-hour chill.
• Oreo Pie. A chilled Oreo crust holds a vanilla cream-cheese and whipped-topping filling, with extra cookies available for the finish. It is a close next step if you enjoyed pressing a crust and folding a cold filling.
• Grasshopper Pie. Peppermint, marshmallow creme, and whipped cream create an airy filling over a chocolate-cookie crust. Choose it for a cool mint finish after a rich meal, allowing at least six hours for the refrigerator set.

For the Holiday Dessert Table

When this pumpkin cream pie is already on the menu, give the second dessert a different job. Toasted pecans add crunch, a pastry shell brings a flaky edge, and a layered pan dessert offers a different way to portion and serve pumpkin.

• Pumpkin Lush. A baked pecan crust supports separate cream-cheese, pumpkin-pudding, and whipped-topping layers. Choose it when you want a chilled pan dessert with visible layers and a little nut crunch in each portion.
• Sweet Potato Pie. Roasted sweet potatoes give this spiced pastry pie a substantial, creamy custard. It is a good choice when you want familiar fall spices with the flavor of another roasted vegetable.
• Pecan Pie. Toasted pecans cover a soft brown-sugar and corn-syrup filling in butter pastry. Its nutty crunch and caramel-like sweetness give guests a distinct second bite beside a slice of pumpkin cream pie.
• Chocolate Cream Pie. Cocoa and semisweet chocolate flavor a silky custard beneath vanilla whipped cream in a pastry shell. Choose it for a chocolate option that still serves cold, with pastry baking and custard preparation planned ahead.

Why This No Bake Pumpkin Pie Belongs in Your Recipe Box

Keep this no bake pumpkin pie in mind when a fall bake leaves you with an open can of pumpkin.

• A measured portion. If a batch of pumpkin bread or muffins leaves you with 1 cup (245 g) of plain pumpkin puree, you have the exact amount for this filling.
• Two pumpkin textures. Set this pie beside a baked pumpkin custard when you want to show two ways the same ingredient can taste and feel.
• A dish that travels. The pie can travel cold in the dish it set in, with the crust and filling supported all the way to the host’s table.
• A crumb reference. Once you feel the damp graham crumbs hold together in your hand, you have a reference for the next pressed crust you make.
• Finish to taste. Adding caramel by the slice lets guests who like their pie plain and guests who want a sweeter finish share the same dessert.

A Final Note on No Bake Pumpkin Pie

The spices in this no bake pumpkin pie linger differently in a cold bite. Cinnamon comes first, then the tang of the cream cheese, with the buttery graham crumbs still there after the filling has melted away.

It suits those early fall Sundays when the morning is cool and a cold dessert still feels right after supper. Pumpkin pie belongs at that table, too, even when the holiday plates are still in the cupboard.

When a ribbon of salted caramel catches the graham crumbs at the edge of the slice, that little corner is worth leaving for the last bite.