no bake pumpkin pie Recipe - Homemade American

Scale

1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 teaspoon pumpkin pie spice
1 (8 ounce) container frozen whipped topping, thawed (or 2 cups heavy cream, whipped to stiff peaks)
1 (9 inch) graham cracker crust
Optional: Whipped cream and cinnamon for topping

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In a large bowl, combine the pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Mix until well combined and smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the pumpkin mixture until no streaks remain.
Pour the pumpkin mixture into the prepared graham cracker crust.
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until firm.
Before serving, top with whipped cream and a sprinkle of cinnamon, if desired.

For an even richer flavor, you can add 1 teaspoon of vanilla extract to the pumpkin mixture.
If using heavy cream, ensure it is very cold before whipping for best results.
This pie can be made a day in advance and stored in the refrigerator.