That first crisp breeze of fall hits, and what’s the first thing you start craving? For so many of us, it’s the warm, cozy flavor of pumpkin spice. But between getting the kids to practice, managing a busy work schedule, and planning a giant Thanksgiving meal, who has the time or energy to fire up the oven? That’s where this glorious No Bake Pumpkin Spice Delight comes in. It’s a layered dessert that gives you all the flavor of your favorite pumpkin pie or pumpkin pie bars without ever turning on your oven. Think of it as a creamy, spiced pumpkin mousse resting on a buttery graham cracker crust, topped with a fluffy cloud of whipped cream. A total crowd-pleaser that’s secretly a breeze to make.
Ingredients
- 2 cups graham cracker crumbs: For that classic, sweet, and sturdy crust we all love.
- 1/2 cup (1 stick) unsalted butter, melted: Binds the crumbs together for a perfect no-bake base.
- 1 (8 oz) package cream cheese, softened: Creates the rich, tangy foundation for the creamy filling.
- 1 cup powdered sugar: Sweetens the filling smoothly without any grittiness.
- 1 (15 oz) can pure pumpkin puree: The star of the show! Brings that authentic pumpkin flavor and velvety texture.
- 1 teaspoon vanilla extract: Enhances all the other wonderful flavors in the dish.
- 1 tablespoon pumpkin pie spice: The essential warm spice blend that makes it taste like fall.
- 1 (16 oz) tub frozen whipped topping, thawed, divided: Adds incredible lightness to the filling and makes a gorgeous topping.
- Pinch of fine sea salt: Balances the sweetness and makes the flavors pop.
Why You’ll Love This
You are going to adore this recipe. Seriously. First, it’s a total lifesaver during the hectic holiday season. It comes together in about 20 minutes of active time, which means you can focus on the turkey, the guests, or just putting your feet up for a few precious moments. It’s the ultimate easy Thanksgiving dessert. Second, it’s a fantastic kid friendly snack or treat—my littlest helpers love crushing the graham crackers and spreading the layers. And honestly? I sometimes prefer this creamy version to traditional baked pumpkin pie. The texture is so light and airy, and the flavor is so, so good. It’s a guaranteed hit at potlucks and will have everyone asking for the recipe.
Step by Step Method
- Make the crust: In a medium bowl, mix the graham cracker crumbs and melted butter until the crumbs are completely moistened and look like wet sand. Press this mixture firmly and evenly into the bottom of a 9×13 inch baking dish. Pop it in the fridge for 10 minutes to set up while you make the filling.
- Make the first creamy layer: In a large bowl, use an electric hand mixer to beat the softened cream cheese and powdered sugar together on medium speed until it’s completely smooth and has no lumps. This should take about 2 minutes.
- Add the pumpkin flavor: To the cream cheese mixture, add the pumpkin puree, vanilla extract, pumpkin pie spice, and that pinch of salt. Beat on low until everything is just combined. Scrape down the sides of the bowl to make sure it’s all incorporated.
- Fold in the fluff: Gently fold in about 2/3 of the tub of whipped topping (a little over 2 cups) into the pumpkin mixture using a spatula. You want to fold until no white streaks remain, keeping that airy texture.
- Assemble the delight: Retrieve your chilled crust from the fridge. Spread the pumpkin filling evenly over the top of the crust.
- Add the final topping: Take the remaining whipped topping and spread it over the pumpkin layer, creating a beautiful white top.
- Chill and serve: Cover the dish with plastic wrap and refrigerate for at least 4 hours, though overnight is best. This allows all the layers to set perfectly and the flavors to meld together beautifully. Slice into squares and serve cold.
Equipment Needed
- 9×13 inch baking dish (glass or metal both work great)
- Electric hand mixer or stand mixer
- Medium mixing bowl
- Large mixing bowl
- Spatula
- Measuring cups and spoons
Creative Variations
This recipe is wonderfully adaptable! For a little crunch, sprinkle some chopped pecans or toffee bits between the pumpkin layer and the whipped topping. If you’re a chocolate and pumpkin fan, you can substitute chocolate graham crackers or even Oreo crumbs for the crust. For a tangier twist, fold a cup of cool whip into a separate bowl with 1/2 cup of sour cream and a tablespoon of brown sugar, then use that as your topping instead. And if you want individual servings, try making these in small mason jars for adorable, portable Thanksgiving treats.
Storage Tips
Keep any leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days. The crust may start to get a little softer after the second day, but it will still taste wonderful. I don’t recommend leaving it out at room temperature for more than an hour or two, especially if your kitchen is warm.
Serving Ideas & Pairings
This dessert is fantastic all on its own, but a little drizzle of caramel sauce and an extra sprinkle of pumpkin pie spice right before serving takes it over the top. It’s the perfect light ending to a heavy Thanksgiving feast, pairing beautifully with a hot cup of coffee or a glass of cold milk. For a fun fall cookies platter, serve a square alongside some gingerbread or snickerdoodle cookies.
Make-Ahead & Freezer
This is the ultimate make-ahead dessert! You can assemble the entire thing up to two days in advance and just keep it chilling in the fridge until you’re ready to serve. It also freezes surprisingly well. Cover the entire dish tightly with a few layers of plastic wrap and then aluminum foil. Freeze for up to 2 months. To serve, thaw it overnight in the refrigerator. The whipped topping might weep a tiny bit, but the flavor will still be fantastic.
FAQs
- Can I use real whipped cream instead of cool whip? Absolutely! For the topping, you can definitely sweeten and whip your own heavy cream. For the filling, I’d stick with the stabilizers in the frozen topping to ensure it sets properly without becoming runny.
- My cream cheese was a little cold and lumpy. How can I avoid that? The key is making sure your cream cheese is truly softened at room temperature for about 30-45 minutes. If you get a few small lumps, just keep beating! They should smooth out with a little persistence.
- Is this one of those Thanksgiving desserts easy enough for kids to help with? It sure is! It’s a wonderful, no-bake recipe that’s perfect for little helpers. They can crush the graham crackers, measure ingredients, and spread the layers with a spatula.
- Can I make this into pumpkin pie bars? You bet! This is essentially a no-bake version of pumpkin pie bars. For cleaner slices, use a sharp knife dipped in hot water and wiped clean between cuts.