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Easy Creamy Quick Pumpkin Dessert Recipe No-Bake for Perfect Fall Treats

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A quick, no-bake pumpkin dessert that is creamy, festive, and perfect for fall gatherings. Ready in under 15 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (240 ml) canned pumpkin puree (100% pumpkin, not pumpkin pie filling)
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (240 ml) heavy whipping cream, cold
  • 1/2 cup (100 g) granulated sugar (adjust to taste)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of salt
  • Optional crust:
  • 1 1/2 cups (150 g) graham cracker crumbs or digestive biscuit crumbs
  • 1/4 cup (60 g) unsalted butter, melted
  • 2 tablespoons brown sugar
  • Optional garnish:
  • Chopped toasted pecans or walnuts
  • Whipped cream dollops
  • A sprinkle of cinnamon or pumpkin pie spice

Instructions

  1. Prepare the crust (optional): Combine graham cracker crumbs, melted butter, and brown sugar in a bowl. Press firmly into the bottom of serving dish or individual cups. Chill in fridge for about 10 minutes.
  2. Soften cream cheese to room temperature or microwave for 10-15 seconds if needed, avoiding melting.
  3. In a large bowl, mix pumpkin puree, granulated sugar, cinnamon, nutmeg, ground ginger, salt, and vanilla extract until smooth.
  4. Beat cream cheese with an electric mixer until creamy and smooth. Gradually add pumpkin mixture and mix until fully incorporated with no lumps.
  5. In a separate chilled bowl, whip heavy cream until stiff peaks form (3-4 minutes on medium-high speed).
  6. Gently fold whipped cream into pumpkin-cream cheese mixture using a spatula with slow, sweeping motions to keep airiness.
  7. Pour or spoon mixture over chilled crust or directly into serving dishes. Smooth top with spatula. Cover and refrigerate at least 2 hours or overnight.
  8. Before serving, garnish with chopped nuts, whipped cream, or a dusting of cinnamon if desired.

Notes

Use cold heavy cream for better whipping. Fold whipped cream gently to preserve airiness. Chill dessert for at least 2 hours for best texture. Can be made ahead and stored refrigerated for 2-3 days or frozen up to 1 month. For dairy-free version, substitute cream cheese with vegan alternative and heavy cream with coconut cream. Adjust sugar to taste. Overmixing whipped cream can cause it to turn buttery.

Nutrition

Keywords: pumpkin dessert, no-bake dessert, quick pumpkin recipe, fall dessert, creamy pumpkin, easy pumpkin dessert, autumn treat

Find it online: https://sagestirs.com/easy-creamy-quick-pumpkin-dessert-recipe-no-bake-for-perfect-fall-treats/