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Easy No-Bake Pumpkin Pie Parfaits (Best Fall Dessert)

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These Easy No-Bake Pumpkin Pie Parfaits are the ultimate fall dessert, featuring layers of creamy pumpkin filling, tangy cream cheese, and a buttery graham cracker crumble. No oven required, ready in under 15 minutes, and perfect for Thanksgiving or a cozy night in.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar (or brown sugar)
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup heavy cream, cold
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 cup crushed graham crackers (about 8 full sheets)
  • 2 tablespoons melted butter
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • Whipped cream for topping (optional)
  • Crushed pecans or walnuts (optional)
  • Caramel sauce (optional)
  • Extra cinnamon or nutmeg (optional)

Instructions

  1. Make the crumble topping: In a small bowl, combine 1 cup crushed graham crackers, 2 tablespoons melted butter, 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and a pinch of salt. Mix until evenly moistened. Spread on a plate or small baking sheet and let sit. For extra crunch, toast in a dry skillet over medium heat for 2-3 minutes, stirring constantly. Set aside to cool completely.
  2. Whip the cream: In a medium bowl, pour 1 cup cold heavy cream. Add 1/4 cup powdered sugar and 1 teaspoon vanilla extract. Using an electric hand mixer on medium speed, whip until soft peaks form, about 2-3 minutes. Set aside.
  3. Make the pumpkin cream layer: In a separate large bowl, combine 1 can pumpkin puree, 1/2 cup sugar, 1 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Stir until smooth. Gently fold in about half of the whipped cream using a rubber spatula until just combined. Set remaining whipped cream aside for topping.
  4. Make the cream cheese layer: In another bowl, beat 8 oz softened cream cheese with 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract until smooth and creamy. Add 2 tablespoons milk and beat again until fluffy, about 1-2 minutes.
  5. Assemble the parfaits: In serving glasses or jars, start with a layer of crumble (about 2 tablespoons). Add a layer of cream cheese mixture (about 2-3 tablespoons). Follow with a layer of pumpkin cream (about 3-4 tablespoons). Repeat layers: crumble, cream cheese, pumpkin cream. Top with a dollop of reserved whipped cream and a sprinkle of crumble. Add optional garnishes if desired.
  6. Chill and serve: Cover parfaits with plastic wrap or lids and refrigerate for at least 2 hours, or overnight. Garnish with a final sprinkle of cinnamon or nutmeg before serving. Serve cold.

Notes

Don’t skip the chilling time—at least 2 hours for the layers to set. Use cold cream for whipping. Toast the crumble for extra crunch if desired. Layer strategically starting with crumble at the bottom. These parfaits are even better the next day. For a vegan version, use dairy-free cream cheese, coconut cream, and vegan butter. For gluten-free, use gluten-free graham crackers. For low-sugar, use a sugar substitute. Store covered in the refrigerator for up to 3 days. Do not freeze.

Nutrition

Keywords: no-bake pumpkin pie parfaits, easy fall dessert, pumpkin dessert, no-bake dessert, pumpkin pie parfait, Thanksgiving dessert, quick dessert

Find it online: https://sofiaspice.com/easy-no-bake-pumpkin-pie-parfaits-best-fall-dessert/