No Bake Pumpkin Pie Recipe

I remember the first time I made this no bake pumpkin pie recipe — I was craving pumpkin pie but didn’t want to fuss with the oven, especially during the busy holiday season. The beauty of this pie is how it’s quick to throw together, no baking required, yet it still delivers that creamy, spiced pumpkin flavor we all love. It’s a perfect solution for anyone who wants all the taste without the oven’s heat, and honestly, who doesn’t?

This no bake pumpkin pie recipe also works wonderfully as a last-minute dessert when guests drop by unexpectedly or when you want a treat without the wait. The graham cracker crust stays perfectly crisp, while the pumpkin filling is light, fluffy, and just sweet enough. I’ve found that once you try it, it might just become your go-to pumpkin dessert every fall!

Ingredients You’ll Need

This recipe keeps things simple with pantry-friendly ingredients that come together beautifully. Each adds the right texture or flavor balance, and shopping for them is usually hassle-free during pumpkin season.

• Pumpkin puree: Use canned pumpkin puree for convenience and consistent flavor—avoid pumpkin pie filling which has extra spices and sugars.
• Marshmallow fluff: This adds sweetness and a fluffy texture, making the filling delightfully light and creamy.
• Pumpkin pie spice: The classic blend speeds up seasoning and delivers that perfect pumpkin pie aroma.
• Crushed graham crackers: Your crust’s base; fresh crumbs will help the crust bind better and taste more vibrant.
• Light brown sugar: Adds a little molasses flavor and moisture to the crust.
• Melted salted butter: Helps hold the crust together while giving it a rich taste.
• Whipped topping or whipped cream: This brings that traditional creamy finish on top and adds extra indulgence.

Variations

I love making this no bake pumpkin pie recipe my own depending on my mood or the occasion. Feel free to personalize it—you’ll find it’s quite forgiving but fun to tweak!

• Use coconut whipped cream: I swapped this once for a dairy-free, vegan version and was pleasantly surprised by how well it held up and enhanced the coconut-pumpkin combo.
• Add a gingersnap crust: I sometimes mix crushed gingersnaps with graham crackers for a spicy crust that adds depth.
• Incorporate cream cheese: Mixing in a little softened cream cheese into the filling gives it a tangy richness I really love.
• Top with toasted pecans: For added texture, I sprinkle chopped toasted pecans on top—the crunch offsets the silky filling nicely.
• Use maple syrup instead of marshmallow fluff: For a more natural sweetness, especially if you prefer to avoid processed ingredients.

How to Make No Bake Pumpkin Pie Recipe

Step 1: Prepare the Graham Cracker Crust

Start by combining your crushed graham crackers, light brown sugar, and melted salted butter in a bowl. Use a fork or your fingers to mix until the crumbs are evenly coated and look like wet sand—this helps the crust hold together. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. I find pressing with the bottom of a flat glass works perfectly to get an even layer. Then pop it into the fridge so it can firm up while you make the filling.

Step 2: Whip Up the Pumpkin Filling

In a large bowl, mix together the pumpkin puree, marshmallow fluff, and pumpkin pie spice until fully combined and smooth. It helps to use a whisk so everything blends evenly without lumps. Once you have a fluffy, spiced pumpkin mixture, set it aside.

Step 3: Combine Filling and Crust, Then Chill

Take the chilled crust from the fridge and pour your pumpkin filling into it, smoothing the top with a spatula. Then pop this right back into the refrigerator for at least 4 hours—or even overnight if you can wait! This gives the filling time to set perfectly, so you don’t get any runny mess when you slice it.

Step 4: Add the Whipped Topping

Right before serving, spread the whipped topping (or whipped cream) evenly over the pie. This adds a lovely visual and creamy finish that pairs so well with the spiced pumpkin. If you want to skip this step until serving, that’s fine too—it’ll keep the topping fresh and fluffy.

How to Serve No Bake Pumpkin Pie Recipe

Garnishes

I’m a big fan of the classic garnishes here—more whipped cream with a quick dusting of pumpkin pie spice on top really elevates the look and taste. Sometimes, I toss on a sprinkling of crushed toasted pecans or even a drizzle of caramel sauce if I’m feeling fancy. It’s those little touches that make the pie feel extra special.

Side Dishes

While this no bake pumpkin pie recipe shines as a standalone dessert, I enjoy pairing it with a hot cup of spiced chai or a creamy latte—perfect for cozy autumn afternoons. For holiday dinners, it complements classic sides like roasted vegetables and a simple green salad, balancing the richness of the pie with fresh, light flavors.

Creative Ways to Present

I once served this pie in individual clear glass jars for a holiday brunch, which was not only cute but also super convenient for guests. Another idea is to make mini no bake pumpkin pies in muffin tins with graham cracker crust bottoms—perfect for parties or when you want smaller portions. These twists make the dessert feel personalized and festive without extra hassle.

Make Ahead and Storage

Storing Leftovers

I always keep this pie covered tightly with plastic wrap or an airtight lid in the fridge. It holds up well for about 3 to 4 days, keeping the crust from getting soggy and the filling nice and firm. Just be sure to add the whipped topping fresh before serving again to retain that fluffy texture.

Freezing

Freezing doesn’t work great with whipped toppings, so I usually freeze only the pie base with pumpkin filling (before adding whipped topping). Wrap it tightly with plastic wrap and foil. When you’re ready to serve, thaw it overnight in the fridge and then add fresh whipped cream. This method helps preserve texture without compromising taste.

Reheating

Because it’s a no bake cold pie, reheating isn’t necessary or recommended. But if you’re craving that cozy pumpkin flavor warm, serve a slice alongside a cup of hot coffee or drizzle a little warm caramel sauce on top. That combo really hits the spot without needing to heat the pie itself.

FAQs

Final Thoughts

Trust me when I say this no bake pumpkin pie recipe is a keeper—and a lifesaver when you want that cozy pumpkin taste without turning on the oven. It’s easy, delicious, and perfect for any time you need a fuss-free dessert that still impresses. Give it a try, tweak it to your liking, and enjoy sharing this simple slice of autumn warmth with family and friends!

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