Description
This No Bake Pumpkin Pie is a simple, delicious dessert that combines a creamy pumpkin filling with a crunchy graham cracker crust, topped with fluffy whipped cream. Perfect for fall or any time you crave the warm flavors of pumpkin pie without the oven time.
Ingredients
Scale
Pumpkin Filling
- ¾ cup pumpkin puree
- 14 ounces marshmallow fluff
- 1 ½ teaspoons pumpkin pie spice
Graham Cracker Crust
- 1¼ cups crushed graham crackers
- ¼ cup packed light brown sugar
- ⅓ cup melted salted butter
Topping
- 8 ounces whipped topping or 3 cups whipped cream
Garnish (Optional)
- Whipped cream
- Pumpkin pie spice
Instructions
- Prepare the Crust: In a mixing bowl, combine the crushed graham crackers, light brown sugar, and melted salted butter. Stir until the mixture resembles wet sand. Press this mixture evenly into the bottom and up the sides of a 9-inch pie plate to form the crust. Place the crust in the refrigerator to chill and set while you prepare the filling.
- Make the Pumpkin Filling: In a large bowl, fold together the pumpkin puree, marshmallow fluff, and pumpkin pie spice. Mix gently but thoroughly until all ingredients are well combined and the mixture is smooth.
- Assemble the Pie: Remove the chilled crust from the refrigerator and pour the pumpkin filling into the crust, spreading it evenly with a spatula.
- Add the Topping: Spoon or pipe the whipped topping or whipped cream over the pumpkin filling to cover the surface completely. Smooth it out nicely or create decorative peaks for presentation.
- Chill to Set: Refrigerate the assembled pie for at least 3 hours, or until the filling is firm and the pie is well chilled.
- Serve and Garnish: Before serving, optionally add a dollop of whipped cream and a light sprinkle of pumpkin pie spice on top for extra flavor and decoration. Slice and enjoy this creamy, no bake treat.
Notes
- For best flavor, use fresh pumpkin puree or canned pure pumpkin (not pumpkin pie filling).
- Allow the pie to chill long enough so the filling sets properly for clean slices.
- This recipe can be made a day ahead and kept refrigerated.
- To make a gluten-free version, substitute gluten-free graham crackers for the crust.
- If preferred, substitute marshmallow fluff with an equal amount of whipped cream and sweetener, but texture may vary.
Keywords: pumpkin pie, no bake pumpkin pie, pumpkin dessert, easy pumpkin pie, graham cracker crust, whipped cream pumpkin pie