No Bake Pumpkin Pie Recipe

Get ready to fall in love with the easiest and most irresistible No Bake Pumpkin Pie! This pie captures all the classic flavors of pumpkin pie in a creamy, dreamy filling that sits atop a buttery graham cracker crust—without ever turning on your oven. It’s a lifesaver for busy holiday seasons, unforgettable as a make-ahead treat, and perfect for anyone who craves a cozy pumpkin spice dessert with absolutely no fuss.

Ingredients You’ll Need

The beauty of No Bake Pumpkin Pie is in its simplicity: each ingredient plays a starring role in creating the perfect blend of flavor, texture, and visual appeal. Don’t skip or substitute if you want that signature creamy slice that keeps everyone coming back for seconds!

• Pumpkin Puree: Pure canned pumpkin (not pie filling) delivers vibrant color and earthy sweetness, the very soul of this pie.
• Marshmallow Fluff: This key ingredient gives your filling that luscious, airy texture and a hint of nostalgic sweetness.
• Pumpkin Pie Spice: A fragrant blend of warming spices infuses every bite with that unmistakable autumn aroma.
• Crushed Graham Crackers: The crumbly graham base brings a rich, toasty foundation to the pie—essential for flavor and structure.
• Light Brown Sugar: Adds a gentle molasses-kissed sweetness to complement both the crust and filling.
• Salted Butter (melted): Binds the crust and brings a yummy buttery flavor that balances the sweetness perfectly.
• Whipped Topping (or Whipped Cream): The crowning glory—making the filling ultra smooth, billowy, and light on the palate.
• Garnish (Whipped Cream & Pumpkin Pie Spice): For presentation and that extra special touch in every slice.

How to Make No Bake Pumpkin Pie

Step 1: Melt and Mix the Pumpkin Base

Start by combining the pumpkin puree, marshmallow fluff, and pumpkin pie spice in a medium saucepan over medium-low heat. Stir the mixture gently, letting the fluff melt and the spices bloom. This should take about 5 to 10 minutes—your kitchen will smell absolutely incredible! When the mixture is thick, glossy, and unified, remove it from the heat and set it aside. Transfer the pumpkin mixture to a bowl and pop it in the fridge so it cools while you work on the crust.

Step 2: Make the Graham Cracker Crust

Place your graham crackers in a food processor or blender and pulse until you have fine crumbs. Add the brown sugar and pulse again just until combined. Drizzle in the melted salted butter and continue pulsing until the mixture looks like wet sand—this is the secret to a sturdy, flavor-packed crust. Pour the crumb mixture into a 9-inch pie pan, then press it firmly and evenly across the bottom and up the sides with the back of a spoon or your fingertips.

Step 3: Fold in Whipped Topping

Retrieve your now-cooled pumpkin mixture and gently fold in the whipped topping (or whipped cream). Take your time here; slow, sweeping motions will keep the filling light and airy. You want it to be smooth and completely blended, but don’t over-mix or it can deflate. This is what gives your No Bake Pumpkin Pie its incredible, mousse-like texture.

Step 4: Assemble and Chill

Scoop the silky pumpkin filling onto your waiting graham cracker crust, using a spatula to smooth out the top. Cover the pie tightly with plastic wrap or foil and place it in the refrigerator to chill for at least 6 hours—overnight is even better. This chill time is crucial to set the filling and marry all those dreamy fall flavors.

Step 5: Add the Finishing Touches

Just before serving, pile on clouds of whipped cream and a delicate dusting of pumpkin pie spice. Slice, serve, and bask in the praise for delivering this delicious No Bake Pumpkin Pie!

How to Serve No Bake Pumpkin Pie

Garnishes

A swoop of whipped cream and a sprinkle of pumpkin pie spice is the classic finish for No Bake Pumpkin Pie, but don’t be afraid to get playful! Add a light drizzle of caramel sauce, a handful of candied pecans, or even chocolate shavings for color and contrast.

Side Dishes

Pair each slice with a steamy cup of chai tea, hot coffee, or spiced cider to amplify those cozy autumn flavors. A fresh fruit salad or a platter of crisp apple slices also makes a lovely, refreshing complement to the richness of your pie.

Creative Ways to Present

Try making mini No Bake Pumpkin Pie parfaits by layering filling and crust crumbs in glasses—for an adorable individual dessert at parties. Or, before chilling, use festive cookie cutters to shape toppers from extra pie crust and place on top after chilling for show-stopping presentation.

Make Ahead and Storage

Storing Leftovers

Store any leftover No Bake Pumpkin Pie in an airtight container in the refrigerator for up to 4 days. Cover tightly to prevent the filling from absorbing fridge odors and to keep the crust from getting too soft. The flavor is often even better the next day!

Freezing

Simply wrap the pie well with plastic wrap and foil before placing in a freezer-safe container. It will keep beautifully for up to 3 months. Thaw in the refrigerator overnight before serving—just keep in mind the texture may be a bit softer after freezing.

Reheating

This pie is best served cold and doesn’t need reheating. If you prefer a softer, creamier texture, let the pie sit at room temperature for 10 to 15 minutes before serving. Avoid microwaving, as the creamy filling can separate and the crust may get soggy.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

For the best results, stick with pure pumpkin puree. Pumpkin pie filling contains added sugar and spices, which can throw off the texture and flavor balance of your No Bake Pumpkin Pie.

What if I don’t have marshmallow fluff?

Marshmallow fluff is essential for the signature creamy texture, but in a pinch, you can try substituting with mini marshmallows melted down with a splash of milk. Just be mindful that changes may affect the final consistency.

Can I make No Bake Pumpkin Pie ahead of time?

Absolutely! This pie actually gets even better when made the day before, as the flavors have time to meld and the filling sets beautifully. Just wait to add the whipped cream topping until you’re ready to serve.

What type of crust works best?

Graham cracker crust is classic for No Bake Pumpkin Pie, but you can experiment with vanilla wafers or gingersnaps for a spicier twist. Pre-made store-bought crusts are also a great time-saver!

How do I keep the crust from getting soggy?

Press the crust firmly and be sure to chill the pie long enough before slicing. Keeping your pie well chilled until just before serving will also help preserve that lovely firm crust.

Final Thoughts

Give this No Bake Pumpkin Pie a spot on your dessert table and watch it disappear in record time. With its creamy filling, heavenly spices, and buttery crust, it’s sure to become a new favorite—no oven required! I can’t wait for you to try it and share it with loved ones.

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