No Bake Pumpkin Pie

This scrumptious No Bake Pumpkin Pie is a delightful twist on traditional pumpkin pie with the same beloved flavors! This quick and easy pie has a dreamy, creamy filling nestled in a buttery graham cracker crust and is perfect for the holidays, family gatherings or any time you need a no-fuss dessert!

Love pumpkin desserts? Here are some more of our no bake favorites: No Bake Pumpkin Cheesecake, Pumpkin Mousse and Pumpkin Lasagna!

Creamy Pumpkin Pie

A creamier, fluffier version of everyone’s favorite pie, this No Bake Pumpkin Pie comes together quickly and is the perfect dessert to make in advance. Top with some freshly whipped cream and a sprinkle of pumpkin pie spice for a delightful finish. This pie is perfect for those who love the classic flavors of pumpkin pie without the hassle of baking!

This delightful recipe blends smooth pumpkin puree and sweet marshmallow fluff, spiced to perfection with pumpkin pie spice, in a crisp, buttery graham cracker crust. Ideal for festive occasions or the holidays, this easy recipe is a hassle-free and DELICIOUS way to enjoy the classic taste of pumpkin pie.

Why You’ll Love This Recipe

This recipe is a delightful twist on the traditional pumpkin pie, offering the same beloved flavors with a fraction of the effort. This pie is sure to impress with its creamy texture and rich taste.

• No Bake. I think it goes without saying that oven space can be at a premium during the busy holidays. You just can’t beat a no bake dessert!
• Rich and Creamy. The pumpkin puree adds richness and bold pumpkin flavor while the marshmallow fluff and whipped topping create a creamy, fluffy texture.
• Make Ahead. Pies are inherently a dessert that can be made ahead and this recipe is no exception. Make the day before and refrigerate, covered, and garnish just before serving.

Ingredients Needed

This quick and easy recipe takes just 7 ingredients – including the graham cracker crust! Just four ingredients in the filling so if you want to make it really easy, consider buying a store bought graham cracker crust. Let’s take a quick look at what you’ll need for this recipe. As always, scroll to the end of this post for the full, printable recipe.

• pumpkin puree – Be sure to use 100% pumpkin and not pumpkin pie filling. This gives the pie it’s classic flavor.
• marshmallow fluff – Creates a lovely sweetness while adding a fluffy texture to the filling.
• pumpkin pie spice – Gives the pie its warm, cozy flavor and enhances the flavor of the pumpkin.
• whipped topping – Creates a creamy, fluffy filling. Feel free to substitute 3 cups of my homemade whipped cream in place of the whipped topping.
• graham cracker crust – Made with graham crackers, brown sugar and butter. You can substitute vanilla wafers or ginger snaps if desired.

How To Make No Bake Pumpkin Pie

This simple, quick, and absolutely scrumptious dessert is sure to impress with its creamy filling and graham cracker crust. Let’s take a quick look at how to make this pie and, as always, you can find the full printable recipe card at the end of this post.

Make The Filling

1. Heat pumpkin puree, marshmallow fluff and pumpkin pie spice in a medium saucepan over medium low heat for 5 to 10 minutes, stirring frequently, until all ingredients are fully incorporated.
2. Transfer to a bowl and place in refrigerator to chill while making the crust.
3. Once the pumpkin mixture has cooled to room temperature, gently fold in the whipped topping until combined.

Prepare Crust

1. Combined crushed graham crackers with brown sugar.
2. Add the melted butter and stir – or pulse in a food processor – to combine.
3. Press the graham cracker mixture into a 9 inch pie pan making sure to press the crust evenly onto the bottom and sides.

Assembly

1. Spoon the filling on top of the graham cracker crust and smooth the surface.
2. Cover tightly and refrigerate for 6 hours or overnight.
3. Serve with whipped cream and a dusting of pumpkin pie spice if desired.

Storage Information

• Storage. Leftover pie should be stored in an airtight container in the refrigerator for up to 4 days.
• Freeze. Cover tightly and store in an airtight, freezer safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator. The texture will change a bit if frozen so keep that in mind.
• Make Ahead. Prepare the pie a day in advance without the toppings or garnish. Garnish when ready to serve.

Trish’s Tips

• When incorporating the whipped topping, fold gently to maintain a light, airy texture in the filling. This holds true if using whipped cream instead.
• Consider using individual serving cups or jars to make mini no-bake pumpkin pies for parties.
• A deep-dish pie pan works best for this recipe to accommodate all the filling.
• Get creative with garnishes! In addition to whipped cream and pumpkin pie spice, consider adding candied pecans, a drizzle of caramel sauce, or even a sprinkle of crushed ginger snaps for extra texture and flavor.
• Dip your knife in hot water and wipe dry before each cut when serving the pie for clean slices.

Can this pie be frozen?

Yes it can although the texture will change a bit. Cover tightly and store in an airtight, freezer safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator.

Can I use a different crust?

Sure! Gingersnap, OREO or a vanilla wafer crust would be delicious! You can also use a store bought graham cracker crust to save time.