No Bake Pumpkin Pie

5 from 2 votes

This 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!

Course Dessert, Pie

Cuisine American

Keyword creamy pumpkin pie, no bake pumpkin pie, pumpkin dessert

Prep Time 15

Cook Time 0

Chill Time 6 30

Servings

Calories 379kcal

Author Trish - Mom On Timeout

Ingredients

¾ cup pumpkin puree not pumpkin pie filling
14 ounces marshmallow fluff
1 ½ teaspoons pumpkin pie spice
1¼ cups crushed graham crackers about 1 sleeve of graham crackers
¼ cup light brown sugar packed
⅓ cup salted butter melted
8 ounces whipped topping thawed, or 3 cups whipped cream

Garnish (Optional)

Instructions

Combine pumpkin puree, marshmallow fluff and pumpkin pie spice in a medium saucepan over medium low heat.
¾ cup pumpkin puree, 14 ounces marshmallow fluff, 1 ½ teaspoons pumpkin pie spice
Heat and stir for 5 to 10 minutes or until the marshmallow fluff is melted and all ingredients are fully incorporated.
Transfer to a bowl and place in refrigerator to chill while making the crust.
Crush the graham crackers (in a food processor or blender). Add brown sugar until and pulse until combined.
1¼ cups crushed graham crackers, ¼ cup light brown sugar
Pour in the melted butter and pulse to combine.
⅓ cup salted butter
Press the graham cracker mixture into a 9 inch pie pan making sure to press the crust evenly onto the bottom and sides.
Once the pumpkin mixture has cooled to room temperature, gently fold in the whipped topping until combined.
8 ounces whipped topping
Spoon on top of the graham cracker crust and smooth.
Cover tightly and refrigerate for 6 hours or overnight.
Serve with whipped cream and a dusting of pumpkin pie spice if desired. Slice, serve, enjoy!
whipped cream, pumpkin pie spice

Notes

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.

Nutrition