No Bake Pumpkin Pie

Why You’ll Love This Recipe

No Bake Pumpkin Pie is a creamy, spiced dessert that’s perfect for fall and holiday gatherings—without ever turning on the oven. It has all the flavor of traditional pumpkin pie but with a lighter, mousse-like texture and a graham cracker crust that comes together quickly. It’s easy, convenient, and deliciously satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

canned pumpkin pureecream cheesewhipped topping (like Cool Whip)granulated sugarspices (cinnamon, nutmeg, ginger, cloves)vanilla extractgraham cracker crust (store-bought or homemade)

directions

In a mixing bowl, beat the cream cheese until smooth.

Add the pumpkin puree, sugar, spices, and vanilla extract. Mix until well combined and creamy.

Fold in the whipped topping gently until fully incorporated.

Spoon the filling into the prepared graham cracker crust, smoothing the top with a spatula.

Refrigerate the pie for at least 4 hours, or until set. Overnight chilling is ideal for best texture.

Before serving, top with additional whipped topping and a sprinkle of cinnamon if desired.

Servings and timing

This recipe yields one 9-inch pie (about 8 servings).
Preparation time: 15 minutes
Chilling time: 4+ hours
Total time: 4 hours 15 minutes (minimum)

Variations

Use a chocolate cookie crust for a richer flavor contrast.
Add maple syrup or brown sugar for a deeper sweetness.
Include a splash of bourbon or rum extract for a holiday twist.
Top with candied pecans or crushed gingersnaps for texture.

storage/reheating

Store No Bake Pumpkin Pie covered in the refrigerator for up to 5 days.
Freeze for longer storage, up to 2 months—thaw overnight in the fridge before serving.
This pie is best served chilled and does not require reheating.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, just be sure it’s pureed and well-drained to avoid excess moisture.

Can I make it dairy-free?
Yes, use dairy-free cream cheese and whipped topping alternatives.

What if I don’t have pumpkin pie spice?
Mix your own with cinnamon, nutmeg, ginger, and cloves.

Can I use a homemade crust?
Absolutely! A homemade graham cracker or cookie crust works perfectly.

Does it taste like traditional pumpkin pie?
Yes, but with a lighter, creamier texture thanks to the no-bake method.

Can I make it ahead of time?
Yes, this pie is perfect for making a day in advance.

Why is my pie not setting?
Ensure it’s chilled long enough, and make sure the filling isn’t too warm when added.

Is it overly sweet?
No, it has a balanced sweetness, but you can adjust the sugar to your taste.

Can I add gelatin to help it set?
You can, but it’s not necessary if chilled properly.

Can kids help make it?
Yes, it’s a great no-bake recipe for little helpers.

Conclusion

No Bake Pumpkin Pie is the perfect shortcut to fall flavor without the fuss. With its creamy filling, spiced aroma, and graham cracker base, it delivers comfort and convenience in every bite. Whether you’re saving oven space or just want a quick dessert, this pie will be a crowd-pleaser for any occasion.

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