Need a quick and delicious dessert? This no-bake pumpkin pie is the perfect solution! It’s packed with classic fall flavors, requires no oven time, and comes together in just 30 minutes (plus chilling). Whether you’re hosting a last-minute gathering or simply craving something sweet, this creamy no-bake pumpkin pie will never disappoint. You’ll want to make this no-bake pumpkin pie every season!
The velvety-smooth filling sits on a buttery graham cracker crust, creating the perfect balance of flavors and textures. The cream cheese adds a rich yet airy consistency, making each bite irresistibly light.
Best of all, this easy no-bake recipe is practically foolproof—even beginners can make it with confidence. No complicated steps, no baking stress—just a delicious pumpkin pie that looks and tastes like it took hours to prepare!
Why This No Bake Pumpkin Pie is a Game-Changer
When autumn rolls in but the weather is still warm, or your oven is packed with holiday dishes (looking at you, Thanksgiving turkey!), this no-bake pumpkin pie comes to the rescue. With its perfect blend of pumpkin, warm spices, and a buttery graham cracker crust, it delivers all the cozy flavors of fall—without the hassle of baking.
What makes this No Bake Pumpkin Pie a standout? It has the same classic pumpkin pie taste but with a lighter, silkier texture that many find even better than the traditional baked version. Plus, it’s foolproof! No worrying about cracked tops or undercooked filling—just an easy, creamy, and delicious dessert anyone can make.
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Ingredients
The Graham Cracker Crust:
- cups graham cracker crumbs (about 10 full sheets, crushed)
- cup granulated sugar
- tablespoons butter, melted
- teaspoon cinnamon (adds warmth to complement the filling)
The Pumpkin Filling:
- Pure pumpkin puree
- Cream cheese
- Powdered sugar
- Vanilla extract
- Pumpkin pie spice
- Cool Whip or whipped cream
Optional Toppings:
- Extra whipped cream
- Cinnamon or nutmeg for dusting
- Crushed graham crackers
- Caramel sauce drizzle
See recipe card for quantities. This no bake pumpkin pie is sure to be a hit!
Instructions
Prepare the Graham Cracker Crust
- In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon.
- Pour in the melted butter and mix until all crumbs are moistened and the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to compact it evenly.
- Place the crust in the refrigerator to chill and firm up while you prepare the filling (at least 15 minutes).
Create the Creamy Pumpkin Filling
- In a large mixing bowl, beat the softened cream cheese until completely smooth and fluffy (about 2 minutes). Make sure there are no lumps, as these will be noticeable in the final pie.
- Add the powdered sugar and beat until well combined.
- Mix in the pure pumpkin puree, vanilla extract, and pumpkin pie spice. Beat until smooth and uniform in color.
- Gently fold in the Cool Whip or whipped cream using a rubber spatula. Don't overmix – you want to keep the mixture light and airy.
Assemble and Chill the Pie
- Remove the prepared crust from the refrigerator.
- Pour the pumpkin filling into the crust and spread it evenly with a spatula, creating a slight dome in the center.
- Cover loosely with plastic wrap (be careful not to let it touch the filling) and refrigerate for at least 4 hours, preferably overnight. This chilling time is crucial for the pie to set properly.
Serve and Enjoy
- Before serving, add your chosen toppings – a dollop of whipped cream, a light dusting of cinnamon, or a drizzle of caramel sauce all work beautifully.
- Slice with a sharp knife, wiping the blade clean between cuts for the neatest presentation.
- Prepare the Graham Cracker Crust: Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into a pie dish and chill."
- Create the Creamy Pumpkin Filling: Beat cream cheese, sugar, pumpkin, vanilla, and spices. Fold in Cool Whip."
- Assemble and Chill the Pie: Pour the filling into the crust and refrigerate for at least 4 hours.
- Serve and Enjoy :Top with whipped cream, cinnamon, and caramel. Slice and serve!
Equipment For No-Bake Pumpkin Pie Recipe
- 9-inch pie dish – glass or ceramic works best for no-bake pies as they help maintain a cold temperature.
- Electric mixer – while you can make this by hand, an electric mixer ensures the creamiest filling.
- Rubber spatula – crucial for folding in the whipped topping without deflating it.
- Food processor – makes quick work of crushing graham crackers (though a zip-top bag and rolling pin work too).
This no bake pumpkin pie is the perfect dessert when you’re craving all the cozy pumpkin spice flavors without turning on the oven. It's easy to make, quick to prepare, and has that creamy, smooth texture everyone loves. Ideal for busy days or when you’re short on time but still want to enjoy a classic fall treat. Make this no bake pumpkin pie your go-to recipe for gatherings!
Expert Tips for No-Bake Pumpkin Pie Recipe
- Room temperature cream cheese is essential – cold cream cheese will leave lumps in your filling, no matter how long you beat it.
- Let the pie set completely – rushing the chilling process will result in a too-soft filling that doesn't hold its shape when sliced.
- Make it ahead – this pie actually tastes better after sitting overnight, making it perfect for busy holidays.
- Crust troubleshooting – if your crust seems too crumbly, add an additional tablespoon of melted butter. If it's too wet, add more graham cracker crumbs.
Recipe Variations
Make it Lighter:
- Use reduced-fat cream cheese and light Cool Whip to cut calories without sacrificing too much flavor.
- Replace some of the cream cheese with Greek yogurt for a tangier, protein-rich alternative.
Make it Dairy-Free:
- Substitute the cream cheese with dairy-free cream cheese alternative.
- Use coconut whipped cream instead of Cool Whip.
- Use coconut oil instead of butter in the crust.
Gluten-Free Option:
- Use gluten-free graham crackers for the crust, or substitute with crushed gluten-free cookies.
Flavor Twists:
- Chocolate Pumpkin Pie: Add a layer of chocolate ganache on the crust before pouring in the pumpkin filling.
- Caramel Pumpkin Pie: Spread a thin layer of caramel sauce over the crust before adding the filling.
- Gingersnap Crust: Replace graham crackers with crushed gingersnap cookies for an extra spicy kick.
- No Bake Turtle Pumpkin Pie: Add chopped pecans to the crust and drizzle caramel and chocolate over the top.
Storage
Refrigerator Storage:
This no bake pumpkin pie will keep well in the refrigerator for up to 4 days. Cover it loosely with plastic wrap or place it in a pie keeper to prevent it from absorbing other food odors.
Freezing Instructions:
This pie freezes beautifully! To freeze:
- Let the pie set completely in the refrigerator first.
- Wrap the entire pie (without toppings) in a layer of plastic wrap, then a layer of aluminum foil.
- Freeze for up to 1 month.
- Thaw overnight in the refrigerator before serving.
The Hidden Trick for a Perfectly Sliced No-Bake Pumpkin Pie
It started as a family secret, passed down from my grandmother’s kitchen—a little-known trick that transformed our no-bake pumpkin pie into a masterpiece. Every year, guests would marvel at how flawlessly each slice held its shape, never realizing the secret lay in a simple ingredient: unflavored gelatin.
By blooming just a tablespoon in cold water and gently melting it before stirring it into the filling, the pie sets firm yet stays irresistibly creamy. The result? Picture-perfect slices that never collapse, ensuring your holiday table looks just as stunning as it tastes.
Now, the secret is yours—will you keep it, or share it?
FAQ
How to make pumpkin pie with no oven?
To make pumpkin pie without an oven, combine cream cheese, pumpkin puree, sugar, and spices, then fold in whipped topping. Pour this mixture into a pre-made graham cracker crust and refrigerate for at least 4 hours. The result is a creamy no-bake pumpkin pie that sets in the refrigerator rather than baking in the oven. This method is perfect for hot weather or when your oven is occupied with other dishes.
Does canned pumpkin need to be baked?
No, canned pumpkin doesn't need to be baked before using it in recipes. Canned pumpkin puree is already cooked during the canning process, making it safe to eat straight from the can. While many recipes call for baking it as part of a larger dish, you can use canned pumpkin directly in no-bake recipes like smoothies, overnight oats, or no-bake pumpkin pies without any additional cooking.
Is condensed milk or evaporated milk better for pumpkin pie?
Sweetened condensed milk is generally better for no-bake pumpkin pies because it provides both sweetness and structure. Evaporated milk works better in traditional baked pumpkin pies where eggs help with setting. For no-bake versions, condensed milk combines with cream cheese or whipped cream to create a firm, sliceable texture without baking. If using evaporated milk in a no-bake recipe, you'll need to add more sugar and a setting agent like gelatin.
Can I use canned pumpkin instead of pumpkin pie filling?
Yes, you can use canned pumpkin instead of pumpkin pie filling—in fact, it's often preferred. Pure canned pumpkin (not pre-spiced filling) gives you control over the sweetness and spice levels in your recipe. When using canned pumpkin, simply add your own spices (cinnamon, nutmeg, cloves, ginger) and sweetener. This creates a more customized flavor and allows you to adjust for dietary needs like reducing sugar or modifying spice intensity.
No-Bake Pumpkin Pie – A Simple Fall Favorite!
This no bake pumpkin pie is the perfect dessert when you’re craving all the cozy pumpkin spice flavors without turning on the oven. It's easy to make, quick to prepare, and has that creamy, smooth texture everyone loves. Ideal for busy days or when you’re short on time but still want to enjoy a classic fall treat.
Looking for more delicious dessert ideas? Try making Fluffy Cream Puffs That Will Melt In Your Mouth or Mini Pecan Pies That Are Perfect For Snacking. I’d love to hear how your pie turned out in the comments—did you make any fun variations?
Related
Looking for other recipes like this? Try these No Bake Pumpkin Pie
Pairing
These are my favorite dishes to serve with No Bake Pumpkin Pie
Easy No Bake Pumpkin Pie
Equipment
- 9-inch pie dish Glass or ceramic preferred
- Electric mixer For smooth filling
- Rubber spatula For folding in whipped topping
- Mixing bowl (large) For filling
- Mixing bowl (medium) For crust
- Measuring cups For dry and liquid ingredients
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs About 10 full sheets crushed
- ⅓ cup granulated sugar Adds slight sweetness
- 6 tablespoon butter melted Helps bind the crust
- ½ teaspoon cinnamon Adds warmth
For the Pumpkin Filling:
- 1 can pure pumpkin puree 15 oz NOT pumpkin pie filling
- 8 oz cream cheese Softened for creamy texture
- 1 cup powdered sugar Adds sweetness
- 1 teaspoon vanilla extract Enhances flavor
- 2 teaspoon pumpkin pie spice Warm fall spices
- 8 oz Cool Whip Thawed or 2 cups whipped cream
Optional Toppings:
- Whipped cream For garnish
- Cinnamon/nutmeg Light dusting for extra spice
- Crushed graham crackers For crunch
- Caramel sauce Drizzle for sweetness
Instructions
- Mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined.
- Press mixture firmly into a 9-inch pie dish and chill for at least 15 minutes.
- Beat cream cheese until smooth and fluffy.
- Add powdered sugar, pumpkin puree, vanilla, and pumpkin pie spice; mix until smooth.
- Gently fold in Cool Whip until just combined.
- Pour filling into the chilled crust, spreading evenly.
- Cover and refrigerate for at least 4 hours or overnight.
- Garnish with whipped cream, spices, or caramel before serving.
- Slice with a sharp knife and enjoy!
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