No-Bake Pumpkin Pie

Fall is in the air, which means it’s time for all things pumpkin! This creamy No-Bake Pumpkin Pie is perfect for those wanting to enjoy the taste of pumpkin pie but wants an easy-to-make option. Plus, it’s really simple to make – you just need a handful of ingredients.

Is there anything better than pumpkin pie during the holidays? It’s hard to resist that sweet, spiced goodness! But if you’re like me, you don’t always want to make a traditional pie.

That’s where this no-bake pumpkin pie comes in handy! It’s just as delicious as the classic version, without all the extra steps. Plus, it’s really easy to make – perfect for a last-minute dessert idea.

Give it a try this holiday season! You won’t be disappointed.

Pumpkin pie is a Thanksgiving staple, but who wants to spend time in the kitchen baking when there’s so much else to do? This no-bake pumpkin pie recipe is quick and easy, and it still tastes delicious.

Plus, it is so simple you can let the kiddos in the kitchen to help out with the prep. What a perfect way to have a little quality time with the family during the holiday season. Give this recipe a try this year—you won’t be disappointed!

easy pumpkin pie

Here are some commonly asked questions

What is a no-bake pumpkin pie?

A no-bake pumpkin pie is a pumpkin pie that does not require baking. The filling is made with cooked, pureed pumpkin and set in the fridge to firm up.

What is the best way to store No-Bake Pumpkin Pie?

Pumpkin pie should be stored in the fridge, covered, for up to 4 days.

Can I make No-Bake Pumpkin Pie ahead of time?

Yes! This pie can be made up to 2 days in advance. Simply store it in the fridge, covered.

What is the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is just cooked, pureed pumpkin, while pumpkin pie filling has spices and sweeteners added to it. For this recipe you will need to use the puree as using pie filling will add too much sweetness to the pie.

What is the consistency like on this easy pumpkin pie recipe?

The texture of this pumpkin pie is super creamy. The filling is thick and rich, while the crust is light with that graham cracker crumble.

Taste: This pumpkin pie has a sweet and spicy flavor. The pumpkin puree is combined with spices and melted marshmallows to create a delicious filling.

no bake pumpkin pie recipe

How long does this pie last?

This easy no-bake pie can last for up to four days if stored in the fridge. Just be sure to cover it to keep the air out.

Ingredients for No-Bake Pumpkin Pie

Crust:

• graham crackers
• unsalted butter – melted

Filling:

• mini marshmallows
• pumpkin puree 
• whipped topping + More for Optional Garnish
• pumpkin pie spice
• salt
• nonstick spray

What are some variations of a no-bake pumpkin pie?

Mini pies: Use some mini muffin tins and line each cup with a small circle of the crust filling. Then fill each cup with the pumpkin mixture and chill!

Pumpkin pie bars: Combine all of the ingredients for the filling, pour it into an 8×8 inch baking dish, and chill! Cut into bars once it has firmed up.

Pumpkin Pie Toppings:

Whipped cream is a light and airy topping that is perfect for pumpkin pie. It is made by whipping heavy cream until it forms stiff peaks. You can add a little sugar to sweeten it if you like.

Pecans:

Pecans are a classic topping for pumpkin pie. They add a nice crunch and their sweetness pairs well with the spices in the pie. You can either top the whole pie with pecans or just sprinkle them on top of each slice.

Cinnamon:

Cinnamon is a common spice used in pumpkin pies. It gives the pie a warm, spicy flavor that goes well with the sweetness of the pumpkin filling. You can sprinkle cinnamon on top of the whipped cream or pecans, or you can add it to the pie filling itself.

Vanilla ice cream: Vanilla ice cream is another classic topping for pumpkin pie. The cool, creamy flavor pairs nicely with the spiced filling and it makes for a delicious dessert

How to Make Pumpkin Spice Seasoning

• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg

Instructions:

1. Combine all ingredients in a small bowl and stir until combined.
2. Store in an airtight container at room temperature for up to 6 months.

Why we love this pie:

No-Bake Pumpkin Pie is a quick and easy recipe that is perfect for the fall season. This delicious pie is made with just a few simple ingredients and can be prepared in no time at all.

Plus, it’s a great way to enjoy the flavors of pumpkin without having to bake. Simply combine the ingredients, pour into the crust, and refrigerate for a few hours until set. Then enjoy!

How to Make No-Bake Pumpkin Pie

No Bake Pumpkin Pie Graham Cracker Crust

1. Spray a springform pan with nonstick spray and set aside.
2. Add the graham crackers to a large bag and crush them into tiny pieces using a rolling pin, OR place them in a food processor and blend until finely crushed.
3. Add the melted butter to the crushed graham crackers and mix until a wet sand-like mixture forms. If using a processor, just add it straight to the mixture and blend. You may need to mix it once and then continue mixing.
4. Place the mixture in the prepared pan and press it up into the bottom and almost all the way up the sides. Place in the freezer until ready to use.

No Bake Pumpkin Pie Filling

1. Add the marshmallows to a large mixing bowl and microwave for two minutes or until the marshmallows are creamy and not lumpy when stirred.
2. Immediately and quickly add the pumpkin puree, pumpkin spice, and salt to the melted marshmallows and stir well until fully combined.
3. Add the whipped cream and then whisk well. Use a rubber spatula to fold the ingredients and then whisk again.
4. Pour into the crust and spread evenly with a spoon.
5. Refrigerate for 8 hours or until set and able to be sliced.
6. Top with dollops of whipped cream, if desired, serve, and enjoy!

How to serve a no-bake pumpkin pie?

This no-bake pumpkin pie is best served chilled. Please don’t let it come to room temperature. It is best when cold.

Possible toppings:

Whipped cream, ice cream, caramel sauce, chocolate chips, chopped nuts, etc.

Can I freeze this pie?

Wrap the pie tightly in a double layer of plastic wrap, making sure to remove as much air as possible. You can also place the wrapped pie in a freezer bag.

The pie will keep for up to 2 months in the freezer.

Thawing tips:

For best results, thaw the pie overnight in the refrigerator.

If you’re short on time, place the frozen pie on a counter and let it come to room temperature, which will take about 2 hours.

More Suggestions for this Favorite Fall Dessert

• Make sure to use a springform pan instead of a pie plate for easy removal.
• Store leftover pie in individual servings in the refrigerator.
• Try adding a layer of vanilla pudding for an additional top layer to make this ultra creamy and decadent.

• Stir in a tablespoon of brown sugar to the homemade graham cracker crust for added flavor.
• This can be made using a hand mixer or stand mixer.
• Be sure to keep chilled until after Thanksgiving dinner for the best results.

• Don’t miss our other pumpkin desserts listed below – including our traditional baked pumpkin pie.
• Make 2 of these easiest pumpkin pie recipes by dividing the filling into more than one store-bought graham cracker crust.

• Always start with canned pumpkin puree or pure pumpkin.
• Have some extra cool whip on hand for a delicious dollop on top when serving.

What are the benefits of making a no-bake pumpkin pie?

• No baking is required.
• Can be made ahead of time.
• Less mess and easier to clean up.
• Great for those who don’t like to bake or don’t have an oven.

Pro Tips

• Do not try and use whipped topping while it’s frozen. It needs to be thawed for it to properly mix in.
• When mixing in the melted marshmallows, they may leave tiny lumps in the mixture, that’s ok, they mix in once the whipped topping is added. You can use a normal pie pan, but it will need to be a deep pie pan, or you can make two 8-inch pies out of this recipe.
• Do not pour the mixture into the crust until you know for sure that you have mixed it well, all the way through to the bottom. You don’t need parchment paper for this recipe.

• You don’t need to cook the crust for this recipe.
• For storage, you can place the pie in a sealed container and freeze it for up to 2 months. Be sure to thaw for about 30 minutes to an hour before serving.
• You can also refrigerate it, covered, for up to 5 days.

For the Best Results

• Change out the crust and try using gingersnaps, nilla wafers, Oreo cookies, or chocolate graham crackers in place of the traditional graham crackers.
• Be sure to try this with our homemade stabilized whipped cream.
• Please do not try to make this recipe using regular whipped cream from the squirt can. It needs to be stabilized whipped cream for this recipe to work.

• Make this recipe the day before to streamline things on the day of the holiday or celebration.
• Don’t skip the chilling process. It is essential to the pie holding together.
• Add a sprinkle of pumpkin spice to the top of the pie or mix it into the whipped cream.

• ALWAYS USE FRESH MARSHMALLOWS! Trust me on this – don’t take that old bag of sticky marshmallows from the back of the pantry. Stale marshmallows mean stale pie. If you want the pie to be creamy – always use the freshest marshmallows.

Can I use a ready-made crust?

For this recipe, you need to make the crust yourself. The problem with the crusts from the store is that they are not large enough to hold the volume of the filling we have here.

You could use two crusts from the store and divide the filling between the two.

Can I make this with a standard flaky pie crust?

Yes – I have a wonderful homemade pie crust recipe that I would highly recommend for this recipe. The only thing about making this with a regular pie crust instead of a graham cracker crust is that it will need to be baked first.

So you can make the crust, bake it and then let it cool before adding the filling mixture. Then chill in the fridge as directed.

DON’T MISS THESE HOLIDAY E-BOOKS!

Products I love when making fluffy pumpkin pie…

This no-bake pumpkin pie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a homemade pie before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this pie recipe. (you can also SHOP MY FAVORITES in my store)

• springform pan
• mixing bowl
• mixer
• spatulas
• saucepan

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If you love this easy no-bake pumpkin pie recipe, you’re going to love these other pumpkin recipes too. Please click each link below to find the easy, printable recipe!

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