If you’ve been craving pumpkin pie but can’t bear the thought of turning on the oven, this No Bake Pumpkin Pie is about to be your new favorite treat! It’s unbelievably creamy, packed with cozy fall spice, and nestles into a buttery graham cracker crust—all with hardly any effort. Whether you’re hosting a big holiday bash or just want a quick weeknight dessert, this pie delivers pure autumn joy in every velvety bite. You truly don’t need to be a seasoned baker to master this showstopper!

No Bake Pumpkin Pie Recipe - Recipe Image

Ingredients You’ll Need

The beauty of No Bake Pumpkin Pie is that every ingredient is there for a reason, coming together to create a pie that’s rich, silky, and bursting with classic pumpkin flavor. Each component plays its part in achieving that signature taste and texture, so don’t skip—or skimp—on anything!

Graham cracker crust: Offers a sweet, crunchy base with a hint of caramel that perfectly balances the creamy filling.
Pumpkin purée: Provides that iconic autumn flavor and gorgeous golden color—make sure to use pure pumpkin, not pie filling.
Cream cheese (softened): Adds luscious creaminess and a subtle tang to help set the pie without baking.
Granulated sugar: Sweetens the filling and brings out all those warm, earthy pumpkin spices.
Pumpkin pie spice: The essential blend for that nostalgic, fragrant aroma and comforting spice throughout.
Ground cinnamon: Gives the pie extra warmth and depth; it enhances both the pumpkin and the spice blend.
Vanilla extract: Ties all the flavors together with a mellow, inviting fragrance—don’t leave it out!
Whipped topping (thawed): Lightens the filling and makes each bite irresistibly fluffy and smooth.
Whipped cream for serving (optional): A rich, creamy flourish on top—just the thing to make each slice extra special!

How to Make No Bake Pumpkin Pie

Step 1: Cream the Cheese

Start by placing the softened cream cheese into a large mixing bowl. With a hand mixer (or some good old-fashioned elbow grease), beat the cream cheese until it’s completely smooth and free of any lumps. This step ensures your filling turns out luxuriously creamy and not a bit grainy.

Step 2: Mix in Pumpkin and Spices

Next, add in the pumpkin purée, granulated sugar, pumpkin pie spice, ground cinnamon, and vanilla extract. Beat until everything is evenly combined and the mixture takes on a silky, pumpkin-hued consistency. This is where the kitchen starts to smell like fall, and you’ll want to sneak a taste—go ahead, it’s all part of the fun!

Step 3: Gently Fold in Whipped Topping

Switch to a rubber spatula and gently fold in the thawed whipped topping. Try to keep this step gentle to preserve all the airy lightness—this is what makes No Bake Pumpkin Pie so dreamy and mousse-like!

Step 4: Fill and Smooth the Crust

Spoon the creamy pumpkin mixture into your pre-made graham cracker crust. Smooth the top with a spatula so it looks as beautiful as it tastes. Don’t worry if it’s not bakery-perfect—those little swirls and peaks add homemade personality.

Step 5: Chill Until Set

Cover your pie with plastic wrap and refrigerate it for at least 4 hours, or, better yet, overnight. This essential step lets the filling set to sliceable perfection and gives the flavors time to meld. If you’re in a big hurry, you can pop it in the freezer for an hour or two for a firmer texture.

Step 6: Top and Serve

Right before serving, crown each slice with a big dollop of whipped cream. It’s optional, but honestly, why skip such delicious drama? Now it’s ready to steal the spotlight on any dessert table!

How to Serve No Bake Pumpkin Pie

Garnishes

Go wild with garnishes! Extra whipped cream, a light dusting of cinnamon or pumpkin pie spice, and a sprinkle of crushed graham crackers turn each slice into an irresistible treat. If you want to dress it up, add candied pecans or a caramel drizzle—it’ll look like it came straight from a pastry shop.

Side Dishes

No Bake Pumpkin Pie pairs beautifully with fresh berries, a cup of strong coffee, or even a scoop of vanilla ice cream. For a festive fall spread, serve it alongside other autumn favorites like apple crisp or spiced nuts to create the coziest dessert experience.

Creative Ways to Present

For parties or potlucks, try making the pie in mini mason jars or cupcake liners for adorable single servings. You can even layer the filling and crust parfait-style in glasses for a modern look. However you serve it, No Bake Pumpkin Pie is sure to impress!

Make Ahead and Storage

Storing Leftovers

Leftover No Bake Pumpkin Pie keeps well in the refrigerator. Simply cover the pie tightly with plastic wrap or transfer slices to an airtight container. It’ll stay fresh, creamy, and delicious for up to 4 days (though it’s usually gobbled up long before then!).

Freezing

Want to get a jump on your holiday prep? No Bake Pumpkin Pie freezes wonderfully! Place the whole pie (or individual slices) in a freezer-safe container or wrap it tightly with plastic wrap and foil. When ready to enjoy, thaw in the fridge overnight for the best texture.

Reheating

No reheating needed—this pie is meant to be served chilled! If it’s been in the freezer, allow it to soften in the refrigerator. If you’re after an extra-firm texture, just pop it back in the fridge for about 30 minutes before slicing and serving.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just be sure to cook and thoroughly puree your fresh pumpkin until silky smooth. If it seems watery, drain off excess liquid to avoid a runny pie.

Can I substitute homemade whipped cream for the topping?

Definitely! Just whip up 1 cup of heavy cream with a tablespoon of sugar until soft peaks form. Fold it gently into the pumpkin mixture as you would with the store-bought whipped topping.

How long does it take for No Bake Pumpkin Pie to set?

Plan for at least 4 hours of chilling time, but overnight is even better for a firm, sliceable pie. If you need it faster, a brief stint in the freezer speeds things up and yields a slightly icebox-cake style texture.

Can I make this gluten-free?

Yes! Simply use a gluten-free graham cracker crust, which are widely available at most grocery stores, and double-check that your other ingredients are certified gluten-free.

What other crusts work for No Bake Pumpkin Pie?

Chocolate cookie or gingersnap crusts provide a delicious twist and pair beautifully with the spiced pumpkin filling. You can even make your own crust by pulverizing your favorite cookies and mixing with melted butter.

Final Thoughts

If you’re searching for a fuss-free, crowd-pleasing dessert that captures everything you love about pumpkin spice season, this No Bake Pumpkin Pie is the answer. It’s that rare recipe that’s both easy enough for everyday indulgence and special enough for holiday celebrations. Make it once, and you just might find yourself making it all year round!

No Bake Pumpkin Pie Recipe

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4.5 from 14 reviews

Author: admin
Total Time: 4 hours 15 minutes (including chilling)
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

This No Bake Pumpkin Pie is a creamy and luscious dessert perfect for any fall occasion. It’s a simple, no-fuss recipe that combines the flavors of pumpkin pie spice with a smooth pumpkin filling, all nestled in a graham cracker crust.

Ingredients

Scale

Graham Cracker Crust:

1 (9-inch) graham cracker crust

Pumpkin Filling:

1 (15-ounce) can pumpkin purée
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (8-ounce) tub whipped topping, thawed

Optional Topping:

Whipped cream for serving

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Instructions

In a large mixing bowl, beat the cream cheese until smooth. Add the pumpkin purée, sugar, pumpkin pie spice, cinnamon, and vanilla extract. Mix until well combined and creamy.
Gently fold in the whipped topping until fully incorporated. Spoon the pumpkin mixture into the prepared graham cracker crust and smooth the top with a spatula.
Cover and refrigerate for at least 4 hours, or overnight, until set. Top with whipped cream before serving if desired.