No Bake Pumpkin Pie Recipe

Oh, you’re going to love this No Bake Pumpkin Pie Recipe—it’s seriously one of my favorite fall treats, especially when I want something cozy but fuss-free. The filling is silky and rich thanks to the pumpkin puree mixed with marshmallow fluff, which gives it the most delightful creamy texture without any oven time. Believe me, once you try this, it might just become your go-to for holiday gatherings or last-minute dessert cravings.

What makes this recipe worth sharing is how quick it comes together and still feels indulgent—perfect if you want all the flavor of pumpkin pie but without the long bake or complex steps. Whether you’re new to pumpkin desserts or a seasoned lover of autumn flavors, this No Bake Pumpkin Pie Recipe will be easy to master and a definite crowd-pleaser.

Ingredients You’ll Need

These ingredients work harmoniously to create that classic pumpkin pie flavor with a creamy twist. When shopping, make sure your pumpkin puree is plain (not pumpkin pie filling) for the best results, and pick a good quality graham cracker for the crust base.

• Pumpkin puree: Use canned pumpkin puree, not pumpkin pie filling, to control the spices yourself.
• Marshmallow fluff: This adds the perfect light sweetness and creamy texture that makes the filling so dreamy.
• Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves for that cozy pumpkin pie aroma.
• Crushed graham crackers: The base of your crust—try to get finely crushed crumbs for an even crust.
• Light brown sugar: Adds a bit of molasses richness to the crust.
• Melted salted butter: Helps bind the crust and adds just the right hint of salt to balance sweetness.
• Whipped topping or whipped cream: To fold into the filling or to dollop on top—fresh whipped cream is my favorite!

Variations

I’m all about customizing my No Bake Pumpkin Pie Recipe based on the season or who I’m serving it to. Feel free to experiment with different crusts or toppings to make it feel totally your own.

• Graham Cracker Crust to Nut-Based Crust: I once swapped the graham crackers for crushed pecans and butter—it gave it a wonderful earthy crunch that I still dream about.
• Sugar-Free Version: Swap marshmallow fluff for a sugar-free marshmallow spread and use sugar substitutes to make it diabetic-friendly.
• Spice it Up: Add a splash of vanilla extract or a pinch of cayenne for a subtle spicy kick—sometimes I add a swirl of caramel too!
• Dairy-Free Option: Use coconut whipped cream or a dairy-free whipped topping in place of regular whipped cream without losing that fluffiness.

How to Make No Bake Pumpkin Pie Recipe

Step 1: Prepare the Crust with Care

Start by combining crushed graham crackers, light brown sugar, and melted salted butter in a bowl. The trick here is to make sure your crumbs are evenly coated with butter—this helps the crust hold together beautifully without crumbling apart. Press the mixture firmly and evenly into a 9-inch pie pan. Pro tip: Use the bottom of a glass to compact it tightly; this creates that nice firm base that doesn’t fall apart when slicing.

Step 2: Whip Up the Filling

In a large mixing bowl, combine the pumpkin puree, marshmallow fluff, and pumpkin pie spice. Stir gently until everything is well blended—you want a smooth, consistent mixture without overmixing to keep it light. Then, carefully fold in the whipped topping or whipped cream until the filling feels airy and fluffy. This step is key because it gives the pie that melt-in-your-mouth softness.

Step 3: Chill and Set

Pour the creamy filling into your pressed crust, smoothing the top with a spatula. Cover the pie with plastic wrap and refrigerate it for at least 4 hours, but ideally overnight. This chilling time allows the filling to firm up nicely, turning this from a soft pudding to a sliceable pie texture. Patience truly pays off here!

How to Serve No Bake Pumpkin Pie Recipe

Garnishes

When I serve this pie, I always dollop a generous swirl of freshly whipped cream right on top and sprinkle a pinch of pumpkin pie spice over it for that lovely aroma and look. Sometimes, I add toasted pecans or a drizzle of maple syrup if I want to impress guests with extra flair.

Side Dishes

This pie pairs wonderfully with a warm cup of spiced chai tea or even a bold coffee. If it’s a full afternoon dessert, I like to serve it alongside a light fruit salad with cranberry or orange segments to balance the richness.

Creative Ways to Present

For Thanksgiving or fall parties, I love serving this pie in individual clear jars or mini mason jars—you still get the layers, but everyone’s got their own personal dessert to enjoy. Another fun trick is topping with a sprinkle of crushed gingersnaps for crunch—always a hit with the kids!

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly with plastic wrap or stored in an airtight container in the fridge. This pie stays fresh and creamy for up to 3 days—though honestly, it rarely lasts that long in my house! When you slice into it the next day, the texture is even better.

Freezing

Freezing this no bake pie is possible, but I don’t recommend it unless you’re careful. I’ve wrapped single slices tightly in plastic and foil to avoid freezer burn, and it thaws well overnight in the fridge. The texture can get a little softer after freezing, so I prefer just chilling in the fridge whenever possible.

Reheating

Since this is a cold pie, I skip reheating altogether and enjoy it chilled. If you want it slightly less cold, just let it sit at room temperature for 15 minutes before serving—trust me, it makes the flavors pop!

FAQs

Final Thoughts

I genuinely think this No Bake Pumpkin Pie Recipe is a gem for anyone who loves pumpkin pie but wants to skip the oven hassle. It’s creamy, smooth, and packed with comforting spices you expect from a classic pumpkin pie. Every time I bring this pie to a potluck or family dinner, it’s the first to disappear—and I’m sure you’ll hear the same from your crowd. So go ahead, give it a try—you might just find your new favorite pumpkin tradition!

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