Why You’ll Love No Bake Pumpkin Pie Recipe

This no‑bake pumpkin pie is an easy twist on the traditional dessert that delivers all the cozy autumn flavor with minimal effort.

No oven needed — ideal when oven space is limited
Rich, creamy texture with bold pumpkin and spice flavors
Make‑ahead friendly — perfect for gatherings and holidays

Ingredients

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

pumpkin puree
marshmallow fluff
pumpkin pie spice
crushed graham crackers
light brown sugar
salted butter
whipped topping (or whipped cream)

Garnish (optional)
whipped cream
pumpkin pie spice

Directions

In a medium saucepan over medium‑low heat, combine the pumpkin puree, marshmallow fluff, and pumpkin pie spice. Stir and heat for about 5–10 minutes until the marshmallow fluff is melted and everything is well blended.
Transfer the mixture to a bowl and refrigerate to chill while you make the crust.
Crush the graham crackers and mix with the brown sugar. Add the melted butter and stir until the crumbs are evenly coated.
Press the graham cracker mixture into a 9‑inch pie pan, making sure the crust is even on the bottom and up the sides.
Once the pumpkin mixture has cooled to room temperature, gently fold in the whipped topping until combined.
Spoon the filling over the crust and smooth the top.
Cover and refrigerate for at least 6 hours or overnight.
Serve with additional whipped cream and a dusting of pumpkin pie spice if desired.

Servings and timing

This recipe yields about 8 servings. Prep time is around 15 minutes and chilling time is at least 6 hours.

Variations

Crust options: Swap graham crackers with gingersnaps, vanilla wafers, or chocolate cookies for a different flavor.
Spice level: Add extra cinnamon, nutmeg, or clove to adjust the warmth to your liking.
Toppings: Try drizzling with caramel, sprinkling chopped nuts, or adding a dash of cinnamon sugar.
Mini pies: Make individual servings using muffin tins or mini pie shells.
Vegan-friendly: Use dairy-free whipped topping and vegan butter substitutes.

Storage/Reheating

Store leftover pie covered in the refrigerator for up to 4 days.
To freeze, wrap tightly in plastic wrap and foil, and store in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.
This pie is served cold and does not require reheating.

FAQs

What type of pumpkin should I use?

Use 100% pumpkin puree, not pumpkin pie filling. The puree gives the best pumpkin flavor and keeps the texture right.

Can I use a store‑bought crust?

Yes, a store‑bought graham cracker crust works great and saves time.

Can I substitute the whipped topping?

Yes — real whipped cream can be used instead of whipped topping for a richer flavor.

Do I need to bake anything?

No — this pie is completely no‑bake, which makes it especially handy for busy holidays.

How long should the pie chill?

Chill at least 6 hours or overnight for best texture and slicing.

Can this pie be made ahead?

Yes — make it a day in advance and store chilled until ready to serve.

Can I freeze this pie?

Yes — freeze tightly wrapped for up to 3 months. Texture may change slightly upon thawing.

What toppings are best?

Try extra whipped cream, a sprinkle of pumpkin pie spice, caramel drizzle, or candied pecans.

How do I get clean slices?

Dip your knife in hot water and wipe it dry before each cut for cleaner slices.

Can I use a different crust?

Yes — gingersnap, vanilla wafer, or even an Oreo crust are delicious alternatives.

Conclusion

This no‑bake pumpkin pie delivers classic fall flavor without the hassle of baking. With a creamy spice‑kissed filling and buttery crust, it’s a crowd‑pleasing dessert that’s easy to make ahead — ideal for holidays, family gatherings, or anytime you crave a simple yet festive treat.