No Bake Pumpkin Pie

This dreamy no-bake pumpkin pie is a creamy, silky-smooth dessert that captures all the cozy flavors of fall without ever turning on your oven. Perfect for busy holiday gatherings or warm autumn days when you’re craving those classic pumpkin spice flavors. Made with a buttery graham cracker crust and filled with a cloud-like pumpkin cream filling, this pie proves that sometimes the simplest recipes are the most irresistible.

Why You’ll Love This No-Bake Pumpkin Pie

• Quick 5-ingredient filling comes together in one bowl
• Perfect make-ahead dessert for holiday gatherings
• Frees up valuable oven space for other dishes
• Luxuriously creamy, mousse-like texture
• Rich pumpkin flavor with warm autumn spices
• No baking skills required – just mix and chill!
• Versatile base for different crusts and toppings

You know those moments when pumpkin pie cravings hit but the thought of a hot oven makes you wilt? This recipe is your answer! I love serving this alongside my favorite fall casseroles for the perfect autumn meal.

The filling is impossibly creamy – think pumpkin mousse meets cheesecake, but lighter and fluffier. It’s made with real pumpkin puree (not pie filling!) and the perfect blend of warm spices that’ll make your kitchen smell like a cozy fall morning. The graham cracker crust provides that perfect buttery, slightly sweet base that complements the filling beautifully.

My favorite part? You can prep this beauty ahead of time, which is a lifesaver during busy holiday seasons. Just remember to give it enough time to chill and set up properly – your patience will be rewarded with perfect, clean slices that look as good as they taste!

Ingredients Overview

Let me walk you through the star players in this creamy no-bake dream! Just like my favorite holiday dessert dips, this recipe keeps things wonderfully simple.

• Pumpkin Puree: The foundation of our pie! Make sure to grab pure pumpkin puree, not pumpkin pie filling. The canned stuff works perfectly here – I actually prefer it to homemade since it has a more consistent moisture level.
• Graham Cracker Crust: My go-to base for no-bake pies. The subtle honey notes complement the pumpkin beautifully. You can use store-bought to keep things super easy, or make your own with crushed graham crackers and melted butter.
• Whipped Topping: This gives our filling its cloud-like texture. While Cool Whip is convenient, you can absolutely use freshly whipped cream – just whip 1 cup heavy cream until stiff peaks form.
• Pumpkin Pie Spice: My secret weapon for that classic fall flavor! Don’t have any on hand? Mix together 1½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves.

Success Tips & Tricks

Just like my most popular recipes, the magic is in the details! Here are my tested tips for pie perfection:

• Temperature Matters: Make sure your pumpkin puree is at room temperature before mixing. Cold pumpkin can create lumps in your filling.
• Perfect Texture: Fold the whipped topping in gently – don’t stir vigorously! This keeps the filling light and airy instead of dense.
• Chill Time: Give your pie at least 4 hours in the fridge to set properly. I know it’s tempting to dig in right away (believe me!), but patience makes perfect here.
• Serving Tip: Take the pie out of the fridge 10-15 minutes before serving. This slight temperature rise makes the filling extra creamy and brings out the pumpkin flavor.

Remember, no-bake doesn’t mean no-love! These simple ingredients work together to create pure pumpkin magic when handled with care.

Step-by-Step Instructions

Let me walk you through making this dreamy no-bake pumpkin pie! Just like my favorite easy casserole dishes, this comes together in a snap.

Making the Filling

1. In a large bowl, beat 8 oz softened cream cheese until completely smooth and creamy – about 2 minutes
2. Add 1 cup pumpkin puree (not pie filling!), 1/2 cup powdered sugar, and 2 teaspoons pumpkin pie spice
3. Mix until well combined, scraping down the sides as needed
4. Gently fold in 8 oz whipped topping until no streaks remain

Assembly & Chilling

Pour the filling into your prepared crust, similar to how I layer my favorite pasta dishes. Smooth the top with an offset spatula or the back of a spoon. The filling should look silky and even.

Pro Tip: Chill for at least 4 hours, but overnight is even better! This allows the filling to set properly and the flavors to meld beautifully.

Recipe Variations

Crust Options

• Classic Graham: My go-to choice, just like those crispy air fryer potatoes – simple but perfect
• Gingersnap Crust: Crush 25 gingersnap cookies with 4 tablespoons melted butter
• Chocolate Cookie Crust: Perfect for chocolate lovers!

Topping Ideas

• Fresh whipped cream swirls
• Crushed pecans or walnuts
• Caramel drizzle
• Mini chocolate chips

Make-Ahead Tip: This pie keeps beautifully in the refrigerator for up to 3 days. Just cover loosely with plastic wrap, making sure it doesn’t touch the filling.

FAQs & Final Thoughts

Frequently Asked Questions

Final Thoughts

Oh my goodness, friends – this no-bake pumpkin pie is such a game-changer! Every time I make it, it reminds me why I fell in love with baking in the first place. There’s something magical about creating something so delicious with such simple ingredients.

If you’re looking for the perfect fall dessert that won’t have you sweating in the kitchen, this is it! The creamy pumpkin filling, paired with that buttery graham cracker crust, creates pure autumn magic. And the best part? You can dress it up or down – maybe add some crushed pecans on top, or swirl with extra whipped cream for special occasions.

I’d love to hear how this recipe turns out in your kitchen! Drop a comment below or tag me in your pie photos – seeing your creations always makes my day! Happy no-baking! 🎃