No Bake Pumpkin Pie is the kind of dessert that feels like a big, cozy autumn hug in every bite. Imagine velvety pumpkin and creamy cheese, sweetened just right, all layered onto a buttery graham cracker crust and finished with fluffy whipped topping. The best part? It comes together with absolutely zero oven time, making it the perfect answer to busy holiday prep or those spontaneous pumpkin cravings. If you’ve ever wanted a showstopper dessert that’s as effortless as it is scrumptious, this is truly the one to add to your seasonal repertoire!
Ingredients You’ll Need
This easy No Bake Pumpkin Pie needs just a handful of staple ingredients, but each one is absolutely essential to create that dreamy, creamy filling and signature pumpkin pie flavor. Every element brings something special, from luscious texture to the perfect touch of spice and sweetness.
- Graham cracker crust: A buttery, ready-made base that adds texture and a hint of sweetness, no baking necessary.
- Pumpkin puree: The star of the show, bringing the rich color and classic pumpkin flavor that makes this pie irresistible.
- Cream cheese, softened: Ensures the filling is ultra-smooth and adds just the right amount of tang to balance the sweetness.
- Granulated sugar: Sweetens the filling perfectly without overpowering the delicate pumpkin and spice notes.
- Pumpkin pie spice: This magical blend gives the pie its warm, nostalgic, autumn flavor profile.
- Vanilla extract: Rounds out the flavors with a subtle aromatic hint that pairs beautifully with pumpkin.
- Whipped topping (like Cool Whip), thawed: Makes the pie fluffy and light, plus adds a creamy finish on top.
How to Make No Bake Pumpkin Pie
Step 1: Beat the Cream Cheese
Start by grabbing a large mixing bowl and adding the softened cream cheese. Use an electric mixer to beat it until it’s completely smooth—this step makes sure there are no little lumps left in your creamy filling, setting the stage for a truly silky pie.
Step 2: Mix in Pumpkin and Flavors
Next, add the pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla extract right into the bowl. Mix everything together until your mixture turns beautifully golden and smooth. By now, it should smell like the start of the holidays!
Step 3: Fold in Whipped Topping
Grab half of your thawed whipped topping and gently fold it into the pumpkin mixture. Take your time—this is what gives No Bake Pumpkin Pie its signature airy, mousse-like texture and makes every bite cloud-like.
Step 4: Assemble the Pie
Pour the fluffy filling into your prepared graham cracker crust. Use a spatula (or the back of a spoon) to smooth the top so it’s even and beautiful. Don’t worry about perfection; a few swirls on top just add charm!
Step 5: Top & Chill
Spread the remaining whipped topping over your pie for a classic finish. Now, cover the pie (plastic wrap or the lid that comes with the crust works great) and pop it in the fridge. Let it chill for at least 4 hours, or overnight if you have time. This patience is rewarded with the perfect sliceable set.
How to Serve No Bake Pumpkin Pie
Garnishes
For an effortless touch of elegance, sprinkle a little cinnamon or pumpkin pie spice over the top just before serving. Crushed graham cracker crumbs add crunch, while chopped pecans give a lovely nutty contrast. Even a little drizzle of caramel can turn each slice into a decadent treat.
Side Dishes
No Bake Pumpkin Pie is a standout on its own but feels right at home paired with hot coffee, apple cider, or even a scoop of vanilla ice cream. If serving for a festive meal, consider a fresh fruit salad or a small plate of chocolate truffles to round out the dessert spread.
Creative Ways to Present
Want to go beyond a traditional pie slice? Try making mini No Bake Pumpkin Pie parfaits by layering the filling, crushed graham crackers, and whipped topping in small glasses. Or, cut the set pie into bite-sized squares and serve on a platter for a fun, shareable treat at gatherings!
Make Ahead and Storage
Storing Leftovers
Keep any leftover No Bake Pumpkin Pie covered in the refrigerator. It will stay fresh and delicious for up to 4 days. For best results, store it in the original pie pan with plastic wrap pressed gently against the surface to prevent any flavors from the fridge sneaking in.
Freezing
Want to make your No Bake Pumpkin Pie even further ahead? After fully assembling (but before adding garnishes), wrap the pie well and freeze. Thaw overnight in the fridge before serving. The texture remains wonderfully creamy, and it’s a lifesaver during a busy season!
Reheating
There’s no need to reheat this pie, as it’s best served chilled. If you find your pie has been in the fridge for a while and feels a bit too firm, simply let it sit at room temperature for 10 to 15 minutes before slicing for the creamiest, dreamiest consistency.
FAQs
Can I make this No Bake Pumpkin Pie gluten-free?
Absolutely! Just look for a gluten-free graham cracker crust at most grocery stores, or make your own using gluten-free graham crackers. The filling itself is naturally gluten-free, so everyone can enjoy a slice.
Can I substitute homemade whipped cream for store-bought whipped topping?
Yes, you can use homemade whipped cream if you prefer! Whip up some heavy cream with a bit of sugar until soft peaks form, and use it in equal measure for the filling and topping, just like the whipped topping.
What if I don’t have pumpkin pie spice?
No worries! You can make your own by mixing together cinnamon, nutmeg, ginger, and a pinch of cloves. The flavor will be just as warm and fragrant, maybe even more tailored to your preference.
Can I use fresh pumpkin puree instead of canned?
You sure can! Just make sure your homemade puree is well-drained and not too watery. Canned pumpkin is chosen for convenience and texture, but the homemade kind can offer a lovely, earthy flavor.
How do I keep my pie filling from getting soupy?
Ensure you’re using pure pumpkin puree (not pumpkin pie filling) and be sure to let the pie chill for at least 4 hours. This helps the filling set up perfectly for clean, beautiful slices every time.
Final Thoughts
If you’re in the mood for a crowd-pleasing dessert that’s delightfully easy and bursting with autumn flavor, you simply have to try making No Bake Pumpkin Pie. It’s the kind of recipe you’ll reach for again and again, whether you’re hosting a holiday or just treating yourself to pumpkin bliss any day. Happy no-baking!
PrintNo Bake Pumpkin Pie Recipe
Indulge in the creamy, spiced goodness of this easy No Bake Pumpkin Pie. With a luscious pumpkin filling and a fluffy topping, this dessert is a perfect treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Graham Cracker Crust:
1 (9-inch) graham cracker crust;
Pumpkin Filling:
1 (15 oz) can pumpkin puree, 1 (8 oz) package cream cheese (softened), 1/2 cup granulated sugar, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract;
Topping:
1 (8 oz) container whipped topping (like Cool Whip, thawed)
Instructions
- Prepare Pumpkin Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add pumpkin puree, sugar, pumpkin pie spice, and vanilla extract. Mix until creamy.
- Combine with Whipped Topping: Gently fold in half of the whipped topping until light and fluffy. Pour filling into crust and smooth the top.
- Add Topping: Spread remaining whipped topping over the filling. Cover and refrigerate for at least 4 hours or until set. Slice and serve chilled.
Notes
- Top with cinnamon, crushed graham crackers, or chopped pecans for extra texture and flavor.
- For a stronger spice profile, add ground nutmeg or cloves.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 19g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg