No Bake Pumpkin Pie That’s Creamy, Easy, and Irresistible
If you love pumpkin desserts but don’t want the hassle of rolling out pie dough or turning on the oven, this No Bake Pumpkin Pie is your new best friend. With a buttery graham cracker crust, fluffy pumpkin-marshmallow filling, and a cloud of whipped cream on top, it’s everything you love about pumpkin pie — made easier.
On my About page, I share how important it is for me to create recipes that feel comforting but approachable, and this pie fits that perfectly. It’s the kind of dessert you can whip up quickly before a holiday meal, potluck, or cozy fall evening. If you loved my Pumpkin Oatmeal Cookies, this pie will be another fall favorite that delivers big flavor with minimal effort.
Why You’ll Love This No Bake Pumpkin Pie
- Quick & easy: No oven, no pie crust stress — ready in under 20 minutes.
- Light and fluffy: Thanks to marshmallow fluff and whipped topping.
- Make-ahead friendly: Perfect for holidays when oven space is limited.
- Seasonal flavor: Packed with pumpkin and warm pumpkin pie spice.
- Family favorite: Even picky eaters love this creamy version of pumpkin pie.
Ingredients
¾ cup pumpkin puree (not pumpkin pie filling)
14 ounces marshmallow fluff
1 ½ teaspoons pumpkin pie spice
1¼ cups crushed graham crackers (about 1 sleeve of graham crackers)
¼ cup light brown sugar, packed
⅓ cup salted butter, melted
8 ounces whipped topping (thawed), or 3 cups whipped cream
Garnish (Optional)
Whipped cream
Pumpkin pie spice
Instructions
Step 1: Make the Crust
In a medium bowl, combine the crushed graham crackers, brown sugar, and melted butter. Mix until evenly coated. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie pan. Place in the refrigerator to chill while you make the filling.
Step 2: Prepare the Filling
In a large bowl, stir together the pumpkin puree, marshmallow fluff, and pumpkin pie spice until smooth.
Step 3: Fold in Whipped Topping
Gently fold the whipped topping (or whipped cream) into the pumpkin mixture until light and fluffy. Be careful not to overmix, as this will keep the filling airy.
Step 4: Assemble the Pie
Spoon the filling into the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or overnight, until firm.
Step 5: Garnish and Serve
Just before serving, top with additional whipped cream and a sprinkle of pumpkin pie spice. Slice and enjoy!
Pro Tips
- Chill long enough: For best results, refrigerate overnight to let the flavors meld.
- Use real pumpkin puree: Avoid pumpkin pie filling, which already has sugar and spices added.
- Press the crust firmly: Use the bottom of a measuring cup to get a sturdy base.
- Homemade whipped cream: If using whipped cream instead of topping, beat 1 ½ cups heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
Variations
- Gingersnap crust: Replace graham crackers with crushed gingersnap cookies for extra spice.
- Chocolate drizzle: Add a layer of melted chocolate on the crust before filling.
- Nutty crunch: Sprinkle chopped pecans or walnuts on top before chilling.
- Mini pies: Make in muffin tins or small jars for individual servings.
Pairings
- Drinks: Enjoy with hot apple cider, chai latte, or pumpkin cream cold foam coffee.
- Desserts: Pair with apple cider donut bread for a fall dessert table.
- Savory balance: Serve after a hearty fall dinner like roasted chicken or pumpkin soup.
Storage
- Refrigerator: Store covered for up to 4 days.
- Freezer: Freeze whole or sliced, tightly wrapped, for up to 1 month. Thaw overnight in the refrigerator before serving.
- Make ahead: Best made a day in advance for holidays.
FAQs
1. Can I use pumpkin pie filling instead of puree?
No — pumpkin pie filling already has sugar and spices added, which will make this pie too sweet and unbalanced.
2. Can I make this without marshmallow fluff?
Yes, substitute 8 ounces cream cheese + ½ cup powdered sugar for a denser cheesecake-like texture.
3. Does it need to be baked at all?
No, this pie is completely no-bake — just chill and enjoy.
4. Can I use a store-bought crust?
Absolutely! A pre-made graham cracker crust saves even more time.
5. How do I keep the crust from crumbling?
Press it firmly into the pan and chill for at least 30 minutes before filling.
Nutrition Facts (per slice, 10 servings)
| Nutrient | Amount |
|---|---|
| Calories | 290 |
| Protein | 3 g |
| Fat | 14 g |
| Carbohydrates | 38 g |
| Fiber | 2 g |
| Sugar | 27 g |
| Sodium | 210 mg |
Conclusion
This No Bake Pumpkin Pie is creamy, light, and bursting with pumpkin spice flavor — everything you want in a fall dessert, without the hassle of baking. Whether you’re looking for an easy Thanksgiving recipe or just craving a quick pumpkin fix, this pie will impress with its simplicity and taste.
Try it this season and let me know: are you team classic pumpkin pie or team no-bake pumpkin pie? And if you want more pumpkin inspiration, don’t miss my Pumpkin Oatmeal Cookies for another cozy fall treat!
No Bake Pumpkin Pie That’s Creamy, Easy, and Irresistible
Ingredients
- ¾ cup pumpkin puree not pumpkin pie filling
- 14 ounces marshmallow fluff
- 1 ½ teaspoons pumpkin pie spice
- 1 ¼ cups crushed graham crackers about 1 sleeve
- ¼ cup light brown sugar packed
- ⅓ cup salted butter melted
- 8 ounces whipped topping thawed (or 3 cups whipped cream)
- Garnish: whipped cream pumpkin pie spice (optional)
Instructions
- Make the crust: Mix graham cracker crumbs, brown sugar, and melted butter in a bowl until combined. Press firmly into the bottom of a 9-inch pie pan. Chill while you prepare the filling.
- Mix the filling: In a large bowl, whisk together pumpkin puree, marshmallow fluff, and pumpkin pie spice until smooth.
- Fold in whipped topping: Gently fold in the whipped topping (or whipped cream) until light and fluffy.
- Assemble the pie: Spread the pumpkin mixture evenly into the prepared crust.
- Chill: Cover and refrigerate for at least 4 hours, or until set.
- Garnish and serve: Top with whipped cream and a sprinkle of pumpkin pie spice before serving.
Notes
- Make sure to use pumpkin puree, not pumpkin pie filling.
- For extra flavor, toast the graham cracker crust for 8 minutes at 350°F before adding filling (optional).
- This pie can be made a day ahead and stored in the fridge.
