No Bake Pumpkin Pie That’s Creamy, Easy, and Irresistible
This easy No Bake Pumpkin Pie is light, fluffy, and full of cozy fall flavor. Made with pumpkin puree, marshmallow fluff, and a buttery graham cracker crust, it’s the perfect make-ahead holiday dessert that requires no oven!
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.