No Bake Pumpkin Pie Recipe

If you’ve been craving something cozy and oh-so-delicious without all the fuss, I’m about to share a No Bake Pumpkin Pie Recipe that you’ll absolutely adore. This is one of those desserts that screams fall vibes but doesn’t require firing up the oven — hello, less heat in the kitchen! I first stumbled on this gem when I was craving pumpkin pie but didn’t want to mess with all the baking steps. Trust me, this no bake version is creamy, perfectly spiced, and ready to impress your friends and family.

this Recipe

Ingredients You’ll Need

The magic of this No Bake Pumpkin Pie Recipe comes from classic fall flavors balanced just right. You’ll want to choose quality pumpkin puree and fresh spices that really pop.

• Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling — it keeps the flavor fresh and lets you control the sweetness perfectly.
• Sweetened condensed milk: This adds creaminess and sweetness all in one, so your pie filling sets up without baking.
• Whipped topping: I usually grab the pre-made stuff, but homemade whipped cream totally ups the flavor game.
• Pie crust: I recommend a graham cracker crust here – no need to bake, just press it in and you’re set.
• Spices: Cinnamon, nutmeg, ginger, and cloves form that classic pumpkin pie spice combo—freshly ground if possible for that extra zing.
• Vanilla extract: Just a splash adds warmth and rounds out the flavors beautifully.

Variations

I love how versatile this No Bake Pumpkin Pie Recipe can be. Sometimes I swap out the crust or experiment with mix-ins to keep things fun.

• Gluten-free crust: Use almond flour crust or gluten-free graham crackers so everyone can indulge.
• Dairy-free option: I’ve made this with coconut milk whipped topping and sweetened condensed coconut milk, and it still tastes amazing.
• Extra spice kick: Sometimes I add a pinch of cayenne or cardamom for a warm, unexpected twist that my family asks for every year.
• Layered dessert: Try layering this no bake pumpkin pie filling with chunks of gingerbread or crushed cookies for a fun trifle version.

How to Make No Bake Pumpkin Pie Recipe

Step 1: Prepare Your Crust

Start by pressing your graham cracker crust into a 9-inch pie dish. I find that popping it into the fridge while you make the filling helps it firm up nicely. No baking necessary here, which means you’re off to a quick start!

Step 2: Mix the Pumpkin Filling

In a large bowl, blend your pumpkin puree with the sweetened condensed milk and all your spices. I like to add vanilla extract last—it’s like the secret weapon for bringing the flavors together. Make sure you get everything smooth but don’t overmix; the filling should be creamy but still light.

Step 3: Fold in the Whipped Topping

Gently fold the whipped topping into your pumpkin mixture with a spatula. This keeps it fluffy and creamy, giving that luscious texture you want from a no bake pie. Don’t rush this step–folding carefully helps keep the airy quality intact.

Step 4: Chill and Set

Pour your filling into the crust and smooth the top. Cover and refrigerate for at least 4 hours, though overnight is best if you can wait. This chilling step is key to letting the filling set so you get perfect clean slices and that hold-you-over richness.

How to Serve No Bake Pumpkin Pie Recipe

Garnishes

I’m a sucker for a little extra whipped cream on top, sometimes with a sprinkle of cinnamon or crushed pecans for a lovely crunch. If I’m feeling festive, a drizzle of caramel or a dusting of pumpkin pie spice takes it over the top. These small touches make the pie feel extra special without any extra baking.

Side Dishes

This no bake pumpkin pie pairs wonderfully with a cup of spiced coffee or apple cider. For a dessert table, I like assembling a fall-themed spread with caramel popcorn, roasted nuts, and soft cheeses. The contrast of textures keeps your guests coming back for more.

Creative Ways to Present

I’ve served this pie in mini mason jars as single servings at Thanksgiving for easy grab-and-go treats, and that was such a hit! You can even layer individual parfait glasses with the filling, crushed cookie crumbs, and a dollop of whipped cream for a prettier, fuss-free approach.

Make Ahead and Storage

Storing Leftovers

I always cover leftover no bake pumpkin pie tightly with plastic wrap or store it in an airtight container in the fridge. It keeps beautifully for up to 3 days and tastes just as fresh as the day you made it, which is great for enjoying in small portions throughout the week.

Freezing

Freezing this pie is possible, though I prefer to freeze just the crust or filling separately for best texture. If you freeze the whole pie, wrap it super tight and thaw it overnight in the fridge; it’s ideal for longer storage but I find fresh chilling yields the best results.

Reheating

Since this is a no bake dessert, reheating isn’t needed — and honestly, it’s best enjoyed chilled. I’ve found that room temperature slices taste great too if you don’t feel like waiting for the chill.

FAQs

Final Thoughts

I absolutely love how this No Bake Pumpkin Pie Recipe comes together effortlessly but tastes like a labor of love. It’s been a game changer for me during busy holidays and hot fall days when I want pumpkin pie vibes without running my oven all afternoon. Give it a try — you might find it becomes your new go-to dessert shortcut (without sacrificing flavor). Trust me, your friends and family will go crazy for it, and you’ll be glad you have this simple, delicious recipe in your back pocket.

Print