No Bake Pumpkin Pie

A creamy and spiced pumpkin pie with a graham cracker crust, this no-bake No Bake Pumpkin Pie is perfect when I want a quick and easy treat without turning on the oven. It’s rich, flavorful, and just the thing for pumpkin lovers.

Why You’ll Love This Recipe

It’s incredibly easy to prepare and requires no baking, making it ideal for warm days or busy schedules.

The creamy pumpkin filling is perfectly spiced and pairs beautifully with the buttery graham cracker crust.

It’s versatile—I can customize the spices or add toppings to suit my taste.

The pie sets in the fridge, creating a luscious, mousse-like texture.

It’s a crowd-pleaser for holidays, potlucks, or a cozy family dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 1/2 cups graham cracker crumbs

1/3 cup granulated sugar

6 tablespoons unsalted butter, melted

For the filling:

1 can (15 ounces) pumpkin puree

1 package (8 ounces) cream cheese, softened

3/4 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup whipped cream or whipped topping

Optional toppings:

Extra whipped cream

A sprinkle of cinnamon or nutmeg

Directions

Make the crust:

In a medium bowl, I mix the graham cracker crumbs, sugar, and melted butter until everything is evenly combined.

I press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.

The crust goes into the fridge to set for 15-20 minutes.

Prepare the filling:

In a large bowl, I beat the cream cheese and powdered sugar together until it’s smooth and creamy.

I add the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and cloves, mixing until fully combined.

I gently fold in the whipped cream or whipped topping to keep the filling light and airy.

Assemble the pie:

I spoon the filling into the chilled crust and spread it evenly.

I smooth the top with a spatula to make it look perfect.

Chill the pie:

I cover the pie with plastic wrap and refrigerate it for at least 4 hours or overnight. This helps the filling set completely.

Serve:

Before serving, I like to add a dollop of whipped cream and a sprinkle of cinnamon or nutmeg for a festive touch.

Servings and Timing

Servings: 8 slices

Prep Time: 20 minutes

Chill Time: 4 hours

Total Time: 4 hours 20 minutes

Variations

Crust Options: Instead of graham crackers, I can use crushed gingersnaps or chocolate cookies for a unique flavor twist.

Spice Adjustments: I can tweak the spice blend to include more cinnamon or omit cloves if I prefer a milder flavor.

Dairy-Free Version: By using dairy-free cream cheese and whipped topping, I can make this dessert suitable for those avoiding dairy.

Mini Pies: I can use a muffin tin to create individual-sized pies, perfect for serving at parties.

Nutty Addition: Adding a handful of chopped pecans to the crust gives a delightful crunch.

Storage/Reheating

Storage: I keep the pie covered in the fridge for up to 3-4 days.

Freezing: The pie can be frozen for up to 1 month. I wrap it tightly in plastic wrap and foil before freezing. I let it thaw in the fridge overnight before serving.

Reheating: This pie is best served cold and doesn’t require reheating.

Related Recipes:

• No-Bake Lemon Cheesecake
• Pumpkin Cheesecake
• Christmas Poke Cake

FAQs

How do I keep the crust from crumbling?

I press the crust mixture firmly into the pie dish, ensuring it’s compact. Refrigerating it before adding the filling helps it stay together.

Can I use fresh pumpkin puree?

Yes, fresh pumpkin puree works wonderfully. I ensure it’s smooth and not overly watery before adding it to the filling.

What can I substitute for cream cheese?

I can use mascarpone or a dairy-free cream cheese alternative if needed.

How far in advance can I make this pie?

I can make this pie up to 2 days in advance. The flavors develop even more as it sits in the fridge.

Can I add gelatin to the filling?

Adding gelatin isn’t necessary, but if I want a firmer filling, I can dissolve 1 teaspoon of unflavored gelatin in 2 tablespoons of water and mix it into the filling.

Conclusion

This no-bake pumpkin pie is a delightful dessert that comes together effortlessly. With its creamy texture, warm spices, and buttery crust, it’s a must-try for pumpkin lovers and a hit at any gathering. Whether I’m celebrating a holiday or just indulging in a fall treat, this pie is sure to impress.

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