Easy No Bake Pumpkin Pie

Why You’ll Love This Recipe

No bake means no stress. This recipe comes together in minutes and sets beautifully in the fridge, making it a time-saving, crowd-pleasing option. It’s rich and creamy like traditional pumpkin pie but much lighter in texture. Plus, it’s a great option when your oven is already packed with other holiday dishes. With just a few ingredients and minimal effort, you get maximum flavor and fall comfort.

Ingredients

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

This easy dessert typically includes:

• Canned pumpkin puree
• Cream cheese
• Whipped topping (such as Cool Whip)
• Brown sugar
• Pumpkin pie spice
• Vanilla extract
• Pre-made graham cracker crust

Directions

1. Prepare the Filling: In a large bowl, beat cream cheese until smooth. Add pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Mix until well combined.
2. Fold in Whipped Topping: Gently fold in the whipped topping until the mixture is smooth and fluffy.
3. Assemble the Pie: Spoon the pumpkin mixture into the pre-made graham cracker crust, smoothing out the top with a spatula.
4. Chill: Cover and refrigerate the pie for at least 4 hours, or until fully set. Overnight chilling is ideal for best texture.
5. Serve: Top with additional whipped cream or a sprinkle of cinnamon before serving, if desired.

Servings and timing

This recipe makes 8 servings.
Prep time: 15 minutes
Chill time: 4 hours
Total time: 4 hours and 15 minutes

Variations

• Mini Pies: Use mini graham cracker crusts for individual servings.
• Spice Boost: Add a dash of nutmeg or cloves for extra warmth.
• Vegan Option: Use dairy-free cream cheese and whipped topping for a vegan-friendly version.
• Chocolate Crust: Swap the graham crust for a chocolate cookie crust for a twist.
• Maple Flavor: Add a tablespoon of maple syrup for a subtle sweetness upgrade.

Storage/Reheating

Store the pie covered in the refrigerator for up to 5 days. Since it’s a no-bake dessert, do not freeze it, as the texture may become grainy when thawed.

This pie is best served chilled, directly from the refrigerator. No reheating needed.

FAQs

Can I use homemade whipped cream instead of store-bought?

Yes, you can use freshly whipped cream. Just make sure it’s whipped to stiff peaks before folding it into the filling.

Does the pie need to be baked at all?

No, this recipe is completely no-bake. Just chill it until it’s firm enough to slice.

Can I freeze this pie?

Freezing is not recommended as it can affect the texture once thawed. Refrigeration is best.

Can I make this pie ahead of time?

Yes, it’s perfect for making a day or two in advance. Just keep it chilled until ready to serve.

What if I don’t have pumpkin pie spice?

You can make your own using cinnamon, nutmeg, ginger, and cloves in a 4:2:1:1 ratio.

Can I use a different crust?

Absolutely. Chocolate cookie crusts, shortbread, or even ginger snap crusts work well.

Is this pie overly sweet?

No, the balance of pumpkin and cream cheese keeps it rich but not too sweet. You can adjust the sugar to your preference.

How long does it take to set in the fridge?

At least 4 hours, but overnight is best for a firmer texture and cleaner slices.

Can I use low-fat ingredients?

Yes, low-fat cream cheese and whipped topping work fine, though the texture may be slightly lighter.

What toppings go well with this pie?

Whipped cream, a sprinkle of cinnamon, chopped nuts, or even a drizzle of caramel all pair beautifully.

Conclusion

This Easy No Bake Pumpkin Pie is your go-to dessert for fall gatherings, especially when oven space is limited. It’s quick to prepare, full of cozy pumpkin spice flavor, and refreshingly cool and creamy. With its effortless preparation and impressive flavor, it’s sure to become a seasonal staple on your dessert table.

Easy No Bake Pumpkin Pie

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This Easy No Bake Pumpkin Pie is a creamy, spiced dessert made with pumpkin puree, cream cheese, and whipped topping in a graham cracker crust. It’s perfect for fall gatherings, requires no oven, and is a great make-ahead option for Thanksgiving.

• Author: Laura
• 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: Vegetarian

Ingredients

• 1 (15 oz) can pumpkin puree
• 8 oz cream cheese, softened
• 1 (8 oz) tub whipped topping (e.g., Cool Whip)
• 1/2 cup brown sugar
• 1 1/2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1 (9-inch) pre-made graham cracker crust

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Instructions

1. In a large bowl, beat the cream cheese until smooth.
2. Add the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Mix until well combined.
3. Gently fold in the whipped topping until the mixture is smooth and fluffy.
4. Spoon the filling into the pre-made graham cracker crust and smooth the top with a spatula.
5. Cover and refrigerate for at least 4 hours, or overnight, until fully set.
6. Top with additional whipped cream or a sprinkle of cinnamon before serving, if desired.

Notes

• Chill the pie overnight for best texture and clean slices.
• Use homemade whipped cream if preferred—just whip to stiff peaks.
• Store in the refrigerator for up to 5 days; do not freeze.
• Try variations like chocolate crusts or mini pie crusts for fun twists.

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 20g
• Sodium: 210mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg