No-Bake Pumpkin Pie Recipe

This No-Bake Pumpkin Pie is the perfect dessert for fall, combining the cozy flavors of pumpkin and spices with the simplicity of a no-oven-required recipe. It’s creamy, rich, and packed with the festive taste of pumpkin pie spice, making it a great choice for Thanksgiving, Halloween, or any autumn gathering. Plus, it’s super easy to whip up—no baking skills needed!

What Is No-Bake Pumpkin Pie?

No-Bake Pumpkin Pie is a deliciously easy dessert made with a buttery graham cracker crust and a luscious pumpkin-flavored cream filling. Unlike traditional pumpkin pie, this version skips the oven, relying on refrigeration to set the creamy filling. It’s an effortless way to enjoy the essence of pumpkin pie with minimal prep.

Why You’ll Love This Recipe

• Quick and Easy: No need for rolling dough or turning on the oven.
• Perfect for Fall: Features the iconic flavor of pumpkin pie spice.
• Great for Entertaining: Make it ahead and refrigerate until serving time.
• Customizable: Easily adaptable for different dietary preferences.

Ingredients

For the crust:

• 1 ½ cups (150g) graham cracker crumbs
• ⅓ cup (67g) sugar
• ½ cup (115g) unsalted butter, melted

For the filling:

• 8 oz (226g) cream cheese, softened
• 1 cup (240g) pumpkin puree
• 1 cup (120g) whipped topping (such as Cool Whip)
• ½ cup (60g) powdered sugar
• 1 tsp pumpkin pie spice
• ½ tsp vanilla extract

Step-by-Step Instructions

Preparing the Crust

1. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until evenly coated and the texture resembles wet sand.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch (23cm) pie dish.
3. Refrigerate for 30 minutes to allow the crust to firm up.

Making the Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until fully combined and smooth.
3. Gently fold in the whipped topping using a spatula, being careful not to deflate the mixture.

Assembling the Pie

1. Spoon the filling into the chilled crust, spreading it evenly with a spatula.
2. Smooth the top for a clean finish.
3. Refrigerate for at least 4 hours or overnight until the filling is firm.

Serving

1. Before serving, garnish the pie with additional whipped topping and a sprinkle of cinnamon or extra pumpkin pie spice.
2. Slice and enjoy!

Storing and Freezing

Storage Tips

• Store the pie in the refrigerator, covered, for up to 3 days.

Freezing Instructions

• Wrap the pie tightly in plastic wrap and aluminum foil before freezing.
• Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

Recipe Variations

• Gluten-Free: Use gluten-free graham cracker crumbs for the crust.
• Vegan: Swap cream cheese for a dairy-free alternative and use coconut whipped topping.
• Spiced Crust: Add ½ tsp of cinnamon or nutmeg to the crust mixture for extra flavor.

FAQs

Can I use homemade whipped cream instead of Cool Whip?
Yes! Substitute an equal amount of homemade whipped cream. Just ensure it’s stabilized to maintain the pie’s texture.

What if I don’t have pumpkin pie spice?
Mix cinnamon, nutmeg, ginger, and cloves (or allspice) as a substitute.

Can I make this pie ahead of time?
Absolutely! This pie is best made the day before to give it ample time to set.

This No-Bake Pumpkin Pie is a delightful and hassle-free way to bring the flavors of fall to your table. Creamy, spiced, and perfectly sweet, it’s sure to become a seasonal favorite. Make it today and enjoy a slice of autumn magic!

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