If you adore the cozy flavors of fall but want to skip the fuss of turning on your oven, this No Bake Pumpkin Pie Recipe is your new best friend. It captures all the warm spices and creamy richness of a traditional pumpkin pie, but with a delightfully smooth texture and a buttery graham cracker crust that sets perfectly without baking. This pie is an absolute crowd-pleaser, effortlessly combining ease and flavor in every luscious bite, making it ideal for a busy weeknight or a festive gathering where you want to impress without stress.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role in building the layers of texture and flavor that make this pie irresistible. From the crispy and buttery crust to the silky pumpkin-spiced filling, every component is simple yet critical to the final result.
- Graham cracker crumbs (1 1/2 cups): Provides the perfect crunchy base for the crust with a hint of honeyed sweetness.
- Granulated sugar (1/3 cup): Adds just enough sweetness to balance the pumpkin’s earthy flavor.
- Unsalted butter, melted (6 tablespoons): Binds the crumbs to form a sturdy, buttery crust.
- Pumpkin puree (1 can, 15 ounces): The star ingredient delivering rich, creamy pumpkin flavor.
- Cream cheese, softened (8 ounces): Adds tangy creaminess that makes the filling luxuriously smooth.
- Powdered sugar (3/4 cup): Sweetens and smooths the cream cheese for a silky filling.
- Vanilla extract (1 teaspoon): Enhances all the flavors with a warm, aromatic depth.
- Ground cinnamon (1 teaspoon): Brings classic fall spice warmth.
- Ground nutmeg (1/2 teaspoon): Adds a nutty, slightly sweet spice for complexity.
- Ground ginger (1/4 teaspoon): Gives a subtle zing that brightens the filling.
- Ground cloves (1/4 teaspoon): Adds depth with a hint of bold spice.
- Whipped cream or whipped topping (1 cup): Lightens the filling for an airy, fluffy texture.
- Extra whipped cream: For garnish, adding that classic finishing touch.
- Sprinkle of cinnamon or nutmeg: A final aromatic flourish on top.
How to Make No Bake Pumpkin Pie Recipe
Step 1: Prepare the Crust
Start by mixing the graham cracker crumbs, granulated sugar, and melted butter in a bowl until everything is evenly combined. This mixture forms your crust, which you then press firmly into a 9-inch pie dish, making sure to coat the bottom and sides evenly. Chilling the crust for 15 to 20 minutes before filling helps it set up nicely without baking.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese together with powdered sugar until the mixture is smooth and creamy. This base adds that wonderful tang and silky texture that sets this pie apart. Next, add the pumpkin puree, vanilla extract, and all the warming spices—cinnamon, nutmeg, ginger, and cloves. Mix these ingredients thoroughly until the flavors meld beautifully. To keep the filling light and airy, gently fold in the whipped cream or whipped topping towards the end.
Step 3: Assemble and Chill
Spoon the luscious pumpkin mixture into your chilled graham cracker crust, spreading it evenly and smoothing the top with a spatula. Cover the pie with plastic wrap to protect it and refrigerate for at least 4 hours, or better yet, overnight. This chilling time allows the filling to set perfectly and intensifies the flavors, giving you that ideal slice of creamy, spiced pumpkin goodness all without turning on your oven.
How to Serve No Bake Pumpkin Pie Recipe
Garnishes
Before serving, dollop on some extra whipped cream and sprinkle the top with a pinch of cinnamon or nutmeg to add an inviting aroma and a splash of color. These little finishing touches make your pie look as festive as it tastes.
Side Dishes
This pie pairs wonderfully with a cup of freshly brewed coffee or hot apple cider, enhancing the autumn vibe and balancing the creamy sweetness with a warm, comforting sip. For a complete spread, consider serving it alongside a crisp green salad or roasted root vegetables to contrast the pie’s richness.
Creative Ways to Present
For a twist, cut the pie into mini servings in small dessert glasses, layering crust crumbs, filling, and whipped cream in pretty parfait-style stacks. Or try topping with toasted pecans or a drizzle of caramel sauce to add texture and a sweet finish that will have guests raving about your No Bake Pumpkin Pie Recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover No Bake Pumpkin Pie in the refrigerator, tightly covered with plastic wrap or in an airtight container. It should stay fresh and delicious for up to 3 days, making it perfect for enjoying the next day or saving a slice for later.
Freezing
This pie is freezer-friendly. Wrap it carefully in plastic wrap and then aluminum foil before freezing to protect it from freezer burn. It can be stored frozen for up to 1 month. When you’re ready to enjoy, thaw it overnight in the fridge for the best texture.
Reheating
This pie is best served chilled, so avoid reheating. Just keep it in the fridge until ready to serve, allowing those spicy pumpkin flavors to remain bright and fresh.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can be used, but you will need to cook and puree it yourself first. Canned pumpkin puree offers consistent texture and flavor, making it the easiest and most reliable choice for this No Bake Pumpkin Pie Recipe.
Is it possible to make this pie gluten-free?
Absolutely! Simply substitute the graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies. This swap maintains the delicious crust while keeping it safe for gluten-sensitive eaters.
How long does the pie need to chill before serving?
For the best texture and flavor, chilling your No Bake Pumpkin Pie Recipe for at least 4 hours is recommended, but overnight chilling works even better, allowing the filling to fully set and flavors to deepen.
Can I use a different crust, like a chocolate cookie crust?
Yes! A chocolate cookie crust would add a rich twist and complement the pumpkin’s spices nicely. You can replace the graham cracker crumbs with chocolate cookie crumbs and proceed with the same method.
What can I substitute for the cream cheese?
If you want a lighter version or are avoiding dairy, try using a dairy-free cream cheese alternative or blending silken tofu with a little vanilla for a smooth texture, but this may alter the flavor slightly.
Final Thoughts
There is something truly magical about pulling a slice of this No Bake Pumpkin Pie Recipe from the fridge — no oven required, just pure creamy, cinnamon-spiced goodness with a buttery crust. Whether you’re short on time, oven-averse, or just craving an easy fall dessert, this recipe fits the bill beautifully. Give it a try and share the joy of fuss-free baking with your loved ones!
Print
No Bake Pumpkin Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This No Bake Pumpkin Pie is a creamy, spiced dessert perfect for fall celebrations or any time you crave a tasty pumpkin treat without turning on the oven. Featuring a buttery graham cracker crust and a smooth pumpkin-cream cheese filling, this easy recipe sets overnight in the fridge for a fuss-free, luscious pie ready to impress.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
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
Topping
- Extra whipped cream
- A sprinkle of cinnamon or nutmeg
Instructions
- Prepare the crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the mixture is evenly combined and resembles wet sand.
- Form the crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish, creating an even layer for the crust.
- Chill the crust: Place the pie dish in the refrigerator for 15-20 minutes to let the crust set and firm up before adding the filling.
- Make the filling: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, ensuring no lumps remain.
- Add pumpkin and spices: Mix in the pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until all ingredients are fully incorporated and the filling is smooth.
- Fold in whipped cream: Gently fold in the whipped cream or whipped topping to keep the filling light and airy without deflating it.
- Assemble the pie: Spoon the pumpkin filling into the chilled crust, spreading it evenly with a spatula and smoothing the top for a clean finish.
- Chill the pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to allow the filling to set and flavors to meld.
- Serve: Just before serving, top the pie with extra whipped cream and sprinkle with a little cinnamon or nutmeg for a festive touch.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- You can substitute store-bought pumpkin pie spice instead of individual spices for convenience.
- For a crispier crust, bake the crust for 5-7 minutes at 350°F before chilling, if you prefer a firmer base, although this is optional.
- This pie is best served within 2-3 days of preparation for optimal freshness.
- Allow the pie to come to room temperature for 10-15 minutes before serving to enhance flavor and texture.
