If you’re looking for a dessert that captures all the cozy flavors of fall without turning on your oven, this No Bake Pumpkin Pie Recipe is an absolute game-changer. Imagine a velvety pumpkin filling perfectly spiced with cinnamon and pumpkin pie spice, resting on a crisp graham cracker crust, topped with fluffy whipped cream—it’s like autumn on a plate. What makes this pie truly special is how effortlessly it comes together, making it the perfect treat for busy days or last-minute gatherings. Whether you’re a pumpkin pie purist or just discovering this classic, this recipe will quickly become your go-to for a seasonal dessert that’s as delicious as it is simple.
Ingredients You’ll Need
These ingredients are simple, yet each one plays a crucial role in creating the ideal balance of flavor, texture, and richness in this pie. From the smooth cream cheese that adds creaminess to the pie spice that delivers warmth, every element works together to give you that quintessential pumpkin pie taste without the fuss of baking.
- Graham cracker pie crust (9-inch): Provides a buttery, crunchy base that perfectly complements the creamy filling.
- Pumpkin purée (15 oz can): The star ingredient that brings in the rich, earthy pumpkin flavor essential for autumn desserts.
- Cream cheese (8 oz, softened): Adds a luscious creaminess that balances the sweetness and brightens the texture.
- Whipped topping (8 oz tub): Brings lightness and a cloud-like softness, making the pie ultra-fluffy and indulgent.
- Granulated sugar (1/2 cup): Sweetens the filling just enough without overpowering the pumpkin’s natural flavor.
- Pumpkin pie spice (1 teaspoon): A fragrant blend of cinnamon, nutmeg, and cloves that creates that unmistakable warming aroma.
- Ground cinnamon (1/2 teaspoon): Enhances the spice profile with a slightly sweet, woody note.
- Vanilla extract (1 teaspoon): Rounds out the flavors with its aromatic sweetness, lifting the entire filling.
How to Make No Bake Pumpkin Pie Recipe
Step 1: Soften and Beat the Cream Cheese
Start by getting your cream cheese nice and soft—room temperature is key here. Beat it in a large bowl until it’s smooth and creamy. This step ensures the filling won’t have any lumps and will be perfectly velvety once combined with the pumpkin.
Step 2: Mix in Pumpkin and Spices
Add the pumpkin purée, granulated sugar, pumpkin pie spice, ground cinnamon, and vanilla extract to the cream cheese. Beat everything together until the mixture is silky and uniformly blended. This is where the signature pumpkin pie flavor really builds, so take a moment to enjoy that fragrant, festive aroma filling your kitchen.
Step 3: Fold in Whipped Topping
Gently fold the whipped topping into the pumpkin mixture to keep the texture light and airy. Be careful not to over-mix—this folding step is what makes the pie so delightfully fluffy and creamy, like biting into a cloud of pumpkin bliss.
Step 4: Assemble and Chill
Pour the luscious filling into the graham cracker crust, smoothing the top with a spatula for a clean, polished look. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours. This chilling time is essential to let the filling set into a sliceable, luscious dessert that’s cool and refreshing.
How to Serve No Bake Pumpkin Pie Recipe
Garnishes
A little garnish can go a long way! A generous dollop of whipped topping on each slice instantly elevates the presentation and adds extra creaminess. Sprinkle with a pinch of cinnamon or chopped toasted pecans for a delightful crunch and an irresistible aroma.
Side Dishes
This No Bake Pumpkin Pie pairs beautifully with a cup of hot coffee or spiced chai. For a festive brunch or holiday meal, serve alongside fresh fruit or a light salad to balance out the sweetness of the pie.
Creative Ways to Present
Want to wow your guests? Present the pie in individual clear dessert cups layered with graham cracker crumbs and a drizzle of caramel sauce. Or try topping the whole pie with a sprinkle of crushed gingersnap cookies for an added texture twist. Either way, the vibrant orange filling makes for a stunning centerpiece on any dessert table.
Make Ahead and Storage
Storing Leftovers
Once made, this No Bake Pumpkin Pie keeps beautifully in the refrigerator for up to 3 days. Store it covered tightly with plastic wrap or in an airtight container to preserve its creamy texture and fresh flavor.
Freezing
You can freeze the pie for up to one month if needed. Just wrap it very well with plastic wrap and then aluminum foil to prevent freezer burn. Thaw overnight in the fridge before serving to maintain its perfect consistency.
Reheating
This dessert is best enjoyed chilled, so reheating is not recommended. The creamy filling is meant to be served cool, making it refreshingly perfect even on warm days without any need to heat it up.
FAQs
Can I use fresh pumpkin instead of canned purée?
Absolutely! Just roast and blend fresh pumpkin until smooth. You’ll want about 1 and 3/4 cups of fresh purée to replace the 15-ounce can. Keep in mind that fresh pumpkin might have a slightly different moisture content, but it will yield a deliciously fresh twist.
Is this No Bake Pumpkin Pie Recipe suitable for vegetarians?
Yes! All the ingredients here are vegetarian-friendly, making this pie a great dessert choice for anyone avoiding meat products.
What if I don’t have pumpkin pie spice?
No worries! You can easily make your own blend with cinnamon, nutmeg, ground ginger, cloves, and allspice. Use about 1 teaspoon total to mimic the flavor perfectly.
Can I make this pie gluten-free?
Definitely! Just swap the graham cracker crust for a gluten-free version or a crust made from gluten-free cookies. The filling is naturally gluten-free.
How long does the pie last in the fridge?
When stored properly in a covered container or wrapped tightly, this pie lasts up to 3 days in the refrigerator without losing its charm.
Final Thoughts
If you want a dessert that’s bursting with cozy fall flavors but demands little effort, this No Bake Pumpkin Pie Recipe is a true treasure. It’s creamy, spiced to perfection, and incredibly easy to whip up—perfect for hosting or simply treating yourself. I can’t wait for you to try it and make it a beloved staple in your seasonal dessert lineup!
Print
No Bake Pumpkin Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and delicious no-bake pumpkin pie that combines pumpkin purée with cream cheese and whipped topping, all resting on a graham cracker crust. Perfect for an easy and festive dessert, especially during Thanksgiving.
Ingredients
Pie Crust
- 1 (9-inch) graham cracker pie crust
Filling
- 1 (15 oz) can pumpkin purée
- 1 (8 oz) package cream cheese, softened
- 1 (8 oz) tub whipped topping, like Cool Whip
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy, removing any lumps.
- Add Pumpkin and Spices: Add the pumpkin purée, granulated sugar, pumpkin pie spice, ground cinnamon, and vanilla extract to the bowl. Beat everything together until fully combined and creamy.
- Fold in Whipped Topping: Gently fold the whipped topping into the pumpkin and cream cheese mixture until the filling is light and fluffy. Be careful not to overmix.
- Fill the Pie Crust: Spoon the creamy filling into the graham cracker crust, smoothing the top evenly with a spatula.
- Chill the Pie: Cover the pie and refrigerate for at least 4 hours, allowing it to set properly.
- Serve: Serve the pie chilled. Optionally, add extra whipped topping or garnish with chopped pecans or a sprinkle of cinnamon before serving.
Notes
- For a homemade touch, make your own graham cracker crust.
- You can add chopped pecans or a sprinkle of cinnamon on top for added texture and flavor.
