Introduction

This scrumptious No Bake Pumpkin Pie is a delightful twist on traditional pumpkin pie with the same beloved flavors, perfect for when you want a delicious dessert without heating up the oven. For more seasonal treats, try this Cranberry Pecan Pumpkin Bread Recipe or these Sparkling Pumpkin Spice Chocolate Truffles Recipe.

Ingredients

This scrumptious No Bake Pumpkin Pie comes together with just a few simple ingredients that create a creamy, spiced filling with that classic pumpkin pie flavor everyone loves.

• 1 cup (249g) pumpkin puree
• 1 3.4 ounce box instant vanilla pudding
• ¼ cup (59ml) milk
• 2 teaspoons pumpkin pie spice
• 8 ounces Cool Whip
• 1 (9-inch) graham cracker crust (store-bought or homemade)
• Whipped Cream for serving

Timing

Prep Time	20 minutes
Cook Time	0 minutes
Total Time	20 minutes (plus chilling)

Context: This scrumptious No Bake Pumpkin Pie is ready in about 20% of the time required for traditional baked versions.

Step-by-Step Instructions

Step 1 — Prepare Your Crust

Begin by making the graham cracker crust. Combine crushed graham crackers with melted butter and a touch of sugar until the mixture resembles wet sand.

Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to compact it for a sturdy base that won’t crumble.

Step 2 — Chill the Crust

Place the prepared crust in the refrigerator to chill for at least 15–20 minutes. This helps the crust set and firm up before you add the filling.

For best results, ensure your refrigerator is set to 40°F or below. A properly chilled crust provides a solid foundation for your no-bake pie.

Step 3 — Make the Pumpkin Filling

In a large mixing bowl, combine canned pumpkin puree, cream cheese, powdered sugar, pumpkin pie spice, and vanilla extract.

Use an electric mixer on medium speed to blend until the mixture is completely smooth and no lumps remain. Scrape down the sides of the bowl as needed to incorporate everything evenly.

Step 4 — Whip the Cream

In a separate chilled bowl, whip heavy whipping cream until soft peaks form. For best volume, ensure your cream and bowl are very cold.

The cream is ready when the beaters leave trails that hold their shape briefly. Avoid over-whipping, as this can lead to a grainy texture.

Step 5 — Combine Filling and Cream

Gently fold the whipped cream into the pumpkin mixture using a spatula. Use broad, sweeping motions to maintain as much air as possible.

Continue folding until no white streaks remain and the filling is uniformly orange and fluffy. This gentle technique ensures a light, mousse-like texture.

Step 6 — Fill and Smooth the Pie

Retrieve the chilled crust from the refrigerator. Spoon the pumpkin filling into the crust, spreading it evenly with an offset spatula or the back of a spoon.

Create decorative swirls on the surface if desired. A smooth, level top makes for beautiful serving slices once the pie is set.

Step 7 — Refrigerate to Set

Cover the pie loosely with plastic wrap or place it in a pie carrier. Refrigerate for at least 4 hours, or preferably overnight.

The pie is properly set when the filling is firm to the touch and doesn’t jiggle when the plate is gently shaken. This scrumptious No Bake Pumpkin Pie is a delightful twist that develops its full flavor during this chilling time.

Step 8 — Slice and Serve

Use a sharp, thin-bladed knife dipped in hot water for clean slices. Wipe the blade between cuts for neat presentation.

Garnish with additional whipped cream and a sprinkle of cinnamon or nutmeg just before serving to highlight the same beloved flavors of traditional pumpkin pie.

Nutritional Information

Calories	320
Protein	5g
Carbohydrates	42g
Fat	16g
Fiber	3g
Sodium	210mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for heavy cream — Adds protein while maintaining creaminess with a subtle tang.
• Almond flour crust — A gluten-free, lower-carb alternative with a nutty flavor.
• Coconut cream for dairy — Creates a rich, dairy-free filling with a light coconut note.
• Maple syrup or monk fruit for sugar — Natural sweeteners that reduce refined sugar content.
• Pumpkin seed protein powder — Boosts protein without altering the classic pumpkin taste.
• Reduced-sodium spices — Use fresh cinnamon and nutmeg to lower sodium while enhancing warmth.
• Chia seeds as thickener — A low-carb, fiber-rich alternative to cornstarch or gelatin.
• Avocado for some pumpkin — Adds healthy fats and creaminess while keeping the dessert low-carb.

Serving Suggestions

• Top with freshly whipped cream and a sprinkle of cinnamon for a classic dessert presentation
• Pair with a warm cup of chai tea or spiced coffee to complement the pumpkin flavors
• Serve alongside vanilla bean ice cream for a delightful temperature contrast
• Perfect for Thanksgiving gatherings, autumn potlucks, or casual fall weekend treats
• Garnish with toasted pecans or candied ginger for added texture and visual appeal
• Create individual portions in small mason jars for easy serving at parties
• Excellent as a make-ahead dessert for holiday entertaining with minimal last-minute effort

This scrumptious No Bake Pumpkin Pie is a delightful twist on traditional pumpkin pie that maintains all the beloved flavors while offering the convenience of no-bake preparation. The creamy texture and warm spices make it versatile enough for both formal occasions and casual family desserts.

Common Mistakes to Avoid

• Mistake: Using canned pumpkin pie filling instead of pure pumpkin puree. Fix: Always use 100% pure pumpkin puree to control the sweetness and spice levels yourself.
• Mistake: Not chilling the crust long enough before filling. Fix: Freeze the crust for at least 15-20 minutes to ensure it’s firm and won’t become soggy.
• Mistake: Over-mixing the filling, which can incorporate too much air. Fix: Gently fold the ingredients until just combined for a denser, creamier texture.
• Mistake: Skipping the taste test before setting the pie. Fix: Always sample your filling and adjust spices like cinnamon or nutmeg to your preference.
• Mistake: Rushing the setting process in the refrigerator. Fix: Allow a full 4-6 hours, or preferably overnight, for the pie to set completely and slice cleanly.
• Mistake: Using a watery pumpkin puree straight from the can. Fix: Briefly drain excess liquid from the puree in a fine-mesh strainer for a thicker filling.
• Mistake: Adding fresh whipped cream directly into the warm filling. Fix: Ensure your cream cheese and other dairy are at room temperature to prevent lumps and ensure a smooth mix.
• Mistake: Not properly greasing the pie dish for a no-bake crust. Fix: Use a light coating of cooking spray or butter on the pan to help release slices easily.

Storing Tips

• Fridge: Store this scrumptious No Bake Pumpkin Pie covered in the refrigerator for up to 4 days. Use an airtight container or tightly wrap with plastic to maintain freshness.
• Freezer: For longer storage, freeze individual slices on a baking sheet before transferring to a freezer-safe container or bag. Enjoy within 2 months for best quality.
• Reheat: Thaw frozen pie overnight in the refrigerator. Serve chilled; this delightful twist on traditional pumpkin pie is not intended to be served warm.

Always refrigerate promptly after serving and discard any pie left at room temperature for more than 2 hours to ensure food safety.

Conclusion

This scrumptious No Bake Pumpkin Pie delivers all the beloved flavors of traditional pumpkin pie without ever turning on the oven. For another easy pumpkin treat, try this Pumpkin Butter. Give this simple recipe a try and share your results in the comments!

FAQs

How long does this scrumptious No Bake Pumpkin Pie need to set in the refrigerator?

This scrumptious No Bake Pumpkin Pie should chill for at least 4-6 hours, or ideally overnight. This allows the filling to firm up completely for perfect slicing.

Can I use fresh pumpkin instead of canned for this no-bake pie?

We recommend using canned pumpkin puree for the best texture and consistency. Fresh pumpkin often contains more water, which can make the filling too soft.

How far in advance can I make this delightful twist on traditional pumpkin pie?

You can prepare this scrumptious No Bake Pumpkin Pie up to 2 days in advance. Keep it covered in the refrigerator until you are ready to serve.