Name: No-Bake Pumpkin Pie Recipe
Prep time: 20 min
Cook time: 8 min
Total time: PT-489385H42M30S
Cuisine: American
Ingredients: 8 tablespoons unsalted butter; 12 sheets (185g) graham crackers; 2 tablespoons (28g) sugar; 3/4 teaspoon kosher salt; 1 cup (244g) pumpkin purée; 1 teaspoon cinnamon; 1/8 teaspoon nutmeg; Pinch cloves; 1/2 teaspoon kosher salt; 10 ounces marshmallows (49 regular marshmallows or about 5 1/2 cups mini marshmallows); 1/2 cup heavy cream; Whipped cream, for serving

If you’re someone who loves the flavors of pumpkin pie but wants to skip the oven hassle, this No-Bake Pumpkin Pie Recipe is going to be your new best friend. Trust me, I absolutely love how creamy and spiced this pie turns out without ever firing up the oven. It’s the perfect dessert for those busy days or last-minute gatherings, and once you try it, you’ll find it’s pretty addictive!

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Why You’ll Love This Recipe

Super Simple Prep: You don’t need to mess with a complicated bake time or oven temperature here.
Deliciously Creamy Texture: Thanks to the whipped cream and melted marshmallows, it’s dreamy and smooth every time.
Perfect for Any Season: You get all those cozy pumpkin spice notes without heating up your kitchen.
Crowd-Pleaser: My family goes crazy for this, especially because the graham cracker crust adds a perfect crunch.

A slice of pumpkin pie with two layers is shown on a white plate with a dotted pattern and a scalloped edge. The bottom crust layer is a golden brown and crumbly texture, supporting a thick, smooth orange pumpkin filling layer above it. A dollop of white whipped cream sits on top of the pumpkin layer. A silver fork is partly in the pie, holding a small piece of the pumpkin layer lifted slightly above the plate. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - No-Bake Pumpkin Pie, easy pumpkin pie dessert, no-bake pumpkin pie recipe, quick fall desserts, pumpkin spice pie

Ingredients You’ll Need

The beauty of this No-Bake Pumpkin Pie Recipe lies in its simple, classic ingredients that come together effortlessly. Each component plays a key role—from the crunchy graham cracker crust to the fluffy, spiced pumpkin filling. Make sure your pumpkin purée is dense and not watery, as this affects the creaminess.

Flat lay of smooth, bright orange pumpkin purée next to whole cinnamon sticks with their warm brown, woody texture, scattered star anise pods adding dark brown, star-shaped contrast, small bowls of ground nutmeg and cloves showing fine tan and deep reddish-brown powders, a handful of soft white marshmallows with their pillowy texture, a cluster of mini golden graham crackers with a crumbly surface, and fresh cream swirled gently to show its rich white color, all beautifully arranged with some sprigs of fresh green thyme for a pop of color, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - No-Bake Pumpkin Pie, easy pumpkin pie dessert, no-bake pumpkin pie recipe, quick fall desserts, pumpkin spice pie

Unsalted butter: Melts smoothly and blends perfectly with graham cracker crumbs for the crust.
Graham crackers: The base of the crust, finely ground to hold everything together nicely.
Sugar: Adds just the right touch of sweetness to the graham crust.
Kosher salt: Balances sweetness both in the crust and pumpkin filling.
Pumpkin purée: Make sure it’s 100% pure pumpkin—no pumpkin pie filling mix here!
Cinnamon, nutmeg, cloves: Classic warming spices that bring the pie’s signature flavor.
Marshmallows: These are your secret for the creamy texture and a subtle sweetness that melts into the pumpkin.
Heavy cream: Whipped until fluffy, it lightens the filling and adds richness.
Whipped cream: For serving, optional but highly recommended.—it just makes every bite better!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this No-Bake Pumpkin Pie Recipe is how easy it is to personalize. Whether you’re avoiding dairy, want it extra indulgent, or want to experiment with flavors, this recipe handles it all with grace.

Dairy-Free Variation: I swapped heavy cream for coconut cream once and ended up with an ultra-rich, tropical twist that was surprisingly delightful.
Spice Mix: Sometimes I add a dash of ginger or allspice to give it an extra punch of warm spice.
Crust Alternatives: For a gluten-free option, crushed gluten-free cookies or nuts make a great substitute crust.
Mini Pies: This filling works wonders in mini tart shells for a festive party platter!

How to Make No-Bake Pumpkin Pie Recipe

Step 1: Master the Graham Cracker Crust

Start by melting your butter in the microwave—just a quick zap until fully melted. While it’s melting, blitz your graham crackers in a food processor until they look like fine crumbs. Then add sugar, salt, and melted butter back in and pulse a few times to incorporate. You want a texture that’s similar to damp sand. Press this mixture firmly into your pie pan, focusing on the sides first so they get a nice even wall. Bake it for just 8 minutes until golden and lightly toasted. When it cools, the crust will feel sturdy and ready to hold that luscious filling without crumbling.

Step 2: Whip Up the Pumpkin Filling

In a large pot, combine your pumpkin purée with cinnamon, nutmeg, cloves, and kosher salt. Heat it gently on medium, stirring until you can really smell those warm spices—about a minute or so. Then lower the heat and fold in your marshmallows. Stir constantly to make sure they melt evenly and don’t burn. Once smooth, transfer this to a bowl and refrigerate until the mixture cools to room temperature. Cool it too long and it will stiffen up, so keep an eye on it.

Step 3: Whip the Cream to Fluffy Perfection

Pour the heavy cream into a chilled bowl and start whipping it with your hand mixer on low speed, gradually increasing to high. You want to reach stiff peaks—the kind where the cream holds its shape beautifully, and your beaters leave clear trails. This step is what lightens the dense pumpkin mixture into a dreamy filling, so don’t rush it!

Step 4: Fold and Assemble with Care

Once the pumpkin marshmallow mixture is back to room temp, gently fold it into the whipped cream with a rubber spatula. Take your time here—you want a smooth, creamy orange filling with no streaks. Then spread this filling evenly in your cooled crust using an offset spatula or butter knife. It’s satisfying to see how nice and smooth it looks before chilling.

Step 5: Chill and Set

Cover your pie with plastic wrap and pop it in the fridge for at least 4 hours. This wait is crucial because it lets everything set perfectly—you’ll know it’s ready when the filling feels firm but still soft to the touch. Press gently in the center to test. If it wiggles, give it a bit more time.

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Pro Tips for Making No-Bake Pumpkin Pie Recipe

Avoid Watery Filling: I learned that pure pumpkin purée is key—avoid blends with added water or sugar.
Don’t Skip Chilling: The pie needs that 4-hour chill for texture and flavor development.
Fold Gently: Folding the pumpkin mixture into whipped cream slowly keeps your pie light and fluffy.
Press Crust Firmly: Compact the graham cracker crust well so it holds together after baking and chilling.

How to Serve No-Bake Pumpkin Pie Recipe

Garnishes

I love topping this pie with a generous dollop of freshly whipped cream. Sometimes I sprinkle a light dusting of cinnamon or a few toasted pecans on top for a bit of crunch and warmth—it just elevates the look and taste. A drizzle of caramel sauce is also a lovely touch if you’re feeling extra indulgent.

Side Dishes

This pie pairs wonderfully with a hot cup of spiced chai or coffee, especially during fall gatherings. If you’re serving it at a meal, I like to pair it with light salads or roasted vegetables to keep things balanced and let the dessert shine as the star.

Creative Ways to Present

One time I made mini no-bake pumpkin pie parfaits using mason jars layered with graham cracker crumbs, pumpkin filling, and whipped cream—super cute for holiday parties. Another fun idea is to decorate the top with edible gold leaf or little gingerbread cookies for a festive look. Presenting it on a rustic wooden board with slices ready to serve adds a cozy, inviting vibe.

Make Ahead and Storage

Storing Leftovers

I always cover the leftover pie tightly with plastic wrap or a pie cover and keep it refrigerated. It stays fresh and creamy for 3 to 4 days, so it’s great for prepping ahead or enjoying over several days.

Freezing

While I haven’t tried freezing this pie in its fully assembled form (because of the whipped cream), you can freeze the crust separately or the pumpkin mixture alone for up to a month. Just thaw slowly in the fridge before assembling.

Reheating

This is a no-heat pie, so reheating isn’t necessary and actually isn’t recommended since it’ll change the texture. If you want it less chilled, just let it sit out at room temperature for 10–15 minutes before serving—perfect!

FAQs

Can I use pumpkin pie spice instead of individual spices?

Absolutely! Pumpkin pie spice is a convenient blend of cinnamon, nutmeg, cloves, and sometimes ginger. Using it works perfectly in this no-bake pumpkin pie recipe and saves you from measuring multiple spices.
What if I don’t have a food processor for the graham crust?

No worries! You can place the graham crackers in a sealed plastic bag and crush them with a rolling pin until fine. It may take a bit more effort, but it works just as well for the crust.
Can I make this pie vegan?

While the original recipe isn’t vegan, you can try substituting plant-based butter, coconut cream for whipping, and vegan marshmallows. Just keep in mind the texture and taste may differ slightly, but it can still be delicious!
Is it necessary to bake the graham cracker crust?

Though this is a no-bake pumpkin filling, lightly baking the crust helps it set firmly and enhances the flavor. You can skip baking in a pinch but expect a softer crust texture.
How long can I store leftover pie?

Store refrigerated leftovers tightly covered for up to 4 days. Beyond that, the filling may start to separate or lose its fresh whipped cream texture.

Final Thoughts

This no-bake pumpkin pie recipe really became a game-changer for me around the busy holidays when I wanted that classic pumpkin flavor with less fuss. It’s one of those recipes that feels fancy but comes together so simply—you’ll enjoy serving it just as much as eating it. Give it a try for your next autumn get-together or whenever you crave a slice of pumpkin spice goodness without the oven heat. I promise, it’ll quickly become a favorite in your dessert lineup!