If you’re anything like me and adore pumpkin pie but dread baking, this No-Bake Pumpkin Pie Recipe is the game changer you’ve been waiting for! It’s creamy, rich in pumpkin spice flavor, and requires no oven time beyond the crust — making it perfect for busy days or when you just want dessert without the fuss. Trust me, once you try this, it’ll become your go-to fall treat that impresses every time.
Why You’ll Love This Recipe
- No oven fuss: Only the crust needs baking, so you can whip up the filling while that’s in the oven.
- Super creamy filling: The marshmallows melt into the pumpkin, making every bite luxuriously smooth and lightly sweet.
- Perfectly spiced: Cinnamon, nutmeg, and cloves combine for that true pumpkin pie essence without overpowering.
- Simple ingredients: You probably have most of these pantry staples on hand for a quick dessert fix!
Ingredients You’ll Need
These ingredients blend to give you a buttery crust and a dreamy pumpkin filling that sets beautifully in the fridge. When shopping, look for good quality pumpkin purée—homemade or store-bought works fine—and fresh spices will really up the flavor game.
- Unsalted butter: Melted for mixing the crust, giving it that rich, golden base you want.
- Graham crackers: Finely ground to form the sturdy, tasty crust foundation.
- Sugar: Just a touch to sweeten the crust to perfection.
- Kosher salt: Balances the flavors in both crust and filling—don’t skip it!
- Pumpkin purée: The heart of the pie—smooth and naturally sweet.
- Cinnamon, nutmeg, cloves: These warm spices bring that classic pumpkin pie aroma and taste.
- Marshmallows: This is the trick! They melt into the pumpkin to create a creamy texture without eggs or gelatin.
- Heavy cream: Whipped into fluffy peaks to lighten the filling and add richness.
- Whipped cream (for serving): Optional, but highly recommended as the perfect topping.
Variations
I love how versatile this No-Bake Pumpkin Pie Recipe is! You can easily dress it up or down to fit your crowd or dietary needs without losing that classic pumpkin flavor.
- Dairy-Free Variation: I’ve swapped the heavy cream for canned coconut cream, whipped until fluffy, and it adds a delicious tropical touch while keeping it creamy.
- Crunchy Crust Option: My family goes crazy for adding chopped pecans into the crust mix for an extra nutty crunch.
- Spice Boost: When I want bold flavors, I add a bit of ginger and cardamom – it’s like autumn in a bite!
- Mini Pies: Making individual servings in ramekins is perfect for a party — everyone gets their personal treat without cutting slices.
How to Make No-Bake Pumpkin Pie Recipe
Step 1: Make the Buttery Graham Cracker Crust
First things first—melt the butter in the microwave until fully liquid, about 20-30 seconds. Then, pulse your graham crackers in a food processor until they’re fine crumbs. Add the melted butter, sugar, and salt to the crumbs and pulse again until it looks like damp sand. Press this mixture firmly and evenly into a 9-inch pie pan, focusing on compacting the edges well so the crust holds together. Bake for about 8 minutes at 350°F until it’s golden and smells toasty. Let it cool on a wire rack so it firms up before adding the filling.
Step 2: Warm the Pumpkin and Spices
In a large pot over medium heat, combine the pumpkin purée, cinnamon, nutmeg, cloves, and salt. Stir regularly until you start smelling those cozy spices, about a minute or so. This quick warm-up activates all the flavors and preps the pumpkin for the marshmallow step without cooking it fully.
Step 3: Melt in the Marshmallows
Turn the heat down to low, then fold in the marshmallows. Keep stirring gently so they melt smoothly and don’t stick or burn on the bottom. This part might take a few minutes—patience here pays off with a silky filling! Once everything is melted and combined, move the pot off the heat and refrigerate the pumpkin mixture until it reaches room temperature, about 10 minutes.
Step 4: Whip the Heavy Cream to Soft Peaks
While the pumpkin cools, whip your heavy cream in a large bowl using a hand mixer. Start on low and gradually increase the speed as it thickens. You’ll want it fluffy and to form firm peaks—meaning when you lift the beaters, the cream holds its shape without collapsing. This whipped cream is what lightens up our rich pumpkin filling and makes it dreamy.
Step 5: Fold Pumpkin Mixture into Whipped Cream
Now for the fun part—gently fold the cooled pumpkin mixture into the whipped cream with a rubber spatula. Use a light hand, so you keep that fluffy texture but still fully blend everything until you have a smooth, creamy orange filling with no streaks. This is what makes the pie filling so luscious and pudding-like.
Step 6: Assemble and Chill the Pie
Scrape the filling into your cooled crust and spread it out evenly. I find a small offset spatula works wonders here for smoothing the top. Cover the pie tightly with plastic wrap and refrigerate for at least 4 hours. This chilling is crucial because it lets the filling set firm so you get clean slices instead of a wobble.
Pro Tips for Making No-Bake Pumpkin Pie Recipe
- Don’t skip chilling: I used to rush this step but learned that chilling really sets the texture and improves flavor.
- Use full-fat heavy cream: It whips better and gives you that luxurious mouthfeel–low-fat versions won’t hold as well.
- Gently fold in the pumpkin: I learned folding, not mixing, keeps it light and airy rather than dense.
- Perfect crust pressing: Press firmly and evenly to prevent the crust from crumbling when slicing your pie.
How to Serve No-Bake Pumpkin Pie Recipe
Garnishes
I always like topping mine with a generous dollop of freshly whipped cream, sometimes sprinkled with a little cinnamon or nutmeg. Toasted pecans or a drizzle of caramel sauce also add a lovely textural contrast and a bit of extra indulgence.
Side Dishes
This pie pairs wonderfully with a hot cup of spiced chai or a scoop of vanilla ice cream on the side. For brunch gatherings, I like serving it alongside cinnamon-spiced coffee or a light fruit salad to balance the richness.
Creative Ways to Present
For special occasions, I’ve made mini no-bake pumpkin pies in mason jars layered with crumbled gingersnap cookies and whipped cream. It’s such a hit at parties and makes an elegant individual dessert presentation without extra fuss.
Make Ahead and Storage
Storing Leftovers
Cover your pie tightly with plastic wrap or store in an airtight container and keep it refrigerated. From my experience, it stays fresh and creamy for up to 4 days, making it perfect for make-ahead holiday desserts.
Freezing
I haven’t personally frozen this pie because of the whipped cream, which changes texture when thawed. If you try, freezing the crust and filling separately might work—but I suggest enjoying it fresh if you can.
Reheating
This pie is best enjoyed chilled, so there’s no reheating needed. Just let it sit at room temperature for about 10 minutes before slicing to soften the filling slightly for smooth cuts.
FAQs
-
Can I make the crust without a food processor?
Absolutely! You can crush graham crackers manually by placing them in a sealed plastic bag and using a rolling pin or heavy pan to crush them finely. Then mix with melted butter and press as usual. It just takes a bit more elbow grease!
-
What if I don’t have marshmallows?
Marshmallows are key to the creamy texture in this recipe, but if you don’t have them, you could try substituting with whipped gelatin or even softened cream cheese for a denser filling. However, the texture will be different.
-
Can I use canned whipped topping instead of heavy cream?
I recommend real heavy cream whipped fresh for the best texture and flavor. Canned whipped topping tends to be too sweet and doesn’t fold in as smoothly, which can affect the pie’s set.
-
How long can I refrigerate the pie before serving?
For the best taste and texture, enjoy it within 4 days refrigerated. After that, the crust may start to soften, and the filling may lose some of its creaminess.
Final Thoughts
This No-Bake Pumpkin Pie Recipe has become my secret weapon for stress-free holidays and casual get-togethers. I love how it bursts with cozy pumpkin spice flavor but doesn’t keep me tied to the oven all day. You’re going to enjoy how easy it is to make, gorgeous it looks on the table, and how quickly it disappears. Give it a try this season—I promise it’ll become your new favorite dessert!
Print
No-Bake Pumpkin Pie Recipe
- Prep Time: 20 mins
- Cook Time: 8 mins
- Total Time: 4 hrs 28 mins
- Yield: 1 (9-inch) pie
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This no-bake pumpkin pie recipe features a homemade graham cracker crust baked to golden perfection, filled with a creamy, spiced pumpkin and marshmallow mixture folded into freshly whipped cream. It’s chilled until set and served cold with a dollop of whipped cream, offering a delightful and easy alternative to traditional baked pumpkin pies.
Ingredients
Graham Cracker Crust:
- 8 tablespoons unsalted butter
- 12 sheets (185g) graham crackers
- 2 tablespoons (28g) sugar
- 3/4 teaspoon kosher salt
Pie Filling:
- 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
For Serving:
- Whipped cream
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the graham cracker crust.
- Make the Graham Cracker Crust: Melt the butter in a microwave-safe bowl until fully melted. In a food processor, pulse the graham crackers until finely ground, then add the melted butter, sugar, and salt, and process until the mixture resembles wet sand. Press the crust mixture evenly into a 9-inch pie pan, starting with the sides and pressing firmly until compact and stable.
- Bake the Crust: Bake the crust for 8 minutes until lightly browned, then transfer to a cooling rack to cool completely.
- Prepare Pumpkin Mixture: In a large pot over medium heat, combine pumpkin purée, cinnamon, nutmeg, cloves, and kosher salt. Stir for about 1 minute until fragrant. Reduce heat to low and fold in marshmallows, stirring continuously to prevent scorching, until marshmallows fully melt and incorporate with the pumpkin. Transfer the mixture to a bowl and refrigerate until cooled, about 10 minutes.
- Whip the Cream: Pour heavy cream into a large bowl and use a hand mixer to whip. Start at low speed, gradually increasing to high as the cream thickens. Whip until fluffy and stiff peaks form.
- Combine Filling: Gently fold the cooled pumpkin mixture into the whipped cream with a rubber spatula until fully incorporated with no streaks, forming a creamy, smooth orange filling resembling pudding.
- Assemble the Pie: Spread the pumpkin filling evenly into the cooled graham cracker crust using an offset spatula or butter knife.
- Chill the Pie: Cover the pie with plastic wrap and refrigerate for 4 hours or until the filling is firm to touch.
- Serve and Store: Before serving, smooth any plastic wrap marks on the pie surface with a butter knife. Slice and serve chilled, topped with whipped cream if desired. Store leftover pie covered in the refrigerator for up to 4 days.
Notes
- The graham cracker crust requires baking, while the filling is no-bake and relies on chilling to set.
- Use either regular or mini marshmallows as specified; mini marshmallows reduce melting time slightly.
- Cool the pumpkin mixture before folding into the whipped cream to prevent melting the cream.
- Chilling the pie for the full 4 hours ensures the filling sets firmly for clean slicing.
- Leftover pie maintains best texture and flavor when stored refrigerated and consumed within 4 days.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 24g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
