Creamy, cozy, and gently spiced, this No Bake Pumpkin Pie tastes like a slice of fall without turning on the oven. It sets up beautifully in the fridge and slices clean, making holiday dessert blissfully stress-free.
No Bake Pumpkin Pie (Silky, Easy, Make-Ahead)
Equipment
- 1 9-inch pie plate
- 2 Mixing Bowl chill one for whipping cream
- 1 hand mixer or stand mixer
- 1 Whisk (optional)
- 1 Rubber spatula
- 1 Measuring cups
- 1 Measuring spoons
- 1 Microwave-safe Bowl (optional) for gelatin stabilizer
- 1 Sharp knife warm and dry for clean slices
Ingredients
Crust
- 1.5 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter melted
- Pinch fine sea salt
Filling
- 8 oz cream cheese softened
- 1 cup pure pumpkin puree
- 0.5 cup light brown sugar
- 0.25 cup powdered sugar
- 1 tsp vanilla extract
- 1.5 tsp pumpkin pie spice
- 0.5 tsp ground cinnamon
- 0.25 tsp fine sea salt
- 1.5 cup cold heavy cream whipped to stiff peaks
Optional Stabilizer (choose one)
- 1 tbsp instant vanilla pudding mix
- 1 tsp powdered gelatin bloom in 1 tbsp cold water, then melt before using
Instructions
- Stir graham cracker crumbs, sugar, and a pinch of salt together. Pour in melted butter and mix until it feels like damp sand. Press firmly into a 9-inch pie plate, going up the sides. Chill while you prep the filling.
- With a cold bowl and beaters, whip heavy cream to medium-stiff peaks. If using instant pudding mix as a stabilizer, whisk it into the cream at the start. Keep chilled. If using whipped topping, skip this step.
- In a separate bowl, beat cream cheese until very smooth. Add pumpkin puree, brown sugar, powdered sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Beat until velvety and no lumps remain. If the pumpkin looks watery, blot with paper towels before mixing.
- Gently fold the whipped cream into the pumpkin mixture in 2 to 3 additions until no streaks remain. If using gelatin, melt the bloomed gelatin in the microwave for 8 to 10 seconds until liquid but not hot, then quickly whisk into the pumpkin base before folding in the cream.
- Scrape the filling into the crust and smooth the top. Chill uncovered for 30 minutes, then cover and refrigerate at least 6 hours, preferably overnight, until fully set.
- Top with softly whipped cream, a dusting of cinnamon, or candied pecans. Slice with a warm, dry knife for the cleanest cuts.
Notes
Why You’ll Love This No Bake Pumpkin Pie
- Truly no bake and make-ahead friendly for easy entertaining.
- Ultra-smooth, mousse-like filling with warm pumpkin spice flavor.
- Stable, clean slices thanks to whipped cream and optional stabilizer.
- Simple pantry ingredients and ready to chill in 20 minutes.
- Customizable crusts and dairy-free or gluten-free swaps.
No Bake Pumpkin Pie Ingredients & Substitutions
- Graham cracker crumbs 1 1/2 cups (150 g). Swap: gingersnaps for extra spice, vanilla wafers for mild sweetness, or gluten-free cookies.
- Granulated sugar 2 tbsp for the crust. Swap: light brown sugar for a toasty note.
- Unsalted butter, melted 6 tbsp (85 g). Swap: coconut oil for a dairy-free crust.
- Cream cheese, softened 8 oz (225 g). Swap: mascarpone for extra silk, or dairy-free cream cheese.
- Pure pumpkin puree 1 cup (240 g). Use 100 percent pumpkin, not pumpkin pie filling.
- Light brown sugar 1/2 cup (100 g). Swap: maple syrup 1/3 cup plus add 1 tbsp powdered sugar to help set.
- Powdered sugar 1/4 cup (30 g) for smooth sweetness and structure.
- Vanilla extract 1 tsp.
- Pumpkin pie spice 1 1/2 tsp, plus ground cinnamon 1/2 tsp.
- Fine sea salt 1/4 tsp to balance the sweetness.
- Cold heavy cream 1 1/2 cups (360 ml), whipped to stiff peaks. Swap: 3 cups whipped topping for convenience.
- Optional stabilizer: 1 tbsp instant vanilla pudding mix or 1 tsp powdered gelatin bloomed in 1 tbsp cold water. Helpful for tidy slices and warmer rooms.
Step-by-Step Instructions to Make No Bake Pumpkin Pie
Step 1: Make the crust
Stir graham crumbs, sugar, and a pinch of salt. Pour in melted butter and mix until it feels like damp sand. Press firmly into a 9-inch pie plate, going up the sides. Chill while you prep the filling.
Step 2: Whip the cream
With a cold bowl and beaters, whip heavy cream to medium-stiff peaks. If using instant pudding mix as a stabilizer, whisk it into the cream at the start. Keep chilled. If using whipped topping, skip this step.
Step 3: Make the pumpkin-cream cheese base
In a separate bowl, beat cream cheese until very smooth. Add pumpkin puree, brown sugar, powdered sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Beat until velvety and no lumps remain. If the pumpkin looks watery, blot with paper towels before mixing.
Step 4: Lighten the filling
Gently fold the whipped cream into the pumpkin mixture in 2 to 3 additions until no streaks remain. If using gelatin, melt the bloomed gelatin in the microwave for 8 to 10 seconds until liquid but not hot, then quickly whisk into the pumpkin base before folding in the cream.
Step 5: Fill and chill
Scrape the filling into the crust and smooth the top. Chill uncovered for 30 minutes, then cover and refrigerate at least 6 hours, preferably overnight, until fully set.
Step 6: Garnish and serve
Top with softly whipped cream, a dusting of cinnamon, or candied pecans. Slice with a warm, dry knife for the cleanest cuts.
Tips for Success
- Use room-temperature cream cheese for a silky, lump-free filling.
- For firm slices, allow a full overnight chill or add the optional stabilizer.
- Choose pure pumpkin puree, not pumpkin pie filling which is pre-sweetened and spiced.
- Press the crust firmly, especially along the sides, to prevent crumbling.
- Keep the pie cold until serving. Do not leave out for more than 2 hours.
Variations of No Bake Pumpkin Pie
- Gingersnap crust: Swap graham crackers for gingersnaps and reduce added sugar to 1 tbsp.
- Maple-pumpkin: Sweeten with maple syrup and add 1 tsp maple extract.
- Chocolate swirl: Swirl 1/3 cup melted, cooled dark chocolate into the filling.
- Pecan praline: Scatter chopped candied pecans over the crust before adding filling.
- Dairy-free: Use dairy-free cream cheese and coconut whipped topping; coconut oil in the crust.
- Gluten-free: Use certified gluten-free cookies for the crust.
Serving Suggestions: What to Pair with No Bake Pumpkin Pie
- Freshly whipped cream with a pinch of cinnamon or nutmeg.
- Warm apple cider, chai, or a small espresso.
- Salted caramel drizzle or maple syrup ribbon.
- Candied pecans or crushed gingersnaps for crunch.
Storage & Reheating Instructions
Refrigerate covered for 3 to 4 days. For clean slices, chill overnight before cutting. To freeze, wrap the set pie well and freeze up to 1 month. Thaw in the refrigerator overnight and garnish just before serving. Do not reheat.
Memories Made Around the Table
Every year, I make this the night before our fall get-together. The house smells like cinnamon, the pie chills quietly, and dessert feels done long before the first guest knocks.
FAQs
Can I use pumpkin pie filling instead of puree? Use pure pumpkin puree. Pie filling is pre-sweetened and spiced which throws off the balance and set.
Why is my pie soft? It likely needs more chill time. For extra insurance, use the optional pudding mix or gelatin and allow a full overnight set.
Can I make this ahead? Yes. Make up to 2 days ahead, keep refrigerated, and garnish just before serving.
Can I use fresh pumpkin? Yes. Roast, puree, and strain excess liquid through a paper towel or cheesecloth to avoid a watery filling.
What if I do not have a mixer? Use a sturdy whisk for the filling and whip the cream by hand or use pre-whipped topping.
Final Thoughts
This No Bake Pumpkin Pie delivers everything you love about classic pumpkin pie in a softer, silkier, stress-free package. Make it ahead, keep it cold, and enjoy every cozy bite.