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Rich and creamy, this fluffy No Bake Pumpkin Pie recipe is a pumpkin lover's dream come true. Made with whipped topping, this is no ordinary pumpkin pie - it's like a pumpkin cream pie, super flavorful but light and airy. Everyone who tries it will ask you your secret to the perfect pumpkin pie!
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Pumpkin Cream Pie Recipe
Anyone who has ever made a homemade pumpkin pie knows how much better homemade is than store-bought pie. But, I bet you have yet to try making a homemade fluffy pumpkin pie like this one!
This pumpkin cream pie recipe is my favorite pie to make for the holidays. Every year I serve it for guests, I get asked for the recipe - and the best part is, it uses such simple ingredients that it's easy to share. Not to mention, it's no bake!
Fluffy and light, this pumpkin pie recipe is truly special. It's rich and flavorful without being heavy or dense. If you love whipped pies, like peanut butter pie, you will be obsessed with this whipped pumpkin pie!
Give it a try for Thanksgiving or whenever you're craving pumpkin pie. There is truly no other pie like this one!
I just tried this recipe for the first time and I was so impressed. My guests loved it and all asked for the recipe.
Alice via email
Fluffy Pumpkin Pie Ingredients
- Graham cracker sheets
- Unsalted butter, melted
- Mini marshmallows
- Canned Pumpkin purée - make sure to buy pure pumpkin puree and not pumpkin pie filling!
- Whipped topping (e.g. Cool Whip or store-brand whipped topping in a tub)
- Pumpkin spice - try our Pumpkin Pie Spice recipe
- Salt
- Nonstick spray
How to Make Pumpkin Pie (No Bake)
- Spray your springform pan with nonstick spray and set aside. Add the graham crackers to a large bag and crush them into tiny pieces using a rolling pin, OR place them in a food processor and blend until finely crushed.
- Add the melted butter to the crushed graham crackers in a large bowl and mix until a wet sand-like mixture forms. If using a food processor, just add it straight to the mixture and blend. You may need to mix it once and then continue mixing.
- Place the mixture in the prepared pan and press it up into the bottom and almost all the way up the sides. Place in the freezer until ready to use.
- Add the marshmallows to a large mixing bowl and microwave for two minutes or until the marshmallows are creamy and not lumpy when stirred.
- Immediately and quickly add the pumpkin puree, pumpkin spice, and salt to the melted marshmallows and stir well until fully combined.
- Add the whipped cream and then whisk well. Use a rubber spatula to fold the ingredients and then whisk again.
- Pour into the crust and spread even with a spoon.
- Refrigerate for 8 hours or until set and able to be sliced. Top with dollops of whipped cream, if desired, serve, and enjoy!
Pumpkin Cream Pie Recipe Tips
- Do not try and use whipped topping while it’s frozen. It needs to be thawed for it to properly mix in.
- When mixing in the melted marshmallows, they may leave tiny lumps in the mixture. That’s ok, they mix in once the whipped topping is added.
- You can use a normal pie pan, but it will need to be a deep pie pan. Or, you can make two 8-inch pies out of this recipe.
- Do not pour your mixture into the crust until you know for sure that you have mixed it well, all the way through to the bottom.
- You don’t need parchment paper for this recipe.
- You don’t need to cook the crust for this recipe.
- For storage, you can place the pie in a sealed container and freeze for up to 2 months. Be sure to thaw for about 30 minutes to an hour before serving. You can also refrigerate it, covered, for up to 5 days.
Refrigerator Pumpkin Pie Variations
You can use all your favorite spices to add more flavor to this recipe. Here are some of my favorites:
- ½ teaspoon nutmeg
- teaspoon of cinnamon
- teaspoon ground ginger
- teaspoon ground cloves
No Bake Pumpkin Pie FAQs
While you technically can use regular pumpkins to make homemade pumpkin puree for pumpkin pie, you should use pie pumpkins - also called sugar pumpkins - and not carving pumpkins. Regular pumpkins are not appropriate for making pies as they contain less pumpkin flesh than pie pumpkins and are stringier and generally more bitter in flavor.
You can make mini no-bake pumpkin pies by using mini pie pans to press the crust into rather than a full-size pan. Since you are shaping the pie crust yourself, it's easy to make an individual size.
Cover leftover pumpkin cream pie and store it in the refrigerator for up to 5 days. It's a great choice for making pumpkin pie ahead of time.
You can freeze it in a sealed container for up to 2 months. Thaw for about 30 minutes to an hour before serving.
Whipped Cream for Pumpkin Pie
I love to top homemade no-bake pumpkin pie with extra whipped cream. The best whipped cream for pumpkin pie is homemade whipped cream with a little pumpkin pie spice mixed in for that extra pumpkin flavor!
Give it a try and add some cute Fall sprinkles for an extra fun touch.
Pumpkin Recipes
- Starbucks Pumpkin Bread - my most popular pumpkin recipe
- Pumpkin Empanadas - a fun treat everyone loves!
- Pumpkin Butter
- No Bake Pumpkin Cookies - another no-bake pumpkin recipe you will love
- Pumpkin Pie Cookies - these are incredible!
- Try my Southern Sweet Potato Pie too - I know you'll love it!
Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
No Bake Pumpkin Pie
Equipment
- 9-Inch Springform Pan
Ingredients
- 12 Graham Cracker Sheets
- 7 Tablespoons Unsalted Butter - melted
- 7 Cups Mini Marshmallows
- 15 Ounces Pumpkin Puree - 1 can
- 16 Ounces Whipped Topping - 1 large tub + More for Optional Garnish
- 2 Teaspoons Pumpkin Spice
- ¼ Teaspoon Salt
- Nonstick Spray
Instructions
- Spray your springform pan with nonstick spray and set aside. Add the graham crackers to a large bag and crush them into tiny pieces using a rolling pin, OR place them in a food processor and blend until finely crushed.12 Graham Cracker Sheets,Nonstick Spray
- Add the melted butter to the crushed graham crackers and mix until a wet sand-like mixture forms. If using a processor, just add it straight to the mixture and blend. You may need to mix it once and then continue mixing.7 Tablespoons Unsalted Butter
- Place the mixture in the prepared pan and press it up into the bottom and almost all the way up the sides. Place in the freezer until ready to use.
- Add the marshmallows to a large mixing bowl and microwave for two minutes or until the marshmallows are creamy and not lumpy when stirred.7 Cups Mini Marshmallows
- Immediately and quickly add the pumpkin puree, pumpkin spice, and salt to the melted marshmallows and stir well until fully combined.15 Ounces Pumpkin Puree,2 Teaspoons Pumpkin Spice,¼ Teaspoon Salt
- Add the whipped cream and then whisk well. Use a rubber spatula to fold the ingredients and then whisk again.16 Ounces Whipped Topping
- Pour into the crust and spread even with a spoon.
- Refrigerate for 8 hours or until set and able to be sliced. Top with dollops of whipped cream, if desired, serve, and enjoy!
Notes
- Do not try and use whipped topping while it’s frozen. It needs to be thawed for it to properly mix in.
- When mixing in the melted marshmallows, they may leave tiny lumps in the mixture, that’s ok, they mix in once the whipped topping is added.
- You can use a normal pie pan, but it will need to be a deep pie pan, or you can make two 8-inch pies out of this recipe.
- Do not pour your mixture into the crust until you know for sure that you have mixed it well, all the way through to the bottom.
- You don’t need parchment paper for this recipe.
- You don’t need to cook the crust for this recipe.
- For storage, you can place the pie in a sealed container and freeze for up to 2 months. Be sure to thaw for about 30 minutes to an hour before serving.
- You can also refrigerate it, covered, for up to 5 days.
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