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    Home » Recipes » Pies » No Bake Pumpkin Pie

    No Bake Pumpkin Pie

    Published: Oct 9, 2022 Modified: Sep 19, 2023 by Isabel Laessig

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    Jump to Recipe

    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!

    lifting a slice of no bake pumpkin pie away from the pie with a spatula
    Jump to:
    • No Bake Pumpkin Pie
    • Pumpkin Pie FAQs
    • Fluffy Pumpkin Pie Ingredients
    • How to Make Pumpkin Pie (No Bake)
    • Pumpkin Cream Pie Recipe Tips
    • Whipped Cream for Pumpkin Pie
    • How long does pumpkin pie last?
    • Can you freeze pumpkin pie?
    • More Pumpkin Recipes
    • 📋 Recipe
    • 💬 Reviews

    No Bake Pumpkin Pie

    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 over the holidays 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
    close up of whole no bake pumpkin pie

    Pumpkin Pie FAQs

    Can you make pumpkin pie from regular pumpkins?

    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.

    Can this recipe be made as mini pumpkin pies?

    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.

    Fluffy Pumpkin Pie Ingredients

    • Graham cracker sheets
    • Unsalted butter, melted
    • Mini marshmallows
    • Pumpkin puree – make sure to buy pure pumpkin puree, and not pumpkin pie filling!
    • Whipped topping (ex. Cool Whip or store-brand whipped topping in a tub)
    • Pumpkin spice – try our Pumpkin Pie Spice recipe
    • Salt
    • Nonstick spray
    ingredients to make no bake pumpkin pie with labels in bowls

    How to Make Pumpkin Pie (No Bake)

    1. 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.
      graham crackers crushed in bowl
    2. Add the melted butter to the crushed graham crackers 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.
      graham crackers mixed with butter up close in bowl
    3. 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.
      graham cracker crust placed in springform pan
    4. Add the marshmallows to a large mixing bowl and microwave for two minutes or until the marshmallows are creamy and not lumpy when stirred.
      melted marshmallow mixture in bowl
    5. Immediately and quickly add the pumpkin puree, pumpkin spice, and salt to the melted marshmallows and stir well until fully combined.
      ingredients for pumpkin mixture in bowl
    6. Add the whipped cream and then whisk well. Use a rubber spatula to fold the ingredients and then whisk again.
      pumpkin pie filling mixed in bowl
    7. Pour into the crust and spread even with a spoon.
      layering pumpkin pie filling into pan with crust
    8. Refrigerate for 8 hours or until set and able to be sliced. Top with dollops of whipped cream, if desired, serve, and enjoy!
      pumpkin pie up close with whipped cream on top, not cut yet

    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.
    close up of pumpkin pie slice with fokrful cut away on blue plate

    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.

    How long does pumpkin pie last?

    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.

    Can you freeze pumpkin pie?

    You can freeze it in a sealed container for up to 2 months. Thaw for about 30 minutes to an hour before serving.

    close up of whole no bake pumpkin pie

    More Pumpkin Recipes

    Try more of my favorite pumpkin recipes for the holidays:

    • Starbucks Pumpkin Bread – my most popular pumpkin recipe
    • Pumpkin Empanadas – a fun treat everyone loves!
    • Pumpkin Dump Cake – easy and so delicious
    • No Bake Pumpkin Cookies – another no bake pumpkin recipe you will love
    • Pumpkin Pie Cookies – these are incredible!

    Prepping for the holidays? Take a look at my Best Turkey Recipes and Thanksgiving Side Dishes!

    Make other amazing desserts with our Graham Cracker Crust for Cheesecake!

    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!

    📋 Recipe

    close up slice of pumpkin pie with whipped cream and sprinkles on top

    No Bake Pumpkin Pie

    Isabel Laessig
    This no bake pumpkin pie is fluffy, light, and so satisfying! It makes the perfect pumpkin pie for pumpkin lovers and is so easy to make!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 2 minutes mins
    Chill Time 8 hours hrs
    Total Time 8 hours hrs 17 minutes mins
    Course Dessert
    Cuisine American
    Servings 8 slices
    Calories 463 kcal

    Equipment

    • 9-Inch Springform Pan
    • Whisk
    • Rubber Spatula

    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
    Cooking Conversions

    See our Cooking Conversions Chart for help converting measurements!

    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
      graham crackers crushed in bowl
    • 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
      graham crackers mixed with butter up close in bowl
    • 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.
      graham cracker crust placed in springform pan
    • 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
      melted marshmallow mixture in bowl
    • 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
      ingredients for pumpkin mixture in bowl
    • Add the whipped cream and then whisk well. Use a rubber spatula to fold the ingredients and then whisk again.
      16 Ounces Whipped Topping
      pumpkin pie filling mixed in bowl
    • Pour into the crust and spread even with a spoon.
      layering pumpkin pie filling into pan with crust
    • Refrigerate for 8 hours or until set and able to be sliced. Top with dollops of whipped cream, if desired, serve, and enjoy!
      pumpkin pie up close with whipped cream on top, not cut yet

    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.

    Nutrition

    Serving: 1sliceCalories: 463kcalCarbohydrates: 70gProtein: 5gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 27mgSodium: 291mgPotassium: 212mgFiber: 2gSugar: 45gVitamin A: 8622IUVitamin C: 2mgCalcium: 78mgIron: 2mg
    Keyword fluffy pumpkin pie, no bake pumpkin pie, pumpkin cream pie recipe
    Did you try this recipe?Tag #SundaySupper on social and leave a comment below!
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    Isabel, AKA Family Foodie

    About Isabel Laessig

    Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!

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    Isabel, AKA Family Foodie

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