No Bake Pumpkin Pie

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!

Course Dessert

Cuisine American

Keyword no bake pumpkin pie, pumpkin cream pie, pumpkin cream pie recipe, pumpkin whipped cream pie

Prep Time 15

Cook Time 2

Chill Time 8

Total Time 8 17

Servings slices

Calories 463kcal

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!

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.