No-Bake Pumpkin Pie

Experience the pure essence of autumn with No Bake Pumpkin Pie. This one-of-a-kind treat boasts a sweet, airy marshmallow and pumpkin spice filling, all nestled in a crumbly graham cracker crust. Revel in the flavors of the season, all without the need for baking.

Pumpkin is my favorite flavor of fall and Pumpkin Pie might just be one of my favorite desserts ever. This easy pie is no-fuss, like S’mores Pie, and is light and fluffy like Strawberry Cheesecake Bars, but without cream cheese.

What I Love About This Recipe

• No Oven Required: Perfect for those times when your oven is in high demand for other dishes like when it’s cooking Thanksgiving recipes. This no-bake recipe makes dessert a breeze.
• Graham Cracker Crust: The crumbly, sweet Graham Cracker Crust provides a delightful contrast to the creamy filling. It’s also easier to make than a traditional pie crust.
• Make-Ahead: This pie is great to prepare in advance and refrigerate, which allows you to focus on other aspects of your meal preparation.
• Unique. The marshmallow and Cool Whip add a delightful fluffiness to the texture of the filling that’s different than the classic pumpkin pie. This pie used regular whipped cream on top, but Cinnamon Whipped Cream would be even better.

How to Make No Bake Pumpkin Pie

1. Mix the pie crust ingredients. In a large mixing bowl, stir the graham cracker crumbs and sugar until they are fully blended. Pour the melted butter into the mixture can continue to mix until a grainy mixture forms.
2. Arrange the crust. Lightly coat a pie dish with cooking spray and pour the graham cracker crumb mixture into it. Using the bottom of a flat surface like a measuring cup smooth the crumbs out evenly and up the sides of the pie dish. Place the pie dish in the fridge while you prepare the rest of the pie (note: a traditional Flaky Pie Crust will also work).

3. Melt the marshmallows. In a small heavy-bottomed saucepan, melt the marshmallows over low heat, stirring continuously (some browning will happen on the bottom of the pan).
4. Add the pumpkin and spice. Take the pot off the heat, and fold the pumpkin, Pumpkin Pie Spice, and salt. Let the mixture cool down to room temperature (for a quicker cooling process, consider placing it in the refrigerator for 10 to 15 minutes).

5. Food in the Cool Whip. Once the pie filling has cooled use a rubber spatula to fold in the Cool Whip. Scoop the filling into the prepared pie crust and smooth the top with the spatula.
6. Whip the cream. Pour the heavy whipping cream, vanilla, and sugar, into the bowl of an electric mixer and beat until medium peaks form (here’s more information about Homemade Whipped Cream). Scoop the whipped cream on top of the pie filling and spread it to the crust edge.
7. Chill the pie. Place the pie in the fridge to chill for a minimum of 4 hours before slicing and serving it.

Make-Ahead, Storing, and Freezing Instructions:

• Make-Ahead: To make ahead, begin by preparing the pie, including the graham cracker crust, the pumpkin filling, and the whipped cream. Once the pie is fully assembled, cover it securely with plastic wrap to protect it in the refrigerator. You can store the pie in the fridge for up to 1 to 2 days before serving.
• To Store: To store the No-Bake Pumpkin Pie, cover it securely with plastic wrap or aluminum foil to prevent moisture and odors from affecting the flavor. Place it in the refrigerator and store it for up to 3-4 days for optimal freshness.
• Freezing Instructions: To freeze, wrap it in plastic to prevent freezer burn, and place it in an airtight container. Label with the date and freeze for 1-2 months. When ready to enjoy, thaw it in the refrigerator overnight.

No-Bake Pumpkin Pie Recipe

Savor the essence of fall with our unique No Bake Pumpkin Pie. It features a delightful, fluffy blend of marshmallow and pumpkin spice filling, nestled in a crumbly graham cracker crust. Delight in the seasonal flavors without ever turning on the oven.

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Chill Time: 4 hours hours

Total Time: 4 hours hours 30 minutes minutes

Servings: 8 Servings

Calories: 505kcal

Author: Aimee Mars

Equipment

• ▢
  9-inch Pie Dish
• ▢
  Small Heavy-Bottomed Saucepan
• ▢
  Rubber Spatula

Ingredients

• ▢ 1½ cups Graham Cracker Crumbs
• ▢ 1/4 cup Sugar
• ▢ 1/3 cup Butter melted
• ▢ 24 large Marshmallows
• ▢ 1 15 ounce can Pumpkin Puree
• ▢ 1 teaspoon Pumpkin Pie Spice
• ▢ 1/4 teaspoon Salt
• ▢ 8 ounces Cool Whip thawed

Whipped Topping

• ▢ 2 cups Heavy Whipping Cream
• ▢ 1/2 cup Powdered Sugar
• ▢ 1 tablespoon Vanilla Extract

Instructions

• Mix the pie crust ingredients. In a large mixing bowl, stir the graham cracker crumbs and sugar until they are fully blended. Pour the melted butter into the mixture can continue to mix until a grainy mixture forms.
• Arrange the crust. Lightly coat a pie dish with cooking spray and pour the graham cracker crumb mixture into it. Using the bottom of a flat surface like a measuring cup smooth the crumbs out evenly and up the sides of the pie dish. Place the pie dish in the fridge while you prepare the rest of the pie (note: a traditional Flaky Pie Crust will also work).
• Melt the marshmallows. In a small heavy-bottomed saucepan, melt the marshmallows over low heat, stirring continuously (some browning will happen on the bottom of the pan).
• Add the pumpkin and spice. Take the pot off the heat, and fold the pumpkin, Pumpkin Pie Spice, and salt. Let the mixture cool down to room temperature (for a quicker cooling process, consider placing it in the refrigerator for 10 to 15 minutes).
• Food in the Cool Whip. Once the pie filling has cooled use a rubber spatula to fold in the Cool Whip. Scoop the filling into the prepared pie crust and smooth the top with the spatula.
• Whip the cream. Pour the heavy whipping cream, vanilla, and sugar, into the bowl of an electric mixer and beat until medium peaks form (here's more information about Homemade Whipped Cream). Scoop the whipped cream on top of the pie filling and spread it to the crust edge.
• Chill the pie. Place the pie in the fridge to chill for a minimum of 4 hours before slicing and serving it.

Notes

• Make-Ahead: To make ahead, begin by preparing the pie, including the graham cracker crust, the pumpkin filling, and the whipped cream. Once the pie is fully assembled, cover it securely with plastic wrap to protect it in the refrigerator. You can store the pie in the fridge for up to 1 to 2 days before serving.
• To Store: To store the No-Bake Pumpkin Pie, cover it securely with plastic wrap or aluminum foil to prevent moisture and odors from affecting the flavor. Place it in the refrigerator and store it for up to 3-4 days for optimal freshness.
• Freezing Instructions: To freeze, wrap it in plastic to prevent freezer burn, and place it in an airtight container. Label with the date and freeze for 1-2 months. When ready to enjoy, thaw it in the refrigerator overnight.

Nutrition

Serving: 1slice | Calories: 505kcal | Carbohydrates: 52g | Protein: 4g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 291mg | Potassium: 123mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1181IU | Vitamin C: 0.4mg | Calcium: 87mg | Iron: 1mg

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This post was originally published October 5th, 2021, updated October 2022, and again in October 2023.