No-Bake Pumpkin Pie with Creamy Filling and Holiday Ease

A few years ago, the oven gave out on Thanksgiving morning. Turkey? Already in chaos. But dessert? That’s where this no-bake pumpkin pie came in like a culinary miracle. I needed something fast, fail-proof, and festive—without relying on the oven. That first version was rustic, rushed, and surprisingly delicious. Now? It’s a refined holiday staple that requires zero baking and earns compliments every single time. Whether you’re working with limited kitchen space or just want to simplify dessert, this no-bake pumpkin pie delivers all the warm spice, silky texture, and seasonal joy—no oven required.

Recipe Overview & Why You’ll Love It

This no-bake pumpkin pie checks every box for flavor, ease, and wow factor. The filling is creamy and luscious, thanks to whipped cream and cream cheese, while the graham cracker crust brings buttery crunch and that nostalgic pie base you crave. There’s no guesswork, no oven juggling, and no stress. It’s an ideal dessert for Thanksgiving, Friendsgiving, or any crisp fall evening when pumpkin cravings hit.

You’ll love how approachable this no-bake pumpkin pie is, even if you’re not a confident baker. It’s fast to assemble (20 minutes flat), and once it’s chilled, it slices beautifully. The spices bring that signature autumn warmth, and every bite tastes like fall in a forkful.

Ingredients & Substitutions

This no-bake pumpkin pie leans on a handful of classic ingredients—each one chosen for structure, texture, or seasonal flavor.

Crust

• 1 ½ cups (150g) graham cracker crumbs
• ¼ cup (50g) granulated sugar
• 6 tablespoons (85g) unsalted butter, melted
• ½ teaspoon ground cinnamon

Substitution Tips

• Use crushed ginger snaps for a spicy variation
• Brown sugar adds a deeper, molasses-like flavor
• Swap in vegan butter or coconut oil for a dairy-free crust
• Gluten-free graham crackers work well for allergy-friendly needs

Filling

• 1 can (15 oz or 425g) pure pumpkin puree
• 1 package (8 oz or 226g) cream cheese, softened
• 1 cup (240ml) heavy cream, whipped to stiff peaks
• ¾ cup (150g) granulated sugar
• 1 teaspoon vanilla extract
• 1 ½ teaspoons pumpkin pie spice
• ¼ teaspoon salt

Substitution Tips

• Coconut cream and vegan cream cheese for a dairy-free version
• Maple syrup (1/3 cup) to replace half the sugar
• Neufchâtel cheese for a lighter but still creamy filling
• Add a pinch of nutmeg or clove for extra warmth

Equipment You’ll Need

You don’t need fancy gadgets to make this no-bake pumpkin pie, but these tools make the process smooth:

• 9-inch (23 cm) pie dish
• Medium bowl for crust mixing
• Large mixing bowl for filling
• Hand mixer or stand mixer
• Silicone spatula
• Measuring cups and spoons
• Optional: food processor for ultra-fine crumbs

Step-by-Step Instructions

Follow these detailed steps to ensure your no-bake pumpkin pie turns out perfectly set, smooth, and satisfying.

Step 1: Make the Crust

In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, and cinnamon. Stir until the texture resembles wet sand. Pour into a 9-inch pie dish and press firmly into the base and up the sides using a flat-bottomed glass or measuring cup. Chill while preparing the filling.

Step 2: Whip the Cream

Using a chilled bowl and beaters, whip the heavy cream until stiff peaks form. Peaks should hold their shape when the beaters are lifted. Set aside in the refrigerator.

Step 3: Blend the Filling

In a large bowl, beat the softened cream cheese with sugar until completely smooth—no lumps. Add pumpkin puree, vanilla, pumpkin pie spice, and salt. Mix until evenly combined.

Step 4: Fold in Whipped Cream

Using a spatula, gently fold the whipped cream into the pumpkin mixture. Avoid overmixing—fold just until the streaks disappear. This step is key for achieving that light, mousse-like texture.

Step 5: Assemble and Chill

Spoon the filling into the chilled crust. Smooth the top with a spatula. Cover loosely with plastic wrap or foil and refrigerate for at least 4 hours (overnight is even better) until fully set.

Step 6: Slice and Serve

Once chilled, slice using a sharp knife. Clean the blade between cuts for clean slices. Garnish with extra whipped cream or crushed nuts if desired.

Why This Recipe Works

This no-bake pumpkin pie works because every element is carefully balanced. Cream cheese lends stability and tang while anchoring the filling. Whipped cream keeps it airy and smooth. Using pumpkin puree—not pie filling—ensures control over sweetness and spice. The graham crust firms up in the fridge, adding contrast to the creamy filling without turning soggy.

Skipping the oven also avoids common baking pitfalls like curdled custards or cracked tops. Instead, the pie sets gently in the fridge, keeping its structure and delivering clean slices every time.

Pro Tips & Variations

• Chill Your Mixing Bowl: For better whipped cream volume, refrigerate your bowl and beaters 10–15 minutes before whipping.
• Pack the Crust Firmly: Use the bottom of a glass to evenly compress the crust. Loose crumbs lead to messy slices.
• Spice It Up: Add extra cinnamon or a pinch of clove for a more intense autumn flavor.
• Make It Maple: Replace half the sugar with ⅓ cup maple syrup for a naturally sweet, earthy note.
• Go Chocolate: Mix ½ cup melted dark chocolate into the filling for a rich twist.
• Add Crunch: Sprinkle chopped pecans or walnuts on top before chilling for contrast.
• Tropical Variation: Top with toasted coconut and swap vanilla for coconut extract.

Make-Ahead, Storage & Freezing

This no-bake pumpkin pie is ideal for early prep.

• Make-Ahead: Assemble the full pie up to 2 days in advance. Cover tightly and refrigerate.
• Refrigerator: Keeps well for up to 4 days when covered in plastic wrap or stored in a pie keeper.
• Freezer: Freeze individual slices (wrapped tightly in plastic and foil) for up to 1 month. Thaw in the fridge overnight before serving.

Serving Suggestions & Pairings

Presentation turns a simple no-bake pumpkin pie into a showstopper. Try these pairings:

• Garnish with whipped cream, cinnamon, or shaved chocolate.
• Serve alongside hot beverages like spiced chai, cappuccino, or hot apple cider.
• For richer meals, offer with a scoop of cinnamon or vanilla ice cream.
• Balance the sweetness with a salty snack board if serving at a gathering.

Dietary Notes & Allergen Considerations

• Gluten-Free: Use certified gluten-free graham crackers for the crust.
• Dairy-Free: Substitute with coconut cream and dairy-free cream cheese. Vegan butter works in the crust.
• Nut-Free: Avoid crust or topping add-ins that contain nuts.
• Vegan: Combine all the above swaps—texture and flavor remain satisfying with proper ratios.

Troubleshooting & Common Mistakes

• Filling Too Soft: Usually caused by under-whipped cream or not enough chilling time.
• Grainy Texture: Happens when cream is overbeaten or cream cheese isn’t fully softened before mixing.
• Runny Pie: May result from using pumpkin pie filling instead of puree.
• Crust Falls Apart: Not pressing the crust firmly enough or skipping chill time weakens structure.
• Too Sweet: Remember to use unsweetened pumpkin puree, not canned pie filling.

FAQs

Conclusion

This no-bake pumpkin pie is everything a fall dessert should be—rich, spiced, comforting—and none of the hassle you associate with traditional pies. It comes together quickly, doesn’t demand oven space, and offers a texture so smooth you’ll wonder why you ever baked pumpkin pie in the first place.

Whether you’re serving a crowd or saving a slice for yourself, this recipe will become your go-to. Try it once, tweak it to your tastes, and watch it earn a spot at your holiday table year after year.

More Tasty Ideas

• No-Bake Pumpkin Cheesecake Balls: These bite-sized treats offer the creamy richness of pumpkin cheesecake in a simple, no-bake form. Perfect for holiday platters or quick fall cravings, they’re a fun and festive complement to no-bake pumpkin pie.
• Crumbl Pumpkin Pie Cookies: Inspired by the beloved bakery-style cookie, these soft pumpkin cookies are topped with a pumpkin pie center—bringing a cozy, spiced flavor that aligns perfectly with traditional pumpkin desserts.
• Pumpkin Pie Cheesecake: A rich, baked twist on classic pumpkin pie, this recipe blends the smoothness of cheesecake with autumn’s signature flavor. It’s an ideal alternative when you want to level up your holiday dessert table.

no-bake pumpkin pie

Print Recipe

A creamy, spiced no-bake pumpkin pie with a buttery graham cracker crust. This crowd-pleasing dessert is quick to make, requires no oven time, and is perfect for holidays or fall gatherings.

• Author: Benchi
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 8–10 slices
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 6 tablespoons unsalted butter, melted

• 1/2 teaspoon ground cinnamon

• 1 can pure pumpkin puree

• 1 package cream cheese, softened

• 1 cup heavy cream, whipped to stiff peaks

• 3/4 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 1/2 teaspoons pumpkin pie spice

• 1/4 teaspoon salt

•  

Instructions

1. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, melted butter, and cinnamon until the texture resembles wet sand.
2. Press the mixture into a 9-inch pie dish, covering the bottom and sides firmly. Chill while preparing the filling.
3. In a chilled bowl, whip the heavy cream until stiff peaks form. Set aside.
4. In a large bowl, beat the softened cream cheese with 3/4 cup sugar until smooth and lump-free.
5. Add pumpkin puree, vanilla, pumpkin pie spice, and salt to the cream cheese mixture and mix until well combined.
6. Gently fold the whipped cream into the pumpkin mixture until no streaks remain, being careful not to deflate the mixture.
7. Spoon the filling into the prepared crust and smooth the top with a spatula.
8. Cover and refrigerate for at least 4 hours or overnight until fully set.
9. Slice and serve with optional whipped cream or toppings.

Notes

• Use coconut cream and vegan cream cheese for a dairy-free version.
• Replace half the sugar with 1/3 cup maple syrup for a natural sweetener.
• For a different crust, use crushed ginger snaps or add chopped pecans for texture.
• To freeze, wrap individual slices in plastic wrap and foil; freeze for up to 1 month.