I’m so excited to share this no bake pumpkin pie recipe with you because it’s a total game-changer for pumpkin lovers who want all the flavor without turning on the oven. The filling is creamy, lightly spiced, and perfectly sweetened with marshmallow fluff, giving it a fun, fluffy texture that I didn’t expect but absolutely fell for. It’s the perfect dessert for those busy days when you want to whip something festive quickly, without the fuss.

One of the best parts is how this no bake pumpkin pie recipe comes together in under 30 minutes — and then it chills until you’re ready to dig in. Whether you’re hosting a casual get-together, need a Thanksgiving backup, or simply crave pumpkin pie on a random Tuesday, this pie fits the bill brilliantly. Trust me, once you try this, you’ll have a new favorite fall dessert that’s as easy as it is delicious.

Ingredients You’ll Need

The ingredients for this no bake pumpkin pie recipe work so well because they balance ease with that nostalgic pumpkin spice flavor, all while keeping the crust buttery and crisp without any baking hassle. When shopping, opt for good quality pumpkin puree (not pumpkin pie filling) and fresh pumpkin pie spice if you can.

Pumpkin puree: Use canned pure pumpkin, not pumpkin pie filling, for the best texture and flavor control.
Marshmallow fluff: Adds sweetness and that cloud-like creaminess to the filling—key to the light texture.
Pumpkin pie spice: Freshly mixed or store-bought works; it’s crucial for that warm, cozy flavor.
Crushed graham crackers: Provides a buttery, slightly sweet base that pairs perfectly with pumpkin.
Light brown sugar: Adds moisture and a subtle caramel note to the crust.
Melted salted butter: Binds the crust and balances the sweetness.
Whipped topping or whipped cream: Whips up the filling to a silky finish and doubles as a light topping.

Variations

I love to tweak this no bake pumpkin pie recipe depending on the occasion or what I have on hand — it’s really flexible, so you can make it your own without stress. Experimenting with toppings or the crust can give you a totally new spin!

Gluten-free crust: I sometimes swap graham crackers for gluten-free ones or crushed pecans, which adds a nice nutty crunch.
Dairy-free option: Use coconut whipped cream and dairy-free butter for the crust; works beautifully without losing flavor.
Spice it up: Add a pinch of ground cloves or cinnamon sticks for a deeper spice flavor when mixing the filling.
Chocolate crust: I once tried an Oreo crust, and my friends went wild — it’s a fun twist that pairs beautifully with the pumpkin.

How to Make No Bake Pumpkin Pie Recipe

Step 1: Prepare the Graham Cracker Crust

Start by crushing the graham crackers finely — I find putting them in a zip bag and rolling with a rolling pin makes this easy. Mix the crumbs with light brown sugar and melted salted butter until the mixture holds together when pressed. Press the crust firmly into your pie dish’s bottom and sides for an even layer that’ll hold the filling nicely. No baking here! Just pop it in the fridge while you make the filling to let it firm up.

Step 2: Make the Pumpkin Filling

In a bowl, combine the pumpkin puree, marshmallow fluff, and pumpkin pie spice. This is the fun part where you get that signature pumpkin pie flavor and fluffy texture, thanks to the marshmallow fluff — don’t skip it! Gently fold in your whipped topping or whipped cream until everything is airy and smooth. The whipped topping lightens the filling, so it’s not too dense or heavy.

Step 3: Assemble and Chill

Pour the pumpkin filling into your prepared crust and spread it out evenly. Cover the pie loosely with plastic wrap and let it chill in the fridge for at least 3–4 hours, or overnight if possible. The chill time helps it set up perfectly, so don’t rush this step — I promise it’s worth the wait.

How to Serve No Bake Pumpkin Pie Recipe

Garnishes

I’m a big fan of topping this pie with a generous cloud of whipped cream and a light sprinkle of pumpkin pie spice right before serving — it adds that classic look and extra cozy aroma. Sometimes I throw on a few toasted pecans for texture, which gives a delightful crunch against the silky filling.

Side Dishes

This pie pairs beautifully with simple sides like vanilla ice cream or a hot cup of coffee or chai tea — I find those warm drinks highlight the spice notes so nicely. For Thanksgiving, I love serving it alongside a butternut squash soup or roasted veggies for a complete fall-themed meal.

Creative Ways to Present

For special occasions, I have layered this filling in clear glasses for pumpkin pie parfaits, alternating with crushed graham crackers and a drizzle of caramel sauce. It looks beautiful and lets everyone customize their serving size — plus, no cutting involved!

Make Ahead and Storage

Storing Leftovers

I keep leftover no bake pumpkin pie covered tightly in the fridge, and it generally stays fresh for up to 3 days. The texture stays light, and the flavors even deepen a bit overnight, which is a nice bonus when you want to make it ahead.

Freezing

Freezing this pie is totally doable! I freeze slices wrapped well in plastic wrap and foil. When ready, I thaw them overnight in the fridge. It might lose a little bit of the whipped topping’s fluffiness, but the flavor is still wonderful.

Reheating

This no bake pumpkin pie is best enjoyed cold or at room temperature, so I don’t generally reheat it. If you want it softer, just remove it from the fridge 20–30 minutes before serving. That slight warming really brings out the spices without melting the structure.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can be used, but you’ll need to cook and puree it until completely smooth. It also has more moisture than canned puree, so you may need to strain it to avoid a watery filling. For convenience and consistent results, canned pumpkin puree is recommended for this no bake pumpkin pie recipe.
Is marshmallow fluff necessary in this recipe?

Marshmallow fluff gives the filling its signature light, airy texture and sweetness, so I wouldn’t skip it if possible. If you can’t find it, you could try substituting with whipped marshmallows melted down, but the fluff really creates that classic, creamy feel in this no bake pumpkin pie recipe.
How long should I chill the pie before serving?

You want to chill it at least 3 to 4 hours, but overnight is best. This resting time allows the filling to set properly and the crust to firm up, ensuring your no bake pumpkin pie slices cleanly and tastes just right.
Can I make this no bake pumpkin pie recipe vegan?

Yes! Replace regular butter with plant-based butter, use a dairy-free whipped topping like coconut whipped cream, and make sure your marshmallow fluff is vegan-friendly. There are vegan marshmallow fluff brands available, so it’s easy to keep this recipe plant-based and delicious.
What’s the best way to serve leftovers?

Leftovers taste great straight from the fridge, but if they’re a bit too cold, let the slices sit at room temperature for about 20 minutes before digging in. This brings out the flavors and softens the texture without melting the lovely whipped filling.

Final Thoughts

This no bake pumpkin pie recipe is one of those simple, feel-good desserts that never fail to impress with zero stress. I adore how it brings all the warmth and spice of traditional pumpkin pie, but with a light, fluffy twist that’s perfect for busy days or last-minute entertaining. Once you try making this, it’s going to be your go-to fall dessert just like it is mine — easy, delicious, and ridiculously satisfying. You really can’t go wrong giving this a spin!

No Bake Pumpkin Pie Recipe

Print Recipe

★★★★★

4.7 from 768 reviews

This no-bake pumpkin pie recipe offers a quick and easy way to enjoy the classic flavors of pumpkin pie without the hassle of baking. Featuring a creamy pumpkin filling mixed with marshmallow fluff and pumpkin pie spice, nestled in a buttery graham cracker crust, and topped with light whipped cream, it’s a perfect dessert for fall gatherings or anytime you crave a seasonal treat.

Author: Mary
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pumpkin Filling

¾ cup pumpkin puree
14 ounces marshmallow fluff
1 ½ teaspoons pumpkin pie spice

Graham Cracker Crust

1¼ cups crushed graham crackers
¼ cup packed light brown sugar
⅓ cup melted salted butter

Topping

8 ounces whipped topping or 3 cups whipped cream

Garnish (Optional)

Whipped cream
Pumpkin pie spice

Instructions

Prepare the crust. In a medium bowl, combine crushed graham crackers, light brown sugar, and melted salted butter. Mix thoroughly until the crumbs are evenly coated and the mixture holds together when pressed.
Form the crust. Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie dish to create an even crust. Place the crust in the refrigerator to chill and set while preparing the filling.
Make the pumpkin filling. In a separate large bowl, whisk together the pumpkin puree, marshmallow fluff, and pumpkin pie spice until the mixture is smooth and fully combined.
Assemble the pie. Spoon the pumpkin filling evenly over the chilled graham cracker crust, smoothing the top with a spatula.
Add the topping. Spread whipped topping or freshly whipped cream over the pumpkin filling layer, covering it evenly for a beautiful finish.
Chill the pie. Refrigerate the assembled pie for at least 4 hours, or until the filling is firm and the flavors meld together.
Garnish and serve. Before serving, optionally add a dollop of whipped cream and sprinkle a pinch of pumpkin pie spice on top for added flavor and decorative appeal.

Notes

Ensure the pumpkin puree is unsweetened for best flavor balance.
If marshmallow fluff is unavailable, you may substitute with an equal amount of mini marshmallows melted briefly and cooled.
The pie is best served chilled and consumed within 2-3 days for freshness.
For a gluten-free option, substitute graham crackers with gluten-free crumbs.
To make your own whipped cream, whip heavy cream with a bit of sugar until stiff peaks form.

Keywords: no bake pumpkin pie, easy pumpkin pie, pumpkin dessert, graham cracker crust pie, fall dessert, Halloween dessert, Thanksgiving pie