No-Bake Pumpkin Pie is the perfect autumn dessert when you crave pumpkin spice flavors but don’t want to turn on the oven for hours. This luscious pie has all the warm spice notes of a classic pumpkin dessert—cinnamon, nutmeg, cloves—yet it requires only a little stovetop warming and then chilling time. The crust is crisp, buttery, and simple, while the filling turns creamy and smooth thanks to melted marshmallows folded into whipped cream. The result is a delightfully light, airy, and festive pie that’s ideal for fall gatherings or whenever you want pumpkin goodness without the fuss of baking a custard filling.
Why You’ll Love This No‑Bake Pumpkin Pie
You’ll fall for this No-Bake Pumpkin Pie because it’s easy yet full of flavor. No custard eggs, no water bath, no risk of overbaking or cracks. The marshmallows give it a silky-sweet texture, and folding into whipped cream gives it a lightness that traditional pumpkin pies sometimes lack. Also, it’s a great make-ahead dessert: you can prepare it a few hours or even a day in advance, making it ideal for holiday dinners or casual gatherings. Plus, it has all the cozy spice aromas of fall—with a fun twist.
Ingredients
For the graham cracker crust:
- 8 tablespoons unsalted butter
- 12 sheets (about 185 g) graham crackers
- 2 tablespoons (28 g) sugar
- ¾ teaspoon kosher salt
For the pumpkin pie filling:
- 1 cup (244 g) pumpkin purée
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- Pinch of cloves
- ½ teaspoon kosher salt
- 10 ounces marshmallows (≈49 full marshmallows, or ~5½ cups mini)
- ½ cup heavy cream
For serving (optional):
- Whipped cream
Step‑by‑Step: How to Make No‑Bake Pumpkin Pie
1. Preheat the oven (for the crust)
Even though the filling is no‑bake, the crust benefits from a short bake. Preheat your oven to 350 °F (about 175 °C).
2. Make the graham cracker crust
- Melt the butter in a microwave‑safe bowl (cover with the butter wrapper to reduce splatter).
- Meanwhile, pulse the graham crackers in a food processor until finely ground (about 15 seconds).
- Add melted butter, sugar, and salt to the crumbs and process ~10 seconds, until the mixture resembles wet sand.
- Remove the blade, pour the mixture into a 9‑inch pie pan, and press firmly against the bottom and up the sides. Compact it so that it doesn’t shift.
- Bake for 8 minutes, until edges are very lightly browned. Then transfer to a cooling rack to cool fully.
3. Prepare the pumpkin‑marshmallow mixture
- In a medium pot over medium heat, combine pumpkin purée, cinnamon, nutmeg, cloves, and salt. Stir and warm until the spices are aromatic (about 1 minute).
- Reduce heat to low and fold in marshmallows. Stir continuously to prevent scorching. Once fully melted and incorporated, remove from heat.
- Transfer to a bowl and chill until it reaches about room temperature (cooling for ~10 minutes in fridge is helpful).
4. Whip the cream
- In a clean, chilled bowl, pour in the ½ cup heavy cream. Using a hand mixer, begin beating slowly and gradually increase speed as it thickens.
- Continue whipping until the cream becomes fluffy and holds firm peaks (when you lift the beaters, peaks should stand without collapsing).
- Tip: Chilling your bowl and beaters in the freezer for 10 minutes beforehand helps whip faster.
5. Fold together and assemble
- Ensure the pumpkin mixture is cool (not warm). Gently fold the pumpkin mixture into the whipped cream with a rubber spatula until streaks disappear and the mixture is uniform in creamy orange.
- Scrape the combined filling into the cooled pie crust and spread evenly (an offset spatula or butter knife works nicely).
6. Chill and set
- Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, until the center feels firm to the touch.
- After chilling, smooth any wrap-imprinted surface with a knife if needed. Cut into slices using a sharp knife dipped in hot water and wiped dry between cuts.
- Serve cold, topped with whipped cream if desired.
7. Storage
- Cover and refrigerate any leftover pie. It keeps well for up to 4 days.
Helpful Tips
- Avoid overheating the pumpkin-marshmallow mixture. High heat can scorch or cause separation. Low and steady is best.
- Cool before folding. If your pumpkin mixture is still warm, it could deflate the whipped cream. Patience in cooling is key.
- Use full‑fat heavy cream, not “light” versions—lighter creams may not whip to firm peaks.
- Press crust firmly. Ensuring the crust is compacted well stops it from crumbly shifting when serving.
- Chill the mixing bowl and beaters. Cold equipment helps cream whip more effectively and quickly.
- Clean slice tool between cuts. Dipping a knife or spatula in hot water and wiping helps make clean, neat slices.
Substitutions And Variations
- Crust alternatives: Instead of graham crackers, you can use digestive biscuits, gingersnaps, or speculoos cookies—just adjust sugar to taste.
- Sweetener adjustment: If you prefer it less sweet, reduce the marshmallows slightly and maybe add a touch of maple syrup or honey.
- Flavor additions: Add ½ teaspoon vanilla extract to the filling or a pinch of ground ginger or cardamom for extra warmth.
- Vegan version: Use vegan butter and vegan marshmallows; substitute coconut cream for heavy cream (whipped).
- Spice swap: Use pumpkin pie spice blend instead of separate spices, adjusting to your preferred level.
- Mini pies or jars: Scale down to make mini pies using a muffin tin or serve in individual mason jars for a fun presentation.
Storage Instructions
- Refrigeration: Always store this pie in the fridge, covered loosely with plastic wrap or in an airtight container.
- Lifespan: Best consumed within 4 days. After that, the filling may lose firmness or moisture may seep.
- Avoid freezing: Freezing may alter texture (the cream may separate or become grainy when thawed).
- Pre‑slice: If you plan to serve later, pre-slice before chilling if desired (but cover edges well) to ease serving.
Nutritional Information
(Per serving — assuming 8 slices)
- Calories: ~405
- Fat: ~20 g
- Carbohydrates: ~57 g
- Protein: ~3 g
These values depend on exact brands and portions, especially in the marshmallows and crust.
Serving Suggestions
- Serve slices chilled, with a dollop or swirl of freshly whipped cream.
- Garnish with a light dusting of cinnamon or pumpkin pie spice over the whipped cream.
- Add a sprinkle of chopped toasted nuts (pecans, walnuts) for crunch.
- Pair with a warm drink like spiced chai tea, pumpkin spice latte, or a cinnamon hot apple cider.
- Serve alongside vanilla ice cream or a dollop of salted caramel sauce for extra decadence.
Frequently Asked Questions About No‑Bake Pumpkin Pie
Q: Can I skip baking the crust entirely and just press it cold?
Yes, you technically can leave the crust unbaked, but baking (even briefly) helps it set, crisp, and hold together better. An unbaked crust may stay soft and be more prone to crumbling when slicing or serving.
Q: Can I use homemade marshmallows or gelatin-based marshmallows?
Yes, as long as they melt smoothly and are safe to heat. Be cautious about the water content or additives in homemade marshmallows—they may affect texture slightly.
Q: What if the filling is still soft after 4 hours?
Sometimes chilling in colder parts of the fridge helps. If still very soft, extend chilling time by 1–2 hours. Also ensure your filling was fully cooled before folding into whipped cream—warm mixture can prevent proper setting.
Q: Why did my filling separate or look runny?
Most likely the pumpkin‑marshmallow mix was too warm when folded into the whipped cream. That can cause deflation or separation. Always let it cool to near room temperature first.
Q: How can I tell if the whipped cream is firm enough?
When you lift the beaters, the whipped cream should form peaks that hold their shape instead of collapsing. If the cream is droopy, continue whipping but watch carefully to avoid overwhipping.
Q: Can I make this ahead for a party?
Absolutely! You can prep the entire pie a day in advance (or the crust and filling separately), then assemble and chill on the day of serving. Just keep it well covered in the fridge.
Conclusion
Thank you so much for trying this No‑Bake Pumpkin Pie recipe with me! It’s one of my favorite fall desserts—so much flavor, so little stress. I love how smooth and creamy the filling turns out, and how the marshmallows lend a fun twist to traditional pumpkin desserts. This pie is ideal for making ahead, entertaining, or just treating yourself to cozy seasonal flavors without a lot of fuss. I hope you enjoy every sweet, spiced bite. Please share your thoughts, any tweaks you made, or photos—you’re part of this food-loving community now! Happy baking (or chilling!), and may your kitchen always smell like autumn.
Print
No‑Bake Pumpkin Pie
- Total Time: 4 hours 33 minutes
- Yield: 8 servings 1x
Description
No-Bake Pumpkin Pie is the ultimate easy fall dessert. Creamy, spiced pumpkin filling folded into whipped cream, set in a buttery graham cracker crust. No oven needed! Perfect for holidays or cozy nights.
Ingredients
Graham Cracker Crust
8 tablespoons unsalted butter
12 sheets (185g) graham crackers
2 tablespoons (28g) sugar
¾ teaspoon kosher salt
Pumpkin Filling
1 cup (244g) pumpkin purée
1 teaspoon cinnamon
⅛ teaspoon nutmeg
Pinch of cloves
½ teaspoon kosher salt
10 ounces marshmallows (≈49 large or 5½ cups mini)
½ cup heavy cream
Optional
Whipped cream, for serving
Instructions
Preheat the oven (for the crust)
Even though the filling is no‑bake, the crust benefits from a short bake. Preheat your oven to 350 °F (about 175 °C).
2. Make the graham cracker crust
- Melt the butter in a microwave‑safe bowl (cover with the butter wrapper to reduce splatter).
- Meanwhile, pulse the graham crackers in a food processor until finely ground (about 15 seconds).
- Add melted butter, sugar, and salt to the crumbs and process ~10 seconds, until the mixture resembles wet sand.
- Remove the blade, pour the mixture into a 9‑inch pie pan, and press firmly against the bottom and up the sides. Compact it so that it doesn’t shift.
- Bake for 8 minutes, until edges are very lightly browned. Then transfer to a cooling rack to cool fully.
3. Prepare the pumpkin‑marshmallow mixture
- In a medium pot over medium heat, combine pumpkin purée, cinnamon, nutmeg, cloves, and salt. Stir and warm until the spices are aromatic (about 1 minute).
- Reduce heat to low and fold in marshmallows. Stir continuously to prevent scorching. Once fully melted and incorporated, remove from heat.
- Transfer to a bowl and chill until it reaches about room temperature (cooling for ~10 minutes in fridge is helpful).
4. Whip the cream
- In a clean, chilled bowl, pour in the ½ cup heavy cream. Using a hand mixer, begin beating slowly and gradually increase speed as it thickens.
- Continue whipping until the cream becomes fluffy and holds firm peaks (when you lift the beaters, peaks should stand without collapsing).
- Tip: Chilling your bowl and beaters in the freezer for 10 minutes beforehand helps whip faster.
5. Fold together and assemble
- Ensure the pumpkin mixture is cool (not warm). Gently fold the pumpkin mixture into the whipped cream with a rubber spatula until streaks disappear and the mixture is uniform in creamy orange.
- Scrape the combined filling into the cooled pie crust and spread evenly (an offset spatula or butter knife works nicely).
6. Chill and set
- Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, until the center feels firm to the touch.
- After chilling, smooth any wrap-imprinted surface with a knife if needed. Cut into slices using a sharp knife dipped in hot water and wiped dry between cuts.
- Serve cold, topped with whipped cream if desired.
7. Storage
- Cover and refrigerate any leftover pie. It keeps well for up to 4 days
Notes
Chill mixing bowl and beaters before whipping cream for best results.
Ensure pumpkin mixture is cool before folding into cream.
Store leftovers covered in the fridge up to 4 days.
Not freezer-friendly due to cream content.
- Prep Time: 25 minutes
- Cook Time: 8 minutes (crust only)
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 405
- Sugar: 37g
- Carbohydrates: 57g
- Protein: 3g