No Bake Pumpkin Pie is your answer for a simple, no fuss, always flawless pumpkin pie for Thanksgiving! It fulfills those pumpkin pie cravings without the hassle of baking and making a pie crust.
I actually love pumpkin pie and don’t feel like it’s Thanksgiving without it, but our pumpkin cheesecake bars with gingersnap crust are starting to take over the world. Which they should, they are the best things ever.
But we have lots of readers writing in that they want more no bake options.
We have this dreamy no bake pumpkin pie that I looooove, but it’s really hard to find that pumpkin instant pudding. We only find it at Walmart and have to buy the whole shelf every year. So this recipe uses real pumpkin and pumpkin pie spice, no instant pudding mix needed.
A pumpkin marshmallow no bake was next on the list for those who are nervous about making a traditional pumpkin pie but still want homemade.
How to Make No Bake Pumpkin Pie?
This pie starts with a simple graham cracker crust. I don’t know about you but I love a graham cracker crust! When I was a kid, I would scrape the cheesecake off the graham cracker crust and eat the crust only. It is so dreamy! You only need 5 simple ingredients:
- Graham cracker crumbs
- Brown sugar
- Melted butter
Mix all of the ingredients together until it feels like wet sand and then press the mixture into a pie pan. Press it into the bottom and up the sides of the pan. Bake it at 350 degrees for 8-10 minutes and then set it aside to cool completely.
The filling for this pie comes together in two steps and just 5 ingredients. The first step is to combine the pumpkin puree (not pumpkin pie filling), cinnamon, marshmallows, and pumpkin pie spice in a sauce pan over medium-low heat. Stir everything together until the marshmallows are completely melted. Then cool the mixture in the refrigerator until it is completely cool which will take 30-60 minutes.
The second step for the filling is to whip the cream and combine it with the pumpkin mixture. Whip the heavy cream until soft peaks form and then set it aside. Grab the pumpkin mixture out of the refrigerator and beat it with a hand mixer for about 1 minute until it is fluffy. Fold the whipped cream into the pumpkin mixture carefully with a rubber spatula and then fill the graham cracker crust. Chill the pie in the refrigerator for at least 2 hours for the pie to set up completely.
What is Pumpkin Pie Spice?
Pumpkin pie spice is a blend of warm spices commonly used for baking anything pumpkin. It is usually made of cinnamon, ginger, nutmeg, and allspice. If you can’t find the actual blend at the store or don’t have it on hand, you can totally make your own. This is a great pumpkin pie spice recipe.
Do You Have To Bake Graham Cracker Crust?
I have found that baking a graham cracker crust results in the best end product. If the crust isn’t baked, it ends up being quite crumbly and doesn’t hold together very well. If you absolutely don’t want to do any baking, you could put the crust into the refrigerator for a couple of hours to help the graham cracker mixture get firm.
Is Half and Half the Same as Heavy Cream?
No, half and half is equal parts heavy cream and milk. Half and half has significantly less fat, and it will not whip into soft peaks like heavy cream will. While both are delicious, heavy cream is what you need for this recipe.
Can You Freeze Graham Cracker Crust?
A prepared graham cracker crust can be frozen for up to 3 months. They hold up extremely well. Allow the baked crust to cool completely and then store it in the pie pan. It should be wrapped in plastic wrap and then in a large ziplock bag.
Does Pumpkin Pie Need to be Refrigerated?
This no bake pumpkin pie should be refrigerated after serving. Because of the dairy in the pie, leaving it at room temperature for too long will make it ripe for harmful bacteria. If I have leftovers after serving, I wrap it in plastic wrap and stick it in the fridge immediately.
How Long Will Pumpkin Pie Keep?
No bake pumpkin pie will keep in the refrigerator for 3 to 4 days. Be sure it is covered securely in plastic wrap so that is airtight. It can also be frozen for up to 3 months. It should be wrapped in plastic wrap in the pan and then placed in a large ziplock bag. When you’re ready to eat it, allow it to thaw in the refrigerator overnight.
If you’re short on oven space or just terrified of making a tradition pumpkin pie (which you shouldn’t be, you got this!), this no bake pumpkin pie will impress your Thanksgiving guests and meet all your pumpkin pie needs!
More No Bake Pies and Cheesecakes You’ll Love:
- No Bake Chocolate Pie
- No Bake Pumpkin Pie with Gingersnap Crust
- Banana Cream Pie – No Bake
- No Bake Mini Peanut Butter Cheesecakes
- Mini Chocolate Cheesecakes
- No Bake Mini Raspberry Cheesecakes
- Oreo Pie with Chocolate Graham Cracker Crust
- Lemon Blueberry No Bake Cheesecake
Marshamallow No Bake Pumpkin Pie
- 1 Cup Graham Cracker Crumbs
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Sugar
- 1 Teaspoon Cinnamon
- 4 Tablespoons Butter
For the Filling
- 1 Cup Pumpkin Puree
- 1 Bag Marshmallows, Mini, 10 ounce bag
- 1/4 Teaspoons Cinnamon
- 1/4 Teaspoons Pumpkin Pie Spice
- 1 Cup Heavy Cream
- Heat the oven to 350 degrees.
- Mix the graham cracker crumbs, cinnamon, sugars, and butter until it's like wet sand. Press into a pie plate and bake for 8-10 minutes. Set aside to cool completely.
- In a medium saucepan, combing the cinnamon, pumpkin, marshmallows, and pumpkin pie spice over medium-low heat, stirring consistently until smooth and all marshmallows are melted.
- Chill the mixture in the refrigerator until cooled, about 30-60 minutes.
- Whip the whipping cream with a handheld mixture until soft peaks form. Set aside.
- Pull the pumpkin mix from the fridge and using a handheld mixer, beat the mixture until fluffy, about 1 minute.
- Fold the whipped cream in gently with a rubber spatula and then carefully fill the pie.
- Chill 2 hours in the fridge.
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