No-Bake Pumpkin Pie
A quick and creamy No-Bake Pumpkin Pie featuring a smooth spiced pumpkin filling on a buttery graham cracker crust. Perfect for fall gatherings, this effortless recipe requires no oven and delivers all the cozy seasonal flavors in a light, fluffy pie that sets beautifully in the fridge.
- Author: Sophie
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Main Ingredients
- 1 15-ounce can pumpkin puree
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon pumpkin pie spice (blend of cinnamon, nutmeg, ginger, and cloves)
- 1 teaspoon vanilla extract
- 1 8-ounce container whipped topping
- 1 9-inch graham cracker crust
- Prepare the crust: Press graham cracker crumbs firmly into a pie dish to form an even and solid base. Chill in the refrigerator to set while preparing the filling.
- Mix the filling: In a large bowl, combine pumpkin puree, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Stir until spices are fully incorporated for an even, classic fall flavor.
- Fold in the whipped topping: Gently fold the whipped topping into the pumpkin mixture, being careful to keep the filling light and airy without deflating it.
- Assemble the pie: Pour the creamy pumpkin filling onto the chilled crust and spread evenly. Smooth the surface with a spatula for a clean finish.
- Chill to set: Refrigerate the pie for at least 4 hours or overnight to allow the filling to firm up and develop the perfect sliceable texture.
Notes
- Be patient and chill the pie long enough for clean slices.
- Mix spices evenly into the pumpkin to prevent clumps.
- Press crust firmly to avoid crumbly slices.
- Fold whipped topping gently to maintain fluffiness.
- Taste and adjust spices before folding in whipped topping.
- Store leftovers covered in the refrigerator for up to 4 days.
- Freeze fully set pie wrapped tightly; thaw overnight before serving.
- This pie is best served chilled; avoid reheating.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: no-bake pumpkin pie, pumpkin dessert, fall recipe, easy pumpkin pie, creamy pumpkin pie, quick pumpkin pie