If you’ve ever craved something pumpkin-y in the middle of, say, a Tuesday night, but looked at the oven and thought, nope—not tonight, friend, then you’re about to meet your dream dessert. I can’t even count how many times I’ve thrown this together on a whim; once, I made it in a borrowed pie dish at my cousin’s cabin with a spatula that looked like it’d been through the wars. Tasted fantastic. Moral of the story? This No Bake Pumpkin Pie doesn’t mind where or how you make it, as long as you’ve got a fridge (and honestly even the back porch works in November if you’re feeling rustic).
Oh, and if you’re wondering whether I’ve ever forgotten the pie was in the fridge and snuck a piece for breakfast, well…a lady never tells.
Why I Keep Making This
I make this when I want to impress friends with basically zero effort (lazy? Maybe, but efficient!). My family goes completely mad for it, especially since it’s got all the pumpkin pie flavor without the heavy stuffiness of a baked version—no offense, Grandma. Plus, it sets super fast so there’s no interminable ‘is it cool yet?’ waiting. Once, when my youngest nephew spilled half the filling and we just scraped everything back into the crust, no one noticed. So, it’s pretty foolproof (I mean, you can try to mess it up, but good luck).
What You’ll Need
- 1 pre-made graham cracker crust (I grab whatever’s on sale, but making your own is a vibe if you’ve got the time and a spare rolling pin)
- 1 can (15 oz) pumpkin puree (NOT the pie filling stuff—learned that the, uh, orange-gloppy way, but honestly, you can use fresh if the mood strikes and you’re feeling ambitions)
- 1 package (8 oz) cream cheese, softened (sometimes I use Neufchâtel when I’m feeling “fancy”—it’s just a bit lighter and tastes mostly the same)
- 1 cup powdered sugar (I’ve made it work with regular sugar if that’s all you’ve got, but you may want to blitz it in a blender first so it’s not gritty)
- 1 teaspoon pumpkin pie spice (Or just a mixture of cinnamon, ginger, nutmeg, and clove—my grandma, for reasons only known to her, swore by adding a tiny pinch of black pepper. Honestly? Not bad.)
- 1 tub (8 oz) whipped topping, thawed (Cool Whip, or homemade whipped cream—whatever’s at hand. I once used the fancy coconut stuff; worked great!)
- Pinch of salt (optional; but I swear, it makes everything pop)
Let’s Get This Pie Going
- Grab your biggest mixing bowl. Toss in the pumpkin puree, cream cheese, powdered sugar, pumpkin pie spice, and that wee pinch of salt if you’re feeling it. Beat together on medium speed until smooth, though if you’re strong-willed (and have a good whisk), you can do it by hand—bit of an arm workout, but I like to pretend I’m burning off the calories I’m about to eat.
- Once it’s all creamy and dreamy, gently fold in the whipped topping. Don’t overthink it—a few streaks are fine. Here’s where I always sneak a taste right off the spatula. If you spill a bit, consider it chef’s tax.
- Plop the whole thing into your pie crust. Swoosh it around with a spatula (or the back of a spoon, or honestly even clean hands in desperate times—I won’t judge). Smooth the top as best you can, or go artistic and give it some textured swoops (my aunt calls this “country style”).
- Now the most annoying part: Cover with foil or wrap and chill in the fridge for at least 4 hours. Or overnight. But if you peek and it jiggles a bit, don’t panic—it’ll still be delicious (actually, I think it tastes even better the next day, but try telling my family that as they’re already slicing in).
Notes From Way Too Much Practice
- Once, I doubled the whipped topping because I bought too much—came out more like a mousse than a pie, but the kids loved it.
- If you forget to soften the cream cheese, nuke it for 10 seconds at a time in the microwave. Just avoid, you know, melting it completely. I speak from a…sure, educational accident.
- Canned pumpkin is fine! Don’t let anyone shame your tin opener.
The Experiments—Pie Twists I’ve Tried
- Swapping graham crust for a chocolate cookie crust. Oh yes, it’s decadent. A word to the wise: “healthy” crackers didn’t survive the moisture, turned to mush. Wouldn’t recommend it unless you like soggy crust soup.
- If you want extra spice, a bit of crystallized ginger chopped up and mixed in makes a nice zingy surprise, though my mum said it was ‘weird’.
Equipment Chat (Honestly, You Don’t Need Much)
You’ll want a hand mixer or stand mixer, but I’ve done it with just a regular wooden spoon—takes longer, but it’s good for venting frustrations. Don’t have a fancy pie dish? Use a cake tin, tart pan, or even make individual mini pies in teacups. Improvisation is a life skill, right?
Storing Leftovers—If You Even Get Any
Just pop a bit of plastic wrap over the pie and keep it chilled. It’ll hold up a solid three days. That said, in my house, it rarely survives past breakfast the next day. If you freeze it, you’ll get a kind of pumpkin ice cream pie, which isn’t the worst discovery.
Serving Up Pumpkiny Goodness
I’m all about topping this with extra whipped cream (even a drizzle of maple syrup if we’re feeling extravagant). My folks like it with coffee—shout out to Serious Eats for teaching me a better way to brew it. Sometimes I’ll dust with cinnamon or plop on some toasted pecans—depends on what’s knocking around the pantry. Every Thanksgiving, my uncle insists on a scoop of vanilla ice cream, which I used to think was overkill… until I tried it. Now I’m a convert.
Oops, Learned This the Hard Way—Pro Tips
- Don’t rush the chilling. Once I got very optimistic and served it after just an hour—it was more like pumpkin pudding in a crust. Still tasty, but not what I’d planned for.
- If your filling seems too loose, just toss in an extra spoonful of whipped topping. Or, you know, just call it rustic.
- Open a new tub of whipped topping. If you forget to thaw it, leave it on the counter for about 20 minutes. Not a second less or more, or you end up with soup (and on second thought—set a timer if you’re forgetful like me).
FAQ—Pumpkin Pie Edition
- Can I use homemade pumpkin puree? Yep, absolutely. Just be sure to drain it well—it’s usually wetter than canned. Otherwise, you end up with pie soup, which is…not my favorite.
- I only have a deep-dish crust, is that okay? Yeah, it just means you’ll have a little less filling to go around, or you can double the recipe (which my nephews would call a win).
- Is this pie really no bake? Scouts honor. Only the fridge does the work, so your oven can stay fully off. Although, pre-made crusts sometimes get a little soggy if they’re old. A friend suggested crisping them for 2 mins in the oven. Haven’t tried, but it sounds clever.
- Can I use regular sugar instead of powdered? You can, but I’d run it through a blender or food processor first. Or see if you’ve got honey—gives it a mellow flavor, but obvs it makes things sweeter, so cut back a little on sugar elsewhere.
- What if my pie doesn’t set? Hmm, happens. Just call it parfait and layer it up in glasses. I once did this accidentally and everyone thought I’d meant to be so “fancy.”
- Do you ever add booze? Only if I’m feeling cheeky—try a splash of bourbon or spiced rum. Liquor.com has some wild fall cocktail ideas if you’re in the mood to match your dessert.
Right, so that’s my no bake pumpkin pie, with a few detours and cheerful mishaps along the way. If you’d rather see it in video form, this YouTube recipe is close to how I make it (though I think mine’s better, if I’m honest). Good luck and happy eating!
Ingredients
- 1 prepared graham cracker crust (9-inch)
- 1 cup canned pumpkin puree
- 1 package (8 oz) cream cheese, softened
- 1 cup whipped topping (plus more for garnish)
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
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1In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
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2Add the pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Mix until well combined.
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3Fold in 1 cup of whipped topping gently until the filling is smooth and fluffy.
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4Spread the pumpkin mixture evenly into the graham cracker crust.
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5Refrigerate the pie for at least 4 hours or until set.
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6Garnish with additional whipped topping before serving if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
285cal
Protein:
4 gg
Fat:
14 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
36 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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