Name: No Bake Pumpkin PIe
Prep time: 15 min
Cook time: 10 min
Ingredients: 1 .25 ounce package unflavored gelatin; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ½ teaspoon ground nutmeg; ½ teaspoon salt; 1 14 ounce can sweetened condensed milk; 2 eggs (beaten); 1 15 ounce can pumpkin puree; 1 9 inch prepared graham cracker crust

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This easy No Bake Pumpkin Pie is a creamy, delicious fall dessert made with pumpkin puree, sweetened condensed milk, warm pumpkin spices, and a buttery graham cracker crust.

If you love traditional pumpkin pie but don’t want to spend time baking, this simple recipe is the perfect alternative! The silky smooth pumpkin filling comes together on the stovetop in just minutes before chilling in the refrigerator until perfectly set. It’s an easy, make-ahead pumpkin dessert that’s perfect for Thanksgiving, fall gatherings, and holiday entertaining.

One of the best things about this no bake pumpkin pie recipe is that you get all the cozy flavors of a classic pumpkin pie without ever turning on your oven. Unlike traditional pumpkin pie, which requires baking and cooling, this version uses gelatin to create a rich, creamy filling that slices beautifully once chilled. The sweet graham cracker crust adds the perfect contrast to the lightly spiced pumpkin filling, making every bite absolutely delicious. Plus, with just a handful of pantry staples and minimal prep time, it’s a dessert anyone can make!

Whether you’re looking for an easy Thanksgiving dessert, a make-ahead pumpkin pie, or simply a sweet treat to celebrate pumpkin season, this recipe is one you’ll want to make year after year. I especially love preparing it the night before a holiday gathering so there’s one less thing to worry about the next day. If you’re looking for more easy fall desserts, be sure to try my Pumpkin Delight, Pumpkin Blondies, and Pumpkin Cookies. They’re all family favorites that are perfect for sharing throughout the fall season!

Why You’ll Love This No Bake Pumpkin Pie

No oven required: Perfect for busy holidays when your oven is already full of other dishes.
Easy to make: Just a handful of simple ingredients and a few minutes of stovetop cooking.
Perfect for making ahead: Prepare it the night before and let it chill until you’re ready to serve.
Creamy and delicious: The pumpkin filling is silky smooth with just the right amount of warm fall spices.
Great for Thanksgiving: A simple alternative to traditional pumpkin pie that saves time and oven space.

Ingredients You’ll Need

Here’s everything you’ll need to make this easy no bake pumpkin pie. You can find the exact measurements in the recipe card below!

Unflavored Gelatin: Helps the pumpkin filling set without baking, giving the pie its creamy yet sliceable texture.
Ground Cinnamon: Adds that classic warm and cozy pumpkin pie flavor.
Ground Ginger: Brings a subtle hint of spice that complements the pumpkin.
Ground Nutmeg: Adds a warm, slightly nutty flavor.
Salt: Balances the sweetness and enhances all the flavors.
Sweetened Condensed Milk: Creates a rich, creamy filling while adding the perfect amount of sweetness.
Eggs: Help thicken the filling as it cooks on the stovetop.
Pumpkin Puree: The star of the recipe! Be sure to use pure pumpkin puree and not pumpkin pie filling.
Graham Cracker Crust: A prepared crust makes this dessert extra easy and adds a delicious buttery crunch.

How to Make No Bake Pumpkin Pie

Making this creamy pumpkin pie couldn’t be easier! Just follow these simple steps.

1. In a heavy-bottomed saucepan, combine the unflavored gelatin, cinnamon, ginger, nutmeg, and salt.

2. Stir in the sweetened condensed milk and beaten eggs until everything is well combined. Allow the mixture to stand for one minute.

3. Place the saucepan over low heat and cook, stirring constantly, for about 10 minutes or until the gelatin has completely dissolved and the mixture has thickened. The mixture should reach 160°F to ensure the eggs are safely cooked. Avoid boiling.

4. Remove the saucepan from the heat and stir in the pumpkin puree until the filling is completely smooth and creamy.

5. Pour the pumpkin mixture into the prepared graham cracker crust, spreading it evenly with a spatula.

6. Transfer the pie to the refrigerator and chill for at least 3 hours, or until the filling is completely set.

7. Once chilled, slice and serve with a generous dollop of whipped cream and an optional sprinkle of cinnamon!

Expert Tips for the Best No Bake Pumpkin Pie

Use pure pumpkin puree: Make sure you’re using 100% pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
Keep the heat low: Cook the filling slowly while stirring constantly to prevent the eggs from scrambling or the mixture from scorching.
Use a thermometer: Because this recipe contains eggs, make sure the filling reaches 160°F during cooking.
Don’t skip the chilling time: The filling needs at least 3 hours in the refrigerator to set properly. For the cleanest slices, I recommend chilling it overnight.
Use a store-bought crust: A prepared graham cracker crust is a great shortcut, especially during the busy holiday season.
Add whipped cream just before serving: This keeps your pie looking fresh and prevents the topping from becoming watery.

Variations and Substitutions

Gingersnap Crust: Swap the graham cracker crust for a gingersnap cookie crust for an extra layer of fall spice.
Pumpkin Pie Spice: Replace the individual spices with pumpkin pie spice for a convenient shortcut.
Chocolate Graham Cracker Crust: Add a chocolatey twist by using a chocolate cookie crust.
Extra Creamy Topping: Finish each slice with homemade whipped cream or a dollop of Cool Whip.
Individual Pumpkin Pies: Divide the filling between mini graham cracker crusts for adorable individual desserts. The chilling time may vary.

Make Ahead and Storage

Make Ahead: This is one of my favorite desserts to prepare ahead of time! You can make the entire pie up to 2 days before serving. Simply cover it tightly and keep it refrigerated until you’re ready to enjoy.

Refrigerator: Store leftover pumpkin pie covered in the refrigerator for up to 3–4 days. Because the filling contains dairy and eggs, it should remain refrigerated until serving.

Freezer: I don’t recommend freezing this pie because the gelatin-based filling may change texture once thawed.

Frequently Asked Questions

Can you make pumpkin pie without baking it?

Yes! This no bake pumpkin pie uses gelatin to help the filling set in the refrigerator instead of baking in the oven. The filling is briefly cooked on the stovetop to thicken it and safely cook the eggs before chilling.

How long does no bake pumpkin pie take to set?

The pie needs at least 3 hours in the refrigerator to set properly. For the best results and cleanest slices, I recommend refrigerating it overnight.

Can I use pumpkin pie filling instead of pumpkin puree?

I recommend using pure pumpkin puree for this recipe. Canned pumpkin pie filling already contains added sweeteners and spices, which can change the flavor and sweetness of the finished pie.

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If you’re looking for more easy fall desserts, be sure to check out these delicious recipes!