No-Bake Pumpkin Pie
This easy No-Bake Pumpkin Pie is rich, creamy, and packed with warm pumpkin spice flavor for the ultimate no-fuss, make-ahead Thanksgiving and holiday dessert.
Thanksgiving hosting can get busy and hectic, so having an easy, make-ahead dessert on hand that doesn’t take up precious oven space is a game-changer! This No-Bake Pumpkin Pie is one of our favorite shortcuts for the holidays. Full of all the cozy pumpkin spice flavor you crave in the classic pie, but without using the oven or extra fuss, this No-Bake Pumpkin Pie has become one of my go-to sweet treats to make life easier, and more delicious.
Made with a graham cracker crust and a rich, creamy pumpkin spice filling, this chilled pie is a delicious twist on traditional baked pumpkin custard. Instead of baking to set, the filling firms up in the refrigerator (thanks to gelatin!) for a smooth, creamy texture that’s perfect for making ahead. This no-bake pumpkin pie is an easy, crowd-pleasing Thanksgiving dessert that makes holiday entertaining even sweeter and a whole lot simpler — enjoy!
If you like this pumpkin dessert, be sure to try a few of our other favorites. These Pumpkin Blondies are a delicious, seasonal spin on another classic and this no-bake Pumpkin Delight could not be simpler to whip up.
Why You’ll Love This Recipe
- Frees up oven space on Thanksgiving. With an easy no-bake method that doesn’t require baking in the oven, this dessert allows for more (very precious!) oven space for the rest of the holiday meal.
- Great make-ahead dessert. This pie needs chilling time instead of baking time, so it’s the perfect treat to make in advance.
- Perfect balance of texture and fall flavor. This pie has it all — a rich and creamy texture paired with classic pumpkin spice flavor that’s simply irresistible.
- Easy to make anytime. With just a few ingredients and simple process, this pie is a convenient option for warm fall days or last-minute gatherings. It’s perfect for any occasion.
Ingredients
- Unflavored Gelatin: Gives the pie its’ nice, firm, stable texture without having to bake it. Find this in the baking section at the store.
- Ground Cinnamon, Ginger & Nutmeg: Warm fall spices to flavor the pie.
- Salt: Just a pinch to balance the sweetness.
- Sweetened Condensed Milk: Adds the perfect amount of sweet flavor with a silky texture.
- Eggs: To bind the filling together.
- Pumpkin Puree: Rich and smooth, for a concentrated pumpkin flavor.
- Graham Cracker Crust: Sweet and buttery, for the pie base.
How To Make No-Bake Pumpkin Pie
1. Combine gelatin, cinnamon, ginger, nutmeg, and salt in a heavy saucepan; stir in condensed milk and beaten eggs, mixing well.
2. Let stand one minute, then place on burner over low heat, stirring constantly until gelatin dissolves and mixture thickens, about 10 minutes. Remove from heat.
3. Stir in pumpkin until thoroughly combined; pour mixture into graham cracker crust. Chill for at least 3 hours before serving.
Expert Tips
- Use plain pumpkin puree. Be sure to use this ingredient rather than pumpkin pie filling, which is already sweetened and flavored with spices.
- Allow pie to chill. Give the pie enough time to fully chill and set up before slicing and serving, for the best texture and flavor.
- Use a sharp knife to cut. A good, sharp knife that’s wiped between cuts will give you the neatest, cleanest slices.
- Keep the pie cold until serving. It’s best served chilled, but this also helps to keep the filling stay set.
Variations & Substitutions
- Use a gingersnap crust. For even more spiced fall flavor.
- Top with whipped cream and a dusting of cinnamon. For extra flavor and the perfect presentation.
- Add toasted pecans. For a nutty, toasted crunch.
- Make individual no-bake pumpkin pie cups. You can use the same filling, just make smaller mini portions for an easy grab and go dessert for a crowd.
- Serve with ice cream. Just because this pie is no-bake doesn’t mean it can’t be served a la mode! A scoop of vanilla ice cream or whipped cream is the perfect finishing touch.
Storage
Store any leftover pie in the fridge, covered tightly, for 3-4 days.
You can freeze leftover pie for 1-2 months, but the texture may change slightly once thawed.
This is a great pie to make ahead of time — prep it up to a day or two in advance, then store in the fridge until it’s time to serve, since it has to chill anyways.
Frequently Asked Questions
We don’t recommend this, as pumpkin pie filling is already flavored and sweetened. If you do use pumpkin pie filling instead of pumpkin puree, omit the spices.
Yes! This is a great make-ahead dessert since it has to chill anyways. Prep it the day before, store in the fridge, then serve on Thanksgiving day.
This can happen if the pumpkin puree was very wet and not drained, or the pie wasn’t given enough time to chill and set up.
