No bake pumpkin pie is a sweet and tasty fall time treat that is perfect for any occasion and incredibly easy to make! You’ll only need about 15 minutes of prep work and then just let the pie chill in the fridge all night! Go ahead and make two, because your guests will be coming back for seconds!
Easy No Bake Pumpkin Pie
Pumpkin pie is a family-favorite dessert that has a permanent position on my Thanksgiving dessert table. With how much we all love it, I’m always trying out new variations and twists!
This no-bake version has all of the flavors that you know and love but in a wonderfully creamy pie that requires no time in the oven! Serve it at Thanksgiving in addition to your standard pumpkin pie (or instead of pumpkin pie) and everyone will gobble it up!
Whether you’re a pro at hosting Thanksgiving dinner and holiday parties or giving it a try for the first time this year, you’re sure to find my ultimate guide to planning Thanksgiving a help! Don’t forget to safely thaw your holiday turkey early too!
🥘 No Bake Pumpkin Pie Ingredients
Both the gingersnap crust and the pumpkin filling only require a handful of ingredients. If gingersnaps aren’t your thing, feel free to try out my graham cracker crust or Oreo cookie crust!
Gingersnap Crust
- Gingersnap Cookies - 3 cups of gingersnap cookies. This is about 38-40 cookies per crust. Brown Sugar - ⅓ cup of light brown sugar, packed.Cinnamon - ¼ teaspoon of ground cinnamon.Nutmeg - ⅛ teaspoon of ground nutmeg.Butter - ½ cup of melted butter.
Pumpkin Filling
- Pumpkin Puree - 15 ounces of pumpkin puree. Libby’s brand is my favorite!Pumpkin Pie Spice - 2 teaspoons of pumpkin pie spice. You can try out my homemade mix, or use your favorite store-bought brand.Vanilla - 2 teaspoons of vanilla extract.Marshmallows - 7 cups of mini marshmallows. These will be melted.Salt - ¼ teaspoon of salt to counteract all of the sweetness.Cool Whip - 16 ounces of Cool Whip. Make sure to let it thaw out first.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🍴 Equipment Needed To Make A No Bake Pie
This recipe is super easy, but there are a few things that would be helpful to have on hand. First of all, a 9-inch springform pan works fantastically for this recipe. If you don’t have one, however, you can always use a 9-inch deep-dish pie pan.
Next, a food processor does a great job at making the gingersnap cookies into a really fine crumb. You can always put the cookies into a large zip-top bag and crush them with a skillet or rolling pin.
Finally, you’ll need a mixing bowl and a silicone spatula for mixing all of your ingredients together!
🔪 How To Make No Bake Pumpkin Pie
Since this pie is not baked, it really is as simple as just mixing together ingredients! Make sure to prepare this the day before you need it, though, so that it has plenty of time to chill in the refrigerator!
If using a springform or deep-dish pan, you can make one pie. However, if you have a standard-sized pie pan, you will have enough filling for 2 pies!
Prepare the Crust
- Spray. Prepare a 9-inch springform pan by lightly greasing it with cooking spray.Crush the cookies. In the bowl of a food processor (or a large zip-top bag), add 3 cups of gingersnap cookies. Pulse the cookies until they are finely ground (or crush them using a rolling pin).Stir in dry ingredients. Add the gingersnap crumbs to a large mixing bowl and stir in ⅓ cup of light brown sugar, ¼ teaspoon of cinnamon, and ⅛ teaspoon of nutmeg until well combined.Incorporate butter. Pour in ½ cup of melted butter and mix until everything is evenly distributed.Press into the pan. Pour the mixture into the prepared springform pan and press it into the bottom of the pan as well as up the sides. Place it in the freezer until ready to use.
Make the Filling
- Mix ingredients. In a medium-sized mixing bowl, add 15 ounces of canned pumpkin, 2 teaspoons of pumpkin pie spice, ¼ teaspoon of salt, and 2 teaspoons of vanilla extract. Stir until fully combined.Melt marshmallows. Place your 7 cups of mini marshmallows into a separate large microwave-safe mixing bowl and microwave them for 1 minute, then in 30-second increments until they are smooth and creamy when stirred.Add pumpkin mixture. Immediately add the pumpkin mixture to the melted marshmallows and stir to combine.Whisk. Add the thawed 16 ounces of Cool Whip into the mixture and whisk until all of the ingredients are combined and smooth again.Pour into the crust. Pour the filling into your prepared pie crust and use a spoon or spatula to smooth out the top.Chill. Place the pie into the refrigerator and allow it to chill overnight, or about 8 hours, until set.Serve. Once set, carefully remove the band from the springform pan, slice, and serve with an extra dollop of whipped cream if desired.
This no-bake pie is a great addition to your Thanksgiving pie lineup! Of course, it is just as delicious any time of year! Enjoy!
💭 Angela’s Tips & Recipe Notes
- If you’re not a fan of gingersnap cookies, use a combination of graham crackers and gingersnap cookies. Or, swap out for my graham cracker crust or my Oreo cookie crust instead.7 cups of mini marshmallows are equivalent to about 12 ounces. I recommend using Libby’s pure pumpkin due to its low moisture content. Do not use pumpkin pie filling as it has added sugar and spices!Make sure that your Cool Whip whipped topping is completely thawed before using it. If you don’t have a springform pan, you can always use a deep-dish pie pan.
🥡 Storing
Keep your pie covered in the refrigerator for up to 5 days.
To freeze, tightly wrap your pie or place it into an airtight container. It can be frozen for up to 3 months. When ready to serve, allow it to thaw for an hour.
Do I Need To Bake The Crust? Nope! This recipe is entirely no-bake. Even the crust is ready to go after spending time in the fridge! The oven is not needed for this delicious pie! How Is No-Bake Pumpkin Pie Different From Traditional Pumpkin Pie? Regular pumpkin pie has an egg-based custard filling that requires being baked in the oven. This no-bake pie does not contain eggs and is completely safe to eat without having to be cooked! Are Pure Pumpkin, Pumpkin Puree, And Pumpkin Pie Filling The Same Things? Both pure pumpkin and pumpkin puree refer to the same item: canned pumpkin that has no added ingredients. However, pumpkin pie filling has added sugar and spices added to it (to make it taste like pumpkin pie). For this recipe, make sure you are using pure pumpkin (or pumpkin puree) and not pumpkin pie filling.
🎃 Delicious Pumpkin Recipes
- Pumpkin Pecan Tart - Combine both pumpkin pie and pecan pie for this incredibly addicting dessert!Pumpkin Fudge Poke Cake - This pumpkin cake is loaded with hot chocolate fudge and then topped with vanilla frosting and caramel sauce!Chocolate Pumpkin Pie - This variation of pumpkin pie is extra rich and decadent!No-Bake Pumpkin Cookies - For another delicious no-bake recipe, try out these yummy cookies!Pumpkin Fluff Dip - This incredibly easy dip comes together in just minutes and is sure to disappear!Pumpkin Streusel Bars - These sweet and tasty bars have a pumpkin filling and a mouthwatering streusel crust and topping!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 5 reviews
No Bake Pumpkin Pie
No bake pumpkin pie is a sweet and tasty fall time treat that is perfect for any occasion and incredibly easy to make! You’ll only need about 15 minutes of prep work and then just let the pie chill in the fridge all night! Go ahead and make two, because your guests will be coming back for seconds!
Author | Angela
Servings: 10 servings Calories: 482kcal Prep 15 minutes Cooking 0 minutes Chill Time 8 hours Total Time 8 hours 15 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3xGingersnap Crust▢ 3 cups Gingersnap cookies (use 38-40 gingersnap cookies per crust)▢ ⅓ cup light brown sugar (packed)▢ ¼ teaspoon ground cinnamon▢ ⅛ teaspoon ground nutmeg▢ ½ cup butter (melted)Pumpkin Filling▢ 15 oz pumpkin puree▢ 2 teaspoon pumpkin pie spice▢ 2 teaspoon vanilla extract▢ ¼ teaspoon salt▢ 7 cups mini marshmallows▢ 16 oz Cool Whip (thawed, plus more for garnish if desired)
InstructionsPrepare the CrustPrepare a 9-inch springform pan by lightly spraying it with non-stick cooking spray.In a food processor (or a large zip-top bag), add your gingersnap cookies. Pulse the cookies until they are finely ground (or crush them using a rolling pin). 3 cups Gingersnap cookiesAdd the gingersnap crumbs to a large mixing bowl and stir in the light brown sugar, cinnamon, and nutmeg until well combined.⅓ cup light brown sugar, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground nutmegPour in the melted butter and mix until everything is evenly distributed. ½ cup butterPour the mixture into the prepared springform pan and press it into the bottom of the pan as well as up the sides. Place it in the freezer until ready to use.Make the FillingIn a medium-sized mixing bowl, add in your canned pumpkin, pumpkin pie spice, salt, and vanilla extract. Stir until fully combined.15 oz pumpkin puree, 2 teaspoon pumpkin pie spice, ¼ teaspoon salt, 2 teaspoon vanilla extractPlace your marshmallows into a separate large microwave-safe mixing bowl and microwave them for 1 minute, then in 30-second increments until they are smooth and creamy when stirred.7 cups mini marshmallowsImmediately add the pumpkin mixture into the melted marshmallows and stir to combine.Add the thawed Cool Whip into the mixture and whisk until all of the ingredients are combined and smooth again.16 oz Cool WhipPour the filling into your prepared pie crust and use a spoon or spatula to smooth out the top.Place the pie into the refrigerator and allow it to chill overnight, or about 8 hours, until set.Once set, carefully remove the band from the springform pan, slice, and serve with an extra dollop of whipped cream if desired. Equipment You May Need9-inch pie panMixing BowlSilicone Whisk Notes If you’re not a fan of gingersnap cookies, use a combination of graham crackers and gingersnap cookies. Or, swap out for my graham cracker crust or my Oreo cookie crust instead. 7 cups of mini marshmallows is equivalent to about 12 ounces. I recommend using Libby’s pure pumpkin due to its low moisture content. Do not use pumpkin pie filling as it has added sugar and spices! Make sure that your Cool Whip whipped topping is completely thawed before using it. If you don’t have a springform pan, you can always use a deep-dish pie pan. To store: Keep your pie covered in the refrigerator for up to 5 days. To freeze: Tightly wrap your pie or place it into an airtight container. It can be frozen for up to 3 months. When ready to serve, allow it to thaw for an hour.
NutritionCalories: 482kcal (24%) | Carbohydrates: 76g (25%) | Protein: 4g (8%) | Fat: 19g (29%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 25mg (8%) | Sodium: 384mg (17%) | Potassium: 269mg (8%) | Fiber: 2g (8%) | Sugar: 46g (51%) | Vitamin A: 6937IU (139%) | Vitamin C: 2mg (2%) | Calcium: 83mg (8%) | Iron: 3mg (17%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! canned pumpkin recipes, fall pumpkin recipes, Libby’s pumpkin puree, pumpkin recipes Course Dessert, No Bake DessertsCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Nope! This recipe is entirely no-bake. Even the crust is ready to go after spending time in the fridge! The oven is not needed for this delicious pie!
How Is No-Bake Pumpkin Pie Different From Traditional Pumpkin Pie? Regular pumpkin pie has an egg-based custard filling that requires being baked in the oven. This no-bake pie does not contain eggs and is completely safe to eat without having to be cooked!
Are Pure Pumpkin, Pumpkin Puree, And Pumpkin Pie Filling The Same Things? Both pure pumpkin and pumpkin puree refer to the same item: canned pumpkin that has no added ingredients. However, pumpkin pie filling has added sugar and spices added to it (to make it taste like pumpkin pie). For this recipe, make sure you are using pure pumpkin (or pumpkin puree) and not pumpkin pie filling.
Regular pumpkin pie has an egg-based custard filling that requires being baked in the oven. This no-bake pie does not contain eggs and is completely safe to eat without having to be cooked!
Both pure pumpkin and pumpkin puree refer to the same item: canned pumpkin that has no added ingredients. However, pumpkin pie filling has added sugar and spices added to it (to make it taste like pumpkin pie). For this recipe, make sure you are using pure pumpkin (or pumpkin puree) and not pumpkin pie filling.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 5 reviews
No Bake Pumpkin Pie
Author | Angela
Servings: 10 servings
Calories: 482kcal
Prep 15 minutes
Cooking 0 minutes
Chill Time 8 hours
Total Time 8 hours 15 minutes
Ingredients US CustomaryMetric1x2x3xGingersnap Crust▢ 3 cups Gingersnap cookies (use 38-40 gingersnap cookies per crust)▢ ⅓ cup light brown sugar (packed)▢ ¼ teaspoon ground cinnamon▢ ⅛ teaspoon ground nutmeg▢ ½ cup butter (melted)Pumpkin Filling▢ 15 oz pumpkin puree▢ 2 teaspoon pumpkin pie spice▢ 2 teaspoon vanilla extract▢ ¼ teaspoon salt▢ 7 cups mini marshmallows▢ 16 oz Cool Whip (thawed, plus more for garnish if desired)
InstructionsPrepare the CrustPrepare a 9-inch springform pan by lightly spraying it with non-stick cooking spray.In a food processor (or a large zip-top bag), add your gingersnap cookies. Pulse the cookies until they are finely ground (or crush them using a rolling pin). 3 cups Gingersnap cookiesAdd the gingersnap crumbs to a large mixing bowl and stir in the light brown sugar, cinnamon, and nutmeg until well combined.⅓ cup light brown sugar, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground nutmegPour in the melted butter and mix until everything is evenly distributed. ½ cup butterPour the mixture into the prepared springform pan and press it into the bottom of the pan as well as up the sides. Place it in the freezer until ready to use.Make the FillingIn a medium-sized mixing bowl, add in your canned pumpkin, pumpkin pie spice, salt, and vanilla extract. Stir until fully combined.15 oz pumpkin puree, 2 teaspoon pumpkin pie spice, ¼ teaspoon salt, 2 teaspoon vanilla extractPlace your marshmallows into a separate large microwave-safe mixing bowl and microwave them for 1 minute, then in 30-second increments until they are smooth and creamy when stirred.7 cups mini marshmallowsImmediately add the pumpkin mixture into the melted marshmallows and stir to combine.Add the thawed Cool Whip into the mixture and whisk until all of the ingredients are combined and smooth again.16 oz Cool WhipPour the filling into your prepared pie crust and use a spoon or spatula to smooth out the top.Place the pie into the refrigerator and allow it to chill overnight, or about 8 hours, until set.Once set, carefully remove the band from the springform pan, slice, and serve with an extra dollop of whipped cream if desired.
Equipment You May Need9-inch pie panMixing BowlSilicone Whisk
Notes If you’re not a fan of gingersnap cookies, use a combination of graham crackers and gingersnap cookies. Or, swap out for my graham cracker crust or my Oreo cookie crust instead. 7 cups of mini marshmallows is equivalent to about 12 ounces. I recommend using Libby’s pure pumpkin due to its low moisture content. Do not use pumpkin pie filling as it has added sugar and spices! Make sure that your Cool Whip whipped topping is completely thawed before using it. If you don’t have a springform pan, you can always use a deep-dish pie pan. To store: Keep your pie covered in the refrigerator for up to 5 days. To freeze: Tightly wrap your pie or place it into an airtight container. It can be frozen for up to 3 months. When ready to serve, allow it to thaw for an hour.
Nutrition
Calories: 482kcal (24%) | Carbohydrates: 76g (25%) | Protein: 4g (8%) | Fat: 19g (29%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 25mg (8%) | Sodium: 384mg (17%) | Potassium: 269mg (8%) | Fiber: 2g (8%) | Sugar: 46g (51%) | Vitamin A: 6937IU (139%) | Vitamin C: 2mg (2%) | Calcium: 83mg (8%) | Iron: 3mg (17%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Dessert, No Bake DessertsCuisine American
US CustomaryMetric
