No-Bake Pumpkin Pie

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 12/24/22
Tested by Tara Omidvar
10 Minute No-Bake Pumpkin Pie

The Spruce / Kristina Vanni
Prep: 10 mins
Cook: 0 mins
Chill Time: 2 hrs 30 mins
Total: 2 hrs 40 mins
Servings: 8 servings
Nutrition Facts (per serving)
358 Calories
23g Fat
36g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 358
% Daily Value*
Total Fat 23g 29%
Saturated Fat 13g 66%
Cholesterol 29mg 10%
Sodium 208mg 9%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 3%
Total Sugars 24g
Protein 4g
Vitamin C 1mg 7%
Calcium 52mg 4%
Iron 1mg 5%
Potassium 156mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It may sound too good to be true, but it's not. You don't have to bake this pie.

This no-bake pumpkin pie will be an instant hit with friends and family. And yes, it really does take only 10 minutes to prepare the filling for this pie. It's a snap to put together, especially if you use a store-bought, ready-made graham cracker crust.

Or, if you have a little more time, you can make a homemade graham cracker crust. Plan in advance so the pie has time to chill thoroughly—at least 2 hours are recommended. Because it's chilled and not baked, it's a great candidate for when you have a random pumpkin craving in the middle of the summer, because this creamy, gently spiced pumpkin pie is served after chilling. Feel free to go all out with whipped cream on top or served alongside.

"A great make ahead pie recipe. It's not just a pumpkin pie that you can serve during the thanksgiving, but you can make it all over the year, even in summer! The prep process actually takes just about 10 minutes. The more it sits in the fridge, the better it tastes. The pie is creamy, rich and fluffy with a crunchy crust. I made my own crust and it was still one of the quickest pies that I've ever made."

10 Minute No-Bake Pumpkin Pie
A Note From Our Recipe Tester

Ingredients

  • 8 ounces cream cheese, softened

  • 1 cup pumpkin puree, or squash puree

  • 1/2 cup light brown sugar, packed

  • 1/2 teaspoon pure vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground ginger

  • 2 1/2 cups regular or light frozen whipped topping, thawed (most of an 8-ounce tub)

  • 1 (9-inch) graham cracker crust, purchased or homemade

  • Whipped topping, or sweetened whipped cream, for garnish

  • Cinnamon sugar, for sprinkling, optional

Steps to Make It

  1. Gather the ingredients.

    10 Minute No-Bake Pumpkin Pie ingredients

    The Spruce / Kristina Vanni

  2. In a mixing bowl with an electric mixer, beat the cream cheese with the pumpkin or squash puree, brown sugar, pure vanilla extract, cinnamon, nutmeg, and ginger, until well blended and fluffy.

    No bake pumpkin pie filling ingredients in a bowl

    The Spruce / Kristina Vanni

  3. Fold in the 2 1/2 cups whipped topping. 

    Add whipped topping to the pumpkin filling ingredients in the bowl

    The Spruce / Kristina Vanni

  4. Spread the mixture in the graham cracker crust. 

    Pumpkin pie filling in a graham cracker crust

    The Spruce / Kristina Vanni

  5. Cover and chill the pie for 2 to 3 hours before serving. 

    No-bake pumpkin pie covered with plastic wrap

    The Spruce / Kristina Vanni

  6. Serve with whipped topping or sweetened whipped cream and sprinkle with cinnamon sugar, if desired.

    10 Minute No-Bake Pumpkin Pie garnished with whipped cream and cinnamon sugar

    The Spruce / Kristina Vanni

Tips

  • You can make this no-bake pie a day ahead. Just wait until you're ready to serve it before you add the whipped topping or whipped cream.
  • If desired, you can adjust the amounts of the spices in this pie (increasing, decreasing, or omitting one altogether), or add a new one such as ground cloves. Start with a pinch.

Variations

Feel free to use any kind of squash in this pie, whether it's butternut or canned pumpkin or another squash puree you might have (kabocha would be good, too).

How to Store and Freeze No-Bake Pumpkin Pie

Store this pie in the refrigerator, covered, for four to five days. You can also freeze it for up to three months if it's wrapped well. Defrost in the refrigerator and eat within a day or two.