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This No Bake Pumpkin Pie recipe is one of the easiest pumpkin desserts you’ll make! It’s light, creamy and full of pumpkin spice flavor, making it perfect for all the fall and holiday festivities!
Why I Love No Bake Pumpkin Pie
- First off, it’s SO delicious…truly, this creamy pumpkin pie is even better than classic pumpkin pie!
- The gingersnap cookie crust is amazing and adds tons of flavor with very little work.
- Very little effort required! And with it being a no bake dessert, you save on oven space during meal prep!
- It sets up nicely, making really neat, pretty slices.
- It’s the perfect dessert for Thanksgiving dinner and all holiday season long!
- It’s a fun change-up from typical baked pies!
Ingredients Needed (Amounts in Recipe Card Below)
- Gingersnap Cookies – I love the punch of flavor from gingersnap cookies, but you could easily swap them out for graham crackers, pecan sandies or shortbread cookies
- Butter – I use salted butter, but unsalted would work just as well
- Marshmallows – You can use a 10 ounce bag of mini marshmallows or 40 regular-sized marshmallows
- Pumpkin Puree – Make sure you use pumpkin puree and NOT pumpkin pie mix!
- Spices – Pumpkin pie spice (store-bought or make your own) and salt
- Whipped Topping – Make sure you let this thaw before adding to the pie filling
How to Make No Bake Pumpkin Pie (Aka Pumpkin Cream Pie)
Make the Pie Crust
Add the gingersnap cookies to the bowl of a food processor and pulse until you have fine crumbs. Add the melted butter and mix until combined.
Press into the bottom and up the sides of a pie plate. Set aside while you make the pumpkin pie filling.
Make the Pumpkin Mixture
Start by adding the marshmallows to a large microwave-safe bowl. Microwave until the marshmallows are puffy and soft, remove from the microwave and stir until smooth.
Add the pumpkin puree, pumpkin pie spice and salt. You can use a hand mixer, but I find it just as easy to mix by hand. The mixture will be quite runny at this point.
Now you’ll add the whipped topping and stir until it’s well-combined. Pour into the crust and smooth out the top of the pie.
Cover with plastic wrap and refrigerate for 8 hours or overnight.
The pie is ready when it’s chilled and set up! Cut into slices and serve with additional whipped topping.
Make it even EASIER!
Use boxed graham cracker crumbs in place of the gingersnaps OR use a store-bought graham cracker crust to save you a little extra time!
Double the recipe!
If you’re serving this to a crowd, I totally recommend making a double batch. You can either make two separate pies OR put it all in a 9×13-inch pan.
Leftover Pie
If you’re lucky enough to have leftovers, you can refrigerate the pie for up to 5 days or freeze it for up to 2 months. Let it thaw in the fridge before enjoying again!
Frequently Asked Questions
Absolutely. Skip the container of Cool Whip and make your own. Use 1 1/2 cups of heavy whipping cream and beat it until soft peaks form. Add 1/4 cup powdered sugar and 1 teaspoon of vanilla extract then beat until stiff peaks form. Add to the filling when directed.
Yes! You sure can. Cover well with plastic wrap or put the leftovers in a freezer-safe airtight container. Freeze for up to 2 months.
The gingersnap cookies should be the only thing containing gluten, so you can swap those out for gluten free gingersnaps or gluten free graham crackers. Check your other ingredients to double-check!
Other No Bake Desserts You’ll Love
- No Bake Cherry Cheesecake
- Pistachio Pie
- No Bake Peanut Butter Pie
- Eggnog Pie
- Oreo Pie
- Grasshopper Pie
No Bake Pumpkin Pie
Equipment
- 1 9-inch pie plate
Ingredients
Gingersnap Crust
- 1 1/4 cups gingersnap cookie crumbs
- 1/4 cup butter melted
Pumpkin Filling
- 1 10-ounce bag mini marshmallows
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 8-ounce tub whipped topping thawed
Instructions
- Add gingersnap cookies to a food processor; process until the cookies are fine crumbs.1 1/4 cups gingersnap cookie crumbs
- Add the melted butter and process to combine.1/4 cup butter
- Press into the bottom and up the sides of a pie plate; set aside.
- Dump the marshmallows into a large microwave-safe bowl.1 10-ounce bag mini marshmallows
- Microwave on high for 1 minute; stir.
- Continue to microwave in 30 second intervals, stirring after each until smooth.
- Add the pumpkin puree, pumpkin pie spice and salt; stir until well-combined.1 cup pumpkin puree, 1 teaspoon pumpkin pie spice, 1/2 teaspoon salt
- Add the whipped topping and stir until smooth.1 8-ounce tub whipped topping
- Pour into the prepared crust and refrigerate for at least 6 hours or overnight.
- Serve with additional whipped topping, if desired.
