No Bake Pumpkin Pie: Creamy, Fluffy and So Easy to Make This Fall
A buttery graham crust and a cloud of spiced pumpkin mousse that firms up overnight in the fridge. No oven, no eggs.
- 20 minutes hands-on
- Four pan sizes
- Seven twists
- Thanksgiving timeline
The pie from the pin: a tall, pale-orange slice of pumpkin fluff on a golden graham crust, with the whole pie waiting behind.
No bake pumpkin pie is the pie on the pin: a buttery graham cracker crust filled with cloud-like pumpkin fluff that sets in the fridge while the oven stays free. Twenty minutes of work, then the fridge does the rest. The card makes one 9-inch pie and scales to a deep dish, two pies or a 9×13 of bars.
On this page
- Why the fluff is light but sliceable
- The recipe, from a 9-inch pie to a 9×13
- Five rules for a filling that sets
- How to tell it has set, and clean slices
- Stabilized whipped cream with no gelatin
- Seven twists, including a no-pudding pie
- A make-ahead Thanksgiving timeline
- Storage, freezing, fixes and 14 FAQs
Why Pumpkin Fluff Sets Creamy, Light and Sliceable
Cloud-like, but it slices
Instant pudding thickens the pumpkin and the folded topping keeps it airy, so the filling is light as a mousse yet firm enough to cut into neat wedges.
Twenty minutes, no oven
Ten minutes for the crust, ten for the filling. No eggs, no water bath, no cracked top, and the oven stays free for everything else.
Sets while you sleep
The fridge does the work. Four hours is enough; overnight gives the cleanest slices, which makes it the easiest make-ahead Thanksgiving pie.
One batch, four sizes
A 9-inch pie, a tall deep dish, two pies for a crowd or a 9×13 pan of bars. The card rescales every amount, fold and chill time.
The slice is airy and mousse-like, not a dense baked custard. For the classic custard with almost no work, the easy 2-ingredient pumpkin pie sits well beside this one, and a low-sugar pumpkin pie suits anyone cutting back.
No Bake Pumpkin Pie Recipe With a Graham Cracker Crust
The card is set for one 9-inch pie, 8 slices. Tap a size and the amounts, the fold and the chill time all change.
No Bake Pumpkin Pie
The pie from the pin: a buttery graham cracker crust pressed by hand and a cloud-like pumpkin fluff filling that sets in the fridge. Tap a size for a deep dish, two pies or a 9×13 pan of bars.
What are you filling?
Ingredients
- 1½ cups (150 g)2 cups (200 g)3 cups (300 g)2½ cups (250 g) graham cracker crumbs, for the crust
- 6 tbsp (85 g)8 tbsp (115 g)12 tbsp (170 g)10 tbsp (140 g) unsalted butter, melted, for the crust
- 2 tbsp3 tbsp¼ cup3 tbsp granulated sugar, for the crust
- ¼ tsp¼ tsp½ tsp½ tsp fine salt, half for the crust, half for the filling
- 1 can (15 oz / 425 g)1½ cans (about 2⅔ cups)2 cans (15 oz each)2 cans (15 oz each) pure pumpkin puree (not pumpkin pie filling)
- 1 box (3.4 oz)1 large box (5.1 oz)2 boxes (3.4 oz each)2 boxes (3.4 oz each) instant vanilla pudding mix
- 1 tsp1½ tsp2 tsp2 tsp pumpkin pie spice
- ½ tsp¾ tsp1 tsp1 tsp ground cinnamon
- ¼ tspa heaped ¼ tsp½ tsp½ tsp ground nutmeg
- 1 cup (240 ml)1½ cups (360 ml)2 cups (480 ml)2 cups (480 ml) cold whole milk
- 1 tub (8 oz, about 3 cups)1 tub (12 oz, about 4½ cups)2 tubs (8 oz each)2 tubs (8 oz each) frozen whipped topping, thawed in the fridge
- 4 oz6 oz8 oz8 oz full-fat cream cheese, softened (optional, for a firmer slice)
- ground cinnamon or cinnamon sticks, to finish
Instant vanilla pudding, not cook-and-serve. Pure pumpkin puree, not pie filling. Thaw the topping in the fridge, about 4 hours or overnight; on the counter it turns soupy. Check the labels: most frozen whipped toppings and instant pudding mixes contain no gelatin, but recipes change.
No pumpkin pie spice? Swap all three spices for the same total of homemade pumpkin pie seasoning. Skipping frozen topping? The stabilized whipped cream below replaces it cup for cup.
Instructions
Mix and press the crust
Stir the crumbs, sugar and half the salt into the melted butter until it looks like wet sand. Press it hard into a 9-inch pie dish, up the sidesa 9½-inch deep-dish pie dish, up the sidestwo 9-inch pie dishes, up the sidesa 9×13-inch pan, bottom only with the bottom of a measuring cup.
Chill the crust
Chill 30 minutes, or freeze 15, until firm. The butter sets like glue, so the base slices cleanly instead of crumbling.
Whisk the pudding base
Whisk the pudding mix into the cold milk for 2 full minutes, until thick. For the firmer slice, beat the soft cream cheese smooth first, whisk the milk into it a splash at a time, then add the pudding mix.
Add pumpkin and spice
Whisk in the pumpkin, the spices and the rest of the salt until smooth and evenly orange. Taste now: the topping softens the spice a little.
Fold in the topping
Fold in 2 cups3 cups4 cups4 cups of the thawed topping with a spatula, in two additions, until no white streaks remain. Keep the rest in the fridge for the top.
Fill and chill
Spoon the fluff into the cold crust, swirl the top and cover loosely. Chill at least 4 hours6 hours4 hours3 to 4 hours, or overnight for the cleanest slices.
Check that it has set
The center should feel firm and springy, not sticky, and stay put when the dish is tilted. If it still wobbles, give it another hour.
Top and slice
Just before serving, pipe or spoon on the rest of the topping and dust with cinnamon. Cut with a long knife dipped in hot water and wiped dry between slices.
Five Rules for a Fluffy Filling That Sets Every Time
Mid-make: the pressed crust waiting in its dish, the pumpkin fluff half folded, with the topping, puree and spices on the counter.
Pure pumpkin puree, not pie filling
Canned pumpkin pie filling is already sweetened and spiced; with pudding mix it turns cloying and sets softer. The can should say 100% pumpkin.
Press the crust hard, then chill it
Pack the crumbs with the flat bottom of a measuring cup, sides first, then the base. Thirty minutes in the fridge sets the butter so every slice holds.
Instant pudding, cold milk, 2 full minutes
Cook-and-serve pudding or warm milk never sets. Whisk until the base is thick enough to hold a trail before the pumpkin goes in.
Thaw the topping in the fridge, then fold
Counter-thawed topping goes runny. Fold it in two additions, cutting down and turning over, until no streaks remain. Stirring knocks out the air that makes it fluffy.
Taste before folding, chill 4 hours minimum
Spice the pumpkin base to taste before the topping goes in, since the cream mutes it. Then 4 hours in the fridge, 6 for a deep dish; overnight is better.
How to Tell It Has Set, and How to Cut Clean Slices
Up close: an airy pumpkin fluff that holds a clean cut wall above a firm, buttery graham crust, dusted with cinnamon.
A pudding-set pie firms gradually from the edge to the middle. Check it with these four tests before the topping goes on:
| Check | Set | Not yet |
|---|---|---|
| CheckTime | Set4 hours (6 for a deep dish), or overnight | Not yetUnder 3 hours: still soft in the middle |
| CheckTouch the center | SetFirm and springy; a fingertip leaves a dent and nothing sticks | Not yetTacky, or the dent slowly fills back in |
| CheckTilt the dish | SetNothing moves | Not yetThe middle shifts or slumps |
| CheckFirst cut | SetThe cut wall stands up, fluffy and clean | Not yetThe filling sags into the gap |
Clean Slices, Every Time
- Overnight in the fridge beats 4 hours for neat edges
- 20 to 30 minutes in the freezer firms it for the cleanest cut
- A long, thin knife dipped in hot water and wiped dry
- Press straight down, no sawing; wipe after every cut
- Cut every slice before lifting out the first
- Slide the server under the crust, not the filling
Homemade Stabilized Whipped Cream, No Gelatin
Out of frozen topping, or prefer real cream? This replaces one 8-oz tub cup for cup: 2 cups to fold in, the rest for the top. Three spoons of pudding powder keep it from weeping, with no gelatin needed.
Stabilized Whipped Cream
Makes about 3 cups · 5 minutes
Ingredients
- 1½ cups (360 ml) cold heavy cream, 36% fat or more
- 3 tbsp instant vanilla pudding mix powder
- 2 tbsp powdered sugar
- 1 tsp alcohol-free vanilla
Method
Chill everything
Put the bowl and beaters in the freezer for 10 minutes. Cold cream whips faster and holds its shape longer.
Whip to soft peaks
Whip the cream on medium until it thickens and holds soft, drooping peaks, about 2 minutes.
Add and finish
Sprinkle in the pudding powder and sugar, add the vanilla and whip on medium-high just until firm peaks, 30 to 60 seconds more. Stop there; past firm it turns grainy.
Use it like the tub
Fold 2 cups into the pumpkin base in place of the frozen topping and pipe the rest on top. It holds its swirls for 2 days in the fridge.
Other Ways to Stabilize It
Per 1 cup of cold heavy cream, which whips to about 2 cups:
| Stabilizer | Per 1 cup cream | Result | Holds |
|---|---|---|---|
| StabilizerInstant pudding powder | Per 1 cup cream2 tbsp + 1 tbsp powdered sugar | ResultFirm, faintly vanilla, the easiest | Holds2 to 3 days |
| StabilizerMascarpone | Per 1 cup cream¼ cup (2 oz), cold, whipped in from the start, + 2 tbsp powdered sugar | ResultRich and silky; pipes crisp swirls | Holds2 days |
| StabilizerCream cheese | Per 1 cup cream2 oz, soft, beaten smooth with 2 tbsp powdered sugar before the cream goes in | ResultTangy and the firmest | Holds3 days |
| StabilizerPowdered sugar only | Per 1 cup cream2 tbsp | ResultSoft; starts to weep after a few hours | HoldsSame day only |
Seven Twists: Cookie Crusts, Maple, Pecans and a No-Pudding Pie
The same crust-and-fluff method, a different finish. Amounts are for one 9-inch pie. Tap a version:
Classic Pumpkin Fluff Pie
The pie on the card: graham crust, pudding-set pumpkin fluff and whipped topping folded through, more swirled on top and a dusting of cinnamon. Add the optional cream cheese for a firmer, slightly tangy slice.
Cream Cheese Pumpkin Pie, No Pudding Mix
Denser and tangier, closer to a no-bake cheesecake, and set by the cream cheese alone. For one 9-inch pie:
- 8 oz full-fat cream cheese, soft
- 1 cup (120 g) powdered sugar
- 1 can (15 oz) pure pumpkin puree
- 1 tsp alcohol-free vanilla
- 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg, ⅛ tsp cloves and a pinch of salt
- 2 cups thawed whipped topping or stabilized whipped cream
Beat the cream cheese and sugar until fluffy, 2 minutes. Beat in the pumpkin, vanilla and spices until smooth, then fold in the topping. Fill the chilled crust and refrigerate at least 6 hours, ideally overnight.
Chocolate Cookie Crust
Blitz about 20 chocolate sandwich cookies, filling and all, to 1⅔ cups of crumbs. Stir in 4 tbsp melted butter and a pinch of salt, with no sugar, then press and chill 30 minutes. A dark crust under orange fluff: the most striking slice.
Gingersnap Crust
Crush 1½ cups (150 g) gingersnaps very fine, about 30 small cookies, and stir in 5 tbsp melted butter and 1 tbsp sugar. The ginger bite suits the pumpkin. Gingersnaps are hard and dry, so press firmly and give the crust the full 30 minutes in the fridge.
Maple Pumpkin Fluff
Whisk 3 tbsp pure maple syrup in with the pumpkin and use 2 tbsp less milk, so the set stays firm. For the top, fold 1 tbsp maple syrup into the reserved topping. An extra pinch of salt brings the maple forward.
Cream Cheese Swirl
Beat 4 oz soft cream cheese, 2 tbsp powdered sugar and 1 tbsp milk until smooth. Drop 8 spoonfuls over the filled pie and drag a knife through in loose figure eights, once or twice only. Chill as written and leave off the top layer of topping so the marbling shows.
Toasted Pecan Topping
Toast ¾ cup pecan halves in a dry pan for 4 to 5 minutes, then toss with 1 tbsp butter, 1 tbsp brown sugar and a pinch of salt. Cool on parchment and scatter over just before serving; in the fridge they soften. For crunch in the base, swap ¼ cup of the crumbs for finely chopped pecans.
Pumpkin Fluff Cups
One 9-inch batch fills 10 to 12 small cups or jars of 5 to 6 oz. Press 2 tbsp of the crust mix into each, pipe in the filling and chill 2 hours; small cups set faster than a whole pie. Add a swirl of topping and a pinch of cinnamon. More bite-size Thanksgiving desserts for the buffet.
The Thanksgiving Timeline: Crust Tuesday, Pie Wednesday
Dessert on the holiday table: the whole pie piped with whipped cream, two slices served, spiced tea, small pumpkins and candlelight.
The pie is better made ahead, so the holiday itself needs almost nothing. Here is the plan, counting back from dessert:
- 2 days
Crust (Tuesday)
Press the crust into the dish, cover it tightly and chill. Move the whipped topping from the freezer to the fridge to thaw.
- 1 day
Pie (Wednesday)
Make the filling, fill the cold crust and chill overnight, loosely covered. Toothpicks keep the wrap off the swirls.
- Morning
Thanksgiving Day
Check that it has set. Making homemade stabilized cream? Whip it now; it holds in the fridge until dessert.
- 1 hour
Before dessert
Pipe the topping, dust with cinnamon and scatter any pecans. Back into the fridge until the plates are cleared.
- Serve
At the table
Slice with a hot, dry knife and serve cold. Leftovers go back into the fridge within 2 hours.
Serve it cold, straight from the fridge, with mugs of spiced tea or coffee. It sits happily on a dessert table next to a baked pie and a few southern Thanksgiving desserts, and it needs no oven on the day.
Storing, Freezing and Fixing a Runny or Weeping Pie
Storage and Freezing
| How | How long | |
|---|---|---|
| Fridge | HowLoosely covered; toothpicks keep the wrap off the topping | How long4 days; the crust is crispest in the first 2 |
| Freezer | HowBefore the topping, wrapped in plastic wrap, then foil; whole or sliced | How long1 month |
| Thawing | HowOvernight in the fridge, still wrapped | How longAdd fresh topping once thawed |
| Out of the fridge | HowOn the dessert table | How longUp to 2 hours, then back in |
| Make ahead | HowCrust 2 days ahead, pie 1 day ahead | How longGarnish just before serving |
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| ProblemRunny, will not set | Likely causeCook-and-serve pudding, warm or skim milk, too little whisking, or topping thawed on the counter | FixInstant pudding and cold whole milk, whisked 2 full minutes; rescue a soft pie with 1 to 2 hours in the freezer |
| ProblemLumpy filling | Likely causePudding powder added straight to the pumpkin, or cold cream cheese | FixWhisk the powder into the milk first; soften cream cheese 1 hour; beat the base 30 seconds before folding |
| ProblemSoggy crust | Likely causeCrumbs pressed loosely, crust not chilled, or filled while soft | FixPack hard with a measuring cup, chill 30 minutes, fill only a cold crust; best within 2 days |
| ProblemCrust crumbles when cut | Likely causeToo little butter, or not packed | FixThe crumbs should clump when squeezed; add 1 tbsp more melted butter |
| ProblemWeeping liquid on top | Likely causeUnstabilized whipped cream, counter-thawed topping, or kept past 4 days | FixStabilize homemade cream, thaw topping in the fridge, garnish on the day |
| ProblemFlat, dense filling | Likely causeTopping stirred in rather than folded | FixFold in two additions with a spatula |
| ProblemBland | Likely causeNot enough spice or salt | FixTaste the base before folding; add a pinch of salt and ¼ tsp more spice |
| ProblemRagged slices | Likely causeA cold, dry knife, or cut too soon | FixHot water, wipe, one clean cut at a time; chill overnight |
Nutrition (approximate, per slice)
One of 8 slices of the 9-inch pie, with the whole 8-oz tub of topping and no cream cheese; the cream cheese adds about 50 calories per slice. Contains dairy and gluten. Halal with a gelatin-free topping and pudding mix.
No Bake Pumpkin Pie FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
Use pure pumpkin puree, labeled 100% pumpkin. Canned pumpkin pie filling is already sweetened and spiced, so with the pudding mix the pie tastes cloying and sets softer. If filling is all you have, leave out the added spices and taste before folding in the topping.
How do you make no bake pumpkin pie without pudding mix?
Let cream cheese set it instead: beat 8 oz soft cream cheese with 1 cup powdered sugar, beat in a can of pumpkin, 1 tsp alcohol-free vanilla and the spices, then fold in 2 cups whipped topping. Chill at least 6 hours. The full version is in the twists tabs above.
Can I make it without frozen whipped topping?
Yes. Whip 1½ cups cold heavy cream with 3 tbsp instant pudding powder, 2 tbsp powdered sugar and 1 tsp alcohol-free vanilla to firm peaks. That makes about 3 cups, the same as one 8-oz tub: fold 2 cups into the filling and pipe the rest on top.
Can you freeze no bake pumpkin pie?
Yes, for up to 1 month. Freeze it before adding the topping, wrapped in plastic wrap and then foil. Thaw it overnight in the fridge, still wrapped, then pipe on fresh topping. A frozen slice left out for 20 minutes also makes a good icebox pie.
How long does no bake pumpkin pie take to set?
At least 4 hours in the fridge for a 9-inch pie, 6 for a deep dish, and overnight for the neatest slices. In a hurry, 1½ to 2 hours in the freezer firms it, then move it to the fridge. It is set when the center feels firm and springy, not sticky.
Why is my no bake pumpkin pie runny?
Usually cook-and-serve pudding instead of instant, warm or skim milk, too little whisking, or whipped topping thawed on the counter. Use instant pudding and cold whole milk, whisk 2 full minutes and thaw the topping in the fridge. To rescue a soft pie, freeze it 1 to 2 hours and serve it chilled.
Why is my pumpkin fluff filling lumpy?
The pudding powder hit the thick pumpkin and clumped, or the cream cheese was cold. Whisk the powder into the cold milk first, then add the pumpkin, and soften cream cheese for an hour. Small lumps disappear with 30 seconds of a hand mixer before the topping goes in.
Can I make no bake pumpkin pie dairy-free?
Yes, with swaps: plant butter in the crust, a coconut-based whipped topping, and unsweetened soy milk or canned coconut milk with 2 tbsp less liquid, since instant pudding sets poorly with thin almond or oat milk. Check the crackers, pudding mix and topping labels for milk, and chill overnight.
Can I use a store-bought graham cracker crust?
Yes. A ready-made 9-inch crust of about 6 oz is shallower than a pressed pie dish, so roughly 1 cup of filling will not fit; spoon it into a glass for the cook. Chill as written. A homemade crust is sturdier and more buttery.
Do I need to bake the graham cracker crust?
No. Melted butter sets firm in the fridge, so a crust packed hard and chilled 30 minutes slices cleanly. Baking it 8 minutes at 350°F makes it a little crisper and sturdier if the oven happens to be free; cool it completely before filling.
How far ahead can I make it for Thanksgiving?
Press the crust up to 2 days ahead and fill the pie 1 day ahead. It keeps 4 days, but the crust is crispest in the first two. Add the topping and cinnamon just before serving. The timeline above has the full plan.
How long does no bake pumpkin pie last in the fridge?
Up to 4 days, loosely covered. The crust softens a little each day, so it is at its best within 2. Do not leave it at room temperature for more than 2 hours.
What is the difference between no bake and baked pumpkin pie?
Baked pumpkin pie is a dense custard of pumpkin, eggs and milk, baked for about an hour. This one has no eggs and no oven: pudding sets the pumpkin and whipped topping lightens it, so the slice is fluffy and mousse-like, and easier to make ahead.
Is this no bake pumpkin pie halal?
It can be. Most frozen whipped toppings and instant pudding mixes are gelatin-free, but recipes change, so check both labels. Any vanilla should be alcohol-free. Homemade stabilized whipped cream, set with pudding powder, mascarpone or cream cheese, avoids gelatin entirely.
Save the pin so the recipe, the four sizes and the Thanksgiving timeline are one tap away.
More Pumpkin Pies and No-Bake Holiday Desserts
A pumpkin cheesecake, a trifle, mini tarts, a baked brown butter pie, a pecan partner and the whole Thanksgiving dessert table.
No Bake Pumpkin Pie Cheesecake
Tangier and taller, still no oven. See the recipe → LayeredPumpkin Pie Trifle
Spoonable layers for a crowd. See the recipe → Bite-SizeMini Pumpkin Pie Tarts
One-bite pies for a platter. See the recipe → BakedBrown Butter Pumpkin Pie
The nutty, classic baked slice. See the recipe → No-BakeNo Bake Pecan Pie Cheesecake
The pecan partner for the table. See the recipe → HolidayThanksgiving Party Desserts
Build the whole dessert table. See the ideas →Press the crust hard, whisk the pudding a full 2 minutes, fold gently and give the fridge the night. A tall, airy, spiced slice, and the oven never goes on.
Pin this no bake pumpkin pie for Thanksgiving week.