This no bake pumpkin pie is so easy, creamy, delicious, and full of sweet pumpkin flavor. It only requires a few simple ingredients and it’s perfect for the holidays or any time of year.
Next time try the Chocolate Hershey Pie Recipe. Another creamy and oh-so-easy to make no bake pie recipe!
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Why you'll love this recipe
✔️ It's made with just a few simple ingredients.
✔️ It's a creamy twist on a favorite fall dessert.
✔️ It's perfect for Thanksgiving dinner because it doesn't take up any room in the oven!
Ingredients
For the exact measurements for this easy recipe, please refer to the printable recipe card at the bottom of this post.
- plain gelatin
- pumpkin puree - you'll need pure canned pumpkin, not pumpkin pie filling.
- sweetened condensed milk
- pumpkin spice
- frozen whipped topping - of course you can make fresh whipped cream, but I love the shortcut of store-bought! If you're a big fan of whipped topping, you may want to purchase a second 8-ounce container of cool whip.
- pre-made graham cracker crust - if you prefer a traditional pumpkin pie, consider making a your own crust instead.
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Add the water to a small pot on your stove, sprinkle the gelatin over the water and stir over a low heat until completely melted.
- Add the pumpkin puree, condensed milk and pumpkin pie spice to a medium mixing bowl and beat until well mixed.
- Set aside ½ cup of the whipped topping and spoon the rest into the pumpkin mixture and stir well.
- Stir in the gelatin mixture and mix again. Allow to cool somewhat - although it shouldn’t be all that hot, then pour the pumpkin filling into the buttery graham cracker crust.
- Place into the refrigerator for 4 hours or more, until completely set.
- Use the remaining whipped cream to serve the pie with. Add a dollop (or pipe it) right when serving and dust with a little pumpkin pie spice. So pretty!
Equipment
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- large bowl
- plastic wrap
FAQ's
Yes, however, you will need to use stabilized whipped cream. You cannot use just regular whipped cream for this recipe.
Certainly! I recommend that you make it at least 12 hours in advance so it has plenty of time to set.
Yes, this pie freezes well, just make sure that you wrap it well before freezing.
Things to know
- I used a store-bought graham cracker crust, so I didn't need a pie plate. However, if you are making your own you will need a pie plate.
- After you have made this pie you can wrap it loosely with plastic wrap and store it in the fridge or wrap well and freeze it.
- Make sure you give it plenty of time to set up in the fridge.
- Mix the ingredients well before you add the whipped topping. Once you add the whipped topping you don't want to overmix.
- Be gentle when folding in the whipped topping so that the whipped topping doesn't lose its fluffy texture.
- Sprinkle graham cracker crumbs or pumpkin pie spice over the top for decoration.
Variations
- If you want a little extra flavor in your pie you can add a teaspoon of vanilla extract to the filling.
- You could also use a pecan pie crust for this recipe if you love a little crunch to your crust.
- Make this into mini pies by using the mini graham cracker pie crusts from your local grocery store.
- Instead of using a store-bought pie crust, you can make your own with this recipe with crushed graham crackers, and melted butter.
- If you want to make a chocolate pumpkin pie, simply use a chocolate crust and add ½ cup of chocolate chips to the filling.
Storage
Refrigerate - leftover pie will last in the fridge for up to 5 days, covered.
Freezer - you can freeze this pie for up to 2 months. Thaw overnight in the fridge before serving.
Related recipes
- This No Bake Lemon Ice Box Pie is one of my favorite easy recipes to make when I am craving a sweet and creamy dessert. It's so simple, and it's always a hit at holiday meals!
- Not in the mood for pie? Make Grandma's Old Fashioned Gum Drop Cookie Recipe instead!
- Another terrific fall dessert is the Old Fashioned Persimmon Cookie Recipe.
- The Christmas Charcuterie Board is always a hit around the holidays!
- If you love all things pumpkin be sure to try this recipe for Pumpkin Chocolate Chip Cookies. It's one of my favorite pumpkin recipes!
- Enjoy this No Bake Strawberry Pie. It's sweet, creamy, and full of delicious strawberry flavor.
Serve with
- You can't have Thanksgiving dinner, without the star of the show! This 500-degree Turkey recipe is my favorite and fail-proof way of making the perfect Thanksgiving turkey.
- If you are looking for a simple side dish that is full of sweet fall flavor and filled with spice? Look no further than this Cracker Barrel Fried Apples recipe.
- Steamed Brussels Sprouts are so simple to make, yet they taste amazing. I love to serve these as a simple side dish that doesn't require oven space for a holiday side.
Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️
If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
No Bake Pumpkin Pie Recipe
Ingredients
- 1 envelope plain gelatin
- ⅓ cup water
- 15 ounce can pumpkin puree
- 14 ounce can sweetened condensed milk
- 2 teaspoons pumpkin pie spice
- 2 cups frozen whipped topping
- 10 inch graham cracker crust
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Instructions
- Add the water to a small pot on your stove, sprinkle the gelatin over the water and stir over a low heat until completely melted. About 1-2 Minutes.
- Add the pumpkin puree, condensed milk and pumpkin pie spice to a medium mixing bowl and beat until well mixed, about 1 minute.
- Set aside ½ cup of the whipped topping and spoon the rest into the pumpkin mixture and stir well until combined.
- Stir in the gelatin mixture and stir again. Allow to cool somewhat - although it shouldn’t be all that hot, then pour the pumpkin pie filling into the store-bought crust.
- Place into the refrigerator for 4 hours or more, until completely set.
- Use the remaining ½ cup whipped topping to serve the pie with. Add a dollop (or pipe it) right when serving and dust with a little pumpkin pie spice.
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