This no bake pumpkin pie recipe is so easy, creamy, delicious, and full of sweet pumpkin flavor. It only requires a few simple ingredients and it’s perfect for thanksgiving dessert, the holidays or any time of year!
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What makes this recipe irresistible
This easy-to-make, delicious recipe is perfect for Thanksgiving dinner. It's great to take for a potluck. And because it's a no-bake pie, it doesn't take up any room in the oven, love that!
Using a pre-made graham cracker crust eliminates rolling out the pie crust for a traditional pie. We love this easy-peasy creamy pie!!!
Ingredients you’ll need
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 mix
- frozen whipped topping
- store-bought graham cracker crust - if you prefer a traditional pumpkin pie, consider making a your own homemade graham cracker crust instead.
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, you can make your own graham cracker crust or if you like chocolate, use a chocolate crust and add ½ cup of chocolate chips to the filling.
- Make this into mini pies by using the mini graham cracker pie crusts from your local grocery store.
Step-by-step instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Start by dissolving the gelatin in water.
- In a medium mixing bowl, add the pumpkin puree, condensed milk and pumpkin pie spice. Combine well.
- Fold all but ½ cup of the cool whip into the pumpkin pie mixture.
- Next, add the cooled gelatin. Stir again, then spoon it into the buttery graham cracker crust.
- Place into the refrigerator for 4 hours until completely set.
- Decorate the pie with the remaining topping.
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- large bowl
- plastic wrap
Frequently asked questions (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 making it at least 12 hours in advance so it has plenty of time to setup.
Yes, this pie freezes well, just make sure that you wrap it well before freezing.
Deb’s tips for the perfect dish
Be gentle when folding in the whipped topping so that the whipped topping doesn't lose its fluffy texture.
- Make sure you give it plenty of time to set up in the fridge.
- Be gentle when folding in the whipped topping so that it doesn't lose its fluffy texture.
- Sprinkle graham cracker crumbs, pumpkin pie spice, cinnamon or nutmeg over the top and use the remaining cool whip for decoration.
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.
Great No Bake Desserts
- This No Bake Lemon Ice Box Pie is one of my favorite easy recipes to make when I am craving a sweet and dessert. It's so simple, and it's always a hit at holiday meals!
- No Bake Oreo Balls - Simple and delicious, these decadent little bites are a family favorite!
- Next time try the Chocolate Hershey Pie Recipe. Another oh-so-easy to make no bake pie recipe!
- Topped with luscious cherry pie filling the Philadelphia No Bake CheeseCake is a classic!
- Chocolate lovers go nuts (see what I did there?!!) for Chocolate Covered Cashews!
- The perfect combination of salty and sweet best deserves these yummy Peanut Butter Cheerio Bars!
If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
No Bake Pumpkin Pie Recipe
Ingredients
- 1 envelope plain gelatin
- â…“ 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
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. Allow to cool completely.
- 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 lightly fold in the cool whip.
- Add the cooled gelatin mixture and stir again. Then, pour the pumpkin pie filling into the store-bought crust.
- Place into the refrigerator for 4 hours or more, or pop in the freezer 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.
Lois says
It is a great pie, and I love it you don’t need the oven to make it. It's so easy and only takes a few minutes to make.