No Bake Pumpkin Pie
If you’re looking for a holiday dessert that’s big on flavor but light on effort, this Fluffy No-Bake Pumpkin Pie is about to become your new favorite. It’s creamy, dreamy, and filled with all the cozy pumpkin spice goodness we crave this time of year, but without the hassle of baking. Just mix, chill, and serve, no oven, no stress, all delicious.
Easy No Bake Pumpkin Pie Recipe
This Fluffy No-Bake Pumpkin Pie is everything you love about fall desserts. It’s creamy, rich, and packed with pumpkin spice flavor, without ever turning on the oven! It’s made with a smooth, silky pumpkin filling that sets beautifully in a buttery gingersnap cookie crust.
The gingersnap crust adds just the right amount of crunch and spice, giving every bite those classic fall vibes. Whether you’re prepping for Thanksgiving, a holiday potluck, or just a quiet weekend treat, this easy no-bake pumpkin pie recipe delivers homemade charm with minimal work.
Top it with a cloud of whipped topping and a sprinkle of cinnamon or pumpkin pie spice, it’s a festive, crowd-pleasing dessert that looks as good as it tastes.
Checkout this quick list of ingredients you’ll need to make no bake Pumpkin Pie Recipe: (Scroll down for the full printable recipe card.)
- Crust – Crushed gingersnap cookies gives the crust a spiced flavor.
- Butter – Melted salted butter or unsalted butter binds the crumb mixture for the crust.
- Granulated Sugar – Granulated sugar adds sweetness to the buttery crust.
- Pumpkin – Canned pumpkin gives the filling its signature flavor.
- Cream Cheese – Softened cream cheese stabilizes the filling.
- Sugar – Powdered sugar sweetens the pumpkin filling.
- Heavy Cream – Heavy cream gives the no-bake filling a creamy texture.
- Flavoring – Vanilla extract expands the flavor profile.
- Whipped Cream – Cool Whip gives the filling a fluffy texture and you’ll also need some for decorating the top.
- Spice – Pumpkin pie spice gives the pie an authentic fall flavor.
How to Make the BEST No Bake Pumpkin Pie Recipe
- Make the Cookie Crust – Crush the ginger snaps in a food processor, then stir together with melted butter and sugar.
- Press Crumbs into Pie Pan – Press firmly onto the bottom and sides of a 9-inch pie pan. Freeze to set.
- Make the Pumpkin Pie Filling – Whip together the cream cheese, powdered sugar, heavy cream and vanilla extract with a mixer until smooth.
- Add Cool Whip – Add Cool Whip, pumpkin puree and pumpkin pie spice. Whip to combine.
- Fill the Crust – Remove the crust from the freezer. Pour the filling into the crust and smooth the top with the back of a spoon or an offset icing spatula.
- Decorate the Top – Pipe Cool Whip stars on top with a pastry bag or spread the reserved whipped cream on top.
- Refrigerate – Cover and chill for at least 4 hours or overnight, then slice and serve.
Kitchen Equipment to Make Pumpkin Fluff Pie
- Stand mixer or hand mixer to whip the filling.
- Food processor to crush the ginger snap cookies.
- Measuring cups and spoons.
- Large bowl and small bowl.
- Offset icing spatula or spoon for spreading the filling evenly into the pan.
- 9-inch pie pan or pie dish. A deep dish works best.
Recipe Variations, Tips and Substitutions
- Crust – You could make a graham cracker crust, use vanilla wafers for the crust or use crushed Biscoff cookies in place of gingersnaps for the crust.
- Nuts – You can garnish the top of the pie with toffee bits or toasted chopped pecans or walnuts.
- Spices – You can use only ground cinnamon, if you don’t have pumpkin pie spice on hand. You can also make your own spice blend using 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves and 1/8 teaspoon allspice.
- Fresh Whipped Cream – Cool Whip is more stable than fresh whipped cream and works well as the topping. That said, you can make your own whipped cream, adding it to the top of the pie just before serving.
- Homemade Whipped Cream Recipe – Using a hand mixer, whip 1 cup of heavy cream with 1 teaspoon of vanilla extract and 3-4 tablespoons of granulated sugar until stiff peaks form. Frost the top of the pie on the same day you plan on serving it, then store chilled until serving.
Storage and Leftovers
- Leftovers – Store leftover No Bake Pumpkin Pie in an airtight container or covered with plastic wrap chilled in the refrigerator for up to 4 days.
- Freezer – You can make and freeze this pie, storing it for up to 1 month. Thaw in the fridge and decorate the top with whipped cream just before serving.
More Pumpkin Recipes to Make
- Individual size Mini Pumpkin Pies topped with whipped cream.
- Individual Mini Pumpkin Cheesecakes made in a cupcake pan.
- This stunning Pumpkin Spice Cheesecake Trifle is guaranteed to impress.
- Pumpkin Muffins with a streusel topping.
- Kick start your day with Pumpkin French Toast.
- Easy no bake Pumpkin Dip.
- Save money and make your own Pumpkin Spice Latte.
- Single layer Pumpkin Snack Cake with Browned Butter Frosting will feed a crowd.
- How to Roast Pumpkin Seeds (Pepitas) from Food Network.
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Helpful Kitchen Items:
No Bake Pumpkin Pie
Servings: 8 servings
Calories: 439kcal
Ingredients
- 2 cups crushed gingersnap cookies
- 4 Tbsp salted or unsalted butter melted
- 2 Tbsp granulated sugar
- 1 8 oz block cream cheese softened
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 8 oz Cool Whip divided use
- 1 cup canned pumpkin puree
- 1 1/2 tsp pumpkin pie spice
Instructions
- Crush gingersnap cookies in a food processor. Add to a medium bowl with the melted butter and granulated sugar. Stir to combine.
- Press cookie crumbs firmly onto the bottom and sides of a 9-inch pie pan. (deep dish pie dish) Freeze for 20 minutes.
- In a large bowl, use an electric mixer on medium-high speed to beat together the cream cheese, powdered sugar, heavy cream and vanilla extract. Whip for 2-3 minutes, until smooth.
- To the bowl add 2/3 of the Cool Whip, pumpkin puree and pumpkin pie spice. Beat on low speed just until combined. (Reserve the remaining Cool Whip for piping on top.)
- Remove the crust from the freezer. Pour the filling into the crust and smooth the top with the back of a spoon or an offset icing spatula.
- Pipe Cool Whip stars on top with a pastry bag or using a Ziploc bag with the corner cut off. (Alternately, spread the top with the remaining whipped topping.)
- Cover loosely with plastic wrap or place into an airtight container and chill in the refrigerator for at least 4 hours or overnight, then slice and serve.
Notes
- Crust – You could make a graham cracker crust, use vanilla wafers for the crust or use crushed Biscoff cookies in place of gingersnaps for the crust.
- Nuts – You can garnish the top of the pie with toffee bits or toasted chopped pecans or walnuts.
- Spices – You can use only ground cinnamon, if you don’t have pumpkin pie spice on hand. You can also make your own spice blend using 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves and 1/8 teaspoon allspice.
- Fresh Whipped Cream – Cool Whip is more stable than fresh whipped cream and works well as the topping. That said, you can make your own whipped cream, adding it to the top of the pie just before serving.
- Homemade Whipped Cream Recipe – Using a hand mixer, whip 1 cup of heavy cream with 1 teaspoon of vanilla extract and 3-4 tablespoons of granulated sugar until stiff peaks form. Frost the top of the pie on the same day you plan on serving it, then store chilled until serving.
Nutrition
Serving: 1serving | Calories: 439kcal | Carbohydrates: 46g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 254mg | Potassium: 240mg | Fiber: 2g | Sugar: 27g | Vitamin A: 5645IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg
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is there a different cookie to use, I do not like Ginger snaps
Yes, From the Cook’s Notes:
Crust – You could make a graham cracker crust, use vanilla wafers for the crust or use crushed Biscoff cookies in place of gingersnaps for the crust.
Can you use the Philadelphia No Bake Cheesecake filling rather than making your own?
I haven’t tested it. If you try it, let us know how it goes.
I don’t use seed oils so I’m wondering if I can use all whipped heavy cream to the filling of the pie and the garnish? Cool Whip is basically oil so I never buy it now. Since I’ve taken seed oils out of my diet, I’ve lost a few pounds and haven’t had any gut issues for more than 5 yrs now.
Yes, you can. In fact, I included how to make fresh whipped cream for the topping in the recipe card. If you want to use it for the filling, double the homemade whipped cream in the Cook’s notes and whip a full pint of heavy cream (2 cups) then divide it between the pie and the topping.