No Bake Pumpkin Pie is a creamy, lightly spiced pumpkin dessert with a smooth filling and a crisp graham cracker crust. Pumpkin puree, cream cheese, whipped cream, cinnamon, ginger, and nutmeg create a classic pumpkin pie flavor without turning on the oven.

The filling comes together on the stovetop-free with a short mixing process, then chills until firm enough to slice. It is an easy make-ahead dessert for fall gatherings, especially when you want pumpkin pie flavor without baking.

Recipe at a Glance

Prep Time: 20 minutes
Cook Time: 0 minutes
Additional Time: 6 hours
Total Time: 6 hours 20 minutes
Yield: 1 9-inch pie
Servings: 8 slices
Difficulty: Easy

What Makes This Recipe Work

Cream cheese gives the filling structure: It creates a rich, tangy base that helps the chilled pie hold its shape.
Pumpkin puree adds classic fall flavor: A moderate amount provides pumpkin flavor without making the filling watery.
Whipped cream keeps the filling light: Folding whipped cream into the pumpkin mixture gives the pie a soft, mousse-like texture.
Graham crackers provide a crisp contrast: The buttery crust balances the creamy filling and adds a little crunch.
Extended chilling sets the pie: Six hours gives the filling enough time to firm up for cleaner slices.

Tools for This Recipe

9-inch pie dish
Food processor or rolling pin and resealable bag
Mixing bowls
Electric hand mixer or stand mixer
Rubber spatula
Measuring cups and spoons
Refrigerator

Ingredient Notes

■ Pumpkin puree: Use plain pumpkin puree for the right moisture and flavor; avoid pumpkin pie filling.
■ Cream cheese: Full-fat block cream cheese provides the firmest filling; avoid whipped varieties.
■ Heavy whipping cream: Cold heavy cream is essential for a light texture; prepared whipped topping can be sweeter.
■ Graham crackers: Classic for the crust; chocolate wafer crumbs can be used for a richer flavor.
■ Ground spices: Use individual spices or pumpkin pie spice for flavor; the blend affects the final taste.

Step-by-Step Method

Prepare the crust. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. The mixture should resemble damp sand and hold together when pressed.
Press the crust into the pan. Transfer the crumb mixture to a 9-inch pie dish. Press it firmly across the bottom and about 1 inch up the sides. Use the bottom of a measuring cup to compact the crust evenly.
Chill the crust. Refrigerate the crust for at least 20 minutes while preparing the filling. It should feel firm when lightly pressed.
Beat the cream cheese. Place the softened cream cheese in a large mixing bowl. Beat on medium speed for about 1 minute, until completely smooth. Scrape the sides of the bowl as needed.
Add the pumpkin and seasonings. Add the pumpkin puree, powdered sugar, vanilla, cinnamon, ginger, nutmeg, and cloves. Beat until the mixture is smooth, evenly colored, and free of visible cream cheese lumps.
Whip the cream. In a separate clean bowl, beat the cold heavy whipping cream on medium-high speed until medium-stiff peaks form. The cream should hold its shape when the beaters are lifted without looking grainy.
Fold the whipped cream into the filling. Add the whipped cream to the pumpkin mixture in two additions. Fold gently with a rubber spatula until the filling is evenly blended and light. Avoid vigorous stirring, which can deflate the whipped cream.
Fill the crust. Spoon the pumpkin filling into the chilled graham cracker crust. Spread the top with an offset spatula or the back of a spoon, creating an even surface.
Chill until firm. Cover the pie loosely and refrigerate for at least 6 hours, preferably overnight. The filling should feel firm when gently touched and hold a clean slice when cut.
Garnish and serve. Just before serving, top with the optional whipped cream and a light sprinkle of cinnamon. Slice with a sharp knife, wiping the blade between cuts for cleaner portions.

Kitchen-Tested Tip

Use full-fat block cream cheese for the most stable filling.
Keep the heavy cream cold until you are ready to whip it.
Do not shorten the chilling time; the filling needs several hours to develop enough structure.

Make-Ahead and Storage Notes

Cover the pie tightly and refrigerate for up to 3 days. Keep it refrigerated until serving because the filling contains cream cheese and whipped cream.
The pie can be made 1 day ahead, which also gives the filling plenty of time to set. Add optional whipped cream topping shortly before serving for the best appearance.
For longer storage, freeze the ungarnished pie for up to 1 month. Wrap it tightly in plastic wrap and then foil or place it in a freezer-safe container. Thaw overnight.

FAQ

Can I use pumpkin pie spice instead of the individual spices?

Yes. Replace the cinnamon, ginger, nutmeg, and cloves with about 2 teaspoons pumpkin pie spice.

Can I use a store-bought graham cracker crust?

Yes. A prepared 9-inch graham cracker crust can save time.

Why is my no-bake pumpkin pie too soft?

The most common causes are insufficient chilling, overly soft cream cheese, or pumpkin puree with excess moisture. Use block cream cheese, thick plain pumpkin puree, and refrigerate the pie for at least 6 hours.

Can I make No Bake Pumpkin Pie ahead of time?

Yes. It is well suited to make-ahead preparation.

Can I freeze No Bake Pumpkin Pie?

Yes. Freeze it without the optional whipped cream topping for up to 1 month.