No-bake pumpkin pie is a sweet and tasty fall treat that is perfect for any occasion and incredibly easy to make! You'll only need about 15 minutes of prep work, and then just let the pie chill in the fridge all night! Go ahead and make two because your guests will be coming back for seconds!
Easy No-Bake Pumpkin Pie Recipe
Pumpkin pie is a family-favorite dessert that has a permanent position on my Thanksgiving dessert table. With how much we all love it, I'm always trying out new variations and twists!
This no-bake pumpkin dessert has all of the flavors that you know and love but in a wonderfully creamy pie that requires no time in the oven! Serve it at Thanksgiving in addition to your standard pumpkin pie (or instead of pumpkin pie), and everyone will gobble it up!
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Whether you're a pro at hosting Thanksgiving dinner and holiday parties or giving it a try for the first time this year, you're sure to find my ultimate guide to planning Thanksgiving a help! Don't forget to safely thaw your holiday turkey early, too!
🥘 No Bake Pumpkin Pie Ingredients, Notes, & Substitutions
Both the gingersnap crust and the pumpkin filling only require a handful of ingredients. If gingersnaps aren't your thing, feel free to try out my graham cracker crust or Oreo cookie crust!
Gingersnap Crust
- Gingersnap Cookies - 3 cups of gingersnap cookies. This is about 38-40 cookies per crust.
- Brown Sugar - ⅓ cup of light brown sugar, packed.
- Cinnamon - ¼ teaspoon of ground cinnamon.
- Nutmeg - ⅛ teaspoon of ground nutmeg.
- Butter - ½ cup of melted butter.
Pumpkin Filling
- Pumpkin Puree - 15 ounces of pumpkin puree. Libby's brand is my favorite!
- Pumpkin Pie Spice - 2 teaspoons of pumpkin pie spice. You can try out my homemade mix or use your favorite store-bought brand.
- Vanilla - 2 teaspoons of vanilla extract.
- Marshmallows - 7 cups of mini marshmallows. These will be melted.
- Salt - ¼ teaspoon of salt to counteract all of the sweetness.
- Cool Whip - 16 ounces of Cool Whip. Make sure to let it thaw out first.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🍴 Equipment Needed To Make A No Bake Pie
This recipe is super easy, but there are a few things that would be helpful to have on hand. First of all, a 9-inch springform pan works fantastically for this recipe. If you don't have one, however, you can always use a 9-inch deep-dish pie pan.
Next, a food processor does a great job at making the gingersnap cookies into a really fine crumb. You can always put the cookies into a large zip-top bag and crush them with a skillet or rolling pin.
Finally, you'll need a mixing bowl and a silicone spatula to mix all your ingredients!
🔪 How To Make No-Bake Pumpkin Pie
Since this refrigerator pumpkin pie is not baked, it really is as simple as just mixing together ingredients! Make sure to prepare this the day before you need it, though, so that it has plenty of time to chill in the refrigerator!
If using a springform or deep-dish pan, you can make one pie. However, if you have a standard-sized pie pan, you will have enough filling for 2 pies!
Prepare the Crust
Step 1: Spray. Prepare a 9-inch springform pan by lightly greasing it with cooking spray.
Step 2: Crush the cookies. In the bowl of a food processor (or a large zip-top bag), add 3 cups (339 grams) of gingersnap cookies. Pulse the cookies until they are finely ground (or crush them using a rolling pin).
Step 3: Stir in dry ingredients. Add the gingersnap crumbs to a large mixing bowl and stir in ⅓ cup (73 grams) of light brown sugar, ¼ teaspoon (0.5 grams) of cinnamon, and ⅛ teaspoon (0.25 grams) of nutmeg until well combined.
Step 4: Incorporate butter. Pour in ½ cup (114 grams) of melted butter and mix until everything is evenly distributed.
Step 5: Press into the pan. Pour the mixture into the prepared springform pan and press it into the bottom of the pan as well as up the sides. Place it in the freezer until ready to use.
Make the Filling
Step 6: Mix ingredients. In a medium-sized mixing bowl, add 15 ounces (425 grams) of canned pumpkin, 2 teaspoons (4 grams) of pumpkin pie spice, ¼ teaspoon (1.5 grams) of salt, and 2 teaspoons (10 milliliters) of vanilla extract. Stir until fully combined.
Step 7: Melt marshmallows. Place your 7 cups (350 grams) of mini marshmallows into a separate large microwave-safe mixing bowl and microwave them for 1 minute, then in 30-second increments until they are smooth and creamy when stirred.
Step 8: Add pumpkin mixture. Immediately add the pumpkin mixture to the melted marshmallows and stir to combine.
Step 9: Whisk. Add the thawed 16 ounces (454 grams) of Cool Whip into the mixture and whisk until all of the ingredients are combined and smooth again.
Step 10: Pour into the crust. Pour the filling into your prepared pie crust and use a spoon or spatula to smooth out the top.
Step 11: Chill. Place the pie into the refrigerator and allow it to chill overnight, or about 8 hours, until set.
Step 12: Serve. Once set, carefully remove the band from the springform pan, slice, and serve with an extra dollop of whipped cream if desired.
🍴 What To Serve With Pumpkin Pie
This no-bake pie is a great addition to your Thanksgiving pie lineup! Add some extra whipped or chantilly cream for an extra special treat!
Serving this pie with any combination of the top 10 Thanksgiving recipes will make for a memorable and delicious holiday. It's perfect for elegant Thanksgiving dinners or casual meals while you kick back and watch the game. Enjoy!
💭 Angela's Pro Tips & Notes
- If you're not a fan of gingersnap cookies, use a combination of graham crackers and gingersnap cookies. Or, swap out for my graham cracker crust or my Oreo cookie crust instead.
- 7 cups of mini marshmallows are equivalent to about 12 ounces.
- I recommend using Libby's pure pumpkin due to its low moisture content. Do not use pumpkin pie filling, as it has added sugar and spices!
- Make sure that your Cool Whip whipped topping is completely thawed before using it.
- If you don't have a springform pan, you can always use a deep-dish pie pan.
🥡 Storing
Keep your pie covered in the refrigerator for up to 5 days. You can even make it in advance 1-2 days before Thanksgiving, and it will taste just as good as it does on day 1!
Freezing No-Bake Pumpkin Pie
To freeze, tightly wrap your pie or place it into an airtight container. It can be frozen for up to 3 months. When ready to serve, allow it to thaw for an hour.
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❓ Recipe FAQs
Nope! This recipe is entirely no-bake. Even the crust is ready to go after spending time in the fridge! The oven is not needed for this delicious pie!
Regular pumpkin pie has an egg-based custard filling that requires being baked in the oven. This no-bake pie does not contain eggs and is completely safe to eat without having to be cooked!
Both pure pumpkin and pumpkin puree refer to the same item: canned pumpkin that has no added ingredients. However, pumpkin pie filling has added sugar and spices added to it (to make it taste like pumpkin pie). For this recipe, make sure you are using pure pumpkin (or pumpkin puree) and not pumpkin pie filling.
🎃🍂 More Delicious Pumpkin Recipes
- Pumpkin Pecan Tart - Combine pumpkin and pecan pie for this incredibly addicting dessert!
- Pumpkin Fudge Poke Cake - This pumpkin cake is loaded with hot chocolate fudge and then topped with vanilla frosting and caramel sauce!
- Chocolate Pumpkin Pie - This variation of pumpkin pie is extra rich and decadent!
- No-Bake Pumpkin Cookies - For another delicious no-bake recipe, try out these yummy cookies!
- Pumpkin Fluff Dip - This incredibly easy dip comes together in just minutes and is sure to disappear!
- Pumpkin Streusel Bars - These sweet and tasty bars have a pumpkin filling and a mouthwatering streusel crust and topping!
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📖 Recipe Card
No Bake Pumpkin Pie
Ingredients
Gingersnap Crust
- 3 cups Gingersnap cookies (use 38-40 gingersnap cookies per crust)
- ⅓ cup light brown sugar (packed)
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ cup butter (melted)
Pumpkin Filling
- 15 oz pumpkin puree
- 2 teaspoon pumpkin pie spice
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- 7 cups mini marshmallows
- 16 oz Cool Whip (thawed, plus more for garnish if desired)
Instructions
Prepare the Crust
- Prepare a 9-inch springform pan by lightly spraying it with non-stick cooking spray.
- In a food processor (or a large zip-top bag), add your gingersnap cookies. Pulse the cookies until they are finely ground (or crush them using a rolling pin).
- Add the gingersnap crumbs to a large mixing bowl and stir in the light brown sugar, cinnamon, and nutmeg until well combined.
- Pour in the melted butter and mix until everything is evenly distributed.
- Pour the mixture into the prepared springform pan and press it into the bottom of the pan as well as up the sides. Place it in the freezer until ready to use.
Make the Filling
- In a medium-sized mixing bowl, add in your canned pumpkin, pumpkin pie spice, salt, and vanilla extract. Stir until fully combined.
- Place your marshmallows into a separate large microwave-safe mixing bowl and microwave them for 1 minute, then in 30-second increments until they are smooth and creamy when stirred.
- Immediately add the pumpkin mixture into the melted marshmallows and stir to combine.
- Add the thawed Cool Whip into the mixture and whisk until all of the ingredients are combined and smooth again.
- Pour the filling into your prepared pie crust and use a spoon or spatula to smooth out the top.
- Place the pie into the refrigerator and allow it to chill overnight, or about 8 hours, until set.
- Once set, carefully remove the band from the springform pan, slice, and serve with an extra dollop of whipped cream if desired.
Notes
- If you're not a fan of gingersnap cookies, use a combination of graham crackers and gingersnap cookies. Or, swap out for my graham cracker crust or my Oreo cookie crust instead.
- 7 cups of mini marshmallows is equivalent to about 12 ounces.
- I recommend using Libby's pure pumpkin due to its low moisture content. Do not use pumpkin pie filling as it has added sugar and spices!
- Make sure that your Cool Whip whipped topping is completely thawed before using it.
- If you don't have a springform pan, you can always use a deep-dish pie pan.
- To store: Keep your pie covered in the refrigerator for up to 5 days.
- To freeze: Tightly wrap your pie or place it into an airtight container. It can be frozen for up to 3 months. When ready to serve, allow it to thaw for an hour.
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