Easy No-Bake Pumpkin Cream Pie

This no-bake pumpkin cream pie is the dessert you make when you want all the spiced pumpkin flavor of a classic pie without turning on the oven.

It sets up silky and light in the fridge, with a buttery graham cracker crust and a thick, mousse-like filling that slices clean. Serve it topped with clouds of whipped cream and a shake of cinnamon.

Why This Pie Belongs on Your Holiday Table

The crust stays crisp for days, the filling is airy but rich with warm spice, and the whole thing comes together in about 25 minutes of hands-on work. I love that it frees up precious oven space during a big holiday meal.

Even better, it tastes fantastic the next day, so you can make it ahead and have dessert ready to go.

Ingredients

• 1 1/2 cups graham cracker crumbs: from about 12 full sheets, crushed finely
• 1/4 cup granulated sugar: helps the crust hold together
• 6 tbsp unsalted butter, melted: binds the crumbs and adds richness
• 1 tsp unflavored gelatin: sets the filling so it slices cleanly
• 2 tbsp cold water: to bloom the gelatin
• 1 1/2 cups heavy whipping cream, divided: 1 cup for the filling, 1/2 cup for the topping
• 3 tbsp powdered sugar, divided: 2 tbsp for the filling cream, 1 tbsp for the topping
• 8 oz cream cheese, softened: full-fat for the best texture
• 1 cup pumpkin puree: not pumpkin pie filling
• 1/2 cup packed brown sugar: light or dark both work
• 1 1/2 tsp pumpkin pie spice: or a blend of cinnamon, ginger, nutmeg, and cloves
• 1 tsp vanilla extract: rounds out the warm flavors
• Pinch of cinnamon: for dusting on top

Simple Swaps and Substitutions

• Gluten-free crust: use gluten-free graham-style crackers or gingersnaps instead.
• Pumpkin pie spice: make your own with 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, and a pinch of cloves.
• Dairy-free: swap the cream cheese for a vegan block and use full-fat canned coconut cream instead of heavy cream. Whip the chilled coconut cream as you would dairy cream.
• Extra warmth: add 1/4 tsp ground cardamom or a pinch of black pepper to the spice mix.

Zucchini Mock Apple Pie is another reader favorite dessert worth making next.

How to Make This No-Bake Pumpkin Cream Pie

Step 1: Press the Crust

In a medium bowl, stir together the 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter until the mixture looks like wet sand. Tip it into a 9-inch pie plate and press it firmly and evenly across the bottom and up the sides. A flat-bottomed measuring cup helps compact the crumbs so the crust holds together.

You will feel the crust firm up under your fingertips as you press. Chill it in the refrigerator while you make the filling, at least 10 minutes.

Step 2: Bloom the Gelatin

Place the 1 teaspoon unflavored gelatin in a small bowl and pour the 2 tablespoons cold water over it. Let the mixture sit for 5 minutes undisturbed. The gelatin will soften and look like a translucent, grainy gel.

Microwave the bowl in 5-second bursts, stirring between each, until the gelatin melts into a clear liquid. This takes roughly 10 to 15 seconds total. Do not let it boil. Set it aside to cool slightly while you move on.

Step 3: Whip the Cream

Pour 1 cup of the heavy whipping cream and 2 tablespoons of the powdered sugar into a medium bowl. Beat with a hand mixer on medium-high speed until the cream thickens and soft peaks form. Soft peaks hold a shape but flop over when you lift the beaters.

This will take 2 to 3 minutes. Keep a close eye on the cream near the end, because overbeaten cream turns grainy and loses its smoothness.

Step 4: Beat the Pumpkin Mixture

In a large bowl, beat the 8 ounces softened cream cheese with a hand mixer until it is completely smooth. Add the 1 cup pumpkin puree, 1/2 cup brown sugar, 1 1/2 teaspoons pumpkin pie spice, and 1 teaspoon vanilla extract. Beat until everything is evenly combined and no streaks of white cream cheese remain, scraping down the sides of the bowl once or twice.

With the mixer running on low, drizzle in the melted gelatin and beat just until it disappears into the filling. The mixture will be thick and a deep, spiced orange. Give it a quick taste and add an extra pinch of spice if you like a bolder flavor.

Step 5: Fold and Fill

Add about a third of the whipped cream to the pumpkin mixture and stir it in with a spatula to lighten the base. Gently fold in the remaining whipped cream in two additions, using a cutting motion and turning the bowl as you go. Stop as soon as no white streaks are visible so the filling stays airy.

Scrape the filling into the chilled crust and spread it evenly to the edges with the back of a spoon. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until the center is firm and no longer jiggles when you nudge the plate.

Step 6: Top and Serve

Right before serving, whip the remaining 1/2 cup heavy whipping cream with the remaining 1 tablespoon powdered sugar until soft peaks form. Spread or pipe the cream over the chilled pie. Dust lightly with the pinch of cinnamon or a little extra pumpkin pie spice.

Slice with a sharp knife, wiping the blade between cuts for the cleanest pieces. Serve straight from the fridge so each slice holds its shape and feels cold and creamy.

A Few Tips for the Fluffiest Pumpkin Cream Pie

• Pull the cream cheese out of the refrigerator an hour before you start so it softens thoroughly. Cold cream cheese will leave lumps in the filling.
• When you fold the whipped cream into the pumpkin mixture, use the widest spatula you have and be patient. Overmixing deflates the mousse.
• If you do not have pumpkin pie spice, mix 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon nutmeg, and a pinch of ground cloves.
• The pie needs at least 4 hours of chill time to set properly, but overnight gives the spices time to meld and the filling slices even more neatly.

Keeping the Pie Fresh

Store leftover pie covered in the refrigerator for up to 4 days. The crust stays crisp and the filling never gets soggy. Serve it cold straight from the fridge.

If you plan to make the pie a day ahead, hold off on the whipped cream topping until right before you serve it. The pie base itself can rest in the fridge for up to 24 hours without the final layer of cream.

Frequently Asked Questions

Can I use pumpkin pie filling instead of puree?

No. Pumpkin pie filling is already sweetened and spiced, so you cannot control the sugar or flavor. Stick with plain pumpkin puree for this recipe.

What if I do not have gelatin?

The pie will still taste good but the filling will be much softer and may not slice cleanly. You can substitute 1 tablespoon of instant clearjel, but the texture will be a little different.

Can I make this pie dairy-free?

Yes. Use a block of vegan cream cheese and replace the heavy cream with full-fat canned coconut cream. Whip the chilled coconut cream just as you would dairy cream and fold it in the same way. Gelatin is still needed for structure.

How do I keep the crust from getting soggy?

Brush the inside of the pressed crust with a thin layer of melted white chocolate or lightly beaten egg white. Let it set in the fridge for 10 minutes before adding the filling. That seals the crumbs and keeps them crisp.

Pumpkin Cream Pie Recipe

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Total Time 25 minutes mins

Servings: 8 servings

Calories: 450

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 tsp unflavored gelatin
• 2 tbsp cold water
• 1 1/2 cups heavy whipping cream, divided
• 3 tbsp powdered sugar, divided
• 8 oz cream cheese, softened
• 1 cup pumpkin puree
• 1/2 cup packed brown sugar
• 1 1/2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• Pinch of cinnamon, for dusting

Method

 

1. Stir graham cracker crumbs, granulated sugar, and melted butter until combined. Press into a 9-inch pie plate. Chill while preparing the filling.
2. Sprinkle gelatin over cold water in a small bowl. Let bloom 5 minutes, then microwave 10 to 15 seconds until liquid. Set aside to cool slightly.
3. Beat 1 cup heavy cream and 2 tbsp powdered sugar to soft peaks.
4. Beat cream cheese until smooth. Add pumpkin puree, brown sugar, pumpkin pie spice, and vanilla. Beat to combine. With mixer on low, drizzle in melted gelatin and beat just until mixed.
5. Fold whipped cream into pumpkin mixture in two additions until no streaks remain. Spread into crust. Cover loosely and refrigerate at least 4 hours, or overnight, until set.
6. Just before serving, whip remaining 1/2 cup heavy cream and 1 tbsp powdered sugar to soft peaks. Spread over pie, dust with cinnamon, slice, and serve cold.

Notes

Chill time is not included in the prep or cook times. The pie can rest in the fridge for up to 24 hours before you add the final whipped cream topping. For the neatest slices, pop the pie in the freezer for 15 minutes right before cutting.