No-Bake Pumpkin Pie

Article by Kelly Vaughan

For pumpkin pie lovers who prefer to skip the oven, this no-bake wonder is a dream. Harnessing the magical gelling power of marshmallows, this pie sets up beautifully without any baking, delivering all of the beloved flavors of fall in a wonderfully creamy and perfectly stable filling. A bit of pumpkin pie spice and a crispy speculoos cookie crust both add just the right amount of warm spice. It's the ideal make-ahead dessert for holidays, potlucks or any time you crave a taste of autumn with minimal fuss.

How to Make No-Bake Pumpkin Pie

Think beyond a graham cracker crust. We love a graham cracker crust for easy, no-bake pies. But thin, crispy speculoos cookies work just as well, and their warm, spiced flavor really evokes the holidays.

Grab a can of pure pumpkin purée. This is the key base ingredient for this no-bake filling. Look for pure pumpkin rather than pumpkin pie filling, which is loaded with sugar and stabilizers.

Use marshmallows for the filling. Marshmallows are the perfect addition to a pumpkin pie, no oven necessary. They already have gelatin in them, so melting them down in the filling eliminates the need to bloom gelatin and add it in later. Marshmallows stabilize the filling without making it too rubbery, setting up in just two hours. Moreover, they impart toasted, caramelized flavor that adds dimension to the classic, earthy flavor of pumpkin pie.

Add sour cream. It might sound like an unconventional ingredient for pumpkin pie, but just a couple of tablespoons of sour cream helps balance the sweetness of the marshmallows. The subtle tanginess gives the flavor of a pumpkin pie cheesecake recipe. It also adds more stability to the whipped cream mixture. Feel free to add another tablespoon or two to the whipped cream for serving at the end.   

Ingredient Swaps

If you can’t find speculoos cookies, you can use Biscoff cookies or crushed graham crackers. You could also combine crushed Nilla wafers with dry spices like cinnamon, nutmeg, ginger, and cloves to mimic the flavor of speculoos cookies.

Ran out of pumpkin pie spice? Make your own! Combine ¼ cup ground cinnamon, 2 tablespoons ground ginger, 1 tablespoon ground cardamom, 1 tablespoon ground nutmeg, 1 teaspoon ground allspice and 1 teaspoon ground cloves in a bowl and measure accordingly.

How to Store No-Bake Pumpkin Pie

Store this pie in the refrigerator, covered, for 3 to 4 days. You can also freeze pumpkin pie for up to one month. To do so, wrap the pie tightly in plastic wrap and place in an airtight, zip-top plastic bag. Note that the texture may change slightly over time but it will still be delicious.

How to Serve No-Bake Pumpkin Pie

We love to serve chilled slices of this pie with dollops of homemade whipped cream or a scoop of vanilla ice cream. It’s also delicious paired with this fall sangria or our Warm and Toasty Apple Cider Cocktail.

No-Bake Pumpkin Pie FAQs

What's the Difference Between Pumpkin Pie Filling and Pumpkin Puree?

The two may sound the same but they’re not interchangeable. Canned pumpkin pie filling is a prepared pie mix made with pumpkin, sugar, spices, and added preservatives. Pumpkin purée is the result of roasted pumpkin flesh, which is blended until smooth and creamy. The latter serves as the base for this no-bake pumpkin pie recipe, as well as our best pumpkin pie.

What Is the Best Pie Pan for Pumpkin Pie?

We found that glass is the best type of pie pan for a traditional baked pumpkin pie, as the clear glass allows you to check the doneness of the crust in the oven. The beauty of this no-bake pumpkin pie is that you can use your prettiest pie dish to set the crust and filling without worrying about how well it conducts heat.