Name: No Bake Pumpkin Pie
Prep time: 15 min
Total time: 270 min
Ingredients: 2 cups gingersnap cookies (finely crushed); ⅓ cup butter (salted, melted); 15 ounces pumpkin puree; 1 teaspoon pumpkin spice; 8 ounces marshmallow fluff; 12 ounces whipped cream (frozen, defrosted)

By: Jill Mills Updated: Oct 31, 2024

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This easy No Bake Pumpkin Pie is a delightful twist on the classic. It features a homemade gingersnap crust and a creamy pumpkin marshmallow filling. The gingersnap crust adds a warm, spiced crunch, while the filling strikes the perfect balance—rich and creamy yet not overly sweet, allowing the real pumpkin flavor to shine through. It’s an effortless, crowd-pleasing dessert that captures all the best flavors of fall without needing any oven time!

A close-up of a slice of No Bake Pumpkin Pie on a pie server, highlighting the rich orange filling and the whipped cream topping with a sprinkle of crumbs.

Easy Pumpkin Fluff Pie Recipe

If you are looking for the best No-Bake Pumpkin Pie that’s also easy to make, you’ve found it! This easy pie recipe is one of my favorites to make as a tasty dessert after Thanksgiving dinner. I do love traditional pumpkin pie, but when I want a super simple recipe, this is my go-to! It has just the right amount of pumpkin flavor and it is sweetened with marshmallow fluff. It sounds a little different but trust me — it’s so yummy!

Why You’ll Love This No-Bake Pumpkin Pie

Make ahead recipe. This is the perfect pumpkin dessert to prepare in advance for a party or special event.
Party favorite. Bring this to your next holiday party and there won’t be any leftovers!
Easy no-bake pie. This pumpkin fluff pie is incredibly easy to make, even if you don’t cook or bake often.

Overhead view of a full No Bake Pumpkin Pie with whipped cream swirls along the edge, ready to serve with plates and utensils in the background.

What You’ll Need

This no bake pumpkin pie requires only 6 ingredients! It’s super simple and affordable on any budget. Make it for a holiday party or any time of the year. Canned pumpkin is always available!

Gingersnap cookies: The ginger flavor and crispy texture of the gingersnaps make the perfect crust. It pairs perfectly with the pumpkin. Buy a bag of gingersnaps from the store of make your own with our easy homemade gingersnap cookie recipe. Reserve a little bit of it to sprinkle on top as a garnish!
Butter: Melted butter is key to making your crust. It helps the cookie crumbs stick together. I recommend using salted butter to offset the sweetness.
Pumpkin puree: Pure canned pumpkin is best for this recipe because you will be adding spices and sweet ingredients. The pumpkin pie filling is already seasoned and sweetened.
Pumpkin spice: This spice blend contains cinnamon, cloves, and more to give you that classic pumpkin spice flavor.
Marshmallow fluff: This adds sweetness and texture to the pie filling. I love the marshmallow flavor in this recipe!
Whipped topping: For a creamy and luscious filling, I fold in Cool Whip before chilling the pie. You may use more on top of the pie if you wish.

Ingredients for the No Bake Pumpkin Pie, including pumpkin puree, whipped topping, gingersnaps, melted butter, and spices arranged on a countertop.

How to Make No Bake Pumpkin Pie

This tasty no-bake pie recipe requires minimal steps. Once you make the crust, filling, and toppings, the pie will set in the freezer before you can enjoy a slice!

Make the crust. Combine the crushed gingersnaps and melted butter, stir together in a medium mixing bowl. Transfer the mixture to the pie pan and press it evenly into the bottom and up the sides. Place in the refrigerator to chill the crust while you make the filling.

Mixing gingersnap crumbs and melted butter in a bowl to create the base for the no-bake pumpkin pie crust.

Pressing the crust mixture into a pie dish using a measuring cup to create an even gingersnap crust.

Make the filling. Add the pumpkin puree, pumpkin spice, and fluff to a separate large mixing bowl. Whip the ingredients using an electric hand mixer or stand mixer until smooth and creamy.
Add whipped topping. Fold the whipped topping into the pumpkin mixture.

The pumpkin and whipped topping ingredients in a bowl before mixing, with autumn-themed ingredients and utensils surrounding it.

A bowl with smooth pumpkin pie filling, whipped topping added on top, ready to be combined, with mixing tools nearby.

Transfer and decorate. Pour the filling into the pie crust. Top it with more whipped topping if desired.
Freeze. Cover it tightly with plastic wrap and freeze it for at least 4 hours before serving it.

Toppings for No Bake Pumpkin Pie

There are some great ways to decorate this lovely pie recipe. Top it with whipped cream, crushed gingersnaps, or graham crackers. Our cinnamon whipped cream is also a delicious option. You can also lightly dust it with some extra cinnamon or pumpkin spice.

Overhead view of the full No-Bake Pumpkin Pie with whipped cream swirls around the edges, surrounded by decorative cinnamon sticks and autumn decor.

Tips for Success

Try a graham cracker crust. If you don’t like gingersnaps, try this recipe with a store-bought graham cracker crust to save time.
Make your own pumpkin pie spice. Combine cinnamon, nutmeg, ginger, cloves, and allspice to make a great homemade pumpkin spice blend.
Soften before slicing. Allow the pumpkin pie to sit on the counter for about 15 minutes after you freeze it to make it easier to slice.

Proper Storage

For best results, store this pie in the freezer. It will stay fresh for 3-4 months. Let it sit on the counter for about 15 minutes before serving.

A single slice of No-Bake Pumpkin Pie on a white plate, topped with whipped cream swirls and a sprinkle of crumbs, with the rest of the pie in the background.

More No-Bake Pie Recipes to Try

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