No Bake Pumpkin Pie is a great fall dessert when we want classic pumpkin pie flavor without turning on the oven. The spiced pumpkin filling sets up in a graham cracker crust with sweetened condensed milk, eggs, gelatin, and warm spices for a creamy chilled pie.
We love this for Thanksgiving prep, fall parties, and make-ahead desserts because it needs time to chill and can be ready before the day gets busy. Top it with whipped cream and a sprinkle of cinnamon for an easy, pretty finish.
If you love this recipe, be sure to try Pumpkin Pie with Graham Cracker Crust, Pumpkin Delight, Pumpkin Lasagna, and Pumpkin Bars.
Why you’ll love it + Why it works:
- No Oven Needed: Most of the recipe comes together on the stovetop, making it perfect for busy holidays.
- Perfect Make Ahead Dessert: Chill it in advance so dessert is ready when you are.
- Classic Pumpkin Flavor: Every bite is smooth, creamy, and full of warm fall spices.
- Rich Texture: Sweetened condensed milk gives the filling a creamy, silky consistency.
No Bake Pumpkin Pie Ingredients
- Unflavored Gelatin (1 (.25-ounce) package): Helps the filling set into firm, clean slices without baking.
- Ground Cinnamon (1 teaspoon): Adds warm, classic pumpkin pie flavor.
- Ground Ginger (½ teaspoon): Brings a little brightness and warmth to the spice blend.
- Ground Nutmeg (½ teaspoon): Adds rich fall flavor that pairs perfectly with pumpkin.
- Salt (½ teaspoon): Balances the sweetness and enhances the spices.
- Sweetened Condensed Milk (1 (14-ounce) can): Sweetens the filling while creating a rich, creamy texture.
- Eggs (2, beaten): Helps create a smooth, custard-like filling as the mixture cooks on the stovetop.
- Pumpkin Puree (1 (15-ounce) can): Provides rich pumpkin flavor and creamy texture. Be sure to use pumpkin puree, not pumpkin pie filling.
- Prepared Graham Cracker Crust (1 (9-inch)): Adds a buttery, slightly sweet crust that complements the creamy filling.
How to Make No Bake Pumpkin Pie
FILLING. In a heavy saucepan, combine gelatin, cinnamon, ginger, nutmeg, salt, condensed milk, and beaten eggs, and mix well. Let stand for 1 minute.
THICKEN. Place the saucepan on the burner over medium-low heat for about 10 minutes, stirring constantly until the gelatin dissolves and the mixture thickens up.
PUMPKIN. Remove from heat and stir in pumpkin mixing until well combined.
CHILL. Pour this mixture into the graham cracker crust and chill for 3-4 hours.
Kristyn’s Recipe Tips
- Stir constantly while cooking to prevent the eggs from scrambling and to keep the filling smooth.
- Cook over medium-low heat only. High heat can cause the filling to become grainy.
- Chill the pie for the full 3 to 4 hours so it slices cleanly.
- Top each slice with homemade whipped cream and a sprinkle of cinnamon or pumpkin pie spice before serving.
- We love a graham cracker crust (or nilla wafers). You can also use shortbread or a regular Pie crust.
No Bake Pumpkin Pie Recipe
Video
Ingredients
- 1 (.25-ounce) package unflavored gelatin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 (14-ounce) can sweetened condensed milk
- 2 eggs beaten
- 1 (15-ounce) can pumpkin puree
- 1 (9-inch) prepared graham cracker crust
Instructions
- In a heavy saucepan, combine gelatin, cinnamon, ginger, nutmeg, salt, condensed milk, and beaten eggs and mix well. Let stand for 1 minute.
- Place saucepan on the burner over medium-low heat for about 10 minutes, stirring constantly until the gelatin dissolves and the mixture thickens up.
- Remove from heat and stir in pumpkin and mix until combined well.
- Pour this mixture into the graham cracker crust and chill for 3-4 hours.
Notes
- Stir constantly while cooking to prevent the eggs from scrambling and to keep the filling smooth.
- Cook over medium-low heat only. High heat can cause the filling to become grainy.
- Chill the pie for the full 3 to 4 hours so it slices cleanly.
- Top each slice with homemade whipped cream and a sprinkle of cinnamon or pumpkin pie spice before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Since this pie needs several hours to chill and set, it makes the perfect make-ahead pie. Just cover and place in the fridge for up to 4 days.
If you’re not going to eat it soon after it’s ready, then cover and keep it in the fridge for up to 4 days.
Once the pie has chilled and set, wrap it tightly with plastic wrap and again with aluminum foil. Label and keep it in the freezer for up to 3 months.
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This recipe was first shared October, 2023.
