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No bake pumpkin pie is a tasty version of a holiday favorite. It’s a perfect make-ahead version with a quick prep.
This no bake pie is a quick version of our classic Pumpkin Pie. It’s just as creamy and yummy but uses a Graham Cracker Crust instead of a classic Pie Crust.
A Fall Favorite
Thanksgiving is full of tasty pies. That is one reason we love this variation so much!
More reasons why we love this No Bake Pumpkin Pie:
- Simple. Comes together in no time and uses a graham cracker crust.
- Time Saver. Quick to make and great for holidays like Thanksgiving.
- Make Ahead. It can easily be made ahead and chilled for later.
- Freeze. Store and freeze for up to 3 months.
The crust can be store-bought to make it even easier, or you can make a homemade graham cracker crust. Either way, it’s a crowd-pleaser!
Just Mix and Chill!
This no bake pumpkin pie recipe is quite simple, it just requires some chill time, so plan accordingly!
- 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 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 and mix until combined well.
- CHILL. Pour this mixture into the graham cracker crust and chill for 3-4 hours.
Other crust options
We love a graham cracker crust (or nilla wafers). You can also use shortbread or a regular Pie crust.
Recipe Tips
No bake graham cracker crust pumpkin pie uses simple ingredients.
- Why didn’t it set? Since this recipe uses gelatin to help it set, it will need to be properly combined and cooked with the other ingredients. No bake pumpkin pie filling will also need several hours to chill and set.
- Pumpkin puree. Make sure you use pumpkin puree, not pumpkin pie mix.
- Sweetened condensed milk. Be sure that you’re using sweetened condensed milk and not evaporated milk.
Variations
This pumpkin pie recipe is quick and simple, but you can use homemade ingredients!
- Crust. Using a store-bought crust makes this easy and completely no bake. You can also make your own Graham Cracker Crust beforehand.
- Whipped cream. Add a dollop of Homemade Whipped Cream or an 8-ounce tub of Cool Whip.
- Spices. You can substitute the cinnamon, ginger, and nutmeg with 2 teaspoons of Pumpkin Pie Spice.
- For even more flavor sprinkle some spices on top of the whipped cream.
Storing No Bake Pie
- MAKE AHEAD. 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.
- STORE. 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.
- FREEZE. 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.
For more pumpkin pies:
No Bake Pumpkin Pie Recipe
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
