Can I make no-bake pumpkin pie without condensed milk?

Absolutely! This recipe uses cream cheese and powdered sugar instead of condensed milk, which many people prefer for its less sweet, more creamy flavor profile.

How far in advance can I make this no-bake pumpkin pie?

You can make this pie up to 2 days in advance. Keep it refrigerated and covered with plastic wrap until ready to serve. Add any fresh toppings just before serving.

Can I use homemade whipped cream instead of Cool Whip?

Yes! To replace the 8 oz container of Cool Whip, whip 1½ cups of heavy cream with 3 tablespoons of powdered sugar and ½ teaspoon of vanilla until stiff peaks form. Fold this into the pumpkin mixture just as you would the Cool Whip.

Is there a way to make this no-bake pumpkin pie without cream cheese?

For a no-bake pumpkin pie without cream cheese, you can substitute with 8 oz of mascarpone cheese for a similar texture, or use 1 cup of Greek yogurt strained overnight for a tangier, lighter version.

My filling seems too soft. How can I fix it?

If your filling isn't firming up properly, you likely need more chill time. Ensure it's refrigerated for at least 4 hours, preferably overnight. If it's still too soft, you can add 1 tablespoon of unflavored gelatin bloomed in 3 tablespoons of cold water, then dissolved over low heat and cooled slightly before mixing into the filling.

No Bake Pumpkin Pie Recipes That Will Wow Your Holiday Guests 2025

No Bake Pumpkin Pie Recipes That Will Wow Your Holiday Guests

Print Recipe

This no-bake pumpkin pie combines creamy pumpkin filling with warm fall spices and a buttery graham cracker crust—all without using the oven. It’s the perfect make-ahead dessert for Thanksgiving or anytime you want an easy, crowd-pleasing treat.

Author: Harmony
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 1 9-inch pie (8 slices) 1x
Category: Dessert
Method: No-Bake
Cuisine: American

Ingredients

Scale

Graham Cracker Crust:
1½ cups graham cracker crumbs (about 12 full sheets)
⅓ cup granulated sugar
½ cup (1 stick) unsalted butter, melted
¼ teaspoon salt
Pumpkin Filling:
1 (15 oz) can pumpkin puree (not pumpkin pie filling)
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
½ teaspoon cinnamon
1 (8 oz) container Cool Whip, thawed (or homemade whipped cream)
For Garnish:
Extra whipped cream
Crushed graham crackers
Cinnamon stick
Sprinkle of nutmeg

Instructions

Prepare the Crust: In a medium bowl, mix graham cracker crumbs, sugar, and salt. Add melted butter and stir until the texture resembles wet sand. Press the mixture into a 9-inch pie dish, covering the bottom and sides evenly. Chill in the refrigerator while preparing the filling.
Make the Filling: Beat softened cream cheese until smooth and fluffy. Add powdered sugar and mix until combined. Add pumpkin puree, vanilla, pumpkin pie spice, and cinnamon. Beat until smooth. Gently fold in Cool Whip with a spatula until fully incorporated.
Assemble: Pour the filling into the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Serve: Garnish with whipped cream, crushed graham crackers, cinnamon, or nutmeg as desired. Slice and enjoy!

Notes

Make up to 2 days ahead and refrigerate until ready to serve. For a homemade whipped topping, beat 1½ cups heavy cream with 3 tbsp powdered sugar and ½ tsp vanilla. To make vegan, use dairy-free cream cheese, coconut cream, and coconut oil in the crust.

Nutrition

Serving Size: 1 slice (1/8 pie)
Calories: 385
Sugar: 32g
Sodium: 210mg
Fat: 23g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg

Keywords: no-bake pumpkin pie, Thanksgiving dessert, easy pumpkin pie, fall no bake recipes, pumpkin spice

Find it online: https://harmonymeal.com/no-bake-pumpkin-pie/