No Bake Pumpkin Pie with Graham Cracker Crust

This No Bake Pumpkin Pie with Graham Cracker Crust is rich, creamy, and decadent. It features a 2-ingredient crust filled with a perfectly spiced pumpkin puree and cream cheese mixture that has the most perfect mousse like texture. It's then decorated with a mascarpone topping, making an irresistible fall or winter dessert. Your friends and family will love this creamy Pumpkin pie definitely be asking you for the recipe!

Jump to:

• 💡 Difference between No-bake Pumpkin pie vs Baked Pumpkin pie
• 🌟 Why this is the best recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make no bake pumpkin pie
• 📚 Flavor variations
• 🎓 Expert tips
• 🥣 Equipment notes
• ❓Recipe FAQs
• 🥧 More pie recipes
• 🎃 More pumpkin recipes
• No bake Pumpkin Pie with Graham Cracker Crust

💡 Difference between No-bake Pumpkin pie vs Baked Pumpkin pie

Besides the obvious fact that one type of pie is baked in the oven while the other is not, there are a few more key differences between baked pumpkin pie and no bake pumpkin pie with graham crust.

There are no eggs required in a no bake pumpkin pie, and the pie sets in the fridge by chilling. On the contrary, eggs give baked pumpkin pie its structure, and it typically requires prebaking the crust and using a water bath.

There are fewer steps involved in a no bake pie recipe, which is especially helpful if you are a beginner or intermediate baker.

🌟 Why this is the best recipe

1. Easy to make - Healthy no bake pumpkin pies are so much easier than pies that require the oven. This pumpkin pie without oven is suited for any level of baking experience, and following my step-by-step guide will result in a perfectly crafted dessert every time!
2. Filled with flavor - The rich tanginess of cream cheese pairs incredibly well with the pumpkin spice puree. Layered into a light and crispy graham cracker crust, each bite of this no bake pumpkin pie cheesecake is sweet, buttery, and indulgent.
3. Homemade - It may be intimidating to think about making a graham cracker pumpkin pie from scratch, but let me assure you that store-bought or boxed ingredient pies won't compare to a homemade version!
4. No fancy equipment required - All you need are a few basic kitchen staples and equipment to make this creamy pumpkin pie with graham cracker crust. You don't even need to turn the oven on!
5. Detailed instructions - My detailed recipes take the guesswork out of making pies. Everything is perfectly outlined and in-depth, meaning your baking experience will be nothing but enjoyable and simple.
6. Easily customizable - The graham cracker crust can easily be substituted with other biscuits, you can make a homemade pumpkin spice, or try a different whipped topping.

📝 Ingredient notes

For the no bake graham cracker crust

1. Biscuit crumb: Honey-gold graham cracker crumbs are my personal favorite, but digestive biscuits, Biscoff cookies, or any hard biscuit will all work for this no-bake pumpkin pie.
2. Butter: Use melted butter, but make sure it isn't scorching hot! It should also be unsalted butter, which allows for better control of the overall salt level in this graham cracker pie recipe.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

For the pumpkin pie filling

1. Cream cheese: For a rich and creamy texture, full-fat cream cheese works best eg. Philadelphia. Best, if it is cold before you start the recipe.
2. Powdered sugar: This is added to lightly sweeten the pumpkin pie. Sift the powdered sugar to remove any clumps, creating a silky smooth consistency. Don't have powdered sugar on hand? Make your own by blending 1 cup of granulated sugar with 1 tablespoon of cornstarch, for more details check my powdered sugar article.
3. Pumpkin: Make sure you have 100% canned pumpkin puree, not pumpkin pie filling! It can be homemade or store-bought. I recommend running the puree through a cheesecloth to remove excess water before measuring it. This is especially important in a no-bake recipe as there is no opportunity to remove moisture in the oven.
4. Pumpkin pie spice: Use store-bought for the quickest and most convenient option. Alternatively, make your own using a mix of cinnamon, ginger, nutmeg, and allspice. I prefer to make my own so I can adjust the spice levels to my own preferences.
5. Heavy cream: Whipping cream and heavy cream are often used interchangeably, but whipping cream can sometimes be lighter. I always recommend double-checking the fat content! Ensure it is at least 36% fat and very cold. It's important to use heavy cream, and not sweetened condensed milk or evaporated milk as they will alter the consistency.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

For the whipped mascarpone decoration

1. Mascarpone: As a sweeter, softer, more spreadable version of American cream cheese, mascarpone makes the perfect addition to whipped cake toppings. Ensure it is at least 42% fat and very cold (not room temperature) for the best results.
2. Heavy cream: Similarly to the heavy cream used in the no-bake pumpkin pie filling, the cream for the whipped topping should contain at least 36% fat and be cold.
3. Powdered sugar: To balance the tangy flavor of the mascarpone in the topping while also adding structure. This will help create light and airy peaks without adding a sickly sweet taste.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

👩‍🍳 How to make no bake pumpkin pie

1. How to make the no-bake graham cracker crust

1. Melt the butter in the microwave, then allow it to cool slightly while you prepare the biscuit crumbs.
2. There are two ways to crush the biscuits. The first option is to place the biscuits in a freezer bag, then beat it with a rolling pin (just be careful not to tear the bag). Alternatively, you can simply pulse the cookies in a food processor. Either way, make sure that the crumbs are fairly even in size, and that there are no visibly large chunks left.
3. Next, mix the biscuit crumbs with a dash of salt and warm butter until the mixture holds together. As I mentioned, it's important that the butter be warm and not hot for this step.
4. Add the crust mixture to the pie plate, spreading it out evenly. Press it firmly into the pan along the sides and bottom until you have formed the graham cracker crust for the pumpkin pie. Use either a small measuring cup or a bent spoon to firmly press the crust
5. If the mixture seems to be too runny at this point, place it in the fridge for a few minutes to firm up, then proceed with forming the crust.

💡Top Tip: Chill the crust in the freezer for at least 15 minutes to ensure that it holds its shape before adding the pumpkin pie filling. The saturated fat in the butter needs time to harden.

2. How to make the easy pumpkin pie filling

If you are using store-bought puree you want to choose "solid pack" pumpkin puree that has already had the excess liquid removed. However, if you can't find solid-pack pumpkin puree or even want to make your own pumpkin puree, which I highly recommend, you will have to remove the liquid yourself.

You can do this by using cheesecloth, a fine mesh sieve, or cooking it out. You will be shocked to see how much water actually comes out of the pumpkin. By removing the water, you will significantly improve both the texture and the taste of your pumping puree.

1. To make the pumpkin cream cheese layer, use a stand mixer to whip the cold cream cheese, sifted powdered sugar, and pumpkin spice for a few minutes.
2. Once the mixture is light and fluffy, mix in the strained pumpkin puree.
3. In a separate bowl, whip the cold heavy cream until soft peaks form. Do not overwhip the heavy cream as a soft peak is the most appropriate consistency to fold the heavy cream with the rest of the ingredients
4. Working carefully, gently fold the heavy cream into the pumpkin mixture with a rubber spatula. The mixture should stay light and airy.

💡Top Tip: Do not start this no bake pumpkin pie filling until the cream cheese and heavy cream are very cold. The filling won't come together properly if they aren't chilled enough.

3. How to assemble

Once the no bake pumpkin pie filling is mixed and the easy graham cracker pie crust is frozen, it's time to assemble!

1. You can either remove the crust at this point before pouring the filling in (if it is well frozen) or wait until before serving. Either way, make sure that the crust is well set before removing the tin.
2. Transfer the pumpkin mixture to the pie crust either with a spatula or using a piping bag.
3. Smooth the top of the pumpkin filling with an offset spatula.
4. Let it rest in the fridge until it is fully set. Since it won't be baked, make sure to give the pie at least 4 hours in the fridge to properly set.

💡Top Tip: You will be pleased to know that this is a No bake pumpkin pie without pudding! There is no need to use a thickening agent eg. instant vanilla pudding or gelatin in no bake pumpkin pie filling, but chilling is crucial for the whipped heavy cream and cream cheese to properly set.

4. How to decorate

1. With an electric hand mixer, whip up the mascarpone, heavy cream, and powdered sugar until light and fluffy. I do not recommend using granulated sugar or brown sugar for the topping as the texture will be grainy.
2. Transfer the whipped frosting into a piping bag with a star nozzle tip attached. Pipe decorations all around the pie.
3. As a final garnish, finish it off with a light dusting of pumpkin spice or cinnamon.
4. Feel free to use a cinnamon stick, pumpkin seeds, or any other decoration you feel like.

For a more detailed tutorial, check my mascarpone frosting recipe.

💡Top Tip: Use a miniature sifter to evenly sprinkle the pumpkin spice across the top of the whipped topping.

📚 Flavor variations

Making changes and customizations to this pumpkin pie with graham cracker crust couldn't be easier! Whether you want to adjust the sweetness, change the filling, or add more spices, there's something here for every palate.

For the filling, you can switch out the pumpkin puree for sweet potato puree. This will change the overall flavor and slightly the consistency too, but both are worth a try in my opinion!

If you're looking to impart a more robust pumpkin spice flavor, add another half teaspoon ground pumpkin spice at a time until it tastes just right. To fully customize the flavor, make your own pumpkin spice, adjusting the measurements to suit your palate.

To create different crusts for pumpkin pie, substitute vanilla wafers, chocolate cookies, or gingersnaps for the graham cracker crust. Another unique option is to use golden Oreos in place of the graham crackers or add caramel to make caramel pumpkin pie graham cracker crust. You can even try peanut butter in the crust for a no bake peanut butter pumpkin pie.

If you don't have access to mascarpone, replace it with store-bought whipped cream like Cool Whip, or use store-bought vanilla frosting.

To make this no bake pumpkin pie vegan, substitute butter, cream cheese, mascarpone, and heavy cream with a dairy-free counterpart. If you're looking to make a no bake pumpkin pie keto, skip the crust and the sugar for a crustless no bake pumpkin pie recipe!

💡Top Tip: Don't go overboard with too many simultaneous variations for this no-bake graham cracker crust pumpkin pie. Start small, taste, and adjust to find your perfect balance.

🎓 Expert tips

1. Organize yourself by reading all the way through this Pumpkin pie recipe with graham cracker crust before starting. There are many troubleshooting tips and information about specific ingredients.
2. For the most delicious no-bake pumpkin pie with graham cracker crust, use full-fat cream cheese, heavy cream, and mascarpone. Low-fat versions contain more water.
3. Make sure to use 100% pumpkin puree and remove any access water of your puree. If you use pumpkin pie filling, it will greatly affect the overall taste and texture.
4. Be sure to sift your powdered sugar before adding it to the frosting. This will result in a smoother frosting.
5. Press the crumbs firmly and evenly into the pie pan when making the pumpkin pie graham cracker crust. This helps to ensure that it doesn't fall apart and sets properly. I use a bent spoon that does the job perfectly
6. Freeze the no bake graham cracker crust for at least 15 minutes before adding the pumpkin pie filling. This will ensure the butter has had time to set.
7. For the decoration, whip the frosting just until it gets fluffy, which should only take about 1 to 2 minutes. Overwhipping by just one minute can cause it to become runny and break.
8. Allow your no-bake pumpkin pie with graham cracker crust enough time to set in the fridge before slicing and serving.
9. Store your no bake pumpkin pie with a cover on it to prevent it from drying out or absorbing other flavors in your fridge.

🥣 Equipment notes

No high-end baking equipment is needed to make this pumpkin pie with graham cracker crust.

To make the crust, I used a 20 cm / 8-inch loose base pie tin. This 8 inch pie pan perfectly fits the amount of crust called for in my recipe.

However, if you don't have access to a pie pan, don't worry! Try your hand at making mini no-bake pumpkin pies. Simply replace the pie pan with small ramekins. Follow the same recipe steps using ramekins, and you'll have perfect mini pumpkin pies in no time!

If you don't have a pie plate, pan, or ramekins, make no bake pumpkin pie bars or no bake pumpkin pie bites in a casserole dish!

To whip up the filling, it's necessary to use an electric hand mixer. If not, you won't achieve the required consistency for the pie filling. Use a rubber spatula to make sure you scrape all of the ingredients out of the bowl.

As for the decorations, I used a piping bag with a star-tip nozzle, but any tip attachment will work. Just choose the one you have access to or like the best! With the above equipment tips, this no bake pumpkin pie with graham cracker crust will quickly become one of your favorite desserts!

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