No Bake Pumpkin Pie
This no bake pumpkin pie is smooth, creamy, and perfectly spiced. It tastes just like a real pumpkin pie but is totally foolproof and no oven needed!
The BEST No Bake Pumpkin Pie
Pumpkin pie is a must-have dessert on the Thanksgiving menu in our family. Seriously, it’s just not Thanksgiving dinner without pumpkin pie! However, when you make the crust and pie from scratch and bake them both, it can take all day!
There are a lot of no-bake pumpkin pie recipes out there, but most of the ones I’ve seen use pudding or cream cheese. And that’s not really pumpkin pie is it? I think they would be more of a pumpkin cream pie, which is delicious, butย not a traditional pumpkin pie!
When we created this recipe, I wanted to make sure that our pumpkin pie is a REAL pumpkin pie. It should look like pumpkin pie. It should taste like pumpkin pie. It should be super easy to prepare so that anyone can make it.
I really think we succeeded with this recipe. In fact, when I taste-tested it for the first time, I couldn’t believe that this was a no bake pie! The flavor and texture were 100% spot-on — the perfect creamy pumpkin pie filling with just the right amount of fall baking spices. I can confidently say that this is the BEST no bake pumpkin pie I’ve ever tasted! I hope you love it as much as we do and that it saves you a lot of time in the kitchen this year!
Why This Is The Best Pumpkin Pie Recipe:
- This is a real pumpkin pie, made with 100% pumpkin puree and fall baking spices. No cream cheese. No vanilla pudding mix. It tastes JUST like the real deal…because it is!
- It only takes about 15 minutes to whip up this pie.
- This is a fantastic recipe to make ahead since the pie needs to chill in the fridge anyway. You can mix this pie up the night before, pop it in the fridge, and it will be ready to go the following day! (But if you want to make it the day-of, you really only need a couple hours of chill time for the pie to set).
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Ingredients
- 1 envelope unflavored gelatin (.25 oz)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 can sweetened condensed milk
- 2 eggs
- 1 can pumpkin puree
- 1 pre-made pie crust (we used graham cracker)
Helpful Kitchen Tools
What I love about this recipe is that you really don’t need a lot of equipment and you don’t have to dirty a lot of dishes! No stand mixer or hand mixer needed! Just a whisk, saucepan, and a stovetop.
Instructions
- In small bowl, whisk together spices, gelatin, and salt.
- In a medium saucepan, mix together eggs and condensed milk until blended.
- Stir the dry ingredients into the pan of wet ingredients and cook over medium heat until mixture starts to thicken (about 10-12 minutes).
- Fold in the pumpkin puree until it is well combined and smooth and pour into the pie crust. Chill in fridge until fully set – at least 3-5 hours.
Prep Tips
- Toppings –ย I am a pumpkin pie purist: I love mine with just a dollop of Cool Whip. However, pumpkin pie also is fabulous when served with whipped cream or even a decadent drizzle of caramel sauce.
- Spices – We used a blend of spices for this recipe because my husband is not a fan of cloves, but you could use 1 teaspoon of pumpkin pie spice instead. Be sure to check out our homemade pumpkin pie spice mix recipe!
- Crust – You really can use any type of store-bought crust for this recipe. We used a graham cracker crust, but feel free to use your favorite kind of crust!
Frequently Asked Questions
Can You Use Pumpkin Pie Mix For This Recipe?
For this recipe you will want to use 100% real pumpkin puree,ย not pumpkin pie mix, for best results. Pumpkin pie mix contains spices and sweeteners, which would be overload with the sweetened condensed milk and the baking spices that are already in the recipe.
Does Pumpkin Pie Need To Be Refrigerated?
Yes, homemade pumpkin pie should be refrigerated because it contains both eggs and condensed milk. Keep covered and in the fridge for up to 3-4 days.
More Of Our Favorite Pies
- No Bake Jello Pie
- Sweet Potato Pie
- Texas Chocolate Pecan Pie
- Gingerbread Cream Pie
- Chocolate Peanut Butter Pie
No Bake Pumpkin Pie Recipe (Printable Recipe Card)
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The Best No Bake Pumpkin Pie
Equipment
- 1 Medium Saucepan
- 1 Mixing bowl
Ingredients
- 0.25 oz unflavored gelatin one envelope
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 can sweetened condensed milk 14oz can
- 2 eggs
- 1 can pumpkin puree 15oz can
- 1 pre-made pie crust we used graham cracker
Instructions
- In small bowl, whisk together spices, gelatin, and salt.
- In a medium saucepan, mix together eggs and condensed milk until blended.
- Stir the dry ingredients into the pan of wet ingredients, cooking over medium heat until the mixture starts to thicken (about 10-12 minutes).
- Mix in the pumpkin puree until it is well combined and smooth. Pour pumpkin mixture into the pie crust.
- Pour pumpkin mixture into pie crust and spread to even the surface.
- Chill in fridge until fully set - at least 3-5 hours.
Video
Notes
Nutrition
Pin our Easy Pumpkin Pie Recipe on Pinterest:
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Loved how easy this recipe was to make. And the flavors were all there. I used the pumpkin pie spice instead of the individual spices. It’s not to sweet. And I made them as individual tarts instead of regular pies. Everyone loved them.