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Made with a graham cracker crust and a rich creamy pumpkin filling this no bake pumpkin pie is the perfect guest to invite to your Thanksgiving or holiday party.
Why You’ll Love This Recipe
Quick and Easy! If you love pumpkin pie, but reserve it for Thanksgiving and Christmas because it is too much work, I’m about to rock your world. This easy pumpkin pie comes together in under 30 minutes and there is no baking required.
Amazing Flavor. The pie filling uses unflavored gelatin to help thicken it and the addition of pumpkin pie spice, orange juice and vanilla give it a great flavor.
Ingredients
- Graham Cracker Pie Crust, prepared or homemade. If making a homemade crust there will be a little baking involved.
- Pumpkin Puree. This 100% pumpkin and is not the same as pumpkin pie filling.
- Sweetened Condensed Milk
- Eggs
- Gelatin, unflavored
- Pumpkin Pie Spice (see below how to make your own)
- Orange Juice, fresh is best!
- Vanilla Extract
- Salt
- Sweetened Whipped Cream or Cool Whip whipped topping for garnish.
What is Pumpkin Pie Spice?
- Pumpkin Pie Spice is a combination of cinnamon, nutmeg, cloves, allspice and ginger. It can be bought in the spice aisle of your local grocery store or you can make your own at home:
1 1/2 tbsp cinnamon
3/4 tsp allspice
1 tsp ground ginger
1 tsp nutmeg
3/4 tsp cloves - You will need 1 Tbsp of pumpkin pie spice for this recipe
How to Make No Bake Pumpkin Pie
Graham Cracker Crust:
If I have time I always like to make a homemade graham cracker crust but if you are short on time use a store bought one. Directions for how to make a homemade one can be found here.
If you make a homemade crust there is a little baking involved!
Pumpkin Pie Filling:
- Combine gelatin, spice and salt in a heavy pan.
- Stir in condensed milk, orange juice, and eggs, mix well.
- Let stand for one minute and then place over low heat, stirring constantly until it thickens (5-7 mins)
- Remove from heat and stir in vanilla extract.
- Stir in pumpkin puree and mix well.
- Pour mixture into crust and chill for 4 hours before serving
- Garnish with whipped cream or Cool Whip.
Pro Tip: After adding the whipped cream topping, sprinkle some additional pumpkin pie spice on the whipped cream. It’s pretty and delicious.
Frequently Asked Questions
Do I have to use a graham cracker crust?
You can use a pastry crust if you like but there is more baking and work involved. You can also switch out the graham crackers for a chocolate wafer cookie, Oreo or vanilla wafer. Even a cinnamon graham cracker would be delish!
What is the best way to store leftover no bake pumpkin pie?
In the Fridge: You can store this no bake dessert covered in the fridge for two days.
In the Freezer: It will keep in the freezer for up to two months. Add the whipping cream before serving. Thaw overnight in the refrigerator. Wrap the pie in plastic wrap and foil or place in a zippered freezer bag. Freeze the whole pie or slices of pie.
Check out more of my favorite fall desserts:
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No Bake Pumpkin Pie Recipe
Ingredients
- 1 graham cracker crust 9 inch, prepared or homemade
- .25 oz unflavored gelatin
- 1 Tbsp pumpkin pie spice
- 3 Tbsp orange juice fresh
- 2 tsp vanilla
- 1/2 tsp salt
- 14 oz. sweetened condensed milk
- 2 eggs beaten
- 15 oz pumpkin puree
- whipped cream for garnish
Homemade Graham Cracker Crust
- 9 graham crackers whole, approx. 1 1/4 cups of crumbs
- 3 Tbsp sugar
- 5 Tbsp butter,, salted melted
Instructions
- In a heavy pan combine gelatin, spice and salt.
- Stir in condensed milk, orange juice and eggs, mix well.
- Let stand for one minute and then place over low heat, stirring constantly until it thickens (5-7 mins)
- Remove from heat and stir in vanilla.
- Stir in pumpkin. Mix well.
- Pour into crust.
- Chill 4 hours before serving
- Garnish with whipped cream and a sprinkle of pumpkin pie spice.
Homemade Graham Cracker Crust
- Combine crumbs and sugar
- Add in melted butter and stir to combine.
- Press mixture into a 9 inch pie pan and press firmly to sides and bottom
- Bake at 350 for 8 minutes.
- Cool
Tips & Notes:
In the Freezer: It will keep in the freezer for up to two months. Add the whipping cream before serving. Thaw overnight in the refrigerator. Wrap the pie in plastic wrap and foil or place in a zippered freezer bag. Freeze the whole pie or slices of pie. Recipe adapted from allrecipes
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Nutrition Facts:
Grace says
Orange juice? Huh! Who knew? I’ll be adding this to the pie list!