Looking for a delicious dessert that’s easy to make and perfect for any occasion? Look no further than this no-bake pumpkin pie recipe! With a creamy pumpkin filling, a crunchy graham cracker crust, and a dollop of whipped cream, this dessert is sure to be a hit at your next gathering.

Why You’ll Love This Recipe?

Great flavors: The combination of pumpkin, marshmallow fluff, and pumpkin pie spice creates a rich and flavorful pie that’s hard to resist.
Quick prep time: With no baking required, this recipe comes together in no time, making it perfect for last-minute dessert needs.

Perfect for meal prep: This pumpkin pie can be made ahead of time and stored in the fridge until ready to serve, making it a great option for meal prep or entertaining.

Ingredient Notes:

Pumpkin Filling:

Pumpkin puree: Adds a rich and creamy texture to the filling.

Marshmallow fluff: Sweetens the filling and adds a fluffy consistency.
Pumpkin pie spice: Infuses the filling with warm spices like cinnamon, nutmeg, and cloves.

Graham Cracker Crust:

Crushed graham crackers: Create a crunchy and sweet base for the pie.
Light brown sugar: Adds a hint of caramel flavor to the crust.
Melted salted butter: Binds the crust ingredients together for a sturdy base.

Topping:

Whipped topping or whipped cream: Adds a light and airy finish to the pie.

Garnish (Optional):

Whipped cream: Additional whipped cream can be used to garnish the pie.
Pumpkin pie spice: Sprinkle on top for added flavor.

Step-by-Step Instructions:

In a mixing bowl, combine pumpkin puree, marshmallow fluff, and pumpkin pie spice until well mixed.

In a separate bowl, mix crushed graham crackers, light brown sugar, and melted butter to form the crust.
Press the crust mixture into the bottom of a pie dish to form the base.
Pour the pumpkin filling over the crust and smooth it out evenly.

Chill the pie in the fridge for at least 2 hours to set.
Before serving, top the pie with whipped topping or whipped cream and garnish with additional whipped cream and pumpkin pie spice.

Helpful Tips:

For a firmer filling, chill the pie for longer before serving.

Substitute gingersnap cookies for graham crackers for a spicier crust.
Store leftovers in the fridge for up to 3 days.

Expert Tips for the Best Results:

Use a high-quality pumpkin puree for the best flavor.

Let the pie sit at room temperature for a few minutes before serving to soften slightly.
Add a dash of vanilla extract to the filling for extra depth of flavor.

Serving Suggestions:

Serve this pumpkin pie with a dollop of whipped cream and a sprinkle of cinnamon on top. Pair it with a hot cup of coffee or a glass of cold milk for the perfect dessert experience.

Storage and Reheating Tips:

Store any leftovers covered in the fridge for up to 3 days. To reheat, let the pie sit at room temperature for a few minutes before serving.

Frequently Asked Questions:

Can I use store-bought pumpkin pie spice?
Yes, store-bought pumpkin pie spice can be used in place of homemade spice blend.
Can I use a store-bought graham cracker crust?
Yes, a store-bought crust can be used for convenience.

Can I freeze this pie?
It is not recommended to freeze this pie as the texture may become compromised.

Conclusion:

Now that you have the recipe for this delicious no-bake pumpkin pie, give it a try and enjoy a tasty dessert that’s perfect for any occasion. Don’t forget to share your feedback and let us know how it turned out!