A creamy, spiced, and perfectly sweet no-bake pumpkin pie that’s as cozy and flavorful as the classic version—without ever turning on the oven. This effortless dessert delivers everything I crave in a fall treat: silky-smooth pumpkin filling, warm spices, and a crisp graham cracker crust. It’s the kind of pie I can whip up quickly, chill, and have ready for family gatherings or quiet nights when I’m craving something seasonal and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups canned pumpkin puree
1/2 cup almond butter or peanut butter
1/4 cup pure maple syrup
1/3 cup coconut oil, melted
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 tsp salt
1 tsp pure vanilla extract
1 pre-made graham cracker crust (9-inch)
Optional: whipped topping or coconut cream for serving
Directions
In a large mixing bowl, I combine the pumpkin puree, nut butter, maple syrup, melted coconut oil, pumpkin pie spice, cinnamon, salt, and vanilla extract.
I stir everything until smooth and creamy—sometimes I use a hand mixer or food processor if I want it extra silky.
Then I pour the mixture into the graham cracker crust and spread it out evenly with a spatula.
I refrigerate the pie for at least 4 hours, but I find that overnight chilling gives the best texture.
I serve it cold, topped with whipped topping or coconut cream for an extra treat.
Servings and timing
Servings: 8 slices
Prep Time: 10 minutes
Chilling Time: 4 hours
Total Time: 4 hours 10 minutes
Calories per slice: Approximately 210 kcal
Variations
Nut-Free Version: I swap out the almond or peanut butter for sunflower seed butter to make it nut-free.
Gluten-Free: I use a certified gluten-free graham cracker crust.
Sweeter Option: If I prefer a sweeter pie, I add an extra tablespoon of maple syrup.
Extra Spice: For more warmth, I sometimes add a pinch of ground ginger or cloves.
Mini Pies: I’ve also made this in mini tart shells for individual servings—super cute for parties.
Storage/Reheating
I store the pie in the refrigerator, covered, for up to 5 days. It holds its shape well and tastes even better after a day or two as the flavors settle in. Since it’s a no-bake dessert, I don’t reheat it—I serve it chilled straight from the fridge. If I want to make it ahead for a holiday meal, I prepare it the night before and let it chill overnight.
FAQs
Can I freeze this no-bake pumpkin pie?
Yes, I can freeze it for up to a month. I wrap it tightly in plastic wrap and foil, then let it thaw in the fridge before serving. It may be slightly softer after thawing, but still delicious.
Can I make this without nut butter?
Definitely. I use sunflower seed butter or tahini as nut-free alternatives—they still give a rich, creamy texture.
What kind of coconut oil should I use?
I prefer refined coconut oil if I don’t want a coconut flavor, but unrefined works fine too if I don’t mind a subtle coconut taste.
Can I use homemade pumpkin puree?
Yes, I’ve used homemade puree before. I just make sure it’s thick and not too watery; otherwise, the pie might not set properly.
Is this pie suitable for vegans?
Yes, as long as I use a vegan graham cracker crust and dairy-free toppings, the entire pie is plant-based.
Conclusion
This no-bake pumpkin pie has become one of my favorite go-to fall desserts. It’s cozy, rich, and incredibly easy to make with just a handful of wholesome ingredients. I love that I can enjoy all the nostalgic flavors of traditional pumpkin pie without turning on the oven. Whether I’m making it for a Thanksgiving gathering or just a quiet fall evening at home, it never disappoints.
📖 Recipe:
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No Bake Pumpkin Pie
- Total Time: 4 hours 10 minutes
- Yield: 8 slices
- Diet: Vegan
Description
A creamy, spiced, and sweet no-bake pumpkin pie with a silky filling and crisp graham cracker crust—perfect for fall gatherings or easy weeknight desserts without turning on the oven.
Ingredients
1 1/2 cups canned pumpkin puree
1/2 cup almond butter or peanut butter
1/4 cup pure maple syrup
1/3 cup coconut oil, melted
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 tsp salt
1 tsp pure vanilla extract
1 pre-made graham cracker crust (9-inch)
Optional: whipped topping or coconut cream for serving
Instructions
- In a large mixing bowl, combine the pumpkin puree, nut butter, maple syrup, melted coconut oil, pumpkin pie spice, cinnamon, salt, and vanilla extract.
- Stir until smooth and creamy. Use a hand mixer or food processor for an extra silky texture if desired.
- Pour the mixture into the graham cracker crust and spread it out evenly with a spatula.
- Refrigerate the pie for at least 4 hours, or overnight for best texture.
- Serve cold, topped with whipped topping or coconut cream if desired.
Notes
Use sunflower seed butter or tahini for a nut-free version.
Choose a certified gluten-free crust for a gluten-free option.
Add a tablespoon of extra maple syrup for a sweeter pie.
Add a pinch of ground ginger or cloves for more spice.
Can be made in mini tart shells for individual servings.
Store covered in the refrigerator for up to 5 days.
Freezable for up to a month; thaw in fridge before serving.
Use refined coconut oil for no coconut flavor, or unrefined if preferred.
Homemade pumpkin puree is fine if thick and not watery.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 7g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
