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No-Bake Pumpkin Pie

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  • Prep 30 min
  • Total 6 hr 30 min
  • Ingredients 7
  • Servings 12
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When the oven is prime real estate during the holidays, the last thing you want to have to worry about is dessert. Save yourself the stress of getting a sweet treat to the table during the holiday season and skip the oven with this No-Bake Pumpkin Pie. This delightful recipe comes together with ease without sacrificing all the comfort and nostalgia of a classic pumpkin pie recipe. And, since the crust is made with Pillsbury™ Sugar Cookie Dough, the hardest part of this recipe is deciding what you love more—the filling or the crust (thankfully, you get to enjoy both).
What is a no bake pie? Simply put, it is a pie that is made entirely oven-free from the crust, to the filling, to the toppings. For this no bake pumpkin pie recipe, the crust is made from safe-to-eat, raw Pillsbury™ Sugar Cookie Dough mixed with graham cracker crumbs, and the filling is an autumnal celebration of flavors that includes canned pumpkin and pumpkin pie spice mixed with sugar, cream cheese and whipped topping for added flavor and texture. The entire pie preps in just 30 minutes, giving you more time to spend with loved ones and less time in the kitchen.

What we love most about this recipe—besides the fact that you don’t need the oven, of course—is that you can make it ahead of time so when it comes to the holiday, you have one less task on your to-do list. And because it’s so easy to make, you can even turn this pie into an opportunity to get in the kitchen with family or friends ahead of time and make it together. It might even become a new favorite tradition! Check out our make-ahead tip in the How to Store section below to learn more.

Even without the oven, you can still have that enduring sense of comfort and nostalgia we all look forward to at the holiday table with each sweet slice of this pumpkin pie. Make it your own with any toppings of your choice (we are partial to whipped cream or a sprinkle of cinnamon!) or set out a variety of options at the dessert table so everyone can serve themselves their own unique variation.

Whether you’re a pro baker or just getting started in the kitchen, this oven-free twist on traditional pumpkin pie is foolproof, saving you both time and stress on a day meant to be enjoyed with your favorite people.
Updated May 23, 2024
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How to Make a No Bake Pumpkin Pie

Help yourself remove some potential holiday season prep stress knowing you won’t need an oven to make a tasty and easy pumpkin pie! Let’s talk through how to make this simple recipe come together and you can find the full detailed instructions below:
Make the Crust: In a bowl, knead together Pillsbury™ Sugar Cookie Dough with graham cracker crumbs until well combined, then press firmly into your pie pan. We recommend a standard glass pie pan. Place the crust in the fridge so you start to firm up the crust and chill it right away.

Make the Filling: Using an electric hand mixer to blend cream cheese and powdered sugar makes easy work of getting this mixture smooth. Be sure to use canned pumpkin, not pumpkin pie filling, which has added sugars and spices. We’re already adding those in ourselves, so no need for more, you've got the flavors covered! Add the canned pumpkin to the bowl along with pumpkin pie spice (a premade blend of warm spices that are perfect for pumpkin pie, including cinnamon and nutmeg). Blend everything together, then fold in whipped topping until a fluffy, creamy filling forms.

Assemble and Chill: Spoon and spread the pumpkin filling into the cookie crust. Cover the pie tightly with plastic wrap, then refrigerate for at least 6 hours, up to overnight. This ensures the crust and filling are fully set, and the flavors have time to meld together.

Slice and Serve: While the pie is still cold, top the pie your favorite way and slice into servings, or slice and then top each serving—either way works! Check out our simple garnish ideas in the Kitchen Tips section below. Store any leftover no bake pumpkin pie in the refrigerator as directed below in the How to Store section.

Pumpkin Pie Texture

There is no shortage of opinions when it comes to pumpkin pie, and texture is often at the top of the list. While some love the dense richness of a classic pumpkin pie, others prefer a light, fluffy-as-a-cloud filling.
In the case of this bakeless pumpkin pie, we aim for a combination of the two to satisfy every kind of pumpkin pie lover. While you won’t get the exact density of a baked version here, this recipe incorporates cream cheese to add creaminess and yield a thicker texture than other no-bake pumpkin pie recipes you might find.

This recipe also calls for whipped topping, which is folded into the filling. Unlike whipped cream, whipped topping is designed to stay lofty and fluffy, and when gently added to this simple pumpkin pie filling, you get a perfect balance of sweetness, lightness and creaminess with all the flavors of pumpkin pie in each bite. (Bonus: You can top your finished pie with any leftover whipped topping just before serving.)

How to Store

This easy pumpkin pie recipe is unique in that we use safe-to-eat, raw sugar cookie dough as the crust, which adds to the flavor of the pie. (Pie + cookies in one recipe? Yes, please!)
Storing No-Bake Pumpkin Pie: Because it is a safe-to-eat-raw cookie dough crust, and the filling is made with dairy products, we recommend storing this pie, covered, in the refrigerator at all times when it is not actively being served. This not only keeps the pie at a safe temperature, but the pie is easiest to cut when the crust and filling are cold.

Serve It Fresh: While traditional baked pumpkin pie is a breeze to freeze, we do not recommend freezing this pie, as the filling does not maintain its ideal texture once frozen. But it can be made up to 2 days ahead, to take even more heat off your feast preparations.

If you’ve garnished the top of your pie before serving and you need to refrigerate leftovers, you can create a “tent” of foil to cover the pie without touching the decorative topping.

Make-Ahead Tip: Since this unbaked pumpkin pie needs several hours to chill before serving, we recommend making it at least the morning of the day you plan to serve it, and no more than 2 days before you plan to serve it.



  • 1
    Let cookie dough stand at room temperature 10 to 15 minutes to soften. In large bowl, knead or stir softened cookie dough with graham cracker crumbs until combined.
  • 2
    Press mixture firmly and evenly into bottom and side of 9-inch glass pie plate. Store in refrigerator while making filling.
  • 3
    In large bowl, beat cream cheese and powdered sugar with electric hand mixer on medium speed until blended. Beat in pumpkin and pumpkin pie spice until blended. Fold in whipped topping until blended.
  • 4
    Spoon and spread filling evenly in cookie crust. Cover tightly with plastic wrap; refrigerate 6 hours or overnight to set.
  • 5
    After serving, place pie immediately in refrigerator. Store covered tightly in refrigerator for up to 2 days.

Tips from the Pillsbury Kitchens

  • tip 1
    Need to save even more time? Use a store-bought graham cracker crust. The filling amount called for in this recipe may be less or more than making the crust as directed, depending on the size used.
  • tip 2
    Pumpkin pie spice is a premixed warm blend of cinnamon, ginger, nutmeg and allspice that perfectly flavors your pumpkin pies. While you could add your own spices individually, it’s easy to save time and money by purchasing the premixed spice blend at your grocery store.

Frequently Asked Questions

Can the crust be cooked?

Pillsbury™ Sugar Cookie Dough is safe to eat raw which means, when mixed with graham cracker crumbs as it is in this recipe, you cut down on the prep of making a pie and you still get that tried-and-true graham cracker crust flavor with the deliciousness of sugar cookie dough. When paired with a creamy, no-bake pumpkin pie filling, this fall-flavored dessert is truly a win-win for any dessert lover!
Of course, you may want to bake the cookie crust for this recipe. We get it! Fresh-baked sugar cookies are super tasty. Our expert opinion? Embrace the true bake-free nature of this recipe and leave the oven off for this one. You might even be inspired to use this no-bake cookie dough-graham cracker crust for other no-bake pie recipes you love to make!

Should I warm the pie before serving?

Warm pie is often associated with comfort, coziness and the holiday season. However, the reality is that pie is often best served at room temperature or cold, depending on the recipe. This is because a warm, fresh-from-the-oven pie can often leak the filling if cut too soon. When it comes to pie, patience is key!
In the case of no-bake pumpkin pie, we highly recommend serving it cold from the fridge. This is the safest way to serve each slice, and the easiest way, too! The cookie dough crust cuts easily when chilled, and the filling, when cold, stays firm when cut with a knife.

The flavors and textures of this pie also come through best when the pie is served from the fridge. You’ll get all the same deliciousness and comfort you would from a traditional pumpkin pie with the added enjoyment of a light, fluffy texture in each bite.

Craving that warm and fresh traditional pumpkin pie? Give our Perfect Pumpkin Pie recipe a try.

Nutrition Information

320 Calories, 14g Total Fat, 2g Protein, 44g Total Carbohydrate, 28g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • History of pumpkin pie. In 1929 canned pumpkin gave us our first shortcut and we’re here to provide you with the next!
    If you decide you want the classic instead or for fun choose to serve both, you can use our Perfect Pumpkin Pie recipe.
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