This pumpkin pie is a lusciously creamy, no-bake, spice-filled treat made with pumpkin puree, marshmallow fluff, and whipped topping, for a sweet and easy fall dessert.

This no-bake pumpkin pie has a silky, creamy texture and just the right balance of sweetness and spice. It’s an easy make-ahead dessert that’s perfect for Thanksgiving or any fall gathering.

close-up view of a slice of no bake pumpkin pie on a plate, along with a fork that's holding a bite of the pie.

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When the holidays roll around, I’m always looking for desserts that are easy to make but still feel special.

This no-bake pumpkin pie checks both boxes, and it’s one of those desserts that disappears quickly at family gatherings.

I love that it frees up precious oven space on Thanksgiving Day, which is a big win in my kitchen.

What makes this pie stand out is that it’s not your typical cream cheese–based dessert. Instead, it’s a pumpkin pie made with marshmallow fluff, which gives it such a light and silky texture with just the right amount of sweetness.

The pumpkin puree and spices still shine through, and whether you use canned puree for convenience or homemade puree for that extra touch, the flavor is pure fall comfort.

If you’re looking for something a little different, this recipe is a fun twist on tradition. You still get all the cozy fall flavors, but the result is more like a dreamy pumpkin cream pie that everyone will love.

More Easy Pumpkin Recipes:

overhead view of a slice of egg-free, no-bake pumpkin pie on a plate, with the remainder of the pie and a fork in the background.

Easy Pumpkin Cream Pie

This no bake pumpkin pie made without cream cheese is always a big hit because it’s creamy, but it isn’t a cheesecake. It’s perfectly spiced, and a little bit unexpected with that marshmallow fluff twist.

Another reason I love it is that it can be made a full day in advance, which makes holiday prep so much easier.

Having dessert ready to go ahead of time means one less thing to worry about when the kitchen is already bustling!

I love no-bake recipes because they’re simple, fuss-free, and always crowd-pleasing. They come together quickly, don’t require oven space, and still feel every bit as special as baked desserts.

If you’re like me and enjoy having a few no bake Thanksgiving dessert recipes or no bake Christmas pies on hand, you’ll also want to check out this dreamy No-Bake Gingerbread Cream Pie, festive No-Bake Pecan Pie Cheesecake, and creamy Caramel Cream Pie.

Each one brings its own unique flavor, but they all share the same easy, no bake charm.

More No Bake Thanksgiving Recipes:

overhead view of a whole no bake pumpkin pie in a pie plate.

How to Make No Bake Pumpkin Pie

It’s really easy to whip up this dessert.

Ingredients You’ll Need

Pumpkin Puree
Ground Cinnamon
Ground Nutmeg
Ground Cloves
Salt
Brown Sugar
Marshmallow Fluff Creme
Whipped Topping (such as Cool Whip)
Graham Cracker Crust

a slice of creamy pumpkin pie topped with whipped cream and served on a cream-colored plate. The remainder of the no-bake pie is visible in the background.

How to Make It:

Find the full printable recipe available below

Heat the pumpkin. First, you’ll combine pumpkin puree, ground cinnamon, ground nutmeg, ground cloves, salt, and brown sugar in a medium saucepan.

Stir to combine. Heat the mixture over medium heat, just until warmed through, stirring frequently.

two photos; one shows pumpkin puree, cinnamon, nutmeg, cloves, salt, and brown sugar in a medium saucepan; the other shows the ingredients mixed together as they cook over medium heat.

Add the fluff and chill. Then, you’ll remove from heat and add the marshmallow fluff, stirring until it’s melted and fully incorporated into the pumpkin mixture.

Transfer the mixture to a mixing bowl and refrigerate until cooled (about 30-60 minutes).

two photos; one shows marshmallow creme added to the pumpkin puree mixture; the other shows the ingredients stirred together.

Fold in the whipped topping. Then, once the mixture is chilled, fold in the whipped topping until incorporated.

two photos; one shows whipped topping added to the pumpkin mixture; the other shows the ingredients mixed together to create the pumpkin pie filling.

Transfer the filling to the graham cracker crust, spreading it evenly.

Cover the pie and chill for at least 4 hours, or preferably overnight, before serving.

overhead view of a storebought graham cracker crust in a pie tin, filled with no-bake pumpkin pie filling.

Notes and Adaptations:

I use a store-bought graham cracker crust, but you can make your own 9-inch crust if you prefer. To “dress up” the aluminum pie plate, I sometimes just set it into one of my pie pans to make it look a little nicer for holiday dinners.
When serving, you can garnish each slice with additional whipped topping (use the rest of your tub of Cool Whip if you’d like).
Leftover pie should be covered and refrigerated for up to 2-3 days.