Name: No-Bake Pumpkin Pie
Prep time: 10 min
Total time: 6 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs (gluten-free if needed); 1/4 cup coconut oil or melted butter; 2 tablespoons maple syrup; 1 cup canned pumpkin puree; 1/2 cup full-fat coconut milk (or dairy-free cream); 1/4 cup maple syrup; 1/3 cup almond butter or peanut butter; 2 teaspoons pumpkin pie spice; 1 teaspoon vanilla extract; 1/8 teaspoon salt; 1 tablespoon cornstarch or arrowroot powder; Optional: Coconut whipped cream, crushed pecans, cinnamon dusting

Jump to Recipe·Print Recipe

Creamy, spiced, and ultra-smooth, this No-Bake Pumpkin Pie is everything I love about fall desserts—without ever turning on the oven. It’s made with wholesome ingredients and delivers the perfect balance of sweetness and spice, making it a crowd-pleasing option for holidays or anytime I want a cozy treat with minimal effort.

No-Bake Pumpkin Pie

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 ½ cups graham cracker crumbs (gluten-free if needed)

¼ cup coconut oil or melted butter

2 tablespoons maple syrup

For the filling:

1 cup canned pumpkin puree

½ cup full-fat coconut milk (or dairy-free cream)

¼ cup maple syrup

⅓ cup almond butter or peanut butter

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

⅛ teaspoon salt

1 tablespoon cornstarch or arrowroot powder

Optional toppings:

Coconut whipped cream

Crushed pecans

Cinnamon dusting

Directions

I start by combining the graham cracker crumbs, melted coconut oil, and maple syrup in a bowl. I mix it until it’s fully combined and sticky.

Then, I press the crust mixture firmly into a 9-inch pie dish and place it in the freezer to firm up while I prepare the filling.

In another bowl, I stir together the pumpkin puree, coconut milk, maple syrup, almond butter, pumpkin pie spice, vanilla extract, salt, and cornstarch. I mix until the filling is smooth and creamy.

I pour the filling over the prepared crust and use a spatula to spread it evenly.

The pie goes into the fridge to chill for at least 6 hours or overnight until it’s completely set.

Just before serving, I like to top it with coconut whipped cream, a few crushed pecans, and a light dusting of cinnamon.

Servings and timing

Servings: 8 slices

Prep time: 10 minutes

Chill time: 6 hours

Total time: 6 hours 10 minutes

Calories per serving: 290 kcal

Variations

I sometimes swap the almond butter with cashew butter for a milder flavor.

To make it nut-free, I use sunflower seed butter instead.

I’ve also tried adding a layer of melted dark chocolate over the crust before adding the filling—absolutely delicious.

If I want a firmer texture, I use dairy-free cream cheese in place of half the coconut milk.

For a festive touch, I add a splash of bourbon or rum to the filling.

Storage/Reheating

I store the no-bake pumpkin pie covered in the refrigerator for up to 5 days. It keeps its texture beautifully. If I want to freeze it, I wrap it tightly and store it for up to 2 months. To serve, I thaw it in the fridge overnight. Since it's a chilled dessert, reheating isn’t necessary or recommended.

FAQs

How long does the no-bake pumpkin pie take to set?

I usually let it chill for at least 6 hours, but overnight gives the best results for a firm, sliceable texture.

Can I use fresh pumpkin puree instead of canned?

Yes, I can use homemade pumpkin puree. I just make sure it's not too watery—draining excess moisture helps achieve the right consistency.

Is there a substitute for coconut milk?

Absolutely. I’ve used dairy-free cream, cashew cream, or even silken tofu blended smooth. Each adds a different richness.

What if I don’t have pumpkin pie spice?

No problem—I mix 1 teaspoon cinnamon, ¼ teaspoon each of nutmeg, ginger, and cloves or allspice as a quick homemade version.

Can I make this ahead for Thanksgiving?

Definitely. I make it the night before and keep it in the fridge. It actually tastes even better after sitting overnight.

Conclusion

This No-Bake Pumpkin Pie has become one of my favorite go-to desserts for the fall season. It’s easy to make, full of comforting autumn flavors, and adaptable for a range of dietary needs. Whether I'm prepping for Thanksgiving or just craving something sweet and seasonal, this pie hits the mark every time.

Recipe:

No-Bake Pumpkin Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 6 hours 10 minutes
Yield: 8 slices
Diet: Vegan

Print Recipe

Description

This No-Bake Pumpkin Pie is a creamy, spiced dessert made with wholesome, plant-based ingredients. It requires no oven time, making it a perfect make-ahead treat for fall gatherings or holiday dinners. With a gluten-free graham cracker crust and a rich pumpkin filling, it’s vegan-friendly and full of cozy autumn flavors.

Instructions

In a bowl, combine graham cracker crumbs, melted coconut oil, and maple syrup. Mix until fully combined and sticky.
Press the mixture firmly into a 9-inch pie dish to form the crust. Place in the freezer to firm up while you prepare the filling.
In another bowl, mix pumpkin puree, coconut milk, maple syrup, almond butter, pumpkin pie spice, vanilla extract, salt, and cornstarch until smooth and creamy.
Pour the filling over the prepared crust and spread it evenly with a spatula.
Refrigerate the pie for at least 6 hours or overnight until completely set.
Before serving, top with coconut whipped cream, crushed pecans, and a dusting of cinnamon if desired.