30 Delicious No-Bake Pumpkin Pie Recipes for Fall Lovers

Fall has a magical way of enticing us with its crisp air, cozy sweaters, and of course, the irresistible flavor of pumpkin everything. For pumpkin pie enthusiasts who crave the comforting aroma and sweet, spiced flavor but don't have the time or inclination to bake, I've got the perfect solution for you.

"30 Delicious No-Bake Pumpkin Pie Recipes for Fall Lovers" is here to save the season! Whether you're entertaining guests, whipping up a quick treat for family, or just indulging your own pumpkin cravings, these no-bake pumpkin pies are the answer. From classic to creative takes, these recipes bring festive flair to your fall.

1. Classic No-Bake Pumpkin Pie

Looking for a no-fuss, traditional pumpkin pie? This recipe is a game-changer.

Ingredients:

• 1 pre-made graham cracker crust
• 1 can (15 oz) pumpkin puree
• 1 cup heavy cream
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp ginger powder
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 1/2 tsp vanilla extract

Instructions:

1. In a large bowl, mix the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract until smooth.
2. Whip the heavy cream until it forms stiff peaks and gently fold it into the pumpkin mixture.
3. Pour the filling into the graham cracker crust and refrigerate for at least 4 hours or overnight.
4. Serve with a dollop of whipped cream on top.

2. No-Bake Pumpkin Cheesecake Pie

This no-bake pumpkin cheesecake pie marries two beloved desserts into one decadent treat.

Ingredients:

• 1 pre-made graham cracker crust
• 1 package (8 oz) cream cheese, softened
• 1 can (15 oz) pumpkin puree
• 1 cup powdered sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/2 tsp vanilla extract
• 1 cup whipped topping (Cool Whip works great)

Instructions:

1. Beat the softened cream cheese until smooth, then add the powdered sugar and mix until combined.
2. Add the pumpkin puree, cinnamon, nutmeg, ginger, and vanilla extract, mixing thoroughly.
3. Fold in the whipped topping until fully incorporated.
4. Pour the mixture into the graham cracker crust and smooth the top.
5. Refrigerate for at least 4 hours or until firm.
6. Garnish with additional whipped topping if desired before serving.

3. No-Bake Pumpkin Pudding Pie

A lighter take with pudding consistency, ideal for an easy dessert fix.

Ingredients:

• 1 pre-made chocolate cookie crust
• 1 can (15 oz) pumpkin puree
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 cup milk
• 1 tsp pumpkin pie spice
• 1 cup whipped topping

Instructions:

1. In a bowl, combine the pudding mix and milk, whisking until it starts to thicken.
2. Stir in the pumpkin puree and pumpkin pie spice until fully combined.
3. Fold in the whipped topping gently.
4. Spread the mixture into the chocolate cookie crust.
5. Chill for at least 3 hours or until set.
6. Serve cold with extra whipped topping if desired.

4. Vegan No-Bake Pumpkin Pie

This vegan-friendly pie is creamy, rich, and perfect for those avoiding animal products.

Ingredients:

• 1 pre-made vegan graham cracker crust
• 1 can (15 oz) pumpkin puree
• 1 cup full-fat coconut milk
• 1/2 cup maple syrup
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp vanilla extract

Instructions:

1. In a mixing bowl, combine the pumpkin puree, coconut milk, maple syrup, and spices.
2. Mix until smooth, adding the vanilla extract last.
3. Pour into the vegan graham cracker crust and smooth the top.
4. Chill in the refrigerator for at least 4 hours or until firm.
5. Slice and serve with a scoop of dairy-free whipped cream.

5. No-Bake Pumpkin Ice Cream Pie

A fun, cool twist on traditional pumpkin pie that's perfect for those warm fall days.

Ingredients:

• 1 pre-made graham cracker crust
• 1 pint vanilla ice cream, softened
• 1 can (15 oz) pumpkin puree
• 1/2 cup packed brown sugar
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves

Instructions:

1. Combine the softened ice cream, pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and cloves in a bowl.
2. Mix until well combined and smooth.
3. Pour the mixture into the graham cracker crust.
4. Freeze for at least 3 hours or until firm.
5. Let sit at room temperature for a few minutes before slicing.

6. No-Bake Pumpkin Mousse Pie

For a lighter, airier pie, try this delicious mousse version.

Ingredients:

• 1 pre-made shortbread crust
• 1 can (15 oz) pumpkin puree
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp cloves

Instructions:

1. In a mixing bowl, whisk the pumpkin puree with the powdered sugar and spices until smooth.
2. Whip the heavy cream until stiff peaks form, then fold it gently into the pumpkin mixture.
3. Pour the mousse into the shortbread crust.
4. Refrigerate for at least 4 hours to set.
5. Top with a sprinkle of cinnamon before serving.

7. Gluten-Free No-Bake Pumpkin Pie

For those needing a gluten-free option, this recipe ensures nobody misses out.

Ingredients:

• 1 pre-made gluten-free crust
• 1 can (15 oz) pumpkin puree
• 1 cup coconut cream
• 1/2 cup maple syrup
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1 tsp vanilla extract

Instructions:

1. Combine the pumpkin puree, coconut cream, maple syrup, cinnamon, nutmeg, ginger, and vanilla extract in a bowl.
2. Mix until smooth and well-blended.
3. Pour into the gluten-free crust and smooth the top.
4. Refrigerate for at least 4 hours until firm.
5. Serve with dairy-free or regular whipped cream.

8. No-Bake Pumpkin Chiffon Pie

A fluffy, airy version of pumpkin pie that feels like biting into a cloud.

Ingredients:

• 1 pre-made pie crust
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1/2 cup sugar
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 3 eggs, separated
• 1 can (15 oz) pumpkin puree
• 1/2 cup milk
• 1/4 cup sugar

Instructions:

1. In a small bowl, sprinkle gelatin over cold water and let it stand for 1 minute.
2. In a saucepan, combine 1/2 cup sugar, salt, cinnamon, ginger, and nutmeg.
3. Beat the egg yolks, stir in the pumpkin, and add to the saucepan.
4. Add milk and cook over medium heat, stirring constantly until the mixture boils.
5. Remove from heat, stir in gelatin until dissolved, and cool.
6. Beat the egg whites and 1/4 cup sugar until stiff peaks form.
7. Fold the egg whites gently into the pumpkin mixture.
8. Pour into the pre-made crust and refrigerate until set.

9. No-Bake Pumpkin Pecan Pie

Combining the richness of pumpkin with the crunch of pecans, this pie offers a satisfying bite.

Ingredients:

• 1 pre-made graham cracker crust
• 1 can (15 oz) pumpkin puree
• 1/2 cup chopped pecans
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup whipped topping

Instructions:

1. In a bowl, combine pumpkin puree, brown sugar, cinnamon, and nutmeg.
2. Fold in the whipped topping and chopped pecans.
3. Pour the mixture into the graham cracker crust and smooth the top.
4. Chill for at least 4 hours or until firm.
5. Garnish with extra pecans on top before serving.

10. No-Bake Pumpkin Oreo Pie

Pumpkin meets Oreo for a decadent, no-bake dessert.

Ingredients:

• 1 pre-made Oreo crust
• 1 can (15 oz) pumpkin puree
• 1 package (8 oz) cream cheese, softened
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp vanilla extract
• 1 cup whipped topping
• Crushed Oreos for garnish

Instructions:

1. Beat the cream cheese until smooth, then add sugars, mixing until combined.
2. Mix in the pumpkin puree, cinnamon, nutmeg, and vanilla extract.
3. Fold in the whipped topping gently.
4. Pour the mixture into the Oreo crust and smooth the top.
5. Chill for at least 4 hours or until firm.
6. Garnish with crushed Oreos before serving.

11. No-Bake Pumpkin Tart

Elevate your dessert game with this stunning no-bake pumpkin tart.

Ingredients:

• 1 pre-made tart crust
• 1 can (15 oz) pumpkin puree
• 1 cup heavy cream
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 1 tsp vanilla extract

Instructions:

1. Whip the heavy cream until stiff peaks form and set aside.
2. Mix together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract until smooth.
3. Fold in the whipped cream gently until evenly mixed.
4. Pour the mixture into the tart crust and smooth the top.
5. Refrigerate for 4 hours or until set.
6. Garnish with a sprinkle of cinnamon or nutmeg before serving.

12. No-Bake Pumpkin Cream Pie

This creamy pumpkin pie is perfect for those who love a lighter, mousse-like texture.

Ingredients:

• 1 pre-made graham cracker crust
• 1 can (15 oz) pumpkin puree
• 1 cup heavy cream
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 1 tsp vanilla extract

Instructions:

1. Whip the heavy cream until stiff peaks form.
2. In a separate bowl, mix together the pumpkin puree, sugar, spices, and vanilla until smooth.
3. Fold the whipped cream into the pumpkin mixture gently until fully combined.
4. Pour the filling into the graham cracker crust and spread it out evenly.
5. Refrigerate for at least 4 hours to let it set.
6. Optional: top with a dollop of whipped cream before serving.

13. No-Bake Pumpkin Cream Cheese Pie

If you love the creaminess of pumpkin and the tang of cream cheese, this pie is for you.

Ingredients:

• 1 pre-made graham cracker crust
• 1 package (8 oz) cream cheese, softened
• 1 can (15 oz) pumpkin puree
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1 tsp vanilla extract
• 1 cup whipped topping

Instructions:

1. Beat the cream cheese until smooth and add sugar, mixing well.
2. Mix in the pumpkin puree, spices, and vanilla extract until fully combined.
3. Fold in the whipped topping gently.
4. Pour the mixture into the graham cracker crust.
5. Refrigerate for at least 4 hours until set.
6. Garnish with a sprinkle of cinnamon or extra whipped topping.

14. No-Bake Pumpkin Rum Pie

For a grown-up twist on the classic, try this spiced rum-infused pumpkin pie.

Ingredients:

• 1 pre-made graham cracker crust
• 1 can (15 oz) pumpkin puree
• 1 cup heavy cream
• 1/2 cup brown sugar
• 3 tbsp spiced rum
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1 tsp vanilla extract

Instructions:

1. Whip the heavy cream until stiff peaks form.
2. In another bowl, mix the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, vanilla extract, and spiced rum until combined.
3. Carefully fold the whipped cream into the pumpkin mixture.
4. Transfer the filling into the graham cracker crust and smooth the top.
5. Refrigerate for at least 4 hours to let it firm up.
6. Optional: top each slice with a drizzle of rum caramel sauce before serving.

15. No-Bake Pumpkin Marshmallow Pie

Marshmallow lovers, this one's for you. A sweet treat with a fluffy, gooey texture.

Ingredients:

• 1 pre-made graham cracker crust
• 1 can (15 oz) pumpkin puree
• 1 cup heavy cream
• 1 cup mini marshmallows
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1 tsp vanilla extract

Instructions:

1. In a mixing bowl, combine the pumpkin puree, sugar, spices, and vanilla extract.
2. In a saucepan over low heat, melt the mini marshmallows into the heavy cream until smooth.
3. Allow the marshmallow mixture to cool slightly, then fold it into the pumpkin mixture.
4. Pour the mixture into the graham cracker crust and smooth the top.
5. Refrigerate for at least 4 hours to let it set.

16. No-Bake Pumpkin Pretzel Pie

For those who like a sweet-and-salty combo, this pretzel crust is divine.

Ingredients:

• 2 cups crushed pretzels
• 1/2 cup melted butter
• 1/4 cup sugar
• 1 can (15 oz) pumpkin puree
• 1 cup heavy cream
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1 tsp vanilla extract

Instructions:

1. Combine crushed pretzels, melted butter, and sugar, then press into the bottom of a pie pan to form the crust.
2. In another bowl, mix together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract.
3. Whip the heavy cream until stiff peaks form.
4. Fold the whipped cream into the pumpkin mixture until fully combined.
5. Pour the pumpkin filling into the pretzel crust.
6. Refrigerate for at least 4 hours until firm.
7. Garnish with a few whole pretzels on top before serving.

17. No-Bake Pumpkin Coconut Pie

A tropical twist with coconut that brings an unexpected but delightful flavor.

Ingredients:

• 1 pre-made graham cracker crust
• 1 can (15 oz) pumpkin puree
• 1 cup coconut cream
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1 tsp vanilla extract
• 1 cup toasted coconut flakes

Instructions:

1. In a large bowl, combine the pumpkin puree, coconut cream, sugar, cinnamon, ginger, nutmeg, and vanilla extract.
2. Fold in the toasted coconut flakes.
3. Pour the mixture into the graham cracker crust and spread evenly.
4. Refrigerate for at least 4 hours to let it set.
5. Garnish with additional toasted coconut flakes before serving.

18. No-Bake Pumpkin Apple Pie

Adding apples gives this pumpkin pie a fruity kick and extra texture.

Ingredients:

• 1 pre-made graham cracker crust
• 1 can (15 oz) pumpkin puree
• 1 cup apple pie filling, chopped
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1 cup whipped topping

Instructions:

1. In a bowl, combine the pumpkin puree, chopped apple pie filling, sugar, cinnamon, nutmeg, and ginger.
2. Gently fold in the whipped topping.
3. Pour the mixture into the graham cracker crust and smooth it out.
4. Chill for at least 4 hours to set.
5. Optional: garnish with thin apple slices or a sprinkle of cinnamon before serving.

19. No-Bake Pumpkin Ginger Snap Pie

For a spicier crust and a kick, try using ginger snaps as your base.

Ingredients:

• 2 cups crushed ginger snap cookies
• 1/2 cup melted butter
• 1/4 cup sugar
• 1 can (15 oz) pumpkin puree
• 1 cup heavy cream
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1 tsp vanilla extract

Instructions:

1. Combine crushed ginger snap cookies, melted butter, and sugar, then press into the bottom of a pie pan.
2. In another bowl, mix together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract.
3. Whip heavy cream until it forms stiff peaks.
4. Fold the whipped cream into the pumpkin mixture.
5. Pour the filling into the ginger snap crust.
6. Refrigerate for at least 4 hours until firm.
7. Garnish with a dollop of whipped cream and a sprinkle of crushed ginger snaps before serving.

20. No-Bake Pumpkin Nutella Pie

This is the dessert for you if you're a fan of pumpkin and Nutella.

Ingredients:

• 1 pre-made graham cracker crust
• 1 can (15 oz) pumpkin puree
• 1/2 cup Nutella
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1 tsp vanilla extract
• 1 cup whipped topping

Instructions:

1. In a bowl, combine pumpkin puree, Nutella, sugar, cinnamon, nutmeg, ginger, and vanilla extract until smooth.
2. Fold in the whipped topping gently.
3. Pour the mixture into the graham cracker crust.
4. Refrigerate for at least 4 hours until set.
5. Drizzle with extra Nutella before serving.

21. No-Bake Pumpkin Maple Pie

Maple syrup brings an extra layer of sweetness and enhances the fall flavors.

Ingredients:

• 1 pre-made graham cracker crust
• 1 can (15 oz) pumpkin puree
• 1/2 cup maple syrup
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1 cup whipped topping
• Maple sugar for garnish

Instructions:

1. In a large bowl, mix the pumpkin puree, maple syrup, cinnamon, nutmeg, and ginger until smooth.
2. Fold in the whipped topping until evenly mixed.
3. Pour the mixture into the graham cracker crust.
4. Refrigerate for at least 4 hours or until firm.
5. Garnish with a sprinkle of maple sugar before serving.

22. No-Bake Pumpkin Peanut Butter Pie

Pumpkin and peanut butter together are a match made in heaven.

Ingredients:

• 1 pre-made graham cracker crust
• 1 can (15 oz) pumpkin puree
• 1/2 cup peanut butter
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp vanilla extract
• 1 cup whipped topping

Instructions:

1. In a mixing bowl, combine pumpkin puree, peanut butter, sugar, cinnamon, nutmeg, and vanilla extract until smooth.
2. Gently fold in the whipped topping.
3. Pour the mixture into the graham cracker crust.
4. Refrigerate for at least 4 hours to let it set.
5. Optional: top with a drizzle of chocolate syrup before serving.

23. No-Bake Pumpkin Banana Pie

A deliciously creamy combination of pumpkin and banana.

Ingredients:

• 1 pre-made graham cracker crust
• 1 can (15 oz) pumpkin puree
• 2 ripe bananas, mashed
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp vanilla extract
• 1 cup whipped topping

Instructions:

1. In a bowl, combine the pumpkin puree, mashed bananas, sugar, cinnamon, nutmeg, and vanilla extract until smooth.
2. Fold in the whipped topping gently.
3. Pour the mixture into the graham cracker crust.
4. Refrigerate for at least 4 hours until firm.
5. Garnish with banana slices before serving.

24. No-Bake Pumpkin Espresso Pie

For pumpkin pie with a coffee twist, try this espresso-infused variation.

Ingredients:

• 1 pre-made graham cracker crust
• 1 can (15 oz) pumpkin puree
• 2 tbsp instant espresso powder dissolved in 2 tbsp hot water
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp vanilla extract
• 1 cup whipped topping

Instructions:

1. Dissolve the instant espresso powder in hot water and let it cool.
2. In a mixing bowl, combine the pumpkin puree, dissolved espresso, sugar, cinnamon, nutmeg, and vanilla extract until smooth.
3. Fold in the whipped topping.
4. Pour the mixture into the graham cracker crust.
5. Refrigerate for at least 4 hours to set.
6. Optional: garnish with a dusting of cocoa powder before serving.

25. No-Bake Pumpkin Spice Latte Pie

Inspired by the famous coffee drink, this pie is a must-try for PSL fans.

Ingredients:

• 1 pre-made graham cracker crust
• 1 can (15 oz) pumpkin puree
• 2 tbsp instant coffee granules dissolved in 2 tbsp hot water
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1 tsp vanilla extract
• 1 cup whipped topping

Instructions:

1. Dissolve the instant coffee granules in hot water and let it cool.
2. In a bowl, mix together the pumpkin puree, dissolved coffee, sugar, cinnamon, nutmeg, ginger, and vanilla extract.
3. Fold in the whipped topping gently.
4. Pour the mixture into the graham cracker crust.
5. Chill for at least 4 hours to let it firm up.
6. Garnish with whipped cream and a sprinkle of cinnamon before serving.

26. No-Bake Pumpkin Toffee Pie

A crunchy toffee topping makes this pumpkin pie extra special.

Ingredients:

• 1 pre-made graham cracker crust
• 1 can (15 oz) pumpkin puree
• 1/2 cup toffee bits
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1 tsp vanilla extract
• 1 cup whipped topping

Instructions:

1. In a bowl, mix together the pumpkin puree, sugar, cinnamon, nutmeg, ginger, and vanilla extract.
2. Fold in the whipped topping and toffee bits.
3. Pour the mixture into the graham cracker crust.
4. Refrigerate for at least 4 hours until firm.
5. Garnish with extra toffee bits before serving.

27. No-Bake Chocolate Pumpkin Pie

Chocolate lovers, meet your new favorite fall dessert.

Ingredients:

• 1 pre-made chocolate pie crust
• 1 can (15 oz) pumpkin puree
• 1/2 cup cocoa powder
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1 tsp vanilla extract
• 1 cup whipped topping

Instructions:

1. In a mixing bowl, combine pumpkin puree, cocoa powder, sugar, cinnamon, nutmeg, ginger, and vanilla extract until smooth.
2. Fold in the whipped topping.
3. Pour the mixture into the chocolate pie crust.
4. Refrigerate for at least 4 hours until set.
5. Optional: top with chocolate shavings before serving.

28. No-Bake Pumpkin Caramel Pie

Sweet and gooey caramel meets creamy pumpkin in this delightful pie.

Ingredients:

• 1 pre-made graham cracker crust
• 1 can (15 oz) pumpkin puree
• 1/2 cup caramel sauce
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1 tsp vanilla extract
• 1 cup whipped topping

Instructions:

1. In a bowl, mix together the pumpkin puree, caramel sauce, sugar, cinnamon, nutmeg, ginger, and vanilla extract.
2. Gently fold in the whipped topping.
3. Pour the mixture into the graham cracker crust.
4. Refrigerate for at least 4 hours to firm up.
5. Drizzle additional caramel sauce on top before serving.

29. No-Bake Pumpkin Pineapple Pie

Tropical flavors of pineapple mix beautifully with pumpkin for a unique pie.

Ingredients:

• 1 pre-made graham cracker crust
• 1 can (15 oz) pumpkin puree
• 1 cup crushed pineapple, drained
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp vanilla extract
• 1 cup whipped topping

Instructions:

1. In a bowl, combine pumpkin puree, crushed pineapple, sugar, cinnamon, nutmeg, and vanilla extract until smooth.
2. Fold in the whipped topping.
3. Pour the filling into the graham cracker crust.
4. Chill for at least 4 hours or until firm.
5. Garnish with pineapple chunks before serving.

30. No-Bake Pumpkin White Chocolate Pie

The creamy, rich flavor of white chocolate pairs perfectly with pumpkin in this pie.

Ingredients:

• 1 pre-made graham cracker crust
• 1 can (15 oz) pumpkin puree
• 1/2 cup white chocolate chips, melted
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1 tsp vanilla extract
• 1 cup whipped topping

Instructions:

1. Melt the white chocolate chips in the microwave or over a double boiler.
2. In a mixing bowl, combine pumpkin puree, melted white chocolate, sugar, cinnamon, nutmeg, ginger, and vanilla extract until smooth.
3. Fold in the whipped topping gently.
4. Pour the mixture into the graham cracker crust.
5. Refrigerate for at least 4 hours until set.
6. Garnish with white chocolate shavings before serving.

Conclusion

I hope you enjoy exploring these 30 Delicious No-Bake Pumpkin Pie Recipes for Fall Lovers! Each recipe brings its own flair and flavor, ensuring there's something for everyone to enjoy during the cozy, pumpkin-filled months of fall. Happy no-baking!