I absolutely love this No Bake Pumpkin Pie recipe because it combines all those cozy fall flavors without the fuss of baking. It’s creamy, lightly spiced, and so refreshing to serve when you want pumpkin pie vibes but need something quick and easy. You’ll find that this dessert comes together in under 10 minutes, making it perfect for last-minute gatherings or when you want a no-fuss treat after a busy day.
When I first tried this, I was surprised by how perfectly the layers balanced — the cream cheese layer adds a lovely tang, while the pumpkin pudding filling brings that classic pumpkin pie spice warmth. It’s a total crowd-pleaser, and since it’s no bake, it’s ideal to make ahead for holiday dinners or potlucks. Trust me, once you taste this, it might become your go-to fall dessert!
Why You’ll Love This Recipe
- Quick and Easy: From start to finish in under 10 minutes, no oven needed.
- Light and Creamy Layers: The combo of cream cheese, pudding, and Cool Whip makes it decadently smooth without being heavy.
- Perfect for Make-Ahead: It needs chilling time to set, so you can prep it a day in advance and relax.
- Classic Pumpkin Flavor: The pumpkin pie spice and canned pumpkin mix infuse all the seasonal warmth you want.
Ingredients You’ll Need
These ingredients come together to create layers of flavor and texture that really capture that comforting pumpkin pie taste — without the oven. Pro tip: using a premade graham cracker crust saves time and adds a lovely crunch.
- Cream Cheese: Make sure it’s softened for smooth mixing — it lends a slight tang and creaminess to balance the sweetness.
- Milk: Used twice here, a splash to blend cream cheese and as part of the pudding mixture.
- Sugar: Just a tablespoon to add gentle sweetness to the cream cheese layer without overpowering pumpkin’s natural flavor.
- Instant Vanilla Pudding Mix: This thickens the pumpkin layer and adds a luscious vanilla undertone.
- Cool Whip (Whipped Topping): Adds airiness and lightness in both the cream cheese base and the topping.
- Pumpkin Pie Spice: The magic touch that brings warm fall spices — cinnamon, nutmeg, ginger — all in one blend.
- Canned Pumpkin: Use pure pumpkin, not pumpkin pie filling—this provides rich pumpkin flavor and natural moisture.
- Premade Graham Cracker Crust: I prefer the larger size from the store for ease, but any graham cracker crust works perfectly here.
Variations
I love customizing this No Bake Pumpkin Pie recipe depending on the occasion or my pantry availability. Feel free to tweak the spice levels or swap out ingredients to suit your dietary needs or flavor cravings!
- Gluten-Free: Use a gluten-free graham cracker crust to keep it safe and still delicious — I’ve tried this, and no one could tell the difference.
- Spice It Up: Increase pumpkin pie spice or add a pinch of cloves for extra depth; it’s my go-to when I want that warm, spiced kick.
- Dairy-Free: Substitute cream cheese and Cool Whip with coconut cream and dairy-free whipped topping — still creamy, just a different twist.
- Mini Pies: Make individual servings in small tart pans or mason jars for parties — everyone loves personal pies!
How to Make No Bake Pumpkin Pie Recipe
Step 1: Whip Up the Cream Cheese Layer
Start by beating the softened cream cheese with 1 tablespoon of milk and sugar until you reach a smooth, spreadable consistency. This layer adds a rich, tangy base that complements the pumpkin filling beautifully. Then gently fold in half of the Cool Whip — this keeps it light and fluffy! Spread this evenly over your graham cracker crust, smoothing the top with a spatula. I find that using room temperature cream cheese makes this step so much easier and helps avoid lumps.
Step 2: Mix the Pumpkin Filling
In a separate bowl, whisk together the canned pumpkin, instant vanilla pudding mix, remaining milk, and pumpkin pie spice until the mixture is creamy and well combined. This thick, flavorful filling is the heart of your No Bake Pumpkin Pie recipe and gives it that perfect pumpkin pie taste without the baking. Be sure to whisk well to avoid any lumps — I once skipped this step, and it showed! Spread this pumpkin mixture carefully over the cream cheese layer.
Step 3: Top and Chill
Finally, spread the remaining Cool Whip evenly on top to give the pie that classic creamy finish. Cover the entire pie and refrigerate it for at least 4 hours — this is the hardest part because you want to dive right in! But chilling lets the layers set nicely and the flavors combine perfectly. I like to prep it the night before so it’s ready when guests arrive or after a long day’s work.
Pro Tips for Making No Bake Pumpkin Pie Recipe
- Room Temperature Cream Cheese: It blends so much easier and creates a silky smooth layer without lumps.
- Whisk Pumpkin Filling Thoroughly: Avoid any clumps by mixing the pudding and pumpkin really well before spreading.
- Chill Long Enough: The pie needs at least 4 hours to set but overnight works best for clean slices.
- Use a Large Graham Cracker Crust: I prefer a slightly larger crust to easily hold the triple layers without spilling over.
How to Serve No Bake Pumpkin Pie Recipe
Garnishes
I love to top slices with a sprinkle of cinnamon or extra pumpkin pie spice for that extra aromatic pop. Fresh whipped cream on top always gets a thumbs up, and sometimes I add chopped toasted pecans for crunch and a nutty contrast. The garnishes make it feel extra special, especially when serving guests.
Side Dishes
This No Bake Pumpkin Pie pairs beautifully with a hot cup of coffee or chai tea to highlight the spices. For a festive holiday spread, I like serving it alongside spiced apples or a simple green salad with citrus dressing to balance the richness.
Creative Ways to Present
For special occasions, I’ve made this recipe in individual mason jars layered with crushed gingersnaps or caramel drizzle. Another fun idea is creating a pumpkin pie parfait with alternating layers of the filling and whipped topping in clear glasses — it looks stunning and lets everyone dive right in without a fork!
Make Ahead and Storage
Storing Leftovers
I store any leftovers tightly covered in the refrigerator and find they keep well for up to 3 days. Just be sure to cover the pie with plastic wrap or a pie dome to prevent it from drying out or absorbing other fridge odors.
Freezing
I’ve tried freezing this pie, but the texture changes slightly once thawed because of the pudding and whipped topping. If you want to freeze, slice it first and wrap pieces individually for best results. Let them thaw overnight in the fridge before serving.
Reheating
Since this is a no bake, chilled dessert, I don’t recommend reheating. It’s best enjoyed cold straight from the fridge or after thawing if frozen. The creaminess is part of its charm and warmth can cause it to lose that texture.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin in this No Bake Pumpkin Pie recipe?
Fresh pumpkin needs to be cooked and pureed before using, and it contains more moisture than canned. If you want to substitute, make sure it’s perfectly cooked and strained to remove excess water so your pie filling doesn’t turn watery. Using canned pumpkin is easiest and most consistent for this recipe.
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How long should I chill the pie before serving?
At minimum, chill the No Bake Pumpkin Pie recipe for 4 hours to let the layers set properly. Overnight chilling is ideal if you want clean slices and more flavorful integration.
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Can I make this recipe vegan?
Yes! Swap out the cream cheese for a vegan cream cheese alternative and use dairy-free pudding mix and whipped topping. Coconut-based options work well and keep the pie creamy and delicious.
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What’s the best crust for this no bake pie?
I prefer a premade graham cracker crust because it adds a wonderful sweet and slightly crunchy base that pairs perfectly with the smooth layers. You can also use a chocolate cookie crust for a richer twist.
Final Thoughts
This No Bake Pumpkin Pie recipe holds a special place in my recipe stash because it delivers all the cozy pumpkin pie flavor without heating up the kitchen or fussing over the oven. Whether it’s for a casual weeknight dessert or a holiday celebration, it’s always a hit that leaves me feeling like I’ve nailed the season’s sweetness with minimal effort. Give it a try — I’m confident you’ll enjoy the ease and delicious layers as much as my family and I do!
Print
No Bake Pumpkin Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 8 servings (8 slices)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This No Bake Pumpkin Pie is a delicious and easy fall dessert featuring a creamy layered filling made from cream cheese, pumpkin pie spice, instant vanilla pudding, and Cool Whip, set on a premade graham cracker crust. It’s perfect for those who want the taste of pumpkin pie without the hassle of baking.
Ingredients
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1 tablespoon milk
- 1 tablespoon sugar
- 4 ounces Cool Whip (half of an 8 oz tub)
Pumpkin Layer
- 1 cup milk
- 15 ounces canned pumpkin
- 2 (3.4 oz) packages instant vanilla pudding mix
- 2 teaspoons pumpkin pie spice
Additional
- 8 ounces Cool Whip (remaining half tub)
- 1 premade graham cracker crumb pie crust (larger size than normal pie crust)
Instructions
- Prepare the Cream Cheese Layer: In a large bowl, beat together the softened cream cheese, 1 tablespoon of milk, and 1 tablespoon of sugar until smooth and creamy. Gently fold in half of the Cool Whip (about 4 ounces) into this mixture. Spread this cream cheese layer evenly into the graham cracker crust, creating a smooth base.
- Make the Pumpkin Mixture: In a separate bowl, whisk together 1 cup of milk, the canned pumpkin, the dry instant vanilla pudding mixes, and pumpkin pie spice until the mixture is well combined and creamy. This will form the spiced pumpkin pudding layer.
- Layer the Pumpkin Filling: Spread the prepared pumpkin mixture evenly over the cream cheese layer in the crust, smoothing it out to cover the whole surface.
- Top with Cool Whip: Spread the remaining Cool Whip (about 4 ounces) on top of the pumpkin layer to complete the pie’s layers and add a light, fluffy texture.
- Chill: Refrigerate the pie for at least 4 hours to allow the layers to set properly before serving. This chilling time helps the flavors meld and the pie firm up for perfect slicing.
Notes
- No Bake Pumpkin Pie combines the convenience of a premade crust with creamy, spiced layers, making it an ideal dessert for fall gatherings or holidays.
- The pie requires refrigeration to set, so plan ahead and allow at least 4 hours chilling time.
- You can garnish with additional whipped cream or a sprinkle of cinnamon or nutmeg for extra flavor and presentation.
- Make sure the cream cheese is softened to ensure a smooth mixture without lumps.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 310
- Sugar: 20g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
