I absolutely love this No Bake Pumpkin Pie Recipe because it’s perfect for when you want all the festive flavors of pumpkin pie without turning on your oven. Whether it’s a warm fall day or you’re short on time, this pie comes together quickly and still delivers that cozy, spiced pumpkin vibe we all crave. Plus, it’s wonderfully creamy and light thanks to layers of cream cheese and whipped topping!
When I first tried this recipe, I was amazed at how simple it was to make — no baking means no fuss, and less cleanup! You’ll find that it’s a crowd-pleaser during any gathering, especially around the holidays, and it keeps well in the fridge if you want to make it ahead. This no bake pumpkin pie recipe is a total game-changer when you want something luscious but easy.
Why You’ll Love This Recipe
- No Oven Required: Perfect for hot days or when you want to skip heating up the kitchen yet still enjoy pumpkin pie flavors.
- Quick & Easy: Comes together in about 10 minutes, making it ideal for last-minute desserts or busy schedules.
- Light and Creamy Texture: The combination of cream cheese, pudding, and Cool Whip delivers a deliciously smooth pie that’s not too dense.
- Make Ahead Friendly: Chilling time lets the flavors meld, so you can prep it in advance for stress-free entertaining.
Ingredients You’ll Need
The magic behind this no bake pumpkin pie recipe is in the mix of creamy, sweet, and spiced ingredients that blend so beautifully. When shopping, look for a good-quality premade graham cracker crust and fresh pumpkin pie spice to get the best flavor.
- Cream Cheese: Make sure it’s softened to room temperature for smooth mixing without lumps.
- Milk: Helps the pudding mix set properly and balances the cream cheese’s richness.
- Sugar: Just a tablespoon to add a touch of sweetness without overpowering the pumpkin.
- Instant Vanilla Pudding Mix: This adds the perfect pudding base — no cooking needed!
- Cool Whip: Gives the pie that light, fluffy finish; you’ll fold it in twice for layers of creaminess.
- Pumpkin Puree: The star ingredient — make sure it’s pure pumpkin, not pumpkin pie filling.
- Pumpkin Pie Spice: This blend brings all those warm autumn flavors alive.
- Premade Graham Cracker Crust: The crunchy, slightly sweet crust pairs perfectly with the creamy filling and saves loads of time.
Variations
I love to tweak this no bake pumpkin pie recipe depending on the occasion. Sometimes I like a bit more spice, and other times I toss in a little extra cream cheese for added tang. The best part is you can easily personalize it to your taste.
- Spice It Up: Adding extra cinnamon or a pinch of cloves makes it feel homemade and super cozy.
- Dairy-Free Variation: Substitute dairy-free cream cheese and whipped topping for a vegan-friendly twist—I’ve tried this and it still turned out great!
- Graham Cracker Crust Alternatives: Use a gingersnap or pecan crust for a different flavor profile that complements the pumpkin nicely.
- Mini Pies: Make individual no bake pumpkin pies in small jars or ramekins for easy serving at parties.
How to Make No Bake Pumpkin Pie Recipe
Step 1: Prepare the Cream Cheese Layer
Start by beating the softened cream cheese with 1 tablespoon of milk and sugar until it’s silky smooth. I like to use a hand mixer for this step to avoid lumps and get that perfect creamy texture. Once smooth, gently fold in half of the Cool Whip – be careful not to overmix or the fluffiness will deflate. Spread this luscious layer evenly into your graham cracker crust and set it aside.
Step 2: Mix the Pumpkin Filling
Grab a separate bowl and whisk together the milk, canned pumpkin, instant vanilla pudding mixes, and pumpkin pie spice until fully combined and creamy. The instant pudding mix thickens the filling quickly, so whisk thoroughly to get a smooth consistency without any clumps. This step brings that signature pumpkin pie flavor and rich texture to your no bake pie layer.
Step 3: Assemble and Chill
Spread the pumpkin filling on top of the cream cheese layer, smoothing it with a spatula. Then top the whole pie with the remaining Cool Whip to create that inviting, fluffy crown. Cover the pie tightly with plastic wrap and refrigerate for at least 4 hours — I find overnight is best to really let it set and the flavors marry beautifully.
Pro Tips for Making No Bake Pumpkin Pie Recipe
- Soften Cream Cheese Properly: Leaving it out for about 30 minutes at room temperature prevents lumps and helps it blend effortlessly.
- Don’t Skip Chilling: The pie needs that minimum 4 hours in the fridge to firm up and let the pudding fully set — it makes slicing so much easier.
- Use Quality Pumpkin Pie Spice: Fresh spice blends elevate the flavor far better than pre-mixed blends sitting in the pantry forever.
- Gentle Folding: When mixing in the whipped topping, fold gently to keep the airy, light texture intact.
How to Serve No Bake Pumpkin Pie Recipe
Garnishes
My favorite garnishes for this pie are a simple sprinkle of cinnamon or nutmeg on top, or a few toasted pecans for some crunch. Sometimes I add a few chocolate shavings or even a drizzle of caramel sauce for an indulgent touch that gets everyone’s attention.
Side Dishes
This no bake pumpkin pie pairs wonderfully with a hot cup of coffee or spiced tea. If you’re serving it at a holiday meal, I like to offer a scoop of vanilla ice cream or a simple berry compote on the side to complement the pumpkin’s warmth.
Creative Ways to Present
For a party, I’ve served this pie in clear glass jars so guests can see the beautiful layers — it’s a guaranteed conversation starter! You can also top individual slices with whipped cream and a cinnamon stick or small sprigs of rosemary for a festive flair.
Make Ahead and Storage
Storing Leftovers
I store leftover pie, tightly covered, in the fridge and it stays fresh for up to 4 days. The crust stays nicely crisp for this time, and the layers keep that perfect creamy texture without drying out.
Freezing
I’ve frozen individual slices wrapped in plastic wrap and foil, and they thaw beautifully overnight in the fridge. Just avoid freezing the whole pie because the whipped topping can separate slightly after thawing.
Reheating
Since this is a no bake, chilled dessert, I recommend serving it cold or at room temperature. If it’s been in the fridge, just let it sit out for 10 minutes to soften slightly before slicing and serving for best texture.
FAQs
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Can I make this No Bake Pumpkin Pie Recipe ahead of time?
Absolutely! In fact, chilling the pie for at least 4 hours (or overnight) is key for the best texture and flavor. It keeps well covered in the fridge for up to 4 days, making it a fantastic make-ahead dessert.
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What pumpkin should I use for this recipe?
Use pure canned pumpkin puree, not pumpkin pie filling which is already sweetened and spiced. The recipe’s pumpkin pie spice adds just the right seasoning.
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Can I substitute the graham cracker crust for something else?
Yes! Gingersnap or pecan crusts work wonderfully and add a nice extra flavor dimension. You can even use a gluten-free crust if needed.
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Is this pie suitable for vegans or dairy-free diets?
With some ingredient swaps—like using dairy-free cream cheese and whipped topping—this no bake pumpkin pie recipe can be adapted to dairy-free or vegan-friendly versions.
Final Thoughts
This no bake pumpkin pie recipe holds a special place in my dessert lineup because it’s both fuss-free and utterly delicious. I love how it captures that classic pumpkin pie essence but with a lightness and ease that makes it my go-to for busy fall days or last-minute get-togethers. You’re going to enjoy how quickly it comes together and how impressed your friends and family will be. Give it a try and see for yourself — I promise it’ll become a favorite in your kitchen, just like it did in mine!
Print
No Bake Pumpkin Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes (including chilling time)
- Yield: 8 servings (8 slices)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This No Bake Pumpkin Pie is a deliciously creamy, spiced fall dessert featuring layers of smooth cream cheese, pumpkin pie-spiced pudding, and Cool Whip in a graham cracker crust. Ready in just 10 minutes with no oven required, it’s perfect for a quick, crowd-pleasing treat during the pumpkin season.
Ingredients
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1 tablespoon milk
- 1 tablespoon sugar
- 4 ounces Cool Whip (half of 8 oz tub)
- 1 premade graham cracker crumb pie crust (larger store-bought size)
Pumpkin Pudding Layer
- 2 (3.4 oz) packages instant vanilla pudding mix
- 1 cup milk
- 15 ounces canned pumpkin
- 2 teaspoons pumpkin pie spice
- 4 ounces Cool Whip (remaining half of 8 oz tub)
Instructions
- Prepare Cream Cheese Layer: In a large bowl, beat together the softened cream cheese, 1 tablespoon of milk, and 1 tablespoon sugar until smooth and creamy. Gently fold in half of the Cool Whip (4 ounces) into the cream cheese mixture until well combined. Spread this mixture evenly into the bottom of the prepared graham cracker crust.
- Make Pumpkin Pudding Layer: In a separate bowl, whisk together the 2 packages of instant vanilla pudding mix, 1 cup milk, canned pumpkin, and pumpkin pie spice until the mixture is smooth and creamy with no lumps.
- Assemble Pumpkin Layer: Spread the pumpkin pudding mixture evenly over the cream cheese layer in the pie crust.
- Top with Whipped Topping: Spread the remaining half of the Cool Whip (4 ounces) over the pumpkin layer to create a smooth, fluffy topping.
- Chill: Refrigerate the pie for at least 4 hours before serving to allow it to set properly and for the flavors to meld.
Notes
- This no bake pumpkin pie is a quick and easy dessert made without an oven, perfect for busy days or hot weather.
- Using a larger premade graham cracker crust helps hold the generous layers and makes slicing easier.
- For best results, chill the pie overnight to allow the layers to fully set and flavors to develop.
- You can substitute Cool Whip with homemade whipped cream if preferred.
- This dessert is ideal for Thanksgiving or any fall gathering where pumpkin flavors are celebrated.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 20g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
