I absolutely love this No Bake Pumpkin Pie Recipe because it’s such a straightforward way to get that rich, cozy pumpkin flavor without heating up your kitchen or fussing with a hot oven. It’s perfect for fall gatherings when you want to impress but keep things simple, and trust me, the layers of creamy cream cheese and pudding with pumpkin just hit that sweet spot every time. You’ll find that it’s incredibly satisfying to make, even if baking isn’t your thing.
When I first tried this recipe, I was amazed by how well it held together and how much flavor it packed, even without baking. It’s a lifesaver if you’re short on time but still craving that classic pumpkin pie vibe — plus, the graham cracker crust adds the perfect crunch and spice contrast. Once you give this No Bake Pumpkin Pie Recipe a whirl, it’ll probably become your go-to for the fall season, just like it did for me!
Why You’ll Love This Recipe
- No Baking Required: Perfect if you want a delicious pie without heating up your oven or needing baking skills.
- Layered Flavors & Textures: Cream cheese, spiced pumpkin pudding, and fluffy whipped topping make every bite delightful.
- Quick and Easy Prep: You’ll have this dessert ready in under 10 minutes, making it ideal for last-minute entertaining.
- Family Favorite: I love how my whole family goes crazy for this pie – it’s a guaranteed crowd pleaser.
Ingredients You’ll Need
Each ingredient in this No Bake Pumpkin Pie Recipe plays a special role — from the tangy cream cheese to the aromatic pumpkin pie spice — coming together for that perfect fall dessert. I always recommend using a quality premade graham cracker crust to save time without sacrificing flavor.
- Cream cheese: Softened to ensure smooth folding – I find room temperature is best to avoid lumps.
- Milk: Added in two parts to bring creaminess and help the pudding mix set up perfectly.
- Sugar: Just a touch to balance the pumpkin and spice flavors.
- Instant vanilla pudding mix: Adds that silky pudding layer that makes the pie feel so indulgent.
- Cool Whip (whipped topping): Creates a light, airy texture on the top and inside the pie.
- Pumpkin (canned): The star of the show – make sure to grab pure pumpkin, not pumpkin pie filling.
- Pumpkin pie spice: Essential for warming up the pie with cinnamon, nutmeg, and clove flavors.
- Premade graham cracker crumb pie crust: A crunchy, buttery base that pairs so nicely with the creamy filling layers.
Variations
I love tweaking this No Bake Pumpkin Pie Recipe depending on the mood or occasion, and you can easily customize it for your taste or dietary needs. Don’t hesitate to get creative — that’s part of the fun when making a no-bake dessert like this!
- Use Greek Yogurt: I’ve swapped half the Cool Whip for Greek yogurt for a tangier, protein-packed version that’s still creamy.
- Make it Vegan: Try dairy-free cream cheese and coconut whipped topping to create a vegan-friendly no bake pumpkin pie.
- Spice it Up: Add a pinch of ground ginger or cardamom to the pumpkin mixture for a new twist on classic pumpkin pie spice.
- Add Crunch: Sprinkle chopped pecans or candied walnuts over the top before chilling for extra texture my family loves.
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 in a large bowl until completely smooth and creamy. This step is crucial because you want a silky base without any lumps. I like to use a hand mixer here—it speeds things up and gives that perfect velvety texture. Once smooth, gently fold in half of the Cool Whip, then spread this mixture evenly over your graham cracker crust. This layer adds a nice tangy creaminess that balances the pumpkin’s sweetness.
Step 2: Mix the pumpkin pudding layer
Next, grab another bowl and whisk together the canned pumpkin, the second cup of milk, both instant vanilla pudding mixes, and the pumpkin pie spice until everything’s smooth and creamy. This might be a little thicker than you expect, which is perfect—it sets up nicely in the fridge. Spread this pumpkin layer gently over the cream cheese base, smoothing the top with a spatula so it’s even. I always double-check to make sure there are no pockets of whipped topping peeking through here before moving on.
Step 3: Top with whipped cream and chill
Finish your pie by spreading the remaining Cool Whip over the pumpkin layer. This topping adds a luscious cloud of sweetness that keeps the pie light. Pop the pie in the fridge and let it chill for at least 4 hours—overnight is even better if you can wait. This chilling time is what really helps the layers set and the flavors meld together beautifully. When I’ve skipped this step, the pie just doesn’t slice as cleanly, so don’t rush!
Pro Tips for Making No Bake Pumpkin Pie Recipe
- Softened Cream Cheese: Let your cream cheese come to room temperature before mixing for a silky smooth layer without lumps.
- Use a Large Pie Crust: I prefer using a slightly bigger premade graham cracker crust — it holds all the layers nicely and makes slicing easier.
- Chill Time is Key: Don’t skip at least 4 hours of refrigeration — this step lets the pudding set and the flavors come together perfectly.
- Gentle Folding: When mixing in the Cool Whip, fold gently to keep the texture light and fluffy without deflating it.
How to Serve No Bake Pumpkin Pie Recipe
Garnishes
I like to keep garnishes simple but delicious: a sprinkle of extra pumpkin pie spice or cinnamon on top adds a beautiful autumnal touch and aroma. Sometimes I add a few toasted pecans or a drizzle of caramel sauce for a bit of luxury, especially when serving guests. Fresh whipped cream with a dash of vanilla extract is my go-to finishing touch — it makes the pie feel extra indulgent.
Side Dishes
Pairing this no bake pie with a warm cup of spiced coffee or chai tea makes the experience perfect, especially on chilly fall evenings. For parties, I like to serve it alongside some roasted nuts or a simple green salad with cranberries to contrast the sweet pie. The creaminess and spice in the pie balance well with savory appetizers or comfort food mains.
Creative Ways to Present
For special occasions, I’ve layered the pie filling into clear glass parfait cups with graham cracker crumbs between layers for a festive, easy-to-serve dessert. Adding edible gold dust or a sprinkling of finely chopped candied ginger on top can elevate the look for holiday dinners. I’ve also made mini versions using store-bought tart shells, which are perfect for individual servings at parties.
Make Ahead and Storage
Storing Leftovers
Store leftover no bake pumpkin pie tightly covered in the refrigerator—usually in plastic wrap or an airtight container—to keep the whipped topping from drying out. I’ve found it stays fresh and creamy for up to 4 days, which is great because my family loves to snack on the leftovers as much as the fresh pie.
Freezing
I typically don’t freeze this pie because the whipped topping can get icy and change texture, but if you need to, freeze it uncovered for a few hours to harden, then wrap tightly in freezer-safe foil. When thawing, move it to the fridge overnight and expect a slightly softer texture. You might want to add fresh whipped topping before serving to freshen it up.
Reheating
This pie is best served cold, so I don’t recommend reheating — just let it sit at room temperature for 10-15 minutes before slicing if it feels too firm from the fridge. This helps the flavors open up and makes every bite creamy and smooth, just like right after chilling.
FAQs
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Can I use fresh pumpkin instead of canned for this No Bake Pumpkin Pie Recipe?
Yes, but you’ll need to cook and puree the fresh pumpkin first to remove excess moisture, which can affect the pie’s texture. Stick with canned pure pumpkin for convenience and consistent results, especially if you’re new to this recipe.
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How long should I refrigerate the pie before serving?
I recommend at least 4 hours, but overnight chilling is ideal. This allows the pudding layer to fully set and the flavors to meld beautifully, making slicing easier and flavor richer.
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Is it possible to make this pie ahead for a holiday party?
Absolutely! This pie actually tastes better the next day, so making it a day ahead is perfect. Just keep it covered and refrigerated until you’re ready to serve.
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Can I substitute the instant vanilla pudding with another flavor?
Vanilla is best for the classic pumpkin pie flavor, but if you want to experiment, a spice cake or caramel-flavored pudding could add a fun twist. Just be mindful how the flavor interacts with pumpkin and spices.
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What if I don’t want to use Cool Whip?
You can substitute with homemade whipped cream for an even fresher taste. Just whip heavy cream with a touch of sugar and vanilla until stiff peaks form, and use it in the same way. It makes the pie feel a bit more luxe.
Final Thoughts
This No Bake Pumpkin Pie Recipe has become one of my absolute favorites for fall, and I hope it becomes yours, too. It’s easy, delicious, and all about that comforting pumpkin flavor layered with creamy textures. If you want a no-fuss dessert that still makes an impression, give this a try—you won’t believe how simple and satisfying it is until you taste it in your own kitchen. Trust me, once you make this, it’s going to be a staple at your holiday table.
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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, easy-to-make fall dessert featuring a creamy layered filling with spiced pumpkin, instant vanilla pudding, and Cool Whip in a graham cracker crust. Perfect for when you want a pumpkin pie without the fuss of baking!
Ingredients
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1 Tbsp milk
- 1 Tbsp sugar
- 4 oz (half) Cool Whip
Pumpkin Filling
- 1 cup milk
- 2 (3.4 oz each) packages instant vanilla pudding mix
- 2 tsp pumpkin pie spice
- 15 oz can pumpkin
Crust
- 1 premade graham cracker crumb pie crust (larger size than normal, store bought)
- 4 oz (remaining half) Cool Whip for topping
Instructions
- Prepare Cream Cheese Layer: In a large bowl, beat together softened cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently fold in half of the Cool Whip until evenly combined. Spread this mixture evenly into the graham cracker crust layer.
- Make Pumpkin Filling: In a separate bowl, whisk together 1 cup milk, canned pumpkin, instant vanilla pudding mixes, and pumpkin pie spice until thick and creamy. Carefully spread this pumpkin filling over the cream cheese layer in the pie crust.
- Add Topping and Chill: Spread the remaining Cool Whip evenly over the pumpkin filling to create the top layer. Refrigerate the assembled pie for at least 4 hours to allow it to set properly before serving.
Notes
- This no bake pumpkin pie uses a graham cracker crust and layers of cream cheese, pumpkin pudding filling, and Cool Whip, making it a simple but flavorful fall treat.
- Refrigeration time is essential to set the pie layers firmly and enhance flavors.
- For best results, use a larger premade graham cracker crust to accommodate the filling fully.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 16g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
