There’s something incredibly comforting about this No Bake Pumpkin Pie Recipe—it’s creamy, spiced just right, and perfect for when you want that pumpkin pie flavor without turning on your oven. Plus, it’s so easy to pull together, making it a real crowd-pleaser any time of year!

A slice of pie is shown with three clear layers on a white plate. The bottom layer is a light brown crumbly crust. Above it is a thick creamy white layer, smooth in texture. The middle layer is a rich orange-brown, slightly thicker than the white layer, with a soft consistency. The top layer is fluffy white whipped cream, thick and spread evenly, with small brown specks sprinkled over it. The background is a white marbled texture with a pie dish blurred in the back. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make No Bake Pumpkin Pie Recipe
Top Tip
How to Serve No Bake Pumpkin Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
No Bake Pumpkin Pie Recipe

Why You'll Love This Recipe

Honestly, I’m hooked on this no bake pumpkin pie because it manages to deliver all the cozy fall flavors in a flash—and you don’t have to worry about the usual fuss of baking. It’s always a hit when I bring it to family gatherings or just need a quick, satisfying dessert.

Super simple prep: It comes together in under 15 minutes, so even busy days won’t stop you from enjoying it.
No oven needed: Great for hot days or when your oven is busy with other dishes.
Layered flavors: The cream cheese and pumpkin layers create a delicious contrast in texture and taste.
Customizable: Easy to tweak with your favorite spices or crust choices to make it your own.

The image shows a close-up of a slice of pie with three visible layers on a white marbled surface. The bottom layer is a light tan crust that looks firm and crumbly. Above the crust is a thick, smooth, creamy off-white layer. On top of this is a medium brown layer that looks soft and dense. The top layer is a thick, fluffy white cream with a light dusting of brown powder on it. A fork is holding a bite-sized piece of the pie near the top center of the image, showing all three layers clearly. In the background, there are blurred white bowls and plates on the same white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic here is in the simple ingredients that play off each other to create that classic pumpkin pie vibe, but with a creamy, almost mousse-like feel. I always recommend using canned pumpkin puree (not pumpkin pie mix) for best flavor and consistency.

Flat lay of a block of cream cheese, a small mound of granulated sugar, a simple white ceramic bowl with fluffy whipped cream, a whole uncut 9-inch graham cracker pie crust, a small white bowl of instant vanilla pudding powder, a small white bowl of milk, a small white bowl filled with smooth canned pumpkin puree, a small white bowl with a mix of pumpkin pie spice, ground nutmeg, and cinnamon, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cream cheese: Gives the base layer a rich tang and creamy texture that balances the pumpkin’s earthiness.
Granulated sugar: Sweetens the cream cheese mix just enough without overpowering.
Cool Whip (or whipped cream): Adds lightness and volume; divided to layer through the pie beautifully.
Pre-made pie crust (graham cracker or traditional): Saves time and adds a buttery, slightly sweet foundation.
Instant vanilla pudding mix: Thickens the pumpkin layer fast and gives a silky mouthfeel.
Milk: Activates the pudding mix and helps create that luscious filling.
Canned pumpkin puree: The star ingredient—make sure it’s pure pumpkin, not pie mix!
Pumpkin pie spice, nutmeg, cinnamon: The classic warm spices that bring all those nostalgic pumpkin pie aromas and flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to swap up the crust sometimes—graham cracker for that deep warmth or even a gluten-free crust if someone’s watching gluten. You can also adjust the spices depending on how bold you want the flavor to be.

Variation: Adding a splash of vanilla extract to the pumpkin layer gives it an extra cozy depth I absolutely adore.
Dietary tweak: Using coconut whipped cream and a nut-based crust can easily make this dairy-free and still tasty.
Seasonal spin: Swap pumpkin pie spice with chai spice blend for a fun twist.

Step-by-Step: How I Make No Bake Pumpkin Pie Recipe

Step 1: Whip Up the Cream Cheese Layer

Start by softening your cream cheese completely—that’s key for a smooth blend. Then, mix the cream cheese, sugar, and half of the Cool Whip using a hand mixer until really creamy. This is the base of the pie, so you want it silky and lump-free. Once smooth, spoon it evenly into the pre-made pie crust and spread it out gently with the back of a spoon.

Step 2: Prepare the Pumpkin Layer

In another bowl, whisk the instant vanilla pudding mix with milk until thick but still pourable—this usually takes just a few minutes. Stir in the pumpkin puree along with the pumpkin pie spice, nutmeg, and cinnamon until everything’s beautifully blended. This is where the pumpkin magic happens, so taste as you go if you want to adjust the spice levels. Pour this over the cream cheese layer and smooth it out.

Step 3: Top It Off and Chill

Lastly, spread the remaining Cool Whip on top for that light and fluffy finish. Sprinkle a little extra cinnamon and pumpkin pie spice to make it look pretty and give a final flavor boost. Pop the pie in the fridge for at least 3-4 hours, but I recommend overnight—it really helps the layers set perfectly.

Top Tip

From my experience, a few simple tricks make the difference between a good no bake pumpkin pie and an amazing one. I’ve learned what to watch for and how to prevent common mishaps to help you get it just right.

Softened cream cheese: Don’t rush this step; if your cream cheese is still cold, you’ll get lumps in your base layer.
Use canned pumpkin, not pumpkin pie mix: It keeps the flavor pure and gives you control over the sweetness and spices.
Chill time is a must: Give the pie plenty of time to set—trust me, cutting it too soon makes it runny.
Pudding mix quality: Instant vanilla pudding is your thickening hero here, so don’t skip it or substitute with cook-and-serve.

How to Serve No Bake Pumpkin Pie Recipe

No Bake Pumpkin Pie - Serving Suggestion

Garnishes

I like to keep it simple—just a dusting of cinnamon on top and maybe a few whipped cream rosettes if I’m feeling fancy. Toasted pecans sprinkled on top add a wonderful crunch and nutty contrast, and if you want a little extra zing, a drizzle of caramel sauce is divine.

Side Dishes

While this pie usually stands alone as a dessert champion, pairing it with some hot coffee, chai tea, or even a scoop of vanilla ice cream on the side gives you that cozy, comforting vibe I always crave on chilly days.

Creative Ways to Present

For Thanksgiving or holiday dinners, I’ve served this in individual mason jars topped with mini ginger snaps and whipped cream—everyone loved the personal touch! You can also swap the crust into cute tart shells for festive appetizers or snack-sized treats.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in the fridge for up to two days, so cover the pie well with plastic wrap or use a pie keeper. I always find the flavors deepen a bit after a day too, which makes it even better the next day.

Freezing

I’ve frozen this pie a couple of times, wrapped tightly in foil and plastic wrap. When thawed in the fridge overnight, it still tastes fantastic, though the texture softens just a little — still perfect for a quick dessert fix.

Reheating

Since this is a no bake, chilled dessert, I recommend enjoying it cold. But if you want a warm touch, try serving with a side of warm spiced sauce or a cup of hot cocoa.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned for this No Bake Pumpkin Pie Recipe?

Fresh pumpkin requires cooking and pureeing, and it has more moisture, which can affect the consistency. For this recipe, canned pumpkin puree guarantees smooth texture and reliable results.

What crust works best for the No Bake Pumpkin Pie Recipe?

A graham cracker crust is my go-to because it complements the pumpkin’s spices perfectly. Pre-made crusts save time, but you can use any no bake or baked crust you prefer.

Can I make this No Bake Pumpkin Pie Recipe vegan or dairy-free?

Yes! Swap cream cheese for a vegan alternative, use coconut whipped cream, and opt for a dairy-free crust. Just check that your pudding mix is dairy-free as well.

How long does the pie need to chill before serving?

At least 3-4 hours of chilling is essential to let the layers set properly, but overnight chilling is even better for firm slices and enhanced flavor.

Final Thoughts

This No Bake Pumpkin Pie Recipe holds a special place in my dessert rotation because it’s just as satisfying as traditional pumpkin pie, but way simpler and faster to make. Sharing it with friends and family always brings smiles, and I hope you’ll find it just as comforting and versatile in your kitchen. Give it a try—you’ll be amazed at how easy and tasty fall dessert can be without ever firing up the oven!