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!
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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.
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.
- 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.
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
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:
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.
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.
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.
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!
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No Bake Pumpkin Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This No Bake Pumpkin Pie is a creamy, spiced dessert perfect for the fall season. Combining layers of cream cheese, pumpkin puree, and whipped cream in a graham cracker crust, it requires no baking and sets in the refrigerator for a deliciously smooth texture and warm pumpkin flavor.
Ingredients
Bottom Layer
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- 4 ounces Cool Whip or other whipped cream (half of an 8-ounce container)
Middle Layer
- ¼ cup instant vanilla pudding mix
- ½ cup milk
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon nutmeg
- 1½ teaspoons cinnamon
Top Layer
- 4 ounces Cool Whip or other whipped cream (remaining half of the 8-ounce container)
- Sprinkle of pumpkin pie spice, nutmeg, and cinnamon for garnish
Crust
- 1 9-inch pre-made pie crust (graham cracker crust recommended)
Instructions
- Prepare Bottom Layer: In a medium bowl, combine the softened cream cheese, granulated sugar, and half of the Cool Whip (4 ounces). Use a hand mixer to blend these ingredients together until smooth and well combined. Then, spread this mixture evenly into the pre-made pie crust to form the bottom layer.
- Prepare Middle Layer: In another bowl, mix the instant vanilla pudding mix with the milk and stir until the mixture thickens. Add the canned pumpkin puree, pumpkin pie spice, nutmeg, and cinnamon to this pudding base. Stir thoroughly until all spices and pumpkin are well incorporated. Carefully spread this pumpkin pudding mixture over the cream cheese layer in the pie crust.
- Add Top Layer: Spread the remaining Cool Whip (4 ounces) over the pumpkin layer to form the top layer. Dust the surface lightly with a sprinkle of pumpkin pie spice, nutmeg, and cinnamon for garnish.
- Chill Pie: Cover the pie and refrigerate for at least 3 to 4 hours, or preferably overnight, to allow the layers to set completely and the flavors to meld.
- Serve: Once chilled and set, slice and serve chilled for a smooth, flavorful no bake pumpkin pie experience.
Notes
- Use canned pumpkin puree, not pumpkin pie mix, to achieve the best flavor and texture.
- Instant pudding mix is essential for the proper set and creaminess in the middle layer.
- Make sure the cream cheese is softened before mixing to ensure a smooth bottom layer without lumps.
- Store the pie covered in the refrigerator for up to 2 days to maintain freshness.
- If graham cracker crust is not available, a similar sweet pre-made crust can be used.
Nutrition
- Serving Size: 1 slice (⅛ pie)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
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