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Our No-Bake Pumpkin Pie is quick and easy and only takes 10-minutes to prep! Canned pumpkin, cream cheese, cinnamon, and other great fall flavors layered in a graham cracker crust!
Easy No-Bake Pumpkin Pie Recipe
People tend to think of pumpkin pie as just for Thanksgiving. Not in my house! Pumpkin Pie is definitely a year-round dessert for our family.
Honestly, when it is as easy to make as this no-bake pumpkin pie recipe, why in the world would you wait for Thanksgiving dinner?
No-bake recipes are really the best thing ever, especially for someone like me. I like to think of myself as more of an “assembler” than a baker. I can put together a dessert like no one else! Especially when it involves a store-bought crust!
Pumpkin is one of those things that I never really realized I liked, but when I did, I was all about it! The change came when I discovered the pumpkin spice latte at Starbucks! I am now the first in line whenever PSL season hits and I am pumpkin spice everything!
Then we made our own version of Pumpkin Spice Muffins and I was hooked! They are moist with just the right touch of cinnamon and nutmeg!
We are also obsessed with our Pumpkin Delight. It brings pecans, whipped cream and all sorts of pumpkin spice into one delicious dessert!
Pumpkin Pie with Graham Cracker Crust
But, nothing screams fall like a piece of our delicious no-bake pumpkin pie. We make our pumpkin pie with cream cheese and pudding, which gives it an extra creamy texture!
Layers of pumpkin cheesecake, cool whip, vanilla pudding all layered on a graham cracker crust. Then, we top it with whipped cream topping and a sprinkle of cinnamon and pumpkin pie spice! This pie is always a family favorite!
One thing to note, you will want to use canned pumpkin or pureed pumpkin, not pumpkin pie mix. Canned pumpkin (aka pumpkin puree) is just the pumpkin and nothing but the pumpkin. If you use pumpkin pie mix you are essentially doubling the spices because the pumpkin pie mix already has the spices included.
Ingredients
- 2 cups canned pumpkin (or pumpkin puree)
- 1/2 cup sugar
- 8 ounces cream cheese softened
- 2 8-ounce containers of Cool Whip or other whipped cream
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon nutmeg
- 1 3.4-ounce box instant vanilla pudding
- 1 cup milk
- 2 pre-made crusts (9-inch crust)
How to Make a Pumpkin Pie
To make our pumpkin pie recipe, you will be working in layers. You will want to make this at least a few hours before serving so it can chill in the refrigerator for a bit.
What is great though, is that because our pies don’t need to bake in the oven, you will save that oven space especially during the busy holiday cooking rush hours!
Please note, this recipe makes TWO pies! Don’t need two, give one to the neighbor!
STEP 1: CRUST Let’s begin with the pie crust. BUY IT! Don’t bother making the pie crust, just grab two store-bought pie crusts. We like to use a graham cracker crust with our pumpkin pie, but feel free to use whatever type you like.
STEP 2: BOTTOM LAYER: Grab a mixing bowl and mix together the cream cheese, sugar and one 8-ounce tub of whipped topping. Blend well with a hand mixer or a stand mixer. Fill your pre-made crusts with the bottom layer mix.
STEP 3: Middle LAYER: Mix together the pudding and milk and stir until thick. Add 2 cups of the canned pumpkin and mix. Add the pumpkin pie spice, nutmeg, and cinnamon. Stir until blended. Spread the pumpkin mixture on top of the cream cheese layer.
STEP 4: TOP LAYER: Last, for the very top layer, spread the second 8-ounce container of whipped cream to top the pies off!
TOP IT OFF: We like to sprinkle the pie with some cinnamon or pumpkin pie spice just to top it off!
STEP 5: CHILL: Refrigerate for at least an hour before eating so pie has time to set completely.
PRO-TIP – can be kept in the fridge for up to 2 days. (Be sure to cover)
More Amazing Desserts
- Homemade Fries Air Fryer
- Egg Roll Bowl
- Banana Bread with Chocolate Chips
- Smores Bar
- Oreo Lasagna
- Apple Caramel Dump Cake
- Crock Pot BBQ Chicken
No-Bake Pumpkin Pie Recipe
Ingredients
- 2 cups canned pumpkin
- ½ cup sugar
- 8 ounces cream cheese softened
- 2 8-ounce containers Cool Whip or other whipped cream
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon nutmeg
- 1 3.4 ounce box box instant vanilla pudding
- 1 cup milk
- 2 pre-made pie crusts (we like graham cracker crusts)
Instructions
Bottom Layer:
- Add cream cheese, sugar and one 8 ounce tub of whipped cream in a separate bowl and blend well with hand mixer.
- Fill your pre-made crusts with the bottom layer mix and then add the top layer.
Top Layer:
- Mix pudding and milk and stir until thick.
- Add 2 cups of canned pumpkin.
- Add pumpkin pie spice, nutmeg and cinnamon. Stir until blended.
- Put this on top of the cream cheese layer.
Topmost layer:
- Use the second 8-ounce container of whipped cream to top the pies.
- Refrigerate for at least an hour before eating so pie has time to set completely.
Video
Notes
Nutrition
So if you are looking for the easiest pumpkin pie recipe with a light and creamy texture, this one is for you! It will make the perfect end to your Thanksgiving meal… dessert that is!
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