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No bake pumpkin pie is my fastest way to bring pumpkin cheesecake vibes to the table. It layers a creamy cheesecake base and spiced pumpkin pudding in a graham cracker crust with about 10 minutes of prep. I’ve tested and perfected this recipe so it sets nicely and slices clean.
If you love Fall desserts, don’t miss our viral Apple Cider Donut Cake and our Pumpkin Pie Dip!
Just made this for the 4th or 5th time. It’s simply divine!
Why You’ll Love This No-Bake Pumpkin Pie
Warm, creamy, and foolproof—this one checks every box for busy bakers.
- Sets up sliceable with a chill in the fridge
- 10 minute prep and no oven needed
- Creamy cheesecake base with a spiced pumpkin layer
- Uses pantry staples like canned pumpkin and instant pudding
- Make ahead friendly for holidays and parties
Ingredients & Substitutions
- Canned pumpkin puree: Not pumpkin pie filling. (Pie filling already contains sugar and spices.)
- Sugar: Sweetens the cheesecake base.
- Cream cheese: Use full fat cream cheese for the smoothest texture. Be sure to have the softened before you are ready to start the recipe.
- Whipped Topping: Cool Whip or homemade whipped cream.
- Cinnamon: You can adjust the amount to taste if you prefer a milder or stronger cinnamon flavor.
- Pumpkin pie spice, cinnamon, nutmeg: If pumpkin pie spice isn’t available, you can substitute a mix of cinnamon, ginger, and cloves.
- Instant vanilla pudding Mix (dry): Be sure it’s instant pudding, not cook to serve. If you prefer a different flavor, you can use instant butterscotch pudding for a twist.
- Milk: Whole milk gives the best body, but uou can use any type of milk or a non-dairy alternative if needed, but it will affect the finished product.
- Graham Cracker Crust: 9-inch store bought or homemade crust. Consider Oreo pie crust or gingersnap for a twist.
Pumpkin Pie Pro Tip!
For this recipe, you will want to use canned pumpkin or pureed pumpkin, not pumpkin pie mix. If you use pumpkin pie mix you are essentially doubling the spices because the pumpkin pie mix already has the spices included.
How to make No Bake Pumpkin Pie
You’ll work in layers. Plan enough chill time so it sets cleanly.
- Bottom Layer: Beat cream cheese, sugar, and half the whipped topping until smooth. Spread into the crust.
- Pumpkin Layer: In a bowl, whisk instant pudding mix and milk until thick. Stir in pumpkin purée, pumpkin pie spice, cinnamon, and nutmeg. Spread over the cream cheese layer.
- Top and chill: Spread the remaining whipped topping over the pie. Sprinkle with a pinch of cinnamon or pumpkin pie spice.
- Chill: Refrigerate at leas t3-4 hours or overnight for the cleanest slices.
Variations
- Crust: Oreo Pie Crust or gingersnap crust both pair perfectly with pumpkin.
- Mini pies: Divide among mini crusts, chill until set.
- Bars: Press a crust into an 8×8 pan and build the layers as instructed, then cut into squares.
Storage & Make Ahead
- Fridge: Cover and refrigerate up to 2 days.
- Freeze: Wrap tightly and freeze up to 1–2 months. For best texture, add the whipped topping after thawing overnight in the fridge. (Freezing can slightly change the texture.)
- Make ahead: Assemble the pie, chill overnight, and add the top swirl of whipped topping before serving.
More Easy Fall Desserts
No Bake Pumpkin Pie
Ingredients
- 4 ounces cream cheese softened
- ¼ cup granulated sugar
- 8 ounces Cool Whip or other whipped cream divided
- 1 9-inch pre-made pie crust (we like graham cracker crust)
- 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
Instructions
Bottom Layer:
- Add cream cheese, sugar and half of the Cool Whip in a separate bowl and blend well with hand mixer.
- Fill your pre-made crust with the bottom layer mix.
Middle Layer:
- Mix pudding and milk and stir until thick.
- Add 1 cup of canned pumpkin puree.
- Add pumpkin pie spice, nutmeg and cinnamon. Stir until blended.
- Put this on top of the cream cheese layer.
Top layer:
- Use the remainder of the container of whipped cream to top the pie.
- Sprinkle with the spices.
- Refrigerate for at least 3-4 hours or overnightr before eating so pie has time to set completely.
Jenn’s Notes
- TIP: Be sure to use canned pumpkin and NOT pumpkin pie mix. Also use instant pudding only.
- Make sure you soften your cream cheese before starting the recipe.
- Store in the fridge for up to 2 days. Be sure to keep it covered.
Nutrition Info
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!
Where does the second pie crust come in?
The recipe makes enough filling for 2 pies. Fill the first pie crust with half of the filling. Then fill the second pie crust with the remaining fillin.
Can these be stored in the freezer and if so for how long
can you use pumpkin filling instead of puree?
Just to clarify, this recipe makes 2 pies? Can you 1/2 the recipe for just one?
Yes, Caitlin, it makes 2 pies! I have always made two (they go fast), but I am sure cutting the recipe in half will work.
I don’t use cool whip type products. Will the pie hold up using whipped heavy cream?
Is it just regular pumpkin or pumpkin complete??
I think butterscotch pudding, instead of vanilla, might be awesome
Ingredients say 1 3.4 oz pudding mix but my store doesn’t sell that size. I have 1 oz boxes or a 5 oz box. Should I use 3 of the 1 ounce boxes?
I would get the large box and using a scale measure out the correct ounces needed.
We made this and it never really got firm enough to slice, any idea what I may have done wrong?
I put mine in the freezer 2 hours before serving. Also, be sure to use the correct measurements listed.
So you make the pudding as normal? or just the mix plus one cup of milk?
I was wondering the same thing. Just got done making it… i met in the middle and did a little over 1.5 cups of milk 🤷♀️ its yummy still!
No. If you follow the directions above, it will turn out perfect. 1 cup milk