No Bake Pumpkin Pie

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!

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Featured Comment

Just made this for the 4th or 5th time. It’s simply divine!

– Stacey

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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.

How to make No Bake Pumpkin Pie

You’ll work in layers. Plan enough chill time so it sets cleanly.

1. Bottom Layer: Beat cream cheese, sugar, and half the whipped topping until smooth. Spread into the crust.
   
2. 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.
   
3. Top and chill: Spread the remaining whipped topping over the pie. Sprinkle with a pinch of cinnamon or pumpkin pie spice.
4. 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

Video

4.94 from 178 votes

No Bake Pumpkin Pie

Author — Jennifer Fishkind

Serves — 8

Creamy no bake pumpkin pie with a cheesecake base and spiced pumpkin layer in a graham crust. Quick to prep, reliable to set, and perfect to make ahead.

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Prep Time 10 minutes mins

Chill 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

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

Calories: 107kcal | Carbohydrates: 19g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 132mg | Potassium: 161mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4850IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg

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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!