This no-bake pumpkin pie has a smooth, creamy filling and a delicious graham cracker crust, making it a perfect choice for a quick and easy fall dessert. Tested and perfected, this recipe is simple to make and comes highly recommended, with over 150 five-star reviews. You can trust it to be a guaranteed hit with your guests.
If you love Fall desserts, don’t miss our viral Apple Cider Donut Cake and our Pumpkin Pie Dip!
The Best No-Bake Pumpkin Pie Recipe
Are you looking for a quick and easy way to make the best pumpkin pie recipe ever? Look no further! No-bake pumpkin pie is the answer.
This delicious dessert takes less than 10 minutes of preparation and can be served in any season. Plus, with just a few simple ingredients, you can have a classic pumpkin pie ready to go in no time.
Our easy pumpkin pie recipe can be enjoyed in any season. With just a few simple ingredients, minimal preparation time, and a few helpful tips and tricks, you can have a delicious no-bake pumpkin pie ready to be served in no time.
Why You’ll Love This Pumpkin Cream Cheese Pie
- Nothing screams fall like a piece of creamy 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, and vanilla pudding are 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 is an easy make-ahead dessert. Thanksgiving dinner can be super busy – this no bake pie can set in the refrigerator overnight so you don’t have to fuss with it in the morning or take up oven space.
No Bake Pumpkin Cheesecake Ingredients
- Canned pumpkin: Canned pumpkin is convenient and ensures consistent results; it has already been cooked and mashed before being processed. However, you can use homemade pumpkin puree if you prefer. Do not use pumpkin pie filling.
- Sugar: For a lower sugar option, consider using a sugar substitute or a natural sweetener.
- Cream cheese: Use full fat cream cheese for best results. Be sure to have the softend before you are ready to start the recipe.
- Cool Whip or other whipped cream: If you prefer homemade, you can substitute with freshly whipped cream.
- Cinnamon: You can adjust the amount to taste if you prefer a milder or stronger cinnamon flavor.
- Pumpkin pie spice: If pumpkin pie spice isn’t available, you can substitute a mix of cinnamon, ginger, and cloves.
- Nutmeg: Use freshly grated nutmeg for a more intense flavor, or adjust according to preference.
- Box of instant vanilla pudding: Be sure to use instant pudding. If you prefer a different flavor, you can use instant butterscotch pudding for a twist.
- Milk: I prefer using whole milk because its higher fat content enhances the texture, making the filling smoother and more indulgent. You can use any type of milk or a non-dairy alternative if needed, but it will affect the finished product.
- Pre-made crust (9-inch crust)
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 Cheesecake
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.
- CRUST: Let’s begin with the pie crust. BUY IT! Don’t bother making the pie crust; just grab a store-bought pie crust. We like to use a graham cracker crust with our pumpkin pie but feel free to use whatever type you like.
- BOTTOM LAYER: Grab a mixing bowl and mix together the cream cheese, sugar and whipped topping. Blend well with a hand mixer or a stand mixer. Fill your pre-made crust with the bottom layer mix.
- Middle LAYER: Mix together the pudding and milk and stir until thick. Add 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.
- TOP LAYER: Last, for the very top layer, spread the whipped cream to top the pie off! (or use our own Homemade Whipped Cream recipe!)
- TOP IT OFF: We like to sprinkle the pie with some cinnamon or pumpkin pie spice just to top it off!
- CHILL: Refrigerate for at least an hour before eating so the pie has time to set completely.
Tips & Variations
- Change Up The Crust: Instead of using a graham cracker crust, you can make your own homemade crust, or we love to use a chocolate Oreo crust (these can be found pre-made as well!)
- Flavor Add-ins: Mix in some mini chocolate chips or crushed nuts into the filling for added texture and flavor.
- Taste as You Go: Adjust the spices and sweetness to your preference. If you like a spicier pie, add more cinnamon or nutmeg.
- Use Fresh Spices: Use freshly grated nutmeg and high-quality spices for a more intense flavor.
- Garnish Before Serving: Top the pie with additional Cool Whip, a sprinkle of cinnamon, or even a few candied pecans for an extra touch of flavor and presentation.
Proper Storage
- Store in the refrigerator for up to 2 days. Be sure to cover.
- Make Ahead—You can prepare this pie a day in advance, but it’s best to add the whipped cream just before serving.
- Freezing this pie: Cover tightly, for up to 1-2 months. Thaw in the refrigerator overnight and add the whipped cream topping just before serving. Freezing may affect the texture a bit.
More Easy Fall Desserts
No Bake Cream Cheese Pumpkin Pie with Graham Cracker Crust
Video
Ingredients
- 4 ounces cream cheese softened
- ¼ cup granulated sugar
- 8 ounces Cool Whip or other whipped cream divided
- 1 10-inch pre-made pie crust (we like graham cracker crust)
- ¼ cup instant vanilla pudding mix ½ of a 3.4oz box)
- ½ cup milk
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon nutmeg
- ½ tablespoon 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 an hour before eating so pie has time to set completely.
Jenn’s Notes
- TIP: Be sure to use canned pumpkin and NOT pumpkin pie mix.
- 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!
If I’m just making 1 pie should I use only 4 oz cream cheese, 1 cup of pumpkin, etc? Thanks!
I was wondering if this recipe requires 9 in or 6 in pie crusts? Thinking of making for Thanksgiving soI hope to get the size correct .Thank you
Hi Rebecca – I used 9-inch pie crusts.
so fast and easy.one of my new 😍 favorites
Hi Suzi – so glad you enjoyed it!
Making for Thanksgiving
Hope you enjoy it! Happy Thanksgiving!
sounds good Johnnycat!!\
Can this recipe be made into a 9×13 graham cracker crust just for the single recipe instead of doubling it?
I’m making this for thanksgiving but I want to make a homemade 9×13 graham cracker crust but wasn’t sure if I needed to double recipe! Homemade is much better!!!
best pumpkin pie ever, and doesn’t take oven space when I need it the most on Thanksgiving Day! So very Delicious!!
Hi Candace! So glad it was a hit!
I made this recipe using Violife dairy free cream cheese and coconut dairy free whipped cream, and substituted the milk in the pudding mix with Rice dream and it was delicious. my sons have dairy and egg allergy and I never knew how to make pumpkin pie without egg. this recipe was amazing.
Thanks so much for sharing, Mary!
I want to try these, but I’d like to know what size cans of pumpkin do you use. I have the bigger cans.
Hi Jenny, you will need to measure out 2 cups, so it doesn’t matter what size cans you have.
I really think you meant one teaspoon of cinnamon and not tablespoon ☹️my pies are ruined.. and I’m pregnant, I was so excited ::sniffle::
thanks for letting us know. Don’t want to go to all that trouble and can’t eat.