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No Bake Pumpkin Pie

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close up shot of a slice of No Bake Pumpkin Pie topped with cinnamon on a plate
You’ll love the rich, creamy layers of this no bake pumpkin pie. It’s perfect to serve at Thanksgiving or any time you have a pumpkin craving.
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Table of Contents
  1. NO BAKE PUMPKIN PIE INGREDIENTS
  2. HOW TO MAKE THIS NO BAKE PUMPKIN PIE RECIPE
  3. HOW TO SERVE
  4. MORE RECIPES YOU’LL LOVE
  5. JUMP TO RECIPE

This no bake pumpkin pie is a great twist on traditional pumpkin pie. It features a graham cracker crust filled with a velvety cream cheese layer that is topped with a creamy pumpkin layer and fluffy Cool Whip.

Looking for more easy recipes and can’t get enough pumpkin spice? It doesn’t get any easier than this pumpkin dump cake that is ready to bake in just five minutes! Also, try these pumpkin spice donuts. They’re easy to make and are baked, not fried.

close up shot of a slice of no bake pumpkin pie on a plate with a fork taking a piece out of the pie

NO BAKE PUMPKIN PIE INGREDIENTS

no bake pumpkin pie raw ingredients that are labeled

You’ll need:

  • 2 cups canned pumpkin
  • ½ 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 9-inch graham cracker crusts

PRO TIP:

Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.

SUBSTITUTIONS AND ADDITIONS

CRUST: Instead of using graham crackers for the crust, shake it up and try gingersnaps, nilla wafers, Oreos, or a chocolate pie crust.

If you want to make your own graham cracker crust, you can make cracker crumbs in the food processor, press them into the pie plate, and bake at 350°F for 10 minutes.

WHIPPED CREAM: You could use homemade whipped cream instead of Cool Whip if you prefer in this creamy pumpkin pie.

PUDDING: You could also switch up the pudding flavors and use cheesecake or pumpkin instead of vanilla in this great recipe.

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HOW TO MAKE THIS NO BAKE PUMPKIN PIE RECIPE

STEP ONE: Set out your graham cracker crusts so they’re ready for the filling.

STEP TWO: For the bottom layer, add cream cheese, sugar, and one 8-ounce tub of Cool Whip in a large mixing bowl then blend well with a hand mixer or stand mixer.

PRO TIP:

Make sure your cream cheese is at room temperature so that it blends well and doesn’t leave lumps in your mixture.

no bake pumpkin pie process shot of ingredients being blended together in a bowl

STEP THREE: Fill your pre-made crusts evenly with this layer.

no bake pumpkin pie process shot of filling being added to pie crust

STEP FOUR: Mix pudding and milk then stir until thick.

no bake pumpkin pie process shot of ingredients being whisked together in a bowl

STEP FIVE: Add 2 cups of canned pumpkin, pumpkin pie spice, nutmeg, and cinnamon to the pudding and milk mixture. Stir until blended.

no bake pumpkin pie process shot of ingredients being mixed together in a bowl

STEP SIX: Top cream cheese layer with the pudding and pumpkin mixture.

no bake pumpkin pie process shot of pumpkin mixture spread in pie dish

STEP SEVEN: For the top layer, use the second 8-ounce container of Cool Whip to top the pies.

PRO TIP:

Sprinkle a little pumpkin spice on top of the Cool Whip to add a little extra flavor.

no bake pumpkin pie process shot of pie topped with cool whip and spices

STEP EIGHT: Refrigerate for at least an hour before eating so pie has time to set completely.

PRO TIP:

As hard as it may be to wait, don’t skip the chilling stage as the pie needs time to set.

HOW TO SERVE

Save oven space for the turkey with this easy pumpkin pie recipe. This no-bake pie will be delicious to make for Thanksgiving dinner alongside a warm mug of our homemade pumpkin spice latte.

STORAGE

IN THE FRIDGE: You can store this no bake dessert covered in the fridge for two days.

MAKE-AHEAD: You can make this pie a day ahead of time but It’s a good idea though to wait to add the whipped cream until you are ready to serve.

close up shot of no bake pumpkin pie in a pie dish

This is the easiest pumpkin pie recipe around and is a great alternative instead of a classic pumpkin pie. With a crunchy cracker crust, pumpkin filling and a cream layer on top, it will be perfect to whip up on Thanksgiving day.

FREQUENTLY ASKED QUESTIONS

If I make my own graham cracker crust, do I have to bake it?

If you’re making a graham cracker crust from scratch, you should bake it for 10 minutes on 350°F before proceeding with the no bake pumpkin pie recipe.

Can I freeze this pie?

You can freeze this pie but we would recommend leaving off the whipped topping until you are ready to serve.

Can I use a different crust for this recipe?

You could use vanilla sandwich cookies, Nilla wafers, or Oreo cookies for this recipe.

MORE RECIPES YOU’LL LOVE

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close up shot of a slice of No Bake Pumpkin Pie topped with cinnamon on a plate

No Bake Pumpkin Pie

4.93 from 13 votes
You’ll love the rich, creamy layers of this no bake pumpkin pie. It’s perfect to serve at Thanksgiving or any time you have a pumpkin craving.
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings 16

Ingredients
  

  • 2 cup canned pumpkin puree
  • ½ cup sugar
  • 8 ounces cream cheese softened
  • 16 ounces Cool Whip
  • 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

Instructions
 

Bottom Layer

  • Add cream cheese, sugar, and one 8-ounce tub of Cool Whip in a bowl and blend well with a hand mixer.
  • Fill your pre-made crusts evenly with this mix.

Middle Layer

  • Mix pudding and milk and stir until thick.
  • Add 2 cups canned pumpkin.
  • Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended.
  • Pour on top of the cheesecake layer.

Top Layer

  • Top evenly with Cool Whip and sprinkle with spices.
  • Refrigerate for at least an hour before eating so pie has time to set completely.

Video

Notes

TIP: Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
TIP: Make sure your cream cheese is at room temperature so that it blends well and doesn’t leave lumps in your mixture.
TIP: Sprinkle a little pumpkin spice on top of the Cool Whip to add a little extra flavor.
 
TIP: As hard as it may be to wait, don’t skip the chilling stage as the pie needs time to set.

Nutrition

Sodium: 230mg | Calcium: 85mg | Vitamin C: 1mg | Vitamin A: 3065IU | Sugar: 12g | Fiber: 4g | Potassium: 137mg | Cholesterol: 22mg | Calories: 259kcal | Saturated Fat: 6g | Fat: 12g | Protein: 4g | Carbohydrates: 35g | Iron: 1mg
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  1. Dawn says

    Hi. The recipe calls for 2 pie crust You talk about putting everything in one pie crust do we just put them together on the bottom or where ? I’m new to this kind of stuff. Sorry Thanks I’ll be waiting for your answer because I’m looking forward to trying to making this Thanks again 😊😊

  2. Peggy Briscoe says

    I have not tried this recipe, but I need a dessert that can be made in individual cups. Would this work with a graham cracker crust that doesn’t need to be baked?

  3. Susan says

    Hi, If I use vanilla cream sandwich cookies that I pulse into crumbs, do you thinkI would need to add some butter and bake a while to set bottom layer?

  4. Bobbie C. says

    4 stars
    Sounds delicious, but I’m confused. Recipe says “Bottom Layer
    Add cream cheese, sugar, and one 8-ounce tub of WHIPPED CREAM in a bowl and blend well with a hand mixer”, but whipped cream is not on the list of ingredients. Please clarify.

    THANK YOU for so many great recipes!!

  5. Patti Nienberg says

    5 stars
    Made these for Thanksgiving! Was a big hit! Only problem, we had too many deserts so I have one left! With cool whip on it🙈 This won’t freeze well? Oh how I hate the thought of this or going to waste! 😢

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