Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
This no-bake pumpkin pie is a great twist on the classic pumpkin pie. It features a graham cracker crust filled with perfect layers of cream cheese, pumpkin and Cool Whip. Plus, since it’s no-bake, it’s quick and easy to make.
Can’t get enough pumpkin spice? It doesn’t get any easier than this pumpkin dump cake — it’s ready to bake in just five minutes! Also, my son begs for these pumpkin spice donuts…they’re easy to make and are baked, not fried.
MORE NO BAKE PIE RECIPES:
Peanut Butter Pie | Chocolate Pie | Oreo Pie
No-Bake Pumpkin Pie Ingredients
You will need:
- 2 cups canned pumpkin
- 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 premade 9-inch graham cracker crusts
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 whipped cream in a separate bowl and blend well with a hand mixer. Fill your premade crusts with this layer evenly.
STEP THREE: Next, 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.
STEP FOUR: For the top layer, use the second 8-ounce container of Cool Whip to top the pies. I suggest sprinkling a little pumpkin spice on top. It looks lovely and is oh-so-delicious!
This recipe makes TWO pies — one for me and one for everyone else! 😉 You’ll have extra whipped cream to either cover the top of each pie or use on something else. You can also make one deep pie in a springform pan.
It doesn’t get any better than this no-bake pumpkin pie recipe! I hope your family enjoys it together soon. Pssst….making this pie for an event in the fall, around Halloween? Make sure you check out these Halloween games as well, to round out your celebration!
More Pumpkin Recipes:
- Pumpkin chocolate chip bread
- Slow cooker pumpkin spice latte
- Pumpkin cheesecake with a gingersnap crust
- Pumpkin chocolate chip cookies
- No sugar added pumpkin pie
And delicious pumpkin isn’t just for humans 🙂 — these homemade pumpkin dog treats are my puppies’ favorite.
No-Bake Pumpkin Pie Recipe
Ingredients
- 2 cups canned pumpkin pie filling
- 1/2 cup sugar
- 8 ounces cream cheese softened
- 2 8-ounce tubs of 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 half of one 8 ounce tub of whipped cream 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.
This was delicious! Thank you. My daughter and I made it together. I accidentally used a 15oz can of pure pumpkin (instead of pie filling) and it was still great. I also used 1 graham cracker crust and put the other half of the fillings into 4 dessert ramekins to make crustless cups. So good! We are definitely saving this recipe.
Could then be place in a 9×13 pan?
I have made a recipe similar to this for years in a 9×13!
Is it correct that I don’t use plain canned pumpkin but use pumpkin pie filling? The pie filling already has spices in it so I thought it may be a bit much to add additional spices especially 1 T cinnamon. Just checking!
Yes, the recipe is correct. Enjoy!
So, only 4 oz of cream cheese used in the recipe?
Hi, Liz – you’ll use 8 ounces (or one regular-sized cube) of cream cheese in the recipe. Enjoy!
Do I make the vanilla pudding as Per instructions (so add 3 cups of milk) and then add another cup of milk? Or just 1 cup of milk and the pudding package?
You’re only using one cup of milk plus the pudding package. Enjoy!
Ugh I should have read the comments first🤦♀️ So am I not supposed to use the pumpkin pie mix?
Does it freeze well?
Hello I made this today but the pumpkin middle layer never thicken up? I did everything according to the direction. Can someone tell me what I did wrong? Please?!
It makes 2 pies! Can you freeze one of them?
Yes, you can – we never get that far though… someone always digs in first! haha Enjoy 🙂
So I got Libby’s pure pumpkin and forgot the pie spice😭 would it still taste good with everything except the pumpkin pie spice 😰
It will still taste good just not the same!