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 pumpkin pie filling, spices, cream cheese, Cool Whip and vanilla pudding. 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.
No-Bake Pumpkin Pie
You’ll love the rich, creamy filling and the yummy balance of spices of this no-bake pumpkin pie. (Try our peanut butter pie or chocolate pudding pie if you’re looking for another variation of this recipe. Or, for another great pie recipe, check out our oreo pie.)
It only takes a few minutes to make each sweet layer and put it together. It’s perfect to serve at Thanksgiving – or any time you have a pumpkin craving.
Other pumpkin recipes that will satisfy that craving are:
- Pumpkin chocolate chip bread
- Slow cooker pumpkin spice latte
- Pumpkin cheesecake with a gingersnap crust
- Pumpkin chocolate chip cookies
And delicious pumpkin isn’t just for humans 🙂 — these homemade pumpkin dog treats are my puppies’ favorite.
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
- 13.4-ounce box instant vanilla pudding
- 1 cup milk
- 2 pre-made 9-inch graham cracker crusts
How to Make No-Bake Pumpkin Pie
Set out your graham cracker crusts so they’re ready for the filling.
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 pre-made crusts with this layer evenly.
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.
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 you’ll love:
- 20 Kid-Approved Pumpkin Desserts
- Pumpkin Banana Bread
- Pumpkin Bread
- 13 Savory Pumpkin Recipes
- Pumpkin Cream Cheese Dip
- 17 Yummy Pumpkin Breakfast Recipes
- 2-Ingredient Pumpkin Spice Muffins
More Easy Dessert Recipes:
No-Bake Pumpkin Pie Recipe
Ingredients
- 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 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.
Video
Notes
Nutrition
Anything No Bake I am all about!!
This dessert is perfect for all! So tasty!
I’m thinking about trying this as a bar in a 9×13. Hoping it will be firm enough. It’s for a barbecue so I may reduce the milk a little and I might freeze it to increase my chances of it holding up… I tried the recipe last week (only did a half recipe) and put it in a 10 inch crust. It was delicious and the 10 inch was the perfect size.
i have my own own fresh pumpkin puree I made myself from real pumpkins I dont do the canned pumpkin thing
Simple and easy ingredients and absolutely delicious!
Thank you for popping up on my phone. I’ve been enjoying your recipes.
Thank you
Do I need a 13.4 ounce box of pudding? Or do I need one 3.4 ounce box ?
One 3.4 ounce box! Enjoy 🙂
Yes please, you had me at no-bake and sold me on pumpkin! Thanks for sharing your decadent pumpkin pie recipe with us at the Talk Of The Town party. Pinned 🙂
An amazing looking dessert, just found it on foodgawker! I’ve never had anything similar, but I would love to. 🙂