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No Bake Pumpkin Pie
You’ll love the rich, creamy layers of this no bake pumpkin pie, and it’s perfect to serve at Thanksgiving or any time you have a pumpkin craving.
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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.
Let’s Dish About This No-Bake Pumpkin Pie
MAIN INGREDIENTS: cream cheese, white granulated sugar, Cool Whip, pre-made graham cracker crust, instant vanilla pudding mix, milk, canned pumpkin puree, pumpkin pie spice, nutmeg, cinnamon
QUICK STEPS: blend cream cheese, sugar, and Cool Whip for the bottom layer and fill the crust; mix pudding, milk, pumpkin puree, and spices for the middle layer and pour over; top with remaining Cool Whip and spices, then refrigerate
TOTAL TIME AND YIELD: 1 hour 10 minutes, 16 servings
Why This Recipe
- Balanced Pumpkin Flavor: This recipe combines canned pumpkin puree with just the right blend of spices—pumpkin pie spice, nutmeg, and cinnamon—for a rich pumpkin taste that’s perfectly seasoned without being overwhelming.
- Layered for Texture and Taste: The three distinct layers—the creamy cheesecake layer, the spiced pumpkin layer, and the airy Cool Whip topping—give every bite a mix of textures, adding a satisfying, layered experience.
- Quick and Simple to Make: With no baking required, this recipe takes only a few minutes to prepare. Just blend, layer, and chill—ideal for both beginner bakers and anyone needing a quick dessert.
No Bake Pumpkin Pie Ingredients
You’ll need:
- 1 pre-made 10-inch graham cracker crusts
- 4 ounces of cream cheese, softened
- ¼ cup of white granulated sugar
- 1 (8-ounce) container of Cool Whip or other whipped cream, divided in ½
- ½ (3.4-ounce) box of instant vanilla pudding (1/4-cup of dry pudding mix)
- ½ cup of milk
- 1 cup of canned (or homemade) pumpkin puree
- 1 teaspoon of pumpkin pie spice
- 1 teaspoon of nutmeg
- ½ tablespoon of cinnamon
PRO TIP:
Watch out when you are at the grocery store that you buy pure canned pumpkin purée and not canned pumpkin pie filling.
How to Make Pumpkin Cheesecake Pie
STEP ONE: Set out the graham cracker crust so it’s ready for the filling.
STEP TWO: For the bottom layer, add cream cheese, sugar, and half of the Cool Whip in a large mixing bowl, then blend well with a hand mixer or stand mixer.
OUR RECIPE DEVELOPER SAYS
Make sure your cream cheese is at room temperature so that it blends well and doesn’t leave lumps in your mixture.
STEP THREE: Fill your pre-made crust evenly with this layer.
STEP FOUR: Mix the pudding and milk, then stir until thick.
STEP FIVE: Add the pumpkin puree, pumpkin pie spice, nutmeg, and cinnamon to the pudding and milk mixture. Stir until blended.
STEP SIX: Top the cream cheese layer with the pudding and pumpkin mixture.
STEP SEVEN: For the top layer, use the remaining Cool Whip to top the pie.
PRO TIP:
Sprinkle a little pumpkin spice on top of the Cool Whip to add a little extra flavor.
STEP EIGHT: Refrigerate for at least one hour before eating so the pie will have time to set completely.
PRO TIP:
As hard as it may be to wait, don’t skip the chilling stage as the pies need time to set.
No Bake Pumpkin Pie Cheesecake Variations
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.
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.
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.
How to Store Cool Whip Pumpkin Pie
IN THE FRIDGE: You can store this refrigerator pumpkin pie 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.
This is the easiest no bake 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.
No Bake Pumpkin Pie 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 at 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
No Bake Pumpkin Pie Cheesecake
You’ll love the rich, creamy layers of this no bake pumpkin pie, and 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
- 4 ounces cream cheese, softened
- ¼ cup white granulated sugar
- 8 ounces Cool Whip divided in half
- 1 10 inch pre-made graham cracker crusts
- 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 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 1 cup canned pumpkin puree.
- Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended.
- Pour on top of the cheesecake layer.
Top Layer
- Top evenly with the remaining half of the Cool Whip and sprinkle with spices.
- Refrigerate for at least an hour before eating so pie has time to set completely.
Video
Notes
- Watch out when you are at the grocery store that you buy pure canned pumpkin purée and not canned pumpkin pie filling.
- Make sure your cream cheese is at room temperature so that it blends well and doesn’t leave lumps in your mixture.
- Sprinkle a little pumpkin spice on top of the Cool Whip to add a little extra flavor.
- As hard as it may be to wait, don’t skip the chilling stage as the pie needs time to set.
Nutrition
Calories: 81kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 38mg | Potassium: 69mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2502IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.3mg
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Comments
Autumn says
This recipe was delicious. My only issue was that it didn’t hold well while dishing pieces up. The pie kind of turned into a mush on the plate? I made it the day before, and served it right out of the fridge. Maybe next time I could add more cream cheese to keep the base layer intact?
Katelyn Hamilton says
This is now a family favorite we go to it anytime we are wanting a pumpkin pie fix! We have used this for several years now!