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Home / By Course / Desserts / Pie Recipes / No Bake Pumpkin Pie

No Bake Pumpkin Pie

September 28, 2023

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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, and 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. Substitutions And Additions
  3. How To Make This No Bake Pumpkin Pie Recipe
  4. How To Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. 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.

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
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You’ll need:

  • 2 pre-made 9-inch graham cracker crusts
  • 8 ounces of cream cheese, softened
  • ½ cup of sugar
  • 2 (8-ounce) containers of Cool Whip or other whipped cream
  • 1 (3.4-ounce) box of instant vanilla pudding
  • 1 cup of milk
  • 2 cups of canned pumpkin
  • 2 teaspoons of pumpkin pie spice
  • 1 teaspoon of nutmeg
  • 1 tablespoon of cinnamon

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.

How To Make This No Bake Pumpkin Pie Recipe

STEP ONE: Set out the 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.

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.

cream cheese, sugar, and Cool Whip being blended together in a bowl

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

filling being added to pie crust

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

milk and vanilla pudding 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.

canned pumpkin, pumpkin pie spice, nutmeg, and cinnamon added to the pudding and milk mixture

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

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.

pie topped with cool whip and spices

STEP EIGHT: Refrigerate for at least an hour before eating so the pies 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.

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.

MORE PIE RECIPES

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 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.

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.

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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

4.95 from 17 votes
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
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Ingredients
  

  • 8 ounces cream cheese, softened
  • ½ cup sugar
  • 16 ounces Cool Whip
  • 2 pre-made graham cracker crusts
  • 3.4 ounces instant vanilla pudding
  • 1 cup milk
  • 2 cup canned pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon nutmeg
  • 1 tablespoon cinnamon

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

  • Watch out when you are at the grocery store that you buy pure 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: 259kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 230mg | Potassium: 137mg | Fiber: 4g | Sugar: 12g | Vitamin A: 3065IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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  3. Nicole S says

    5 stars
    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.

    Reply

  7. Marie says

    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 🙂

    Reply
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