March 8, 2024
Review RecipeNo Bake Pumpkin Pie
Table of Contents
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.
No Bake Pumpkin Pie Ingredients
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 (or homemade) pumpkin puree
- 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 canned 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.
STEP THREE: Fill your pre-made crusts evenly with this layer.
STEP FOUR: Mix the pudding and milk, then stir until thick.
STEP FIVE: Add 2 cups of 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 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.
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.
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 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.
You can freeze this pie, but we would recommend leaving off the whipped topping until you are ready to serve.
You could use vanilla sandwich cookies, Nilla wafers, or Oreo cookies for this recipe.
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No Bake Pumpkin Pie
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 cups 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 puree.
- 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 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
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Comments
Pam says
Bought everything to make this for Thanksgiving. I’m excited to try it!
Layne Kangas says
Woo hoo, you’ll love it! Happy Thanksgiving!
Kristiana says
Any chance to recover layer two after putting too much milk? 😅😬
Layne Kangas says
Uh oh.. can you add more pudding mix? That’s what I would do, good luck 🙂
Courtney Lutz says
Can these pies be put in the freezer if they are not used right away?
Layne Kangas says
Yes, you can!
Shanti Dixon says
My youngest daughter and I made this for the Christmas holiday. It was delicious.
Marylou Cash says
I and my mother in law are making this for a family dinner. 1st time. Using two prebaked pie crust to make a sheet pan pie/bar. Wish us luck
Patty says
Can this be easily cut in half for making just one pie using one small package of pudding, one 8 oz container whip, etc?
Layne Kangas says
I assume so, although I never have done that! 🙂
Amy says
Can you use the the ready to use pumpkin pie filling instead of the one this calls for.
Heidi Stroud says
Hi! Has anyone ever tried to use splenda for sugar substitute and sugar free pudding, along with light cream cheese, cool whip and milk? I was going to attempt lighter version for my dad who is diabetic but loves desserts and pumpkin pie…
Janet says
This is exactly how I plan to make it since my husband is diabetic. I frequently substitute and things turn out great. Looking forward to making it. My only concern is the recipe instructions say to use half a tub of cool whip for the bottom layer but the text says to use the full tub. Guess I’ll start with half n see how it looks.
Donna says
Is it pumpkin puree or pumpkin pie filling?
Layne Kangas says
Pumpkin pie filling.. enjoy! 🙂
Pam says
Made pie with 13 ounces of pudding as stated in first set of directions!!! Yikes! Should fix the typo for people like me!! Lol
Layne Kangas says
Oh no! Just fixed that typo, sorry about that!