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No Bake Pumpkin Pie

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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. 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. HOW TO MAKE THIS NO BAKE PUMPKIN PIE RECIPE
  3. HOW TO SERVE
  4. MORE RECIPES YOU’LL LOVE
  5. 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.

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.

NO BAKE PUMPKIN PIE INGREDIENTS

You’ll need:

  • 2 cups canned pumpkin
  • ½ 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 9-inch graham cracker crusts

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.

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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 large mixing bowl then blend well with a hand mixer or stand mixer.

PRO TIP:

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 pudding and milk then stir until thick.

STEP FIVE: Add 2 cups of canned pumpkin, pumpkin pie spice, nutmeg, and cinnamon to the pudding and milk mixture. Stir until blended.

STEP SIX: Top 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 pie has time to set completely.

PRO TIP:

As hard as it may be to wait, don’t skip the chilling stage as the pie needs 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.

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 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 on 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

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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

5 from 11 votes
You’ll love the rich, creamy layers of this no bake pumpkin pie. 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
Print RecipePin RecipeReview Recipe

Ingredients
  

  • 2 cup canned pumpkin puree
  • ½ cup sugar
  • 8 ounces cream cheese softened
  • 16 ounces 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 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

TIP: Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
TIP: Make sure your cream cheese is at room temperature so that it blends well and doesn’t leave lumps in your mixture.
TIP: Sprinkle a little pumpkin spice on top of the Cool Whip to add a little extra flavor.
 
TIP: 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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    Comments

  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

  15. 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

    Reply

  16. 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?

    Reply

  18. 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…

    Reply

    • 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.

      Reply

  20. 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

    Reply

  21. Christina says

    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.

    Reply

  23. Hannah says

    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!

    Reply

  25. Michelle says

    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?

    Reply

  28. Jasmine says

    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?!

    Reply

  30. Bre says

    So I got Libby’s pure pumpkin and forgot the pie spice😭 would it still taste good with everything except the pumpkin pie spice 😰

    Reply

      • Olwyn Fleury says

        Just wondering if I make this in a springform pan, what size pan and also how far up the sides to I put the Graham cracker crumbs?
        I love the way yours looks!
        Thanks so much!

  32. Ed says

    5 stars
    Made this pie and it was a hit. I did alter the pie by using heavy whipping cream, vanilla, extra sugar (to sweeten the whipped cream), and slightly less cinnamon. The over all recipe amount were to much for the two pie crusts sizes I purchased so I had pumpkin mix left over. This recipe will go to my must keep file, it was that good!

    Reply

    • Valorey says

      A 15 oz can is like 2 1/2 Tablespoons, I believe short of being exactly two cups of pumpkin. Another baker said this makes more than enough for two pies , so a 15oz can should do the trick. Hope that helps.

      Reply

  34. Craig says

    There are two sets of directions on this recipe. One says to add half the tub of cool whip the other says to add the whole thing. Which one is right?

    Reply

  36. Liisa says

    5 stars
    Hi Layne-just made this for thanksgiving dessert.I used pumpkin purée as you clarified for me.It got 👍from three different families as we shared the cooking and divvied up all the food to eat in our own homes due to the pandemic. I made it in a 9×13” pan instead of two pies-worked perfectly!This recipe will go in my favourites file to use again.Thanks,Liisa

    Reply

    • Layne Kangas says

      Ohh, I haven’t tried it that way – I don’t know if it would set up correctly. I think I would wait and pick up instant so you’re sure it sets up right! Enjoy 🙂

      Reply

  38. phyllis grimes says

    Which pumpkin do I use, 100% pumpkin or pumpkin pie mix? Both call for eggs which is confusing if it is a no bake pie.

    Reply

  39. Jessica says

    Hi Layne – This looks delicious! I was wondering, how would you make this with a spring form pan as you mentioned? Would you still use a pre-made crust and just cut it to fit in the pan? Or would you make your own crust? Thanks!

    Reply

  41. RamonaB says

    Haven’t made the pie but the ingredients start with “pumpkin pie filling” and then the instructions say “canned pumpkin”. These two are very different. Which one should it be?

    Reply

    • Amanda Robles says

      Yes!! I am interested to know how to make in spring form pan as well although I have two pre made crusts so sure I’d have to repurpose them. If that’s possible?!!

      Reply

  48. Kathryn Wilson says

    Is the 1 cup of milk the same cup you would use to make the pudding or is it an extra cup of milk on top of the milk to make the pudding?

    Reply

  49. Heath says

    I am making this today but I have a question? I have never made pumpkin pie of any kind and I notice nobody’s recipes I’ve looked at call for the premade pumpkin pie filling. Everyone says pumpkin and pumpkin pie spice. Is the pre made horrible?

    Reply

  50. Sandra Sears says

    5 stars
    Hands down the best pumpkin pie ever! I substituted sugar free vanilla pudding and used the granulated stevia instead of sugar and this was so delicious. thank you for the recipe.

    Reply

  52. Lindsey says

    Going to make for thanksgiving! I 1/2’d the recipe to just make 1 pie so just bought one 8oz container of cool whip. Looks like I need more though for topping correct? Thank you!

    Reply

    • Layne Kangas says

      If you’re making a graham cracker crust from scratch, yes, I believe you have to bake it for a few minutes per that recipe before proceeding with the no bake pumpkin pie recipe. Enjoy!

      Reply

  57. Susan Charlebois says

    So yummy I don’t like pie but omg this was amazing will definitely make it again. I’m going to try this recipe with cherries for Christmas.

    Reply
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