No Bake Pumpkin Pie Cheesecake

4.95 from 20 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 Time10

Chill Time4

Total Time4 10

Course: Dessert

Cuisine: American

Keyword: no bake pumpkin pie recipe

Servings: slices

Calories: 183kcal

1- cup canned pumpkin puree (1 can gave me 1-cup with just a little extra of the puree leftover)
¼ cup white granulated sugar
4 ounces cream cheese, softened
8 ounces Cool Whip (1 regular size tub - divided in half)
½ tablespoon cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon nutmeg
½ box Vanilla Instant Pudding powder (this is equal to 1/4-cup of dry pudding mix)
½ cup whole milk
1 10-inch pre-made Graham Cracker Pie Crust

Add cream cheese, sugar, and half of the Cool Whip in a bowl and blend well with a hand mixer.
Fill your pre-made crust evenly with this mix.

Top evenly with the remaining half of the Cool Whip and sprinkle with spices.
Refrigerate for at least 4 hours, or overnight, so the pie has time to set completely.

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.
For the cleanest slices, put the pie in the freezer for an hour before you cut it, then wipe the knife between cuts.
Store the pie covered in the refrigerator for up to 2 days. You can make it a day ahead, but wait to add the top layer of Cool Whip until you are ready to serve.