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+ servings

No Bake Pumpkin Pie

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 mins
Chilling 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 16
Calories 259 kcal


  • 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


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.


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.


Calories: 259kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 6gCholesterol: 22mgSodium: 230mgPotassium: 137mgFiber: 4gSugar: 12gVitamin A: 3065IUVitamin C: 1mgCalcium: 85mgIron: 1mg