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no bake pumpkin pie topped with whip cream and cinnamon on a white plate

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.
Course Dessert
Cuisine American
Keyword no bake pumpkin pie recipe
Prep Time 10 minutes
Chilling 1 hour
Total Time 1 hour 10 minutes
Servings 16
Calories 259kcal


  • 2 cup canned pumpkin puree
  • 1/2 cup sugar
  • 8 oz cream cheese softened
  • 16 oz Cool Whip
  • 1 tbsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1 tsp nutmeg
  • 1 3.4 oz box instant vanilla pudding
  • 1 cup milk
  • 2 pre-made crusts


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.



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