There's something wonderfully simple and satisfying about this No Bake Pumpkin Pie Recipe. It's creamy, subtly spiced, and ready without firing up the oven, making it perfect for those busy days or when you just want a fuss-free fall dessert that tastes like homemade magic.
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Why You'll Love This Recipe
I still remember the first time I tried this no bake pumpkin pie—it was like autumn in a slice. The flavors are spot on, and I love that it comes together quickly without any baking stress. It’s perfect for anyone who wants pumpkin pie vibes minus the oven time.
- Super Easy: No oven, no mess—just blend, layer, chill, and enjoy.
- Creamy Layers: Each layer—from cheesecake to pumpkin to whipped cream—is luscious and perfectly balanced.
- Time Saver: You only need about 10 minutes of active prep, then it's chill time.
- Flavor-Packed: Classic pumpkin pie spices shine through without overwhelming the taste buds.
Ingredients & Why They Work
These simple ingredients come together beautifully to create the perfect pumpkin pie experience without the oven. Each component has an important role—whether it’s the creamy base, the spice blend, or the cool finish.
- Cream Cheese: The base for the bottom layer, it adds richness and that smooth, slightly tangy flavor that grounds the pie.
- Granulated Sugar: Sweetens the cream cheese mixture just right, balancing the spices.
- Whipped Cream (Cool Whip): Provides lightness and airiness—split between the layers to tie everything together.
- Pre-made Pie Crust: Graham cracker crust works best to add crunch and a buttery flavor without extra effort.
- Instant Vanilla Pudding Mix: Thickens the pumpkin layer perfectly and adds a creamy vanilla undertone.
- Milk: Needed to make the pudding, bringing a silky smooth texture.
- Canned Pumpkin Puree: Make sure it’s pure pumpkin, not pumpkin pie filling for that authentic pumpkin flavor.
- Pumpkin Pie Spice, Nutmeg, Cinnamon: Classic warming spices that give the pie its iconic, cozy taste.
Make It Your Way
I love experimenting with the spices a bit—sometimes I bump up the cinnamon for extra warmth, or add a pinch of cloves. Feel free to make this pie your own by adjusting sweetness or trying different crust types.
- Gluten-Free Variation: Using a gluten-free graham cracker crust works just as well and keeps it safe for those avoiding gluten.
- Vegan Option: Swap cream cheese and whipped topping for plant-based versions, and use a dairy-free instant pudding mix if you can find one.
- Spice Mix Customization: Toss in a dash of ground ginger or allspice to make it uniquely yours.
- Crust Swap: I’ve tried using a chocolate cookie crust, and it adds a fun twist—highly recommend if you’re a chocolate lover.
Step-by-Step: How I Make No Bake Pumpkin Pie Recipe
Step 1: Creamy Bottom Layer Prep
Start by softening the cream cheese—that’s key! If it’s too cold, you’ll end up with lumps. Blend the cream cheese with sugar and half the whipped topping until smooth and fluffy. This layer is your rich and creamy foundation, so take your time to get it silky.
Step 2: Filling Your Crust
Press that smooth cream cheese mixture evenly into your pre-made pie crust. I like to use a graham cracker crust because its sweetness and texture pair flawlessly with pumpkin flavors, but any crust you love works here.
Step 3: Pumpkin Pudding Magic
Whisk together the instant vanilla pudding mix and milk until thickened—this usually takes a couple of minutes. Then fold in the canned pumpkin puree and your spices (pumpkin pie spice, nutmeg, cinnamon). Stir gently but thoroughly until everything is combined and beautifully spiced.
Step 4: Layer That Pumpkin Filling
Spoon the pumpkin pudding layer over your cream cheese base, smoothing it out evenly. This middle layer is where all the pumpkin spice goodness shines.
Step 5: Whipped Cream Finish
Top your pie with the remaining whipped cream, spreading it gently to cover the pumpkin layer. For a little extra visual and flavor pop, sprinkle some extra pumpkin pie spice or cinnamon on top.
Step 6: Chill Out
Refrigerate your pie for at least 3-4 hours, or better yet, overnight. This gives the layers time to set firmly for perfect, sliceable texture and flavors that meld wonderfully. Trust me, the wait is worth it!
Top Tip
From all my attempts with this No Bake Pumpkin Pie Recipe, I’ve learned a few little tricks that make all the difference. These tips ensure you get the best texture, flavor, and appearance every time you make it.
- Softening Cream Cheese: Leave it out at room temp for about an hour or pop it in the microwave for 15 seconds—this helps the bottom layer blend perfectly smooth.
- Use Instant Pudding Mix: It thickens quickly and keeps the filling firm without baking, unlike regular pudding that can be runny.
- Chill Time Is Key: Don’t rush the chilling—this pie needs time to set up and chill flavors to deepen.
- Don’t Over-Spice: Start with the recommended amounts for spices—you can always add more next time, but too much can overwhelm the creamy, delicate pumpkin flavor.
How to Serve No Bake Pumpkin Pie Recipe
Garnishes
I love a sprinkle of extra cinnamon or nutmeg right on top for that homey touch, plus a few chopped pecans or a drizzle of caramel sauce if I’m feeling fancy. Sometimes some fresh whipped cream dollops around the edge make it look as good as it tastes.
Side Dishes
This pie pairs great with your favorite hot drink—think chai latte or a strong cup of coffee. For a Thanksgiving table, I like serving slices alongside lightly spiced roasted apples or a simple salad to balance the richness.
Creative Ways to Present
One time I made this as mini individual jars layered single servings—super cute for a party and perfect for portion control. Another favorite trick is topping each slice with a cinnamon stick as a stirrer for a spiced coffee pairing. Presentation can be as fun as eating it!
Make Ahead and Storage
Storing Leftovers
I keep leftover pie covered tightly with plastic wrap or a pie dome in the fridge. It stays fresh and creamy for up to 2 days, but honestly, it rarely lasts that long in my house!
Freezing
Freezing is possible but I recommend freezing before adding the whipped topping layer. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge. The texture will be slightly softer but still delicious.
Reheating
Since it’s meant to be served chilled, I suggest enjoying leftovers cold straight from the fridge. Room temperature also works if you prefer softer creaminess, but skip microwaving to keep the layers intact.
Frequently Asked Questions:
I’ve tried using fresh pumpkin that I steamed and pureed, but the canned pumpkin puree gives the best smooth texture and consistent flavor that works perfectly in this no bake pie. If you do use fresh, make sure it’s well cooked and pureed until completely smooth.
Pumpkin pie filling already has added sugar and spices, which can throw off the flavor balance of this recipe. Using plain canned pumpkin puree lets you control sweetness and spice level for the best results.
Yes! In fact, it tastes better after chilling overnight as the flavors meld and layers firm up nicely. Just keep it covered in the fridge until you’re ready to serve.
I recommend a graham cracker crust for that classic, slightly sweet and crunchy base. You can also use nut-based or cookie crusts, but avoid prebaked traditional pie crusts that might become soggy with the creamy filling.
Final Thoughts
This No Bake Pumpkin Pie Recipe has become my go-to when I want pumpkin goodness without the stress of baking. It's simple, comforting, and perfect for sharing with friends or family who appreciate that classic pumpkin spice warmth. Give it a try—you'll love how easy and delicious fall can be!
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No Bake Pumpkin Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This no-bake pumpkin pie is a creamy and delicious dessert perfect for fall. Combining a graham cracker crust with layers of sweetened cream cheese, spiced pumpkin pudding, and whipped topping, this easy-to-make pie requires no oven time and is ready after a few hours of chilling.
Ingredients
Bottom Layer
- 4 ounces cream cheese softened
- ¼ cup granulated sugar
- 4 ounces Cool Whip or other whipped cream (half of an 8 ounce container)
Middle Layer
- ¼ cup instant vanilla pudding mix
- ½ cup milk
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon nutmeg
- 1 ½ teaspoons cinnamon
Top Layer
- 4 ounces Cool Whip or other whipped cream (remaining half of the 8 ounce container)
- Sprinkle of pumpkin pie spice, nutmeg, and cinnamon for garnish
Crust
- 1 9-inch pre-made pie crust (graham cracker crust recommended)
Instructions
- Prepare Bottom Layer: In a medium bowl, combine softened cream cheese, granulated sugar, and half of the whipped topping. Using a hand mixer, blend until smooth and creamy. Spread this mixture evenly into the pre-made pie crust to form the bottom layer.
- Make Middle Layer: In a separate bowl, mix instant vanilla pudding mix with milk, stirring until the mixture thickens. Add canned pumpkin puree along with pumpkin pie spice, nutmeg, and cinnamon. Stir well until all ingredients are thoroughly combined. Carefully pour this pumpkin pudding mixture over the cream cheese layer, smoothing it evenly.
- Add Top Layer: Use the remaining whipped topping to cover the pumpkin layer. Smooth it out gently with a spatula. Sprinkle additional pumpkin pie spice, nutmeg, and cinnamon on top for garnish.
- Chill Pie: Place the pie in the refrigerator and chill for at least 3 to 4 hours, preferably overnight. This chilling time allows the layers to set completely for easy slicing and optimal flavor.
Notes
- Use canned pumpkin puree, not pumpkin pie mix, for the best flavor and texture.
- Ensure the cream cheese is softened before mixing to avoid lumps.
- Choose instant pudding mix to help the pie set properly without baking.
- Store the pie covered in the refrigerator for up to 2 days to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg

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