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.

A slice of pie is shown with three clear layers on a white plate. The bottom layer is a light brown crumbly crust. Above it is a thick creamy white layer, smooth in texture. The middle layer is a rich orange-brown, slightly thicker than the white layer, with a soft consistency. The top layer is fluffy white whipped cream, thick and spread evenly, with small brown specks sprinkled over it. The background is a white marbled texture with a pie dish blurred in the back. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make No Bake Pumpkin Pie Recipe
Top Tip
How to Serve No Bake Pumpkin Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
No Bake Pumpkin Pie Recipe

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.

The image shows a close-up of a slice of pie with three visible layers on a white marbled surface. The bottom layer is a light tan crust that looks firm and crumbly. Above the crust is a thick, smooth, creamy off-white layer. On top of this is a medium brown layer that looks soft and dense. The top layer is a thick, fluffy white cream with a light dusting of brown powder on it. A fork is holding a bite-sized piece of the pie near the top center of the image, showing all three layers clearly. In the background, there are blurred white bowls and plates on the same white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a block of cream cheese, a small mound of granulated sugar, a simple white ceramic bowl with fluffy whipped cream, a whole uncut 9-inch graham cracker pie crust, a small white bowl of instant vanilla pudding powder, a small white bowl of milk, a small white bowl filled with smooth canned pumpkin puree, a small white bowl with a mix of pumpkin pie spice, ground nutmeg, and cinnamon, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

no bake pumpkin pie - Serving Suggestion

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:

Can I use fresh pumpkin instead of canned pumpkin puree?

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.

Why can’t I use pumpkin pie filling instead of pumpkin puree?

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.

Can I make this pie ahead of time?

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.

What’s the best crust to use for a no bake pumpkin pie?

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!