There’s just something so comforting and creamy about a pumpkin pie that doesn’t require an oven. This No-Bake Pumpkin Pie Recipe is perfect when you want all those classic fall flavors without the fuss. Plus, it’s quick to prepare and always a crowd-pleaser—trust me, you'll want to make this again and again.

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 first tried this no-bake version when I was pressed for time during the busy holiday season. What surprised me was how rich and indulgent it feels, despite skipping the whole baking step. It’s a total win for anyone who wants a delicious pumpkin pie with zero oven hassle.

Super Easy: You’ll whip this up in about 10 minutes, making it ideal for last-minute gatherings.
Make Ahead Friendly: It tastes better after chilling, so you can prep it ahead and relax.
Creamy Layers: The mix of cream cheese, pudding, and whipped topping creates a luscious texture you’ll savor.
Classic Flavors: Cinnamon, nutmeg, and pumpkin pie spice blend perfectly for that authentic pumpkin pie taste.

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

Each ingredient in this No-Bake Pumpkin Pie Recipe plays a key role in building that dreamy flavor and silky texture. Choosing quality canned pumpkin and making sure your cream cheese is soft really makes a difference, so here’s a quick rundown.

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: Adds richness and a subtle tang; make sure it’s softened for easy blending.
Granulated Sugar: Just enough sweetness to balance the spices without overpowering.
Cool Whip (or whipped topping): Provides airiness and lightness, keeping the pie from feeling heavy.
Pre-made Pie Crust (preferably graham cracker): Gives a buttery, crisp base that pairs perfectly with creamy filling.
Instant Vanilla Pudding Mix: Helps thicken the pumpkin layer without baking, delivering that custardy texture.
Milk: Activates the pudding mix to set the filling just right.
Canned Pumpkin Puree: Choose pure pumpkin, NOT pumpkin pie mix, for authentic flavor control.
Pumpkin Pie Spice: Brings that warm, nostalgic combo of cinnamon, cloves, and allspice.
Nutmeg: Adds a subtle earthy warmth to the spice blend.
Cinnamon: Classic flavor that makes pumpkin pie unmistakably cozy.

📝

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

One of the best parts about this pie is how easy it is to tweak it to your taste. Whether you like it a little sweeter, want to swap out the spices, or add some extra texture, go for it—you can tailor it perfectly for your table.

Variation: I love adding a handful of toasted pecans on top for a delightful crunch—totally changes the texture and adds a lovely nutty note.
Dairy-free option: Try using dairy-free cream cheese and whipped topping to accommodate dietary preferences without losing flavor or creaminess.
Spice it up: Feel free to increase the pumpkin pie spice slightly for a bolder flavor or add a pinch of ginger for an extra zing.
Crust swap: If you prefer, a chocolate cookie crust pairs wonderfully with pumpkin—the contrast is decadent and fun.

Step-by-Step: How I Make No-Bake Pumpkin Pie Recipe

Step 1: Whip the Cream Cheese Base

Start by softening the cream cheese — I find leaving it out for about 30 minutes on the counter works perfectly. Then, in a bowl, beat the cream cheese with the granulated sugar and half of your container of Cool Whip. Use a hand mixer for a few minutes until it’s smooth, creamy, and lump-free. This step sets the silky foundation of your pie.

Step 2: Create the Pumpkin Pudding Layer

In another bowl, combine the instant vanilla pudding mix with the milk. Stir it until thickened—this happens fairly quickly, so keep an eye on it. Next, fold in the canned pumpkin puree along with your pumpkin pie spice, nutmeg, and cinnamon. Give it a thorough mix so the spices are evenly distributed. This spiced pumpkin layer is what makes the pie feel like the real deal, just without baking.

Step 3: Assemble & Chill

Spread the cream cheese mixture evenly into your pre-made pie crust—graham cracker crust is my go-to for that perfect balance of sweetness and texture. Next, layer on the pumpkin pudding mixture, smoothing it to cover the base layer fully. Then, dollop and spread the remaining Cool Whip over the top to create a light, fluffy finish. Sprinkle a little extra pumpkin pie spice or cinnamon on top for that inviting aroma. Refrigerate the pie at least 3 to 4 hours, or ideally overnight, so everything sets just right.

Top Tip

Over the years, I’ve learned a few tricks that really elevate this No-Bake Pumpkin Pie Recipe. These tips helped me avoid common pitfalls and really boost the texture and flavor.

Use Real Pumpkin: Don’t substitute pumpkin pie filling for pumpkin puree—you want the fresh taste without added sugars or spices messing with your pie’s balance.
Softened Cream Cheese: Make sure it’s truly softened to avoid lumps—cold cream cheese can ruin the texture.
Chill Time Matters: The pie needs several hours to set properly; patience here equals that perfect slice that holds its shape.
Whip Topping Last: Add whipped topping just before serving if possible for extra fluffiness.

How to Serve No-Bake Pumpkin Pie Recipe

No-Bake Pumpkin Pie - Serving Suggestion

Garnishes

For me, less is more with garnishes. A simple dusting of pumpkin pie spice or cinnamon on the whipped cream makes the pie look as inviting as it tastes. Sometimes I like to add a few toasted pecans or a drizzle of caramel sauce for a little extra indulgence.

Side Dishes

This pie pairs wonderfully with coffee or chai tea on the side to complement those warm spices. I’ve also served it alongside a scoop of vanilla ice cream for an over-the-top dessert experience.

Creative Ways to Present

For holiday parties, I like to prepare individual mini versions in small mason jars or ramekins. It’s a fun way to serve guests and lets you personalize each with different toppings like crushed gingersnaps or candied pecans.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers tightly covered in the fridge for up to two days. The pie keeps its texture really well, though the crust may soften a bit with time.

Freezing

If you want to freeze this pie, I recommend freezing before adding the whipped topping. Wrap tightly with plastic wrap and aluminum foil to prevent freezer burn. When thawed, add fresh whipped topping for the best texture.

Reheating

This pie is best served cold and honestly doesn’t need reheating. If you prefer, just let it sit at room temperature for 10-15 minutes before serving to soften the filling slightly.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned for this no-bake pie?

Fresh pumpkin can be used but requires cooking and pureeing first. Canned pumpkin puree is already cooked and smooth, making it the easiest and most reliable choice for a no-bake recipe like this one.

What’s the difference between pumpkin pie spice and cinnamon?

Pumpkin pie spice is a blend of warm spices including cinnamon, nutmeg, cloves, and sometimes allspice and ginger. Cinnamon is a single spice with a sweet, woody flavor. Using both together gives pumpkin pie that classic layered spice flavor.

Can I make this pie gluten-free?

Yes! Use a gluten-free pre-made pie crust, like a gluten-free graham cracker crust. The filling itself is already gluten-free, so just swap the crust and you’re good to go.

How long does this no-bake pumpkin pie last in the fridge?

It’s best enjoyed within 2 days for optimal freshness and texture. Beyond that, the crust may get soggy and the whipped topping might lose some fluffiness.

Final Thoughts

This No-Bake Pumpkin Pie Recipe holds a special place in my kitchen because it delivers all the cozy fall vibes with zero stress. Whether you’re new to pumpkin pies or just want to save time and oven space, this recipe has you covered. Give it a try and see how it becomes your go-to pie for holidays and beyond—you’ll be amazed at how easy it is to impress everyone with just a few simple ingredients.