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.
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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.
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.
- 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.
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
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:
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.
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.
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.
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.
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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, spiced dessert perfect for fall. It layers a smooth cream cheese base, spiced pumpkin pudding middle, and fluffy whipped cream topping in a graham cracker crust. Ready in just over 3 hours with no baking required, it's an easy, delicious treat for the holidays or any pumpkin lover.
Ingredients
Bottom Layer
- 4 ounces cream cheese softened
- ¼ cup granulated sugar
- 4 ounces Cool Whip or other whipped cream (half of 8 ounces)
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 8 ounces)
- Additional pumpkin pie spice for sprinkling
Crust
- 1 9-inch pre-made pie crust (graham cracker crust recommended)
Instructions
- Prepare Bottom Layer: In a bowl, blend softened cream cheese, granulated sugar, and half of the whipped cream using a hand mixer until smooth and well combined. Then, spread this mixture evenly into the pre-made pie crust.
- Make Middle Layer: In a separate bowl, mix instant vanilla pudding mix with milk and stir until it thickens. Add canned pumpkin puree, pumpkin pie spice, nutmeg, and cinnamon, then stir everything until fully blended.
- Add Middle Layer: Spread the spiced pumpkin pudding mixture evenly over the cream cheese layer in the pie crust to form the middle layer.
- Top Layer: Use the remaining whipped cream to cover the pumpkin layer smoothly. Sprinkle some pumpkin pie spice on top for extra flavor and decoration.
- Chill: Refrigerate the pie for at least 3 to 4 hours or overnight to allow it to set completely before serving.
Notes
- Use canned pumpkin puree, not pumpkin pie mix, for authentic flavor and texture.
- Use instant pudding mix to ensure the middle layer sets properly without cooking.
- Soften cream cheese completely before mixing to avoid lumps.
- Store the pie covered in the refrigerator for up to 2 days to maintain freshness.
- Graham cracker crust provides the best complementary flavor but any pre-made pie crust can be used.
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg

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