I absolutely love this No Bake Pumpkin Pie Recipe because it’s so easy to make and perfect for when you want that cozy fall flavor without turning on the oven. You get that rich, creamy pumpkin filling with just the right balance of sweetness and spice, all nestled inside a buttery graham cracker crust. Honestly, it’s become my go-to when I need a quick but crowd-pleasing dessert for gatherings or a simple treat after dinner.
What makes this No Bake Pumpkin Pie Recipe really stand out is how layered and luscious it feels, even though it comes together in no time. You’ll find that once it’s chilled, the textures meld beautifully—creamy cream cheese, fluffy Cool Whip, and that perfectly spiced pumpkin pudding. Plus, it’s super forgiving, which means even if you’re new to pie-making, you can’t really mess this one up!
Why You’ll Love This Recipe
- Super Simple Prep: You can whip this No Bake Pumpkin Pie Recipe up in about 10 minutes—no oven needed!
- Creamy & Fluffy Layers: The combination of cream cheese, pudding, and Cool Whip creates a perfect texture contrast.
- Fall Flavor Perfected: Pumpkin pie spice and canned pumpkin give you all those warm, cozy notes in every bite.
- Kid-Friendly & Crowd-Pleaser: My family goes crazy for this pie—it’s a guaranteed hit at any potluck or holiday table.
Ingredients You’ll Need
Each ingredient in this No Bake Pumpkin Pie Recipe plays a key role in delivering that rich, creamy texture and classic pumpkin pie flavor without fuss. I always recommend using a good-quality graham cracker crust to start with, as it sets the base nicely and complements the sweet-spiced filling perfectly.
- Cream cheese: Using softened cream cheese ensures your filling is silky smooth without lumps.
- Milk: Adds just enough liquid for smoothness in both layers; whole milk works best for creaminess.
- Sugar: Balances the pumpkin spice and cream cheese with a touch of sweetness.
- Instant vanilla pudding mix: This is the secret to that thick, luscious texture and vanilla flavor in the pumpkin layer.
- Cool Whip: Provides lightness and that fluffy whipped topping everyone loves.
- Pumpkin pie spice: Essential for that classic fall flavor—don’t skimp here.
- Canned pumpkin: Make sure it’s pure pumpkin, not pumpkin pie filling, for the best results.
- Premade graham cracker crumb pie crust: I use the larger size from the store which holds more filling and has that perfect crispness.
Variations
I like to mix things up with this No Bake Pumpkin Pie Recipe depending on the occasion or what I have on hand. Feel free to personalize it by swapping flavors or adding your favorite twists—the beauty of no-bake pies is how adaptable they are!
- Spiced Up: Once, I added a teaspoon of cinnamon extra to amplify the spice, and my family said it tasted even more like homemade pumpkin pie.
- Gluten-Free Crust: Swap the graham cracker crust for a gluten-free version or a nut crust for dietary needs without sacrificing flavor.
- Maple Sweetened: Try replacing sugar with maple syrup in the cream cheese layer to add a subtle autumnal sweetness.
- Mini Pies: Make individual servings using small tart pans or mason jars; it’s fun for parties and easier to portion out.
How to Make No Bake Pumpkin Pie Recipe
Step 1: Whip Up the Cream Cheese Layer
Start by beating together the softened cream cheese, 1 tablespoon of milk, and sugar until smooth and creamy. This is where you want to take your time and make sure there are no lumps—a handheld mixer speeds this up a lot. Then gently fold in half of the Cool Whip to keep it light and fluffy before spreading it evenly into your graham cracker crust. This layer adds a nice tangy contrast to the sweet pumpkin filling, which your taste buds will thank you for.
Step 2: Mix the Pumpkin Pudding Filling
Next, whisk together the canned pumpkin, remaining milk, the two packets of instant vanilla pudding mix, and pumpkin pie spice until everything is creamy and combined. You’ll notice the mixture thickening pretty quickly—that’s a good sign! Pour this luscious pumpkin filling carefully over the cream cheese layer, spreading it out evenly. I like to use an offset spatula to avoid disturbing the bottom layer.
Step 3: Top and Chill
Finally, dollop the rest of the Cool Whip all over the pumpkin layer and spread it evenly to create a beautiful, fluffy topping. Once your masterpiece is assembled, pop it in the fridge for at least four hours (overnight is even better). This chill time helps the layers to set perfectly and flavors to meld. Trust me, the wait is worth it when you slice into that dreamy texture!
Pro Tips for Making No Bake Pumpkin Pie Recipe
- Use Room Temperature Cream Cheese: It blends so much easier and avoids lumps in your cream cheese layer.
- Don’t Skip the Chill Time: The longer the pie chills, the firmer the layers get, making it easier to slice clean pieces.
- Gentle Folding: When combining Cool Whip into cream cheese, fold gently to keep the mixture light and airy.
- Avoid Overmixing the Pudding: Once it’s thickened, stop whisking to keep the mixture from getting too runny.
How to Serve No Bake Pumpkin Pie Recipe
Garnishes
I usually stick to simple garnishes like a sprinkle of cinnamon or nutmeg on top of the Cool Whip for that added cozy aroma. Sometimes I’ll add a few toasted chopped pecans or a drizzle of caramel sauce for a bit of crunch and sweetness—it makes the pie feel extra special without overpowering the pumpkin flavors.
Side Dishes
This pie pairs wonderfully with a cup of hot coffee or spiced chai tea to keep that warm fall vibe going. For a fuller dessert spread, I love serving it alongside a light apple salad or candied sweet potatoes, which complement the pumpkin without competing.
Creative Ways to Present
For special occasions, I’ve made this No Bake Pumpkin Pie Recipe in clear glass trifle bowls so you can see all the beautiful layers—it’s always a hit visually! You could also try mini individual jars topped with a cinnamon stick or festive sprinkles for a cute and portable treat at holiday parties.
Make Ahead and Storage
Storing Leftovers
Leftover pie should be covered tightly with plastic wrap or stored in an airtight container and refrigerated. It keeps really well for up to 4 days, and the flavors often deepen overnight, making your next slice just as delightful.
Freezing
I’ve frozen leftover slices wrapped well in foil and plastic wrap, and it thaws nicely in the fridge overnight. However, the texture of the Cool Whip topping changes a bit after freezing, so I recommend freezing only if necessary and adding fresh whipped cream when serving for best results.
Reheating
This pie is best enjoyed chilled, so I don’t recommend reheating. If you want it less cold, letting it sit at room temperature for 15–20 minutes before serving brings out the flavors without making it soggy.
FAQs
-
Can I make this No Bake Pumpkin Pie Recipe ahead of time?
Absolutely! In fact, making it the day before allows the pie to set perfectly and the flavors to meld beautifully. Just be sure to cover and refrigerate it well during that time.
-
Can I substitute the Cool Whip with homemade whipped cream?
Yes, homemade whipped cream works great and gives you control over sweetness and flavor. Just make sure it’s whipped to medium peaks so it integrates well without becoming too dense.
-
Is it necessary to use instant pudding mix in this recipe?
The instant pudding mix is key for that firm, creamy filling texture. Without it, the pie might be too loose or runny. If you want to avoid pudding mix, you might need to use alternative thickeners, but it won’t be quite the same.
-
Can I use a homemade crust instead of a premade graham cracker crust?
Definitely! A homemade graham cracker crust or even a cookie crumb crust works well. Just make sure it’s chilled and firm before adding the layers to prevent sogginess.
-
What’s the best way to slice this pie neatly?
Use a sharp knife dipped in hot water and wiped dry between slices. This helps you get clean, smooth cuts through the creamy layers without messing up the structure.
Final Thoughts
This No Bake Pumpkin Pie Recipe holds a special place in my heart because it’s the perfect balance of ease and indulgence—just what I need during busy fall days or last-minute family get-togethers. It’s one of those recipes that feels fancy enough to serve guests but simple enough to whip up on a whim, and I know you’ll enjoy it just as much as we do. So go ahead, grab those simple ingredients, and treat yourself to a slice of creamy pumpkin magic that everyone will rave about!
Print
No Bake Pumpkin Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 8 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and festive No Bake Pumpkin Pie featuring a buttery graham cracker crust, whipped cream cheese layer, spiced pumpkin filling with instant vanilla pudding, and topped with Cool Whip. This easy, no-bake dessert is perfect for fall gatherings or anytime you want a delicious pumpkin treat without turning on the oven.
Ingredients
Crust & Cream Cheese Layer
- 1 premade graham cracker crumb pie crust (larger store-bought size)
- 8 ounces cream cheese, softened
- 1 tablespoon milk
- 1 tablespoon sugar
- 4 ounces Cool Whip (½ of an 8 oz tub)
Pumpkin Filling
- 8 ounces Cool Whip (remaining ½ of an 8 oz tub)
- 1 cup milk
- 2 (3.4 oz) packages instant vanilla pudding mix
- 2 teaspoons pumpkin pie spice
- 15 ounces canned pumpkin
Instructions
- Prepare the Cream Cheese Layer: In a large bowl, beat together the softened cream cheese, 1 tablespoon of milk, and sugar until the mixture is smooth and creamy. Gently fold in half of the Cool Whip (about 4 ounces) until evenly combined. Spread this creamy mixture evenly into the graham cracker crust to form the base layer of your pie.
- Make the Pumpkin Filling: In a separate bowl, whisk together the cup of milk, canned pumpkin, instant vanilla pudding mixes, and pumpkin pie spice until the mixture becomes smooth and creamy, ensuring all dry pudding mix is fully incorporated.
- Assemble the Pie: Carefully spread the pumpkin filling evenly over the cream cheese layer in the pie crust.
- Top with Whipped Topping: Spread the remaining Cool Whip (around 4 ounces) over the pumpkin filling to create a smooth and fluffy topping layer.
- Chill: Refrigerate the pie for at least 4 hours (or until set) to allow the layers to firm up and the flavors to meld. Once chilled, slice into 8 servings and enjoy!
Notes
- This no-bake pumpkin pie is made without an oven, making it quick and convenient, especially during busy holidays.
- The graham cracker crust adds a sweet and slightly crunchy contrast to the creamy layers.
- Using instant pudding mix helps the pie set perfectly without baking.
- For extra flavor, garnish with a sprinkle of cinnamon or a dollop of extra whipped cream before serving.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
