There’s something incredibly comforting about a pumpkin pie that comes together without the hassle of oven time. This No Bake Pumpkin Pie Recipe creates a creamy, silky dessert perfect for crisp fall evenings or last-minute celebrations. It’s smooth, delicately spiced, and oh-so-easy to pull off!
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Why You'll Love This Recipe
I can’t tell you how many times this no bake pumpkin pie has saved me during busy holidays or unexpected guests. Seriously, it feels like a traditional pumpkin pie but without turning on the oven or dealing with crust crust mishaps. Plus, the layers make each bite a delightful surprise.
- Super Simple: You don’t need fancy skills or equipment — just a few bowls and a mixer.
- Layered Texture: Cream cheese, pumpkin, and whipped cream layers give a great balance of richness and fluffiness.
- Fast Chill Time: Just a few hours in the fridge and you’re ready to impress.
- Flexible Ingredients: You can use store-bought crusts and whipped toppings to cut down prepping time without losing flavor.
Ingredients & Why They Work
Each ingredient in this no bake pumpkin pie recipe plays an important role. The cream cheese adds a tangy creaminess that perfectly balances the pumpkin’s earthiness, while the whipped topping keeps things light and airy. I like using a graham cracker crust because its subtle sweetness complements the spices without overwhelming the filling.
- Cream Cheese: Softened cream cheese gives a luscious texture and slight tang to the bottom layer — be sure to soften it fully for smooth mixing.
- Granulated Sugar: Sweetens the cream cheese layer just right without being cloying.
- Cool Whip (or whipped cream): Adds lightness and volume to both the cream cheese layer and the top finishing layer.
- Pre-made Pie Crust: I prefer a graham cracker crust because it’s quick and adds a hint of honeyed spice perfect for pumpkin.
- Instant Vanilla Pudding Mix: Thickens the pumpkin layer to keep it creamy yet firm when chilled.
- Milk: Hard to mess up, milk thins the pudding so it sets just right.
- Canned Pumpkin Puree: Use pure pumpkin—not pumpkin pie mix—to ensure proper flavor control.
- Pumpkin Pie Spice: Pre-mixed blend of cinnamon, nutmeg, ginger, etc. for classic autumn warmth.
- Nutmeg: Adds a slightly nutty undertone that elevates the pumpkin spice profile.
- Cinnamon: Essential for that cozy aroma and warm spice.
Make It Your Way
I’m all about making recipes fit your taste and schedule, so feel free to tweak this no bake pumpkin pie recipe however you like. Over the years, I've switched up the crusts and spices depending on my mood or what I have on hand. It’s fun to experiment!
- Graham Cracker Crust Substitute: I’ve swapped in chocolate cookie crusts for a richer twist that friends absolutely loved.
- Vegan Variation: Try using dairy-free cream cheese and coconut whipped topping to keep it dairy-free while preserving creaminess.
- Spice It Up: Add a pinch of ground cloves or ginger if you want bolder spice notes—just a little bit seriously transforms the flavor.
- More Pumpkin: If you love pumpkin, increase puree slightly but keep the pudding ratio to maintain texture.
Step-by-Step: How I Make No Bake Pumpkin Pie Recipe
Step 1: Whip the Cream Cheese Layer
Start by softening your cream cheese completely—leaving it out at room temperature for about 15 minutes works great. Then, use a hand mixer to beat the cream cheese, sugar, and half of the whipped topping until super smooth and creamy. No lumps here! This layer is the base of your pie and sets the tone for all the creaminess to come.
Step 2: Assemble the Bottom Layer
Pour the cream cheese mixture into your pre-made crust and smooth it evenly. This helps give that lovely firm foundation that will hold your pumpkin layer perfectly. I like to tap the pie plate gently on the counter to even things out.
Step 3: Mix the Pumpkin Pudding Layer
In a separate bowl, prepare your instant pudding with milk, following the instructions until thickened. Stir in canned pumpkin puree and the pumpkin pie spice, nutmeg, plus cinnamon. This layer is where all that iconic pumpkin flavor shines, so be sure to mix everything until it’s perfectly blended.
Step 4: Add the Pumpkin Layer and Chill
Gently spread the pumpkin mixture over the cream cheese base. Smooth the top carefully—don’t press too hard or you’ll mix the layers. Now, pop the pie into the refrigerator for at least 3 to 4 hours or ideally overnight. Patience here guarantees a nicely set pie that's easy to slice.
Step 5: Finish with the Whipped Cream Topping
Once it’s chilled and set, top pie with the remaining whipped cream. I love sprinkling a bit more cinnamon and nutmeg right on top for that festive look and extra burst of spice aroma. Serve chilled for the best texture and flavor.
Top Tip
After making this no bake pumpkin pie recipe more times than I can count, a few things really boost success and enjoyment. Whether you're a newbie or a seasoned home cook, these tips will save you time and add that extra oomph!
- Softening Cream Cheese: Don’t rush this step—softened cream cheese blends more smoothly, preventing lumps and giving a silky texture.
- Using Instant Pudding Mix: Instant pudding is key for quick thickening without cooking, so be sure to use that rather than cook-and-serve varieties.
- Layering Gently: Spread each layer carefully to keep distinct textures — no mixing! Use an offset spatula or the back of a spoon for smooth finishes.
- Chill Time Matters: Resist the urge to slice too soon; the pie needs that chilling period to set properly for clean slices and perfect texture.
How to Serve No Bake Pumpkin Pie Recipe
Garnishes
I’m big on presentation, and a sprinkle of extra cinnamon or nutmeg over the whipped cream always adds a warm visual and flavor uplift. Sometimes I add chopped toasted pecans or a drizzle of caramel sauce to echo those fall vibes, and it’s honestly irresistible.
Side Dishes
This pie pairs beautifully with a hot cup of spiced chai or coffee, especially when you’re relaxing after a meal. For Thanksgiving or gatherings, I love serving it alongside roasted chestnuts or a mixed green salad with apple slices for a refreshing contrast.
Creative Ways to Present
For smaller get-togethers, I’ve made individual mini no bake pumpkin pies using small tart pans or even mason jars. It’s a fun twist that lets each guest enjoy their own perfectly layered dessert. Adding edible gold leaf or cinnamon stick “stirrers” makes it extra festive for holidays.
Make Ahead and Storage
Storing Leftovers
I store leftover no bake pumpkin pie covered tightly in the fridge; it keeps well for up to two days. Covering prevents the crust from getting soggy and avoids picking up fridge odors.
Freezing
I’ve frozen this pie once or twice wrapped really well in plastic wrap and foil. Thaw it overnight in the fridge for best results, though texture can soften slightly. It’s perfect if you need to prep ahead of holidays or parties.
Reheating
This pie is meant to be served cold, so reheating isn’t necessary. If you’d like, let slices sit at room temperature for 10-15 minutes before serving to soften the whipped layers slightly for extra creaminess.
Frequently Asked Questions:
Absolutely! In fact, making it a day ahead gives the flavors time to meld and ensures the pie sets perfectly. Just store it in the fridge covered with plastic wrap.
I recommend a graham cracker crust for that classic flavor pairing with pumpkin and ease of use. However, a store-bought shortbread or chocolate cookie crust can also be delicious.
Because canned pumpkin puree has a smooth and consistent texture, it’s best to use what the recipe calls for. Fresh pumpkin needs to be cooked and pureed well and can add moisture unpredictably, which might affect the pie’s texture.
Keep leftover pie chilled in the fridge, covered tightly. When ready to serve, let it sit at room temperature for around 10 minutes to soften the whipped cream topping slightly for optimal flavor.
Final Thoughts
This no bake pumpkin pie recipe has become one of my go-to desserts to share with loved ones, especially on hectic days when I want something impressive without stress. It’s cozy, festive, and a little less fuss than traditional pies, which makes it an absolute keeper in my recipe collection. Trust me, once you try it, you’ll be reaching for this one every fall (and maybe beyond!). Give it a try and enjoy the delicious ease of no bake pumpkin goodness.
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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
Description
A creamy, no-bake pumpkin pie perfect for fall gatherings. This recipe layers a smooth cream cheese base, a spiced pumpkin pudding middle, and a fluffy whipped cream topping on a graham cracker crust, chilled to set without any baking required.
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 an 8-ounce container)
- Sprinkle of pumpkin pie spice for garnish
Crust
- 1 9-inch pre-made pie crust (graham cracker crust recommended)
Instructions
- Prepare Bottom Layer: Add the softened cream cheese, granulated sugar, and half of the Cool Whip into a bowl. Blend well using a hand mixer until smooth and creamy. Then, fill the pre-made pie crust evenly with this bottom layer mixture.
- Prepare Middle Layer: In a separate bowl, mix the instant vanilla pudding mix and milk. Stir until the mixture thickens. Next, add the canned pumpkin puree, pumpkin pie spice, nutmeg, and cinnamon. Stir until all ingredients are fully blended. Carefully spread this spiced pumpkin pudding mixture over the cream cheese layer in the crust.
- Add Top Layer: Use the remaining Cool Whip to cover the top of the pie evenly. Lightly sprinkle with additional pumpkin pie spice for garnish.
- Chill the Pie: Refrigerate the pie for at least 3 to 4 hours, or preferably overnight, to allow it to set completely before serving.
Notes
- Use canned pumpkin puree, not pumpkin pie mix, to get the best flavor and texture.
- Make sure to soften the cream cheese completely before starting to ensure a smooth bottom layer mixture.
- Use instant vanilla pudding mix for quick thickening without baking.
- Store the pie covered in the refrigerator for up to 2 days to keep it fresh.
Nutrition
- Serving Size: 1 slice (⅛ pie)
- Calories: 300 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
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