Can I make this no bake pumpkin pie recipe ahead of time?

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.

What kind of crust works best for this pie?

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.

Can I substitute fresh pumpkin for canned pumpkin puree?

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.

What’s the best way to serve leftover no bake pumpkin pie?

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.

No Bake Pumpkin Pie Recipe – Creamy & Easy Fall Dessert

Name: No Bake Pumpkin Pie Recipe
Prep time: 10 min
Total time: 3 h 10 min
Cuisine: American
Ingredients: 4 ounces cream cheese softened; 1/4 cup granulated sugar; 4 ounces Cool Whip or other whipped cream (half of an 8-ounce container); 1/4 cup instant vanilla pudding mix; 1/2 cup milk; 1 cup canned pumpkin puree; 1 teaspoon pumpkin pie spice; 1/2 teaspoon nutmeg; 1 1/2 teaspoons cinnamon; 4 ounces Cool Whip or other whipped cream (remaining half of an 8-ounce container); Sprinkle of pumpkin pie spice for garnish; 1 9-inch pre-made pie crust (graham cracker crust recommended)

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

Scale

Bottom Layer

4 ounces cream cheese softened
1/4 cup granulated sugar
4 ounces Cool Whip or other whipped cream (half of an 8-ounce container)

Middle Layer

1/4 cup instant vanilla pudding mix
1/2 cup milk
1 cup canned pumpkin puree
1 teaspoon pumpkin pie spice
1/2 teaspoon nutmeg
1 1/2 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)

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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 (1/8 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