This no-bake pumpkin pie is the perfect way to get into the spirit of fall without spending hours in the kitchen. So grab your favorite store-bought crust, canned pumpkin, and some spices, and get ready to craft up a pumpkin pie that’s as deliciously perfect for Thanksgiving dessert.
Skip the wait time of preheating the oven and mix up a no-bake pumpkin pie for a quick, delicious treat that your family and friends are sure to love. With its creamy filling and crunchy graham cracker crust, no-bake pumpkin pie will be a hit at your next gathering.
This 10 Minute No Bake Cream Cheese Pumpkin Pie is your new Fall favorite
Are you looking for a quick and easy way to make the best pumpkin pie ever? Look no further! No-bake pumpkin pie is the answer.
This delicious dessert takes less than 10 minutes of preparation and can be served in any season. Plus, with just a few simple ingredients, you can have a delicious no-bake pumpkin pie ready to go in no time.
No-bake pumpkin pie is an easy and delicious dessert that can be enjoyed in any season. With just a few simple ingredients, minimal preparation time, and a few helpful tips and tricks along the way, you can have a delicious no-bake pumpkin pie ready to be served in no time.
Why You’ll Love this Pumpkin Cream Cheese Pie
- Nothing screams fall like a piece of pumpkin pie. We make our pumpkin pie with cream cheese and pudding, which gives it an extra creamy texture!
- Layers of pumpkin cheesecake, cool whip, and vanilla pudding are all layered on a graham cracker crust. Then, we top it with whipped cream topping and a sprinkle of cinnamon and pumpkin pie spice!
- This is an easy make-ahead dessert. Thanksgiving dinner can be super busy – this pie can set in the refrigerator overnight so you don’t have to fuss with it in the morning.
- Make one for now and one for later – this recipe makes 2 pies!! Use one now and pop the other in the freezer to use for another time!
No Bake Pumpkin Cheesecake Ingredients
- 2 cups canned pumpkin (or pumpkin puree)
- 1/2 cup sugar
- 8 ounces cream cheese softened
- 2 8-ounce containers of Cool Whip or other whipped cream
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon nutmeg
- 1 3.4-ounce box instant vanilla pudding
- 1 cup milk
- 2 pre-made crusts (9-inch crust)
Which type of pumpkin is best for this Cream Cheese Pumpkin Pie?
CANNED PUMPKIN: This is a canned puree of pumpkin that has already been cooked and mashed before being processed. It’s usually sold in 15-ounce cans and contains no added sugar or spices. Canned pumpkin is great for baking as it has a thick, smooth texture and gives recipes a nice pumpkin flavor. It’s also an easy way to get that pumpkin flavor without having to buy a whole pumpkin or go through the hassle of preparing it yourself.
PUREED PUMPKIN: This is just what it sounds like; pureed fresh pumpkin that you can make yourself. It’s the same as canned pumpkin, except you make it from fresh pumpkins and can control the flavor and texture of your puree.
PUMPKIN PIE MIX: This is a pre-made blend of pumpkin, spices, and sweeteners that you can use for baking. It’s very similar to canned pumpkin but has added ingredients like cinnamon, nutmeg, ginger, and sugar. Pumpkin pie mix gives your recipes an intense pumpkin flavor and a more complex flavor profile than canned pumpkin. It’s great for making pies, muffins, and other baked goods that require a deeper level of sweetness and spice.
Pumpkin Pie Cheesecake Pro Tip!
For this recipe, you will want to use canned pumpkin or pureed pumpkin, not pumpkin pie mix. If you use pumpkin pie mix you are essentially doubling the spices because the pumpkin pie mix already has the spices included.
How to make No Bake Pumpkin Cheesecake
To make our pumpkin pie recipe, you will be working in layers. You will want to make this at least a few hours before serving so it can chill in the refrigerator for a bit.
Please note, this recipe makes TWO pies! Don’t need two, give one to the neighbor or freeze it to enjoy later!
- CRUST: Let’s begin with the pie crust. BUY IT! Don’t bother making the pie crust, just grab two store-bought pie crusts. We like to use a graham cracker crust with our pumpkin pie, but feel free to use whatever type you like.
- BOTTOM LAYER: Grab a mixing bowl and mix together the cream cheese, sugar and one 8-ounce tub of whipped topping. Blend well with a hand mixer or a stand mixer. Fill your pre-made crusts with the bottom layer mix.
- Middle LAYER: Mix together the pudding and milk and stir until thick. Add 2 cups of the canned pumpkin and mix. Add the pumpkin pie spice, nutmeg, and cinnamon. Stir until blended. Spread the pumpkin mixture on top of the cream cheese layer.
- TOP LAYER: Last, for the very top layer, spread the second 8-ounce container of whipped cream to top the pies off! (or use our own Homemade Whipped Cream recipe!)
- TOP IT OFF: We like to sprinkle the pie with some cinnamon or pumpkin pie spice just to top it off!
- CHILL: Refrigerate for at least an hour before eating so the pie has time to set completely.
PRO-TIP – can be kept in the fridge for up to 2 days. (Be sure to cover)
How to store Cream Cheese Pumpkin Pie
- Store in the refrigerator for up to 2 days. Be sure to cover.
- This pie can be frozen for a few months, but I recommend waiting to top it off with the whipped cream topping until ready to serve.
More like this No Bake Pumpkin Pie
No Bake Cream Cheese Pumpkin Pie with Graham Cracker Crust
Video
Ingredients
- 2 cups canned pumpkin
- ½ cup sugar
- 8 ounces cream cheese softened
- 2 8-ounce containers Cool Whip or other whipped cream
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon nutmeg
- 1 3.4 ounce box box instant vanilla pudding
- 1 cup milk
- 2 pre-made pie crusts (we like graham cracker crusts)
Instructions
Bottom Layer:
- Add cream cheese, sugar and one 8 ounce tub of whipped cream in a separate bowl and blend well with hand mixer.
- Fill your pre-made crusts with the bottom layer mix and then add the top layer.
Top Layer:
- Mix pudding and milk and stir until thick.
- Add 2 cups of canned pumpkin.
- Add pumpkin pie spice, nutmeg and cinnamon. Stir until blended.
- Put this on top of the cream cheese layer.
Topmost layer:
- Use the second 8-ounce container of whipped cream to top the pies.
- Refrigerate for at least an hour before eating so pie has time to set completely.
Jenn’s Notes
Nutrition Info
So if you are looking for the easiest pumpkin pie recipe with a light and creamy texture, this one is for you! It will make the perfect end to your Thanksgiving meal… dessert that is!
I like this receipt, but joe can I send a copy to myself. I can not print!
THANK YOU! L.R.
Today was the first time I made this wonderful recipe. No bake pumpkin pie, WOW I’ll have it more often. Not just for Thanksgiving!
loved ur no bake pumkin pie
This is not an original recipe, its been on that Keebler graham cracker pie crust for decades. Its a great pie. It wont make 2 though unless you use the smaller 8 serving pie bases. Most people grab the 10 serving and those arent it. You can cut the sugar to 2 Tbsp per pie and its still fabulous. Add a touch of vanilla (like 1 tsp) to balance out the nutmeg.
I made this recipe for Christmas dinner and everyone completely enjoyed it. I’m not sure why some people have commented that it was bitter- the only thing I can think of would be that they used the incorrect measurements for the spice.
This was a light and perfectly balanced dessert after a holiday dinner that’s usually pretty heavy. I’ll be making this again for sure.
Note: I made 2 pies using 1 larger and 1 regular size crust.
the nutmeg was soooooo strong. I even added an extra CAN of pumpkin.
I won’t be making this again. Big disappointment. yes, I used regular pumpkin.
Instead of making as a pie, I chose to make in desert cups so that my guests (all of which are our adult children and grandchildren) could enjoy after dinner or take home with leftovers. I made a simple no bake graham cracker crust and doubled all the ingredients to make 20 cups but substituted canned pumpkin pie mix for the canned pumpkin & spices. They were made the day before WITHOUT the top layer of whipped cream, covered with press and seal, and frozen overnight. They were moved to the fridge the following morning to thaw and were ready to eat that evening. They were still a little frozen but we’re AMAZING! They actually don’t even need the extra whip cream on top; they were that good! I’ll definitely make again and will probably try different fruit toppings in place of the pumpkin pie mix (like cherry pie filing).
this is not enough filling for 2 pies. layers were thin and we didn’t care for the taste of the pumpkin. too much nutmeg maybe. next time I would make 1/2 the recipe for the bottom. Put all the pumpkin filling in that pie and top with cool whip. It was something different to try. Or follow the recipe with smaller pie shells because the layers were so thin.
is there another way way to make this without cream cheese can’t do cream cheese
We did not like the taste of this recipe. The pumpkin layer was too spicy with the pumpkin pie spice,cinnamon,and nutmeg. Went by recipe but just wasn’t good.
Try it again but use the pumpkin pie mix and don’t add spices…I accidentally bought the pie mix and I just didn’t add the spices, and it turned out amazing, also I got 6 in not 9 in pie crust
was really bitter??? idk shat happened with the pumpkin part..🤔