This No-Bake Pumpkin Pie is creamy, spiced, and layered with pumpkin, cream cheese, pudding, and whipped topping in a graham cracker crust. No oven, no stress!
Okay, tell me I’m not the only one who loves pumpkin pie but doesn’t always feel like baking. The whole process—making the crust, waiting for it to bake just right, hoping it doesn’t crack in the middle—it’s a lot.
And that’s exactly why this No-Bake Pumpkin Pie is my fall lifesaver. No rolling out dough, no oven, no worrying about whether it’s too jiggly in the middle. Just pure creamy, pumpkin-spiced perfection in a graham cracker crust.
I actually stumbled across this recipe years ago, completely by accident. It was Thanksgiving Eve, my oven was full, and I realized (at the worst possible moment) that I needed one more dessert. A quick scan of my fridge and pantry, a little bit of experimenting, and—boom. No-Bake Pumpkin Pie was born. My family devoured it in minutes, and honestly? I haven’t bothered with regular pumpkin pie since.
So if you want all the fall flavor without the oven drama, this one’s for you.
Why You’ll Love This No-Bake Pumpkin Pie Recipe?
- No oven required – Because sometimes, we just don’t have time for that.
- Ultra creamy texture – It’s lighter than classic pumpkin pie, but still rich and satisfying.
- Faster than baked pie – 10 minutes of prep, then the fridge does the rest.
- Layers of flavor – A light cream cheese base, a rich pumpkin layer, and fluffy whipped topping.
- Make-ahead friendly – It actually tastes better the next day (if it lasts that long).
Ingredient Notes:
This pie is all about simple ingredients coming together in the best way.
- Pumpkin Purée – The real deal, not pumpkin pie filling.
- Cream Cheese – Adds just enough tang to keep it from being overly sweet.
- Instant Vanilla Pudding Mix – The secret weapon for a thick, creamy filling.
- Milk – Helps the pudding set.
- Pumpkin Pie Spice, Cinnamon & Nutmeg – Because fall flavors are everything.
- Graham Cracker Crust – Buttery, crunchy, and no baking required.
- Whipped Topping – Light, fluffy, and essential for that dreamy topping.
Pro Tip: Want a little extra spice? Add an extra dash of cinnamon and nutmeg to the pumpkin layer!
How To Make No-Bake Pumpkin Pie?
This pie is so easy, you’ll wonder why you ever baked pumpkin pie in the first place.
Step 1. Make the Cream Cheese Layer
In a big bowl, beat cream cheese, sugar, and one tub of whipped topping until it’s smooth and fluffy. Spread it evenly into the graham cracker crust—this is your first layer of deliciousness.
Step 2. Make the Pumpkin Layer
In another bowl, whisk together vanilla pudding mix and milk until thick. Then, stir in the pumpkin, cinnamon, pumpkin pie spice, and nutmeg until it’s all blended and creamy. It should smell like a crisp fall morning.
Step 3. Assemble the Pie
Want To Save This Recipe?
Carefully spread the pumpkin mixture over the cream cheese layer. Don’t mix the layers—you want that pretty layered effect when you slice into it!
Step 4. Top It Off
Now for the fun part! Spread the second tub of whipped topping over the pumpkin layer. Make swirls, pile it high—get creative.
Step 5. Chill & Serve
Let the pie chill in the fridge for at least an hour before serving. If you can wait longer (like overnight), it gets even better.
Pro Tip: Sprinkle crushed graham crackers or a little cinnamon on top for an extra touch!
Storage Options:
- Fridge: Store covered in the fridge for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Let it thaw overnight before serving.
- Make-Ahead Friendly: You can make this a day in advance, and it only gets better as it chills.
Variations and Substitutions:
Want to mix things up? Here are some ideas:
- Crust Swap – Try a gingersnap or chocolate cookie crust for a fun twist.
- Lighter Version – Swap full-fat cream cheese for Neufchâtel cheese and use sugar-free pudding mix.
- Extra Crunch – Sprinkle candied pecans or chopped walnuts on top.
- Pumpkin Spice Latte Pie – Swap vanilla pudding with coffee-flavored pudding mix and add a splash of espresso.
What to Serve with No-Bake Pumpkin Pie?
Because every dessert deserves a little something extra.
- A drizzle of caramel sauce – Because why not?
- A hot cup of coffee – Balances the sweetness perfectly.
- Cinnamon-dusted whipped cream – Because there’s no such thing as too much whipped cream.
- A scoop of vanilla ice cream – Pie + ice cream = pure happiness.
Frequently Asked Questions:
Can I use homemade pumpkin purée instead of canned?
Yep! Just make sure it’s well-drained so it’s not too watery.
Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Just whip 2 cups of heavy cream with ¼ cup powdered sugar until stiff peaks form.
How do I make it even thicker?
Let it chill overnight—it’ll set up beautifully and slice like a dream.
Look, if you love pumpkin pie but hate the stress of baking, this No-Bake Pumpkin Pie is the answer. It’s creamy, spiced, ridiculously easy, and guaranteed to be a hit at any fall gathering.
So tell me—are you team classic pumpkin pie, or are you all about the no-bake life? Let’s chat in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
No-Bake Pumpkin Pie
Ingredients
- 2 c pure canned pumpkin
- ½ c granulated sugar
- 8 oz. softened cream cheese
- 2 tubs 8 oz. each whipped cream (like Cool Whip)
- 1 tbsp. ground cinnamon
- 2 tsp pumpkin pie spice mix
- 1 tsp ground nutmeg
- 1 box 3.4 oz. instant vanilla pudding mix
- 1 c whole milk
- 2 pre-made pie crusts graham cracker crusts recommended
Instructions
- Start by mixing cream cheese, sugar and one container of whipped cream until the mixture becomes smooth. Spread this mixture onto the pie crusts.
- Next, whisk together the pudding mix and milk until it thickens. Then add pumpkin, cinnamon, pumpkin pie spice and nutmeg to the pudding mixture. Stir everything together until well blended.
- Carefully layer this pumpkin mixture, over the cream cheese base in the pie crusts.
- Now comes the fun part! Spread the container of whipped cream over the pumpkin layer to create a pumpkin topping.
- Let your masterpiece chill in the refrigerator, for 1 hour to allow it to set before serving. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
