No Bake Pumpkin Pie Recipe

If you’re craving a cozy fall dessert that doesn’t require turning on the oven, this No Bake Pumpkin Pie Recipe is exactly what you need. I absolutely love how this pie layers creamy pumpkin goodness with a smooth cream cheese base, all nestled in a crunchy graham cracker crust. It’s perfect for those busy days when you want something homemade but easy to pull together.

What makes this No Bake Pumpkin Pie Recipe so special is how effortlessly the flavors blend — the pumpkin spice warmth, the light sweetness, and that fluffy topping all come together without a hint of fuss. Whether you’re making it for a casual family dinner or a festive gathering, you’ll find it’s a guaranteed crowd-pleaser that saves you from oven heat and long waits.

this Recipe

Ingredients You’ll Need

These ingredients work wonderfully in harmony — the cream cheese brings smooth richness, while the instant pudding mix adds that luscious body. Using a premade graham cracker crust cuts down prep time, making the entire process a breeze.

• Cream Cheese: Softened to help blend smoothly with other ingredients for a creamy base layer.
• Milk: Added twice—once to blend with cream cheese and also for the pumpkin mixture to keep things silky.
• Sugar: Just a touch to balance the pumpkin’s earthiness.
• Instant Vanilla Pudding Mix: This is the secret to the pie’s velvety texture and sweet flavor.
• Cool Whip: Light and airy, it adds an irresistible fluffiness to both layers.
• Pumpkin Pie Spice: Gives that warm, cozy fall vibe we all crave in pumpkin desserts.
• Canned Pumpkin: The star of the show—make sure it’s pure pumpkin, not pie filling, for the right flavor.
• Premade Graham Cracker Crust: Saves time and adds a perfect buttery crunch base.

Variations

One of the best parts about this No Bake Pumpkin Pie Recipe is how easy it is to customize. I’ve tweaked it over time to suit different cravings and dietary needs—feel free to get creative!

• Dairy-Free Variation: Swap cream cheese and Cool Whip with vegan alternatives; I’ve found coconut-based cream cheese and whipped topping work well.
• Spice It Up: Add a pinch of cinnamon or nutmeg on top for an extra flavor punch—my family loves that little extra warmth.
• Crust Swap: Use a gluten-free or nut-based crust if you prefer something different—I tried almond crust once and it was a delightful twist.
• Mini Pies: Make individual servings in small cups or jars for a cute, portion-controlled treat at parties.

How to Make No Bake Pumpkin Pie Recipe

Step 1: Beat the Cream Cheese Mixture

Start by softening your cream cheese so it blends easily. Beat it together with one tablespoon milk and sugar until smooth and creamy—no lumps here. This base layer is where the pie gets its rich, smooth texture, so take your time to get it just right. When the mixture feels velvety, gently fold in half of your Cool Whip until it’s fully incorporated.

Step 2: Spread Into the Graham Cracker Crust

Now spoon that lovely cream cheese and whipped topping mixture into the premade graham cracker crust. Press it down evenly—this sets the stage for the pumpkin layer. I like to smooth the top with the back of a spoon to keep it neat. Pop it in the fridge as you move on to step two.

Step 3: Whisk Together the Pumpkin Layer

In a separate bowl, whisk together the milk, canned pumpkin, vanilla pudding mix, and pumpkin pie spice until creamy and well combined. This mix forms that luscious pumpkin filling. Don’t rush this step—whisk until you see a smooth blend with no clumps for the best texture.

Step 4: Layer the Pumpkin Mixture Over Cream Cheese

Once your cream cheese layer is chilled a bit, spread the pumpkin mixture evenly on top. Use a spatula for smooth coverage without disturbing the cream cheese base underneath. This two-layer setup brings a beautiful contrast in taste and texture that you’ll absolutely love.

Step 5: Top with Remaining Whipped Topping and Chill

Finally, spread the remaining Cool Whip over the top of the pumpkin layer, covering it completely with a light, fluffy finish. Refrigerate the pie for at least 4 hours (overnight is even better) so all those layers set perfectly. Trust me, this chilling step makes all the difference in flavor melding and sliceability.

How to Serve No Bake Pumpkin Pie Recipe

Garnishes

I love finishing off this pie with a sprinkle of cinnamon or nutmeg on top for a classic fall aroma. Sometimes, I add crushed pecans or toasted pumpkin seeds to bring a little crunch and texture contrast. A dollop of fresh whipped cream never hurts either—it makes every bite feel extra special.

Side Dishes

This pie pairs beautifully with a hot cup of spiced chai or coffee, especially on a chilly afternoon. For a festive meal, serve it alongside candied yams or a simple green salad to balance the richness.

Creative Ways to Present

For holiday gatherings, I like to make individual pumpkin parfaits using this recipe as layers in clear glasses—the colors are stunning, and guests love a personal-sized treat. Another fun idea is to garnish with mini gingerbread cookies or drizzle caramel sauce for a decadent look and flavor boost.

Make Ahead and Storage

Storing Leftovers

After enjoying your pie, wrap any leftovers tightly with plastic wrap or store in an airtight container and refrigerate. I’ve kept mine fresh this way for up to 4 days without losing that creamy texture or flavor.

Freezing

I’ve had success freezing this pie by wrapping it securely in plastic wrap and then aluminum foil to prevent freezer burn. When ready to serve, thaw it overnight in the fridge. Note that the texture softens a bit, so I recommend enjoying it fresh when possible.

Reheating

Since this is a no bake, chilled pie, reheating isn’t necessary or recommended. Just pop it straight from the fridge and let it sit a few minutes at room temperature if it’s too cold—this helps bring out the flavors beautifully.

FAQs

Final Thoughts

This No Bake Pumpkin Pie Recipe has become one of my go-to desserts every fall because it’s so straightforward yet delivers those classic pumpkin pie vibes without the stress. I encourage you to give it a try—it’s the kind of recipe that feels like a warm hug on a plate. I promise, with these easy steps and tips, you’ll have a pie that’s smooth, flavorful, and loved by everyone who tries it.

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