There’s something magical about a No Bake Pumpkin Pie — rich layers of cream cheese, spiced pumpkin, and fluffy whipped topping, all without turning on the oven. This recipe is perfect for busy holidays, last-minute get-togethers, or when you simply want dessert without the fuss. I first tried it during a warm October weekend, and the chilled, velvety texture was exactly what my pumpkin-loving heart needed. With just a few pantry staples and a fridge to do the work, you’ll have a pie that’s both stunning and effortless.
Why You’ll Love This Recipe
This No Bake Pumpkin Pie is a dessert you’ll want to make on repeat.
Here’s why it’s a keeper:
- No Oven Required – Ideal for warm days or crowded holiday kitchens.
- Beautiful Layers – Creamy base, spiced pumpkin center, and a cloud of whipped topping.
- Quick and Simple – Just mix, layer, and chill.
- Make-Ahead Friendly – Prepares perfectly the day before serving.
The Story Behind No Bake Pumpkin Pie
The No Bake Pumpkin Pie rose to popularity in the mid-20th century, giving home cooks an easy way to enjoy pumpkin flavors without baking.
Fun facts:
- Inspired by the traditional baked pumpkin pie but simplified for speed.
- Became a holiday staple thanks to instant pudding and whipped topping.
- Loved for its cool, mousse-like texture.
- A lifesaver for busy hosts managing multiple dishes.
Key Ingredients in No Bake Pumpkin Pie
- Cream Cheese – Creates a tangy, creamy foundation for the first layer.
- Granulated Sugar – Sweetens the cream cheese mixture just right.
- Cool Whip (Whipped Topping) – Lightens both the base and topping.
- Graham Cracker Pie Crust – A buttery, crunchy shell ready for filling.
- Instant Vanilla Pudding Mix – Gives structure to the pumpkin layer.
- Milk – Activates the pudding mix for a smooth texture.
- Canned Pumpkin Purée – The heart of the pie’s flavor.
- Pumpkin Pie Spice – Warm, cozy spice blend.
- Nutmeg – Adds aromatic depth.
- Cinnamon – Enhances pumpkin’s natural sweetness.
How to Make No Bake Pumpkin Pie
- Bottom Layer: In a medium bowl, blend softened cream cheese, granulated sugar, and half of the Cool Whip with a hand mixer until smooth and fluffy. Spread evenly into the pre-made graham cracker crust.
- Mix the Pudding: In a separate bowl, whisk instant vanilla pudding mix with milk until thickened.
- Add Pumpkin & Spices: Stir in canned pumpkin purée, pumpkin pie spice, nutmeg, and cinnamon until well combined.
- Middle Layer: Spread the pumpkin mixture gently over the cream cheese layer, smoothing the top.
- Top Layer: Spoon or pipe the remaining whipped topping over the pumpkin layer.
- Garnish: Lightly sprinkle pumpkin pie spice or cinnamon over the top for a festive finish.
- Chill: Refrigerate for at least 3–4 hours, or overnight, to allow the pie to fully set.
- Serve: Slice with a sharp knife and enjoy chilled.
No Bake Pumpkin Pie Tips and Twists
- Tips:
- Soften cream cheese fully before mixing to avoid lumps.
- Use cold milk for faster pudding thickening.
- Chill overnight for the cleanest slices.
- Use a store-bought crust for speed or make your own for extra flavor.
- For neat layers, spread each gently with a spatula.
- Twists:
- Swap graham crust for crushed gingersnap cookies.
- Drizzle caramel sauce over the top before serving.
- Add crushed pecans to the whipped topping for crunch.
Storage, Reheating, and Make-Ahead Tips
- Storage: Keep covered in the fridge for up to 4 days.
- Reheating: Not needed — serve cold straight from the fridge.
- Make-Ahead: Assemble the entire pie up to a day in advance for the best flavor and texture.
Serving Suggestions
Pair your No Bake Pumpkin Pie with:
- Hot spiced tea, coffee, or mulled cider.
- A drizzle of maple syrup for extra sweetness.
- Freshly grated nutmeg just before serving.
- A sprinkle of toasted coconut for a twist.
- Mini chocolate curls for a touch of elegance.
Frequently Asked Questions
1. Can I use homemade whipped cream instead of Cool Whip?
Yes, but whip it to stiff peaks so it holds shape.
2. What if I don’t have pumpkin pie spice?
Use a mix of cinnamon, nutmeg, and ginger.
3. Can I make this pie gluten-free?
Yes, use a gluten-free pie crust.
4. Can I freeze this pie?
Yes, wrap tightly and freeze for up to 1 month; thaw in the fridge.
5. Is canned pumpkin better than fresh for this recipe?
Canned works best for consistency and texture.
Enjoy Your No Bake Pumpkin Pie
This No Bake Pumpkin Pie delivers creamy layers, spiced pumpkin goodness, and a light whipped topping in every bite — no oven required. It’s quick to prepare, beautiful to serve, and always a hit at gatherings. Whether you’re looking for an easy Thanksgiving dessert or a refreshing fall treat, this pie is the perfect solution. One bite and you’ll see why it’s a keeper in any recipe box.
Explore More Recipes
If you enjoyed this No Bake Pumpkin Pie, you might also love:
- Pumpkin Bread Recipe – Moist, spiced loaf that’s perfect for fall mornings.
- Pecan Pie Bars Recipe – Sweet, nutty, and ideal for holiday platters.
- Chocolate Fudge Cake Recipe – Rich, decadent, and chocolate-lover approved.
Browse our full Dessert collection for more sweet inspiration.
No Bake Pumpkin Pie – Easy Creamy Layered Dessert
Ingredients
- 4 oz cream cheese softened
- 1/4 cup granulated sugar
- 8 oz Cool Whip divided
- 1 9-inch pre-made graham cracker pie crust
- 1/4 cup instant vanilla pudding mix
- 1/2 cup milk
- 1 cup canned pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 tsp nutmeg
- 1 1/2 tsp cinnamon
Instructions
- In a medium bowl, blend cream cheese, sugar, and half of the Cool Whip until smooth. Spread into the pie crust.
- In another bowl, whisk pudding mix with milk until thick.
- Stir in pumpkin puree, pumpkin pie spice, nutmeg, and cinnamon until well combined.
- Spread the pumpkin mixture evenly over the cream cheese layer.
- Top with the remaining Cool Whip, spreading evenly.
- Sprinkle with extra cinnamon or pumpkin pie spice for garnish.
- Refrigerate for at least 3–4 hours or overnight before slicing.
- Serve chilled and enjoy.
Notes
Calories: 290
Carbohydrates: 30g
Protein: 3g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 20mg
Sodium: 210mg
Fiber: 2g
Sugar: 16g