No Bake Pumpkin Pie – Easy Creamy Layered Dessert
This No Bake Pumpkin Pie is a dreamy, layered dessert with a tangy cream cheese base, spiced pumpkin middle, and fluffy whipped topping. No oven required—just mix, layer, chill, and serve. Perfect for beginner home cooks and a holiday favorite.
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
For the smoothest No Bake Pumpkin Pie, soften the cream cheese fully before mixing. Try a gingersnap crust for a spicier twist.
Nutrition (per serving, approximate)
Calories: 290
Carbohydrates: 30g
Protein: 3g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 20mg
Sodium: 210mg
Fiber: 2g
Sugar: 16g
Calories: 290
Carbohydrates: 30g
Protein: 3g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 20mg
Sodium: 210mg
Fiber: 2g
Sugar: 16g