Name: No Bake Pumpkin Pie Recipe
Prep time: 10 min
Total time: 3 h 10 min
Cuisine: American
Ingredients: 4 ounces cream cheese softened; 1/4 cup granulated sugar; 4 ounces Cool Whip or other whipped cream (half of an 8-ounce container); 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 teaspoon pumpkin pie spice; 1/2 teaspoon nutmeg; 1 1/2 teaspoons cinnamon; 4 ounces Cool Whip or other whipped cream (remainder of an 8-ounce container); Sprinkle of pumpkin pie spice, nutmeg, and cinnamon for garnish

There’s something about the creamy, cozy flavors of pumpkin pie that just spells comfort. This No Bake Pumpkin Pie Recipe skips the oven but keeps all those autumn vibes, making it perfect when you want pumpkin pie without the fuss or heat. Trust me, it’s a game-changer for holiday gatherings or any time you want a sweet seasonal treat.

A slice of pie with three visible layers is sitting on a white plate. The bottom layer is a light beige crumbly crust. Above that is a thick, creamy white layer, smooth in texture. The middle layer is a thick orange-brown filling with a slightly dense look. On top is a thick white whipped layer sprinkled lightly with brown spice powder. The background is a white marbled surface with a larger pie dish blurred behind the slice. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make No Bake Pumpkin Pie Recipe
Top Tip
How to Serve No Bake Pumpkin Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
No Bake Pumpkin Pie Recipe

Why You'll Love This Recipe

I’ve made so many pumpkin pies over the years, but this no-bake version quickly became my favorite. It manages to be luscious and full of warm spices without ever needing to heat up the kitchen. Plus, it’s faster and just as satisfying, which means less stress and more time enjoying pie.

No oven required: Ideal for warm days or when you simply want an easy dessert without the extra cleanup.
Layered flavors: Each part of the pie adds a creamy or spiced texture that keeps every bite interesting.
Quick prep time: You can whip it up in just 10 minutes and let it chill while you relax.
Perfect for last-minute guests: It makes a fancy, crowd-pleasing dessert with minimal effort.

The image shows a slice of pie with three layers on a white marbled surface; the bottom layer is a light beige crust, the middle layer is a smooth, rich brown filling, and the top layer is thick, fluffy white cream sprinkled with a light dusting of brown spice. A metal fork holds a bite-sized piece of the pie above the slice, revealing the creamy texture of the top white layer and the brown filling underneath, with part of the beige crust visible. The background is blurred, showing a softly lit, neutral space. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this No Bake Pumpkin Pie Recipe lies in the simple, carefully chosen ingredients that create that perfect creamy, spiced pumpkin flavor. Each plays an important role in texture and taste, so here’s a quick rundown to help you shop smarter and understand why they come together so well.

Flat lay of a small block of cream cheese softened on a simple white ceramic plate, a small white bowl filled with granulated sugar, a white bowl holding a fluffy swirl of whipped cream, a whole uncut graham cracker pie crust on a white ceramic dish, a small white bowl with fine instant vanilla pudding mix powder, a small white bowl containing smooth canned pumpkin puree, a small white bowl with ground pumpkin pie spice, a small white bowl of ground nutmeg, a small white bowl with ground cinnamon, and a small white bowl of milk, all arranged symmetrically and proportionately, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cream cheese: Softened cream cheese gives the bottom layer a rich, tangy creaminess that balances sweetness beautifully.
Granulated sugar: Just enough to sweeten without overpowering the pumpkin.
Cool Whip (or whipped cream): Divided between layers, it adds lightness and fluffiness so the pie feels airy, not heavy.
Pre-made pie crust: I love using a graham cracker crust here for its buttery, sweet crunch—no baking saves time!
Instant vanilla pudding mix: Thickens the pumpkin layer while adding a smooth vanilla note.
Milk: Helps the pudding mix set just perfectly without being too firm.
Canned pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling, for that authentic pumpkin flavor without extra sugar.
Pumpkin pie spice, nutmeg, cinnamon: These warm spices are the soul of the pie, delivering that unmistakable pumpkin pie aroma and taste.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love most about this pie is how easy it is to tweak to match your taste buds. Whether you want it a little less sweet, spicier, or with a different crust, this no bake pumpkin pie recipe is flexible and forgiving.

Variation: Sometimes I swap the graham cracker crust for a chocolate cookie crust – it adds a lovely contrast to the pumpkin's warmth.
Dairy-free option: You can use dairy-free cream cheese and coconut whipped topping to make it vegan-friendly.
Extra spice kick: Add a dash of ground cloves or allspice if you're a fan of bolder pumpkin pie spice blends.

Step-by-Step: How I Make No Bake Pumpkin Pie Recipe

Step 1: Whip up the creamy bottom layer

Start by softening 4 ounces of cream cheese – this makes mixing effortless and lump-free. Blend it with ¼ cup granulated sugar and half of your Cool Whip using a hand mixer until smooth and fluffy. This creates a luscious base that fills your 9-inch pre-made crust beautifully. Make sure to spread it evenly for a nice foundation.

Step 2: Mix the spiced pumpkin pudding middle

In a separate bowl, whisk the instant vanilla pudding mix with ½ cup milk until it thickens—this usually takes a few minutes. Then stir in 1 cup canned pumpkin puree along with 1 teaspoon pumpkin pie spice, ½ teaspoon nutmeg, and 1½ teaspoons cinnamon. Blend well for that classic pumpkin pie flavor to shine through. Carefully layer this over your cream cheese base.

Step 3: Top it off and chill

Finish by spreading the remaining Cool Whip on top for a light, creamy finish. Sprinkle a pinch of cinnamon or pumpkin pie spice to add a professional touch. Cover your pie and refrigerate it for at least 3-4 hours—overnight is even better—to let everything set up perfectly. Patience here pays off with that perfect slice.

Top Tip

Over the years, I’ve learned a few simple tricks that really elevate this no bake pumpkin pie recipe and help it come out flawless every time.

Softening cream cheese: I like to cube the cream cheese and let it sit at room temperature for 30 minutes before mixing—it prevents lumps and speeds up blending.
Instant pudding magic: Don’t use cooked pudding or regular pie filling mix here—instant vanilla pudding gives the ideal set and creaminess.
Chill for texture: Giving the pie enough chilling time is key to slicing it cleanly without smushing layers together.
Use canned pumpkin, not pie mix: I once used pumpkin pie mix by mistake, and it was way too sweet and sloppy—stick to plain puree!

How to Serve No Bake Pumpkin Pie Recipe

no bake pumpkin pie - Serving Suggestion

Garnishes

I love topping my pie with a dollop of freshly whipped cream instead of store-bought—if you have time, it makes a big difference. A light sprinkle of cinnamon or a few toasted pecans add great texture and spice notes that bring the whole thing to life.

Side Dishes

Serve this pie alongside a warm cup of chai tea or spiced coffee for a cozy combo. For more indulgence, I sometimes pair it with salted caramel sauce or a scoop of vanilla bean ice cream for a decadent twist guests rave about.

Creative Ways to Present

One of my favorite touches is serving this pie in individual mini graham cracker crusts when I’m hosting friends—everyone gets their own personal pumpkin treat. Also, try layering the middle pumpkin pudding in a clear glass trifle bowl for a fun, visual effect.

Make Ahead and Storage

Storing Leftovers

After serving, I keep any leftover pie covered tightly with plastic wrap in the fridge. It holds up beautifully for up to 2 days—just make sure it’s chilled well so the layers stay firm and the crust doesn’t get soggy.

Freezing

I’ve tried freezing slices wrapped in plastic and foil, but I find the texture changes a bit once thawed—still tasty but a little watery. For best results, I recommend enjoying it fresh or refrigerated rather than frozen.

Reheating

This pie is best served cold, so I don’t recommend reheating. Just let refrigerated slices sit at room temperature for 10 minutes before serving to soften slightly for the best mouthfeel.

Frequently Asked Questions:

Can I make this No Bake Pumpkin Pie Recipe ahead of time?

Absolutely! This pie is perfect for making a day ahead—just let it chill overnight for the best texture and flavor melding.

What if I don’t have instant pudding mix?

Instant pudding mix is crucial here for the pie’s structure and creaminess. Using regular pudding or no pudding will affect the texture and might make it runny. It’s worth picking up a box for this recipe!

Can I use fresh pumpkin instead of canned?

Fresh pumpkin can be used, but you’ll need to cook and puree it first to get the right consistency. Keep in mind that fresh pumpkin tends to be less sweet and less dense in flavor than canned puree.

Is this pie suitable for kids?

Yes! Kids usually love the creamy layers and mild sweetness. Just adjust the spices if you want it less intense for little palates.

Final Thoughts

This No Bake Pumpkin Pie Recipe has a special place in my kitchen because it captures all the essence of fall without the hassle of baking. Whenever I pull it from the fridge, it feels like a warm hug in pie form. I hope you’ll give it a try and make it a part of your seasonal traditions, too!