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No bake pumpkin pie is the light, creamy twist on classic pumpkin pie that I lean on when the oven is full on Thanksgiving. A store-bought graham cracker crust holds a sweetened cream cheese layer and a spiced pumpkin pudding filling under a cloud of Cool Whip. Ten minutes of work, then the fridge does the rest.
If you want the oven-baked classic, my Easy Pumpkin Pie From Scratch is the one to make. For more pumpkin without baking, try my No-Bake Pumpkin Cheesecake and No-Bake Pumpkin Cheesecake Cups.
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Pin RecipeWhy You Will Love This Cream Cheese Pumpkin Pudding Pie
This is the pie I make ahead for Thanksgiving so the oven stays free for the turkey and the rolls. It eats like a creamy no-bake cheesecake and a fluffy pumpkin pie in one, and it disappears as soon as it hits the table.
- Ten minutes of hands-on time and no oven; the pie sets in the refrigerator.
- Two layers: a tangy sweetened cream cheese base and a spiced pumpkin pudding filling, instead of a single pudding layer.
- Make it up to 2 days ahead, and it doubles easily for a crowd.
- Rated 4.8 stars by 19 readers.
“This recipe I have been using for the last four years for Thanksgiving and it is well loved and taste so good. I’m probably gonna have to make a couple of them this year.” — reader comment
Table of Contents
Ingredient Notes
See the recipe card below for ingredient amounts and complete instructions.
- Cream cheese: one 8-ounce block, softened to room temperature so it beats smooth. It is the same base as my Philadelphia No Bake Cheesecake.
- Sugar: one tablespoon, just enough to sweeten the cream cheese layer.
- Milk: one tablespoon for the cream cheese layer and one cup for the pumpkin layer. Whole or 2% works; the pudding needs real dairy milk to set.
- Instant vanilla pudding mix: two 3.4-ounce boxes, dry. Instant is essential; cook-and-serve pudding will not set without heat.
- Canned pumpkin: one 15-ounce can of pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- Pumpkin pie spice: two teaspoons, store-bought or my homemade pumpkin pie spice. A pinch more cinnamon and nutmeg on top is nice too.
- Cool Whip: one 8-ounce tub, thawed. Half goes into the cream cheese layer and half on top.
- Graham cracker crust: one store-bought crust. I use the larger “two extra servings” size so both layers fit without overflowing.
Variations
- Homemade crust: mix graham cracker crumbs with melted butter and press into a 9-inch pie plate. Use the crust from my No Bake Cheesecake.
- 9×13 for a crowd: double the filling and press a homemade graham crust into a 9×13 dish. Chill at least 4 hours, then cut into squares. Readers have asked about this one for years.
- Homemade whipped cream: swap the Cool Whip for stabilized homemade whipped cream. Whip it to stiff peaks so the layers hold.
- Fresh pumpkin: cooked, pureed pie pumpkin works in place of canned. Drain it in a fine strainer first so the extra moisture does not loosen the pudding.
- Toppings: a drizzle of caramel sauce, chopped pecans, or crushed gingersnaps on top of the whipped layer.
How to Make No Bake Pumpkin Pie
- Make the cream cheese layer. In a large bowl, beat the softened cream cheese, 1 tablespoon of milk, and the sugar until smooth. Fold in half of the Cool Whip and spread the mixture evenly in the graham cracker crust.
- Make the pumpkin layer. In a second bowl, whisk the 1 cup of milk, canned pumpkin, both dry pudding mixes, and pumpkin pie spice until thick and creamy, about 2 minutes. Spread it over the cream cheese layer.
- Top and chill. Spread the remaining Cool Whip over the pumpkin layer. Refrigerate for at least 4 hours, or overnight, until the filling is firm enough to slice cleanly.
Kasey’s Tips
- Use canned pumpkin, not pumpkin pie filling. Pie filling is pre-sweetened and spiced and has extra liquid, so the pudding layer will not firm up.
- Soften the cream cheese completely before beating or the bottom layer will have lumps.
- Give it the full 4 hours in the fridge. The pudding keeps thickening as it chills, and a short chill is the reason a slice slumps.
- For clean slices, use a large sharp knife and wipe it between cuts.
Can You Make It Without Pudding or Cream Cheese?
The instant pudding is what sets the pumpkin layer without an oven, so I do not recommend leaving it out. If you want a pie without cream cheese, skip the bottom layer entirely: whisk the pumpkin, milk, pudding mixes, and spice, fold in half of the Cool Whip, spread it in the crust, and top with the rest. You get a lighter, single-layer pumpkin pudding pie that still slices cleanly after a 4-hour chill.
How to Store and Freeze the Pie
- Make ahead: assemble the pie up to 2 days before serving and keep it covered in the refrigerator.
- Refrigerate leftovers covered for up to 4 days. Return slices to the fridge promptly; the filling softens at room temperature.
- Freeze the whole pie wrapped in plastic wrap and then foil for up to 1 month. Thaw in the refrigerator overnight and slice while still cold. The texture is softest and creamiest fresh, so I only freeze when I need to get ahead.
FAQs
Yes. This one uses cream cheese, instant vanilla pudding, canned pumpkin, pumpkin pie spice, and Cool Whip in a graham cracker crust. It takes about 10 minutes to assemble and sets in the refrigerator in 4 hours.
You can make a simpler version by skipping the cream cheese layer and whisking pumpkin, milk, and instant pudding, then folding in whipped topping and chilling it in a graham crust. The two layer version here has more flavor and a creamier texture.
Cover the pie and keep it in the refrigerator for up to 4 days. For longer storage, wrap it in plastic wrap and foil and freeze for up to 1 month, then thaw overnight in the fridge.
Yes. Mix graham cracker crumbs with melted butter and a little sugar, press firmly into a 9-inch pie plate, and chill for 15 minutes before adding the cream cheese layer.
More Pumpkin Recipes to Make and Enjoy
Want even more? Here are all 33 of my easy pumpkin recipes in one place, plus Baked Pumpkin Spice Donuts and Caramel Pumpkin Poke Cake.
Quick & Easy Dessert Recipes
Pumpkin Dump Cake Recipe
All Recipes
Easy Pumpkin Pie from Scratch
All Recipes
Pumpkin Bars with Cream Cheese Frosting
Breakfast
Two-Ingredient Pumpkin Spice Muffins
Looking for more easy family favorites? Sign up for my free Top 10 Reader Favorites eBook and get recipes delivered to your inbox.
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No Bake Pumpkin Pie
Ingredients
- 8 ounces cream cheese softened
- 1 Tbsp milk
- 1 Tbsp sugar
- 2 3.4 oz pkgs. instant vanilla pudding mix
- 8 oz Cool Whip
- 1 cup milk
- 2 tsp pumpkin pie spice
- 15 oz. can pumpkin
- 1 premade graham cracker crumb pie crust I use the larger store bought crust that is a little bigger than a normal pie crust.
Instructions
- In a bowl, beat together the cream cheese, 1 tablespoon of milk and sugar in a large bowl. When smooth, fold in 1/2 of the whipped topping and spread in the graham crust.
- Next, whisk together the milk, canned pumpkin, dry pudding mixes and pumpkin spice until creamy. Spread over the cream cheese layer.
- Top with the remaining 1/2 tub whipped topping and refrigerate for at least 4 hours.
Notes
- This pie recipe can be made several days ahead of time and refrigerated until ready to eat.
- Once your pie is chilled and you are ready to cut, use a large, sharp knife and make cuts across the pie. You may want to clean your knife in-between cuts for the prettiest slices.
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To Freeze: Cover the pie with plastic wrap and then tightly with foil (to avoid freezer burn).
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To Serve from frozen: When ready to serve, remove the pumpkin cheesecake from the freezer and cut it into slices with a sharp knife.
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Leftovers: Cover any leftovers tightly and return promptly to the fridge or freezer.
Nutrition
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I made this pie for Thanksgiving, and everyone just loved it!!!! I’ll be definitely making this pie a lot more. It was yummy 😋 thanks for sharing this recipe.
That makes my day! It is the pie I make ahead every Thanksgiving so the oven stays free. Thank you for coming back to rate it!
Thank You Very Much For Sharing Your Recipes And Your Time
You are so welcome! Thank you for being here. I hope the pie makes it onto your holiday table.
Could you use fresh pumpkin purée? My guys love it when I use fresh pie/baking pumpkin to make the purée to make pies.
Absolutely!
This recipe I have been using for the last four years for Thanksgiving and it is well loved and taste so good I’m probably gonna have to make a couple of them this year not a disappointment. It is so good.
We’re so happy to hear this! Thanks, Linda!
I LOVE THIS and have had so many compliments
Thank you! Compliments on a pie that takes 10 minutes is the best kind of win.
Made this for Thanksgiving is was amazing & everyone loved this pie. Thanks for sharing!!
I love to hear that!!
Is it possible to make this in a 9 x13 possibly double the recipe?
Yes! Double the filling and press a homemade graham cracker crust into a 9×13 dish (the crust from my No Bake Cheesecake works well). Chill at least 4 hours before cutting into squares. Sorry this answer is so late — I added the 9×13 directions to the post.
Can I make this with whipped cream that I whip myself? Or does it absolutely have to be from a tub?
I haven’t tried it with homemade whipped cream – but I assume it would be just fine. Try it and let us know! 🙂
Best pie I’ve ever made!!! It was at hit at our house this Thanksgiving!!!
Wow, thank you! So glad it was a hit at your Thanksgiving.