No Bake Pumpkin Pie is a light and creamy twist on classic pumpkin pie. Made with a graham cracker crust and filled with layers of cream cheese, spiced pumpkin filling, pudding, and Cool Whip, it will become your favorite fall dessert! No bake pie is the best!
This easy pumpkin pie recipe takes less than 10 minutes to make and no baking is required! If you love traditional pumpkin pie make certain to add this to your Thanksgiving dinner.
Can’t get enough pumpkin? Try my favorite Easy Pumpkin Bread recipe and No Bake Pumpkin Cheesecake Cups!
Cheesecake + Pumpkin Pie in one No-Bake Dessert
Cheesecake + Pumpkin Pie in one No-Bake DessertNo Bake Pumpkin Pie is one the easiest and creamiest pumpkin pie recipes you’ll ever try. This is a perfect pumpkin pie recipe for Thanksgiving because you can make it ahead of time and even double the recipe! This pie is like a creamy no-bake cheesecake and light and fluffy pumpkin pie in one. I promise it will quickly become a family favorite!
There’s no doubt that the whole thing will be gone as soon as you set it on the table! It’s a really easy and delicious no bake pumpkin pie recipe!
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 graham cracker crumb pie crust – I used the larger store-bought crust that allows for two extra pieces.
{full printable recipe below}
HOW TO MAKE THIS NO-BAKE PUMPKIN PIE RECIPE
Instructions to make no oven needed pumpkin pie
Step 1
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.
Step 2
Next, whisk together the milk, canned pumpkin, dry pudding mixes, and pumpkin spice until creamy. Spread over the cream cheese layer.
Step 3
Top with the remaining 1/2 tub whipped topping and refrigerate for at least 4 hours.
Tip: This pie recipe can be made several days ahead of time and refrigerated until ready to eat.
Tips + Variations
- Be sure to use canned pumpkin and not pumpkin pie filling. There is a difference between the two: Canned pumpkin is nothing more than cooked, pureed pumpkin. Pumpkin Pie Filling has spices and is pre-sweetened. You want real pumpkin mixture for this pie!
- You can easily double this recipe to make two pies with the premade pie crusts OR you can make 1 9×13 dish by using graham cracker crumbs and making your own crust. Use the crust recipe in my No Bake Cheesecake for best results.
- Chill this pie for at least 4 hours to give the flavors time to develop and firm. The best part is that it chills quickly!
- 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.
- To Freeze: Cover the pie with plastic wrap and then tightly with foil (to avoid freezer burn).
- To Serve: When ready to serve, remove the pumpkin cheesecake from the freezer and cut it into slices with a sharp knife.
- Leftovers: Cover any leftovers tightly and return promptly to the fridge or freezer.
I promise that this is the easiest pumpkin pie recipe. You can make this also for easy school lunches or have it as a great twist for a dessert that needs no oven time! Add this to your brunch recipes, breakfast menu, or a great end to one of your favorite lunch recipes, too.
Be certain to have an 8-ounce tub of whipped cream to add to the top of each pie piece! It’s one of my favorite no bake recipes, ever!
MORE PUMPKIN RECIPES:
- Pumpkin Dump Cake
- Baked Pumpkin Spice Donuts
- Caramel Pumpkin Poke Cake
- 2-Ingredient Pumpkin Muffins
- Pumpkin Bars with Cream Cheese Frosting
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.
-
To Freeze: Cover the pie with plastic wrap and then tightly with foil (to avoid freezer burn).
-
To Serve from frozen: When ready to serve, remove the pumpkin cheesecake from the freezer and cut it into slices with a sharp knife.
-
Leftovers: Cover any leftovers tightly and return promptly to the fridge or freezer.
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Tara
Best pie I’ve ever made!!! It was at hit at our house this Thanksgiving!!!