While I do love a good ‘ol traditional pumpkin pie, I am not a pie baker myself. BUT, I am always happy to whip up an easy no bake pie like this No Bake Pumpkin Pie Recipe.
There's no need to heat the oven and you can have the whole thing mixed up and chilling in the refrigerator in a matter of minutes.
What's even better than it being super easy is that it is also super delicious! The mixture of a pumpkin layer seasoned with pumpkin spice and a cream cheese/whipped cream layer makes a great combination!
While this recipe calls for canned pumpkin puree (such as Libby's) you can also make your own homemade with our easy Instant Pot Pumpkin Puree Recipe.
For the crust, it's easiest to use a pre-made pie crust, but feel free to make your own! You can choose either a standard pie crust, a shortbread crust or a graham cracker crust – whatever you like best!
This recipe makes enough for two pies and you will even have extra whipped cream left over to either cover the top of each pie or use as a dollop of topping before serving.
If you plan to take the pies with you for Thanksgiving dinner or another fall event, you might want to check out a handy two tier pie carrier so that you can carry them both at once while keeping them safe and sound. (This carrier is also great for cupcakes!)
Libby's, 100% Pure Pumpkin, 15oz Can (Pack of 6)McCormick Pumpkin Pie Spice, 1.12 ozMcCormick Ground Cinnamon, 8.75 Ounce (Pack of 1)McCormick Gourmet Collection, Ground Nutmeg, 1.81-Ounce UnitJELL-O Jello Instant Pudding and Pie Filling 4 Boxes (Vanilla)3.4 net ozKeebler Ready Crust,Pie Crust
No Bake Pumpkin Pie Recipe
2 Cups Canned Pumpkin
1/2 Cup Sugar
8 oz Cream Cheese Softened
2-8 oz Cool Whip or other Whipped Cream or Whipped Topping
1 Tbsp Cinnamon
2 Tsp Pumpkin Pie Spice
1 Tsp Nutmeg
1-3.4 oz box Instant Vanilla Pudding
1 Cup Milk
2 Pre-made Pie Crusts
How to Make No-Bake Pumpkin Pie:
Mix the pudding and milk and stir until thick.
Add in 2 cups canned pumpkin.
Add in Pumpkin Pie Spice, Nutmeg and Cinnamon and stir until blended.
Combine cream cheese, sugar and one 8 oz tub of whipped cream in a separate bowl and blend well with hand mixer.
Fill a pre-made crust with the bottom layer and then fill remaining space with top layer. Top with a layer of whipped cream. Sprinkle top with additional spice to make it look pretty!
Refrigerate for at least an hour before serving so it has time to set completely before serving.
- 2 Cups Canned Pumpkin
- 1/2 Cup Sugar
- 8 oz Cream Cheese Softened
- 2-8 oz Cool Whip or other Whipped Cream
- 1 Tbsp Cinnamon
- 2 Tsp Pumpkin Pie Spice
- 1 Tsp Nutmeg
- 1-3.4 oz box Instant Vanilla Pudding
- 1 Cup Milk
- 2 Pre Made Pie Crusts
- For the top layer, mix the pudding and milk and stir until thick.
- Add in 2 cups canned pumpkin.
- Add in Pumpkin Pie Spice, Nutmeg and Cinnamon and stir until blended.
- For the bottom layer, in a separate bowl, combine cream cheese, sugar and half of one 8 oz tub of whipped cream and blend well with hand mixer.
- Spread a crust with half of the bottom bottom filling, and then fill remaining space with top layer. Top with whipped cream. Repeat with the rest of the ingredients in the other crust.
- Refrigerate for at least an hour before serving so it has time to set completely.
Amount Per Serving: Calories: 294Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 162mgCarbohydrates: 30gFiber: 2gSugar: 16gProtein: 4g
Nutrition is calculated automatically and may not be accurate.