There’s no need to turn on the oven to make this No Bake Pumpkin Pie Recipe with a delicious spiced pumpkin layer sandwiched between cream cheese and whipped cream layers.
While I do love a good ‘ol traditional pumpkin pie, I am not a pie baker myself. BUT, I’m 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’s also super delicious! The mixture of a pumpkin layer seasoned with pumpkin spice along with cream cheese and whipped cream layers makes a great combination!
To add that traditional fall flavor to your pie you’ll need that pumpkin pie spice. You can either buy a bottle from your supermarket, or you can use our easy homemade pumpkin pie spice recipe – it only needs 4 ingredients.
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!)
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⭐ Why You’ll Love this Recipe ⭐
Easy to Make – While the recipe has 3 different layers, each of them is quick and simple to whip up.
Simple Ingredients – All of the ingredients can easily be found in your grocery store. If you like to have it be “more homemade” use our recipes in the Pro Tips section to make your own pumpkin puree and pumpkin spice.
Perfect for Fall Holidays and Occasions – This rich dessert with pumpkin flavor fits right in at Harvest Festivals, Halloween, Thanksgiving and even on into Christmas.
Versatile – While the recipe is perfect as-is, you can use some of the variations or topping ideas below to change it up a bit.
🧾 Ingredients Needed
- Canned Pumpkin – Be sure to use 100% pumpkin puree and not pumpkin pie filling. You can also use our homemade pumpkin puree recipe.
- Cream Cheese – Soften to room temperature before making your filling.
- Cool Whip – Use cool whip or another brand of whipped topping or you can make your own homemade whipped cream.
- Pumpkin Pie Spice – You can buy this right at the supermarket or mix up your own cinnamon, ginger, nutmeg and allspice in our pumpkin pie spice mix recipe.
- Cinnamon and Nutmeg – These are already in Pumpkin Pie Spice, but adding a bit extra makes the flavor stand out.
- Instant Vanilla Pudding – A box of pudding mix adds extra flavor and saves a lot of work.
- Milk – We used 2% milk, but whole milk will make your pie even richer.
- Pre-made Pie Crusts – You can purchase ready-made crusts at the store or make your own graham cracker crust before starting the rest of the recipe.
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
🔁 Variations
If you want to experiment a bit you can easily change up some of the flavors in this no bake pie.
You can swap the Instant Vanilla Pudding mix for a Cheesecake Pudding mix for more of an overall cheesecake result. Or, if you like pumpkin butterscotch combo you can use butterscotch pudding.
Pumpkin chocolate chip is a popular flavor combo. If you’re a fan you can add mini chocolate chips to the cream cheese layer and then sprinkle a few on the top as well.
Speaking of topping, you can sprinkle cinnamon or pumpkin pie spice on top. Other options are to add a few graham cracker crumbles or even a bit of shaved white chocolate.
🥣 How to Make
STEP 1: Combine pudding mix and milk and stir until thick.
STEP 2: Add in pumpkin, pumpkin pie spice, nutmeg and cinnamon. Stir until blended.
STEP 3: In a separate bowl, combine cream cheese, sugar and one 8 oz tub of whipped topping.
STEP 4: Blend well with hand mixer.
STEP 5: Fill a pie crust with the bottom cream cheese layer.
STEP 6: Add in pumpkin layer. Top with a layer of whipped cream. Sprinkle top with additional spice.
⭐ Pro Tips ⭐
- Before you start, make sure that your whipped cream is chilled but your cream cheese is brought to room temperature.
- This recipe calls for canned pumpkin puree, but you can also make your own homemade with our easy Instant Pot Pumpkin Puree Recipe.
- Be sure to chill the pie for a minimum of one hour before serving so that it has a chance to set up.
📝 Recipe FAQs
For a whipped cream topped pie like this one, you can make the base layers ahead of time, but it’s best to wait to add the whipped cream until only an hour or two before serving.
Store it covered in the refrigerator for 2-3 days.
More Pumpkin Recipes You’ll Love
If you tried this No Bake Pumpkin Pie Recipe or any other recipe on my site, please please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below. I love hearing your about your results and thoughts!
📖 Recipe
No Bake Pumpkin Pie
Ingredients
- 2 Cups Canned Pumpkin Puree
- 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 Graham Cracker Pie Crusts
Instructions
- 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.
Notes
- Before you start, make sure that your whipped cream is chilled but your cream cheese is brought to room temperature.
- This recipe calls for canned pumpkin puree, but you can also make your own homemade with our easy Instant Pot Pumpkin Puree Recipe.
- Be sure to chill the pie for a minimum of one hour before serving so that it has a chance to set up.
Carolyn D says
This no bake pumpkin pie recipe looks delicious. I think it would work well to make little parfaits or a trifle if you omit the pie crust for those who are gluten free. Definitely love how versatile this recipe is!