Name: No Bake Pumpkin Pie Recipe
Prep time: 10 min
Total time: 3 h 10 min
Cuisine: American
Ingredients: 4 ounces cream cheese softened; ¼ cup granulated sugar; 4 ounces Cool Whip or other whipped cream (half of an 8-ounce container); ¼ cup instant vanilla pudding mix; ½ cup milk; 1 cup canned pumpkin puree; 1 teaspoon pumpkin pie spice; ½ teaspoon nutmeg; 1½ teaspoons cinnamon; 4 ounces Cool Whip or other whipped cream (remainder of the 8-ounce container); Sprinkle of pumpkin pie spice, nutmeg, and cinnamon for garnish; 1 9-inch pre-made pie crust (graham cracker crust preferred)

There’s something just so cozy about this No Bake Pumpkin Pie Recipe—it’s creamy, spiced perfectly, and doesn’t require turning on the oven. It’s an absolute win for anyone who wants fall flavors without the fuss or heat in the kitchen.

A slice of pie is shown with three clear layers on a white plate. The bottom layer is a light brown crumbly crust. Above it is a thick creamy white layer, smooth in texture. The middle layer is a rich orange-brown, slightly thicker than the white layer, with a soft consistency. The top layer is fluffy white whipped cream, thick and spread evenly, with small brown specks sprinkled over it. The background is a white marbled texture with a pie dish blurred in the back. 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 remember the first time I made this No Bake Pumpkin Pie Recipe—it was a chilly day and I didn’t want to heat the house up baking a traditional pie. This recipe felt like magic: creamy layers, spices that whisper “fall,” and just enough sweetness without overpowering the pumpkin.

Super Easy: No oven means less stress and mess—perfect for busy days or warmer weather.
Layered Delight: The three distinct layers give it a lovely texture and flavor contrast.
Time-Saver: You can prep in about 10 minutes, then relax while it chills and sets.
Perfectly Spiced: Using pumpkin pie spice, cinnamon, and nutmeg makes it taste like pure autumn happiness in every bite.

The image shows a close-up of a slice of pie with three visible layers on a white marbled surface. The bottom layer is a light tan crust that looks firm and crumbly. Above the crust is a thick, smooth, creamy off-white layer. On top of this is a medium brown layer that looks soft and dense. The top layer is a thick, fluffy white cream with a light dusting of brown powder on it. A fork is holding a bite-sized piece of the pie near the top center of the image, showing all three layers clearly. In the background, there are blurred white bowls and plates on the same white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a simple yet important role. The cream cheese adds richness and a touch of tang, while the Cool Whip keeps everything light and fluffy. The instant vanilla pudding gives structure without baking, and of course, the pumpkin brings that unmistakable fall flavor.

Flat lay of a block of cream cheese, a small mound of granulated sugar, a simple white ceramic bowl with fluffy whipped cream, a whole uncut 9-inch graham cracker pie crust, a small white bowl of instant vanilla pudding powder, a small white bowl of milk, a small white bowl filled with smooth canned pumpkin puree, a small white bowl with a mix of pumpkin pie spice, ground nutmeg, and cinnamon, 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 blends smoothly and adds a velvety texture to the bottom layer.
Granulated Sugar: Just enough sweetness to balance spices and pumpkin's earthiness.
Cool Whip (Whipped Cream): Divided to keep both bottom and top layers light and airy.
Premade Pie Crust (Graham Cracker crust preferred): Adds a buttery, crunchy base without the baking hassle.
Instant Vanilla Pudding Mix: Thickens the pumpkin middle layer without oven time.
Milk: Hydrates the pudding mix for perfect consistency.
Canned Pumpkin Puree: Always use pure pumpkin, not pumpkin pie mix, for true flavor control.
Pumpkin Pie Spice: Blends cinnamon, nutmeg, and other spices to create that cozy seasoning.
Nutmeg: Adds a warm nutty note that compliments the pumpkin beautifully.
Cinnamon: Essential spice for that classic pumpkin pie taste.

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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

One of my favorite things about this No Bake Pumpkin Pie Recipe is how easy it is to tweak. Whether you want more spice, less sugar, or even a gluten-free crust, it’s flexible enough to handle your tweaks without losing that classic flavor.

Use coconut whipped cream: I tried this for a dairy-free version and loved the subtle coconut hint it gave.
Swap the crust: Try a nut-based crust for extra texture and flavor.
Add a splash of bourbon: If you’re feeling fancy, a teaspoon blended into the pumpkin layer adds warmth and depth.
Extra crunch: Sprinkle toasted pecans on top with the whipped cream for a lovely texture contrast.

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

Step 1: Whip up the Cream Cheese Layer

Start by softening your cream cheese—don’t skip this! It blends so much easier and smoother this way. Beat the cream cheese with sugar and half of your Cool Whip until it’s silky and well combined. This layer forms the creamy base, so make sure it’s smooth before spreading it into your pre-made crust. I find it easiest to press it gently and evenly for a nice foundation.

Step 2: Prepare the Pumpkin-Pudding Middle

In a separate bowl, mix the instant vanilla pudding mix with milk until it thickens—this usually takes just a couple of minutes. Then fold in the pumpkin puree along with pumpkin pie spice, nutmeg, and cinnamon. Stir until everything’s combined perfectly. Pour this luscious pumpkin mousse over the cream cheese layer and smooth it out. It looks tempting already, doesn’t it?

Step 3: Top with Whipped Cream and Chill

Finally, spread the remaining Cool Whip on top for that snowy, dreamy finish. Sprinkle a little extra pumpkin pie spice or cinnamon to make it pop visually and flavor-wise. Pop the whole pie into the fridge for at least 3 to 4 hours—overnight is even better. This resting time helps everything set just right for clean slices and a perfect texture.

Top Tip

From my experience, the biggest key to a stunning No Bake Pumpkin Pie Recipe is patience and proper ingredient prep — rushing it or skipping softening cream cheese can lead to lumps or uneven layers.

Soft cream cheese: Take it out early or microwave in short bursts to soften for perfect blending.
Don’t skip chilling: The pie needs at least 3 hours in the fridge for layers to set and flavors to meld beautifully.
Use good quality canned pumpkin: Pure pumpkin puree, not pumpkin pie filling, gives you control over the sweetness and spices.
Even layers: Spread each layer gently and evenly; it helps your pie look professional and slice cleanly.

How to Serve No Bake Pumpkin Pie Recipe

no bake pumpkin pie - Serving Suggestion

Garnishes

I usually keep it simple with a sprinkle of extra pumpkin pie spice or cinnamon on top. Occasionally, I’ll add toasted pecans or a drizzle of caramel sauce for a little festive flair. Whipped cream dollops around the edges make it look bakery-worthy, too.

Side Dishes

This pie pairs beautifully with a strong cup of coffee or spiced chai tea. For autumn gatherings, I love serving it alongside roasted nuts or a simple green salad drizzled with apple cider vinaigrette—it balances the sweetness nicely.

Creative Ways to Present

For special occasions, I’ve used individual clear cups layering each component for cute pumpkin parfaits. Another fun take is to serve slices with a scoop of cinnamon ice cream or alongside a warm mug of mulled cider for ultimate autumn indulgence.

Make Ahead and Storage

Storing Leftovers

After enjoying a slice (or two), store the rest tightly covered in the fridge. I always use plastic wrap pressed directly onto the pie surface, then cover the whole dish with foil. It stays fresh for up to 2 days without drying out or losing flavor.

Freezing

I’ve frozen this pie once before when hosting a crowd—wrap tightly in plastic and foil and freeze up to one month. When thawed in the fridge overnight, it retains its texture well, though the whipped topping may be slightly less fluffy.

Reheating

Since this pie is no bake and served chilled, reheating isn’t necessary or recommended. Just slice straight from the fridge and enjoy. If you prefer it slightly less cold, let it sit at room temp for 10 minutes before serving for softer texture and boosted flavors.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned for this recipe?

It’s best to stick with canned pumpkin puree here because it has the right consistency and moisture needed for the pudding layer to set properly. Fresh pumpkin tends to be watery and might make the pie too soggy unless you roast and puree it extensively to remove moisture.

Why use instant pudding mix in a pumpkin pie?

Instant pudding mix acts as a quick-setting thickener that lets this no bake recipe firm up without heat or eggs. It creates a rich, creamy texture that pairs beautifully with the pumpkin and spices, making each slice sliceable and smooth.

Can I make this pie vegan or dairy-free?

Yes! You can substitute the cream cheese for a dairy-free cream cheese alternative and use coconut whipped cream instead of Cool Whip. Make sure to use a dairy-free instant pudding mix, or you can make your own thickener with cornstarch and plant milk. The flavor will still be deliciously pumpkin-forward.

How long does the pie need to chill before serving?

For best results, refrigerate the pie for at least 3 to 4 hours, or overnight if you can, to allow all the layers to set properly. This ensures clean slices and brings out the flavors wonderfully. Cutting into it too soon can make it runny and messy.

Final Thoughts

This No Bake Pumpkin Pie Recipe has become a reliable favorite in my kitchen. It’s so effortless but still delivers that cozy fall feeling every time. Whether it’s a last-minute dessert or your new holiday staple, I promise it won’t disappoint. Give it a try—you might just find your go-to pumpkin pie without the oven fuss!