Nothing says cozy fall like a creamy, spiced pie — and this No Bake Pumpkin Pie Recipe delivers all that comfort without turning on your oven. It’s smooth, festive, and ready to impress with minimal fuss, perfect for those busy days when you want pumpkin flavor fast.

A slice of pie with three visible layers is sitting on a white plate. The bottom layer is a light beige crumbly crust. Above that is a thick, creamy white layer, smooth in texture. The middle layer is a thick orange-brown filling with a slightly dense look. On top is a thick white whipped layer sprinkled lightly with brown spice powder. The background is a white marbled surface with a larger pie dish blurred behind the slice. 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’m genuinely excited about this No Bake Pumpkin Pie Recipe because it’s one of those easy, make-ahead wonders that tastes like you spent hours on it. The layers of cream cheese and spiced pumpkin are dreamy and the whipped topping gives it that light, fluffy finish. It’s a quick but fancy-looking dessert that always gets rave reviews.

Effortless preparation: No oven means less hassle, perfect for warm kitchens or when you’re short on time.
Layered flavors: The blend of spices, pumpkin, and creamy layers makes every bite a little flavor explosion.
Make-ahead friendly: You can prep it hours or even a day before serving, which is a lifesaver on busy holiday weekends.
Kid-approved and crowd-pleasing: It’s creamy and sweet without being overwhelming — a great pick for all ages.

The image shows a slice of pie with three layers on a white marbled surface; the bottom layer is a light beige crust, the middle layer is a smooth, rich brown filling, and the top layer is thick, fluffy white cream sprinkled with a light dusting of brown spice. A metal fork holds a bite-sized piece of the pie above the slice, revealing the creamy texture of the top white layer and the brown filling underneath, with part of the beige crust visible. The background is blurred, showing a softly lit, neutral space. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this No Bake Pumpkin Pie Recipe plays a special role to create that signature creamy texture and balanced spice. I always keep these pantry staples handy, especially canned pumpkin and cream cheese — they make the magic happen! Let me break down why each one’s essential.

Flat lay of a small block of cream cheese softened on a simple white ceramic plate, a small white bowl filled with granulated sugar, a white bowl holding a fluffy swirl of whipped cream, a whole uncut graham cracker pie crust on a white ceramic dish, a small white bowl with fine instant vanilla pudding mix powder, a small white bowl containing smooth canned pumpkin puree, a small white bowl with ground pumpkin pie spice, a small white bowl of ground nutmeg, a small white bowl with ground cinnamon, and a small white bowl of milk, all arranged symmetrically and proportionately, 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 provides that tangy richness and stable base for the bottom layer.
Granulated sugar: Balances the pumpkin’s earthiness with just the right touch of sweetness.
Cool Whip (or whipped cream): Lightens the pie and gives it a fluffy, airy finish so it isn’t too dense.
Pre-made pie crust (graham cracker preferred): Adds a buttery crunch that complements the creamy filling without baking hassles.
Instant vanilla pudding mix: Thickens the middle layer quickly and adds a hint of vanilla that blends beautifully with pumpkin.
Milk: Needed to prepare the pudding mix, bringing everything together smoothly.
Canned pumpkin puree: The star ingredient — make sure it’s pure pumpkin, not pumpkin pie mix, for the best flavor.
Pumpkin pie spice: Classic warming spices like cinnamon, nutmeg, and clove that embody fall in every bite.
Nutmeg: Adds depth and a subtle nutty warmth that pairs perfectly with cinnamon.
Cinnamon: Brings that spicy sweetness that rounds out the pumpkin flavor.

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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

I’m a sucker for cinnamon, so I often sprinkle a bit more on top just before serving. But don’t hesitate to tweak the spices to suit your taste — adding a dash more nutmeg or even a pinch of ginger can give it your own signature twist. Play with the crusts too; trying a chocolate cookie crust transforms this pie into a fun variation that I adore.

Variation: I once swapped the graham cracker crust for a gluten-free Oreo crust and the result was decadent — perfect for my gluten-free guests.
Dairy-free option: Use dairy-free cream cheese and whipped topping to make this pumpkin pie accessible to everyone.
Extra spice lovers: Add a pinch of ground cloves or allspice for a bolder autumn flavor.

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

Step 1: Whip Up the Cream Cheese Base

Start by softening your cream cheese until it’s easy to blend — I often leave it out for about 30 minutes or zap it for 15 seconds in the microwave. Then, beat the cream cheese with the sugar and half of your whipped cream (Cool Whip) until it’s smooth and creamy. This layer sets the tone, so don’t rush! Spread it evenly into your pre-made graham cracker crust, making sure it’s nice and level.

Step 2: Mix the Spiced Pumpkin Pudding

In a separate bowl, whisk together the instant vanilla pudding mix with the milk. Give it a good stir until thickened — this usually takes a couple of minutes. Then fold in the canned pumpkin, pumpkin pie spice, nutmeg, and cinnamon until everything is merged beautifully. This middle layer is where that autumn magic happens!

Step 3: Assemble and Chill

Gently spoon the pumpkin layer over your cream cheese base, smoothing it out carefully so the layers stay distinct — it looks amazing when you slice it later! Top with the remaining whipped cream and sprinkle a little extra pumpkin pie spice or cinnamon on top for that pretty finishing touch. Pop it in the fridge for at least 3 to 4 hours, but honestly, overnight is my go-to because it lets everything set perfectly.

Top Tip

I’ve made this pie countless times, and these pointers really help elevate the experience. Paying attention to the cream cheese softness and chilling time ensures that perfect creamy texture and clean slices.

Softening the cream cheese: Don’t skip it! Cold or lumpy cream cheese can ruin your texture and make blending difficult.
Use pure pumpkin, not pumpkin pie mix: I learned this the hard way — pumpkin pie mix has added sugar and spices which can throw off the balance.
Chill generously: Give the pie time to set; cutting it too soon results in a runny mess instead of those beautiful clean slices.
Be gentle layering: When adding the pumpkin layer, spoon slowly to avoid disturbing the cream cheese base.

How to Serve No Bake Pumpkin Pie Recipe

No Bake Pumpkin Pie - Serving Suggestion

Garnishes

I love topping mine with a dollop of extra whipped cream and a dusting of cinnamon or pumpkin pie spice just before serving — it makes it look festive and inviting. Toasted pecans or a drizzle of caramel sauce also add a lovely textural contrast and sweetness that my family can’t get enough of.

Side Dishes

This pie pairs wonderfully with a hot cup of spiced chai or coffee. For a holiday table, I serve it alongside roasted root vegetables or a crisp winter salad to balance the rich dessert with fresh, earthy flavors.

Creative Ways to Present

For festive gatherings, I like making mini no bake pumpkin pies in individual tart shells — they feel extra special and let everyone have their own. Another fun twist is serving slices topped with a scoop of cinnamon ice cream or pumpkin gelato for an indulgent treat.

Make Ahead and Storage

Storing Leftovers

After enjoying the pie, I store leftovers tightly covered with plastic wrap or in an airtight container in the fridge. It keeps wonderfully for up to two days without losing its creamy goodness or flavor.

Freezing

I’ve frozen this pie once when I had extra, wrapping it thoroughly with foil and plastic wrap. When thawed slowly in the fridge, the texture stays pretty good, though the whipped topping can lose some fluffiness — still delicious, but I prefer fresh!

Reheating

This pie is best served cold or at room temperature, so reheating isn’t really needed. If it’s been in the fridge too long, just take it out 15 minutes before serving to lose the chill and taste its full creamy flavor.

Frequently Asked Questions:

Can I make this No Bake Pumpkin Pie Recipe ahead of time?

Absolutely! In fact, I recommend making it at least 3-4 hours ahead or overnight for the best texture and flavor. It gives the layers time to set nicely, making slicing easier and the flavors more pronounced.

Do I have to use a graham cracker crust?

Not at all. A graham cracker crust is my favorite for its buttery sweetness and crunch, but you can use any pre-made crust like chocolate cookie crust, gluten-free crust, or even a traditional baked pie crust. Just keep in mind this is a no-bake pie, so a pre-made crust is key.

What’s the difference between canned pumpkin and pumpkin pie mix?

Great question! Canned pumpkin is just pure pumpkin puree, without added sugar or spices. Pumpkin pie mix, on the other hand, contains spices and sweeteners, which can throw off the flavor balance in this recipe. Always choose canned pumpkin for the truest taste.

Can I use fresh pumpkin instead of canned?

You can, but there’s a bit more prep involved. Fresh pumpkin needs to be cooked until soft and pureed until smooth, then strained if needed to remove excess moisture. Canned pumpkin provides consistent texture and flavor, which is why I stick to it for ease.

Final Thoughts

This No Bake Pumpkin Pie Recipe has become my secret weapon for holiday dinners and cozy nights when I want pumpkin goodness without extra fuss. It’s one of those recipes that feels like a hug on a plate — creamy, comforting, and just plain delicious. I hope you’ll enjoy making it as much as I do and share it with those who appreciate a slice of seasonal joy!