No Bake Pumpkin Pie

This no bake pumpkin pie is a fun and simple take on the classic dessert we all love. It starts with a crunchy graham cracker crust, layered with a smooth cream cheese filling, topped by a luscious pumpkin layer, and finished with fluffy Cool Whip. It’s a cozy, no-oven-necessary treat that’s perfect when you want that comforting pumpkin pie flavor without the fuss.

MAIN INGREDIENTS: cream cheese, white granulated sugar, Cool Whip, pre-made graham cracker crust, instant vanilla pudding mix, milk, canned pumpkin puree, pumpkin pie spice, nutmeg, cinnamon

QUICK STEPS: blend cream cheese, sugar, and Cool Whip for the base layer and press into the crust; mix pudding, milk, pumpkin puree, and spices for the filling and layer on top; finish with the rest of the Cool Whip and a sprinkle of spices, then chill until set

TOTAL TIME AND YIELD: about 1 hour 10 minutes, makes 16 servings

Why This Recipe

• Perfect Pumpkin Flavor Balance: This recipe uses canned pumpkin puree blended with just the right amounts of pumpkin pie spice, nutmeg, and cinnamon, giving you a rich and cozy pumpkin flavor that’s never too strong.
• Delicious Layers of Texture: You get three tasty textures in every bite — a creamy cheesecake layer, a smooth pumpkin pudding layer, and a light, airy Cool Whip topping that make this pie truly special.
• Super Quick & Easy: No oven needed! This no bake pumpkin pie comes together in minutes with simple mixing and layering, great for beginners or anyone who wants a stress-free dessert.

If you’re looking for an easy pumpkin dessert that doesn’t require turning on the oven, this no bake pumpkin pie is just the thing. It layers a crispy graham cracker crust with a tangy cream cheese filling, a smooth pumpkin pudding center, and a light Cool Whip topping. The result? A creamy, sliceable pie with all the cozy pumpkin pie flavors you love but zero oven time.

The best part is how quick it comes together—just 10 minutes to assemble, and then a chill time of about an hour to let it set perfectly. This recipe serves a generous 16, so it’s great for Thanksgiving, fall parties, or whenever you want an easy pumpkin dessert that everyone will gobble up.

Scroll down for a full ingredient list, step-by-step instructions, plus tips for freezer storage, make-ahead prep, and ingredient swaps (including crust and pudding flavor ideas) so you can personalize your no bake pumpkin pie to fit your taste and schedule.

Why It’s Worth Making

This no bake pumpkin pie is a lifesaver when you want that classic pumpkin pie taste—like our traditional baked Pumpkin Pie Recipe—but don’t want to fuss with dough or an oven. It’s layered with a creamy cream cheese base, a rich pumpkin pudding center packed with fall spices, and topped with fluffy Cool Whip for a light finish. Here’s why this recipe quickly becomes a favorite:

• No baking at all: Assemble it in about 10 minutes—just mix, layer, and chill. Perfect for busy days or last-minute plans. For individual no-bake portions, try Mini Pumpkin Pie Cheesecakes (No Bake).
• Textures that delight: Each bite has creamy, smooth, and airy layers that combine to make an irresistible, comforting treat.
• Feeds a crowd: With 16 slices, this dessert easily serves a hungry group, making it great for holidays and get-togethers.
• Flexible pantry staples: Canned pumpkin, instant pudding, and a store-bought crust keep things simple, but swaps for the crust and pudding flavors let you customize it easily.
• Prep ahead & freeze-friendly: You can make it a day ahead (hold off on the Cool Whip until the last minute), or freeze it for a quick pumpkin dessert whenever you want.
• Beginner-friendly steps: Simple mixing, no complicated techniques, and tips like using room-temp cream cheese make this recipe easy for all skill levels.

Ingredients and Helpful Notes

• 4 ounces cream cheese, softened
• ¼ cup white granulated sugar
• 1 (8-ounce) container Cool Whip or whipped topping, divided in half
• 1 10-inch pre-made graham cracker crust
• ¼ cup instant vanilla pudding mix (½ of a 3.4oz box)
• ½ cup milk
• 1 cup canned pumpkin puree
• 1 teaspoon pumpkin pie spice
• ½ teaspoon nutmeg
• ½ tablespoon cinnamon

Assembling the Pie

1. Set out the pre-made 10-inch graham cracker crust on a flat surface.
2. In a large bowl, beat 4 oz softened cream cheese, 1/4 cup granulated sugar, and half (4 oz) of the Cool Whip with a hand or stand mixer until smooth.
3. Spread the cream cheese mixture evenly into the graham cracker crust.
4. In a separate bowl, whisk 1/4 cup instant vanilla pudding mix with 1/2 cup milk until thickened.

5. Stir 1 cup canned pumpkin puree, 1 teaspoon pumpkin pie spice, 1/2 teaspoon nutmeg, and 1/2 tablespoon cinnamon into the pudding until well combined.

   

6. Pour the spiced pumpkin pudding over the cream cheese layer and smooth the top.
7. Spread the remaining Cool Whip evenly over the pumpkin layer.
8. Optional: sprinkle a pinch of pumpkin pie spice over the Cool Whip.
9. Refrigerate the pie for at least 1 hour to let it set.

Pro Tips and Serving Ideas

Save your oven for the main meal and whip up this easy no bake pumpkin pie for dessert. It’s wonderful for Thanksgiving, especially paired with a warm pumpkin spice latte or even a simple cup of coffee.

If pumpkin spice is your jam, you might also want to try our quick pumpkin dump cake—ready to pop into the oven in just five minutes! Or, for a breakfast treat, these pumpkin spice baked donuts are a hit around here.

This pie is seriously one of the easiest no bake pumpkin pies to make but still feels special and festive. Thanks to the crunchy graham crust, silky pumpkin filling, and creamy topping, it’s a delicious alternative when you want pumpkin pie without the fuss.

It slices beautifully straight from the fridge with a smooth, creamy texture and that perfect warm pumpkin spice taste. And if you’re craving more simple dessert ideas, you can find loads more recipes here.

Mix-Ins and Crust Alternatives

CRUST: Feel like mixing it up? Try using gingersnap cookies, Nilla wafers, an Oreo pie crust, or even a chocolate pie crust instead of the classic graham cracker.

If you prefer making your own crust, just pulse graham crackers in a food processor, press into a pie pan, and bake at 350°F for 10 minutes before filling.

WHIPPED TOPPING: Want a fresher whipped cream? Swap the Cool Whip for homemade whipped cream – it’s just as fluffy and tastes fantastic.

PUDDING FLAVORS: Play around with the pudding. You can try cheesecake or pumpkin-flavored instant pudding for a little twist on this classic no bake pumpkin pie.

Storing and Make-Ahead Tips

IN THE FRIDGE: Keep your no bake pumpkin pie covered and chilled in the refrigerator. It will stay fresh for up to two days, perfect for making ahead of your holiday meal.

MAKE-AHEAD: You can assemble this pie a day before serving. Just wait to add the Cool Whip topping until right before you’re ready to serve, so it stays nice and fluffy—or swap in homemade Chantilly frosting and add it at the last minute too. For tidy individual servings, assemble the layers in layered dessert cups, then top just before serving.

Instructions

Bottom Layer

• Put cream cheese, sugar, and half of the Cool Whip in a bowl and mix with a hand mixer until smooth.
• Spread this mixture evenly into your pre-made crust.

Middle Layer

• Whisk pudding mix with milk until it thickens.
• Stir in 1 cup canned pumpkin puree.
• Add pumpkin pie spice, nutmeg, and cinnamon and mix well.
• Pour this pumpkin pudding layer over the cream cheese base.

Top Layer

• Spread the remaining Cool Whip evenly on top and sprinkle with extra pumpkin pie spice if you like.
• Put the pie in the fridge for at least an hour so it can set all the way through.

Notes

• When shopping, double-check that you grab pure canned pumpkin puree and not pumpkin pie filling—this makes all the difference.
• Always soften your cream cheese to room temperature first — it helps you get a nice smooth filling without any lumps.
• Sprinkle some extra pumpkin pie spice over the top layer for a cozy, aromatic touch.
• Be patient and don’t skip the chilling time — letting the pie set fully makes it slice better and taste even better.

Troubleshooting and FAQs

If I make my own graham cracker crust, do I have to bake it?

If you prefer making a graham cracker crust from scratch, it’s best to bake it at 350°F for 10 minutes before adding your layers. This helps it firm up and hold the no bake pumpkin pie filling perfectly.

Can I freeze this pie?

You sure can! Just skip the Cool Whip topping when freezing. Add it right before serving for best texture and flavor.

Can I use a different crust for this recipe?

Absolutely! Vanilla sandwich cookies, Nilla wafers, or Oreos all make delicious crust options to switch things up a bit. If you prefer a traditional pastry base, use our Perfect Pie Crust Recipe (bake and cool it fully before adding the no-bake filling).