No Bake Pumpkin Pie Recipe

This simple recipe comes together in no time and is filled with yummy pumpkin flavor!

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5 from 4 votes

Easy No Bake Pumpkin Pie Recipe

This simple and creamy no-bake pumpkin pie is an excellent twist on a classic pumpkin pie. A graham cracker crust is filled with perfect layers of pumpkin pie filling, spices, cream cheese, Cool Whip, and vanilla pudding for a rich, fluffy, delicious dessert. Plus, it’s so quick and easy to make since it’s no-bake — a great solution when you’re already busy during the holidays. You will absolutely love this excellent homemade dessert — it doesn’t get any better than this sweet no-bake pumpkin pie recipe!

Can’t get enough pumpkin spice? We love this pumpkin chocolate chip bread with a mug of my slow cooker pumpkin spice latte to sip on. You’ll also want to try this pumpkin cheesecake with a gingersnap crust — it’s delish! It doesn’t get any easier than this pumpkin dump cake — it’s ready to bake in just five minutes! My son begs for these pumpkin spice donuts.. they’re easy to make and are baked, not fried. You can’t beat these soft pumpkin chocolate chip cookies either. And delicious pumpkin isn’t just for humans — these homemade pumpkin dog treats are my puppies favorite.

Best Ever No Bake Pumpkin Pie

Best Ever No Bake Pumpkin Pie

No-Bake Pumpkin Pie

This no-bake pumpkin pie is a delicious spin on a classic pumpkin pie like grandma used to bake. This creamy no-bake pumpkin pie recipe features a graham cracker crust, fluffy Cool Whip, vanilla pudding and a yummy layer of cheesecake. Top with a little spice and whipped cream and you’ve got a great dessert you’ll want to eat an entire pan of. Try our peanut butter pie or chocolate pudding pie if you’re looking for another variation of this recipe.

No-Bake Pumpkin Pie Recipe

You’ll be amazed at how excellent this easy homemade recipe is to make. It only takes a few minutes to make each sweet layer and put it together. It’s perfect to serve at Thanksgiving.

Since it’s no-bake, you don’t have to worry about tying up the oven with dessert.

You’ll love the rich and creamy filling and the yummy balance of spices.

Let’s get started making this simple and quick no-bake pumpkin pie!

Favorite No Bake Pumpkin Pie

Favorite No Bake Pumpkin Pie

No-Bake Pumpkin Pie Ingredients

  • 2 cups canned pumpkin
  • 1/2 cup sugar
  • 8 ounces cream cheese softened
  • 2 8-ounce containers of Cool Whip or other whipped cream
  • 1 tablespoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon nutmeg
  • 13.4-ounce box instant vanilla pudding
  • 1 cup milk
  • 2 pre-made 9-inch graham cracker crusts

How to Make a No Bake Pumpkin Pie

How to Make a No Bake Pumpkin Pie

How to Make No-Bake Pumpkin Pie

Set out your graham cracker crusts so they’re ready for the filling.

For the bottom layer, add cream cheese, sugar, and one 8-ounce tub of whipped cream in a separate bowl and blend well with a hand mixer.

Fill your pre-made crusts with this layer evenly.

Next, mix pudding and milk and stir until thick. Add 2 cups of canned pumpkin.

Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended.

Put this on top of the cream cheese layer.

For the top layer, use the second 8-ounce container of Cool Whip to top the pies.

This recipe makes TWO pies — one for me and one for everyone else! ? You’ll have extra whipped cream to either cover the top of each pie or use on something else.

No Bake Pumpkin Pie Recipe

I suggest topping the pies and sprinkling a little spice on top. It looks lovely and is oh-so-delicious!

More Yummy Pumpkin Recipes to Try

I hope your family enjoys this fluffy and sweet no-bake pumpkin pie together soon.

Easy No Bake Pumpkin Pie Recipe
  • 2 cups canned pumpkin
  • 1/2 cup sugar
  • 8 ounces cream cheese softened
  • 2-8 ounce containers of Cool Whip or other whipped cream
  • 1 tablespoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon nutmeg
  • 1-3.4 ounce box instant vanilla pudding
  • 1 cup milk
  • 2 pre-made crusts

Bottom Layer

  • Add cream cheese, sugar, and half of one 8 ounce tub of whipped cream in a bowl and blend well with a hand mixer.

  • Fill your pre-made crusts evenly with this mix.

Middle Layer

  • Mix pudding and milk and stir until thick.

  • Add 2 cups canned pumpkin.

  • Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended.

  • Pour on top of the cheesecake layer.

Top Layer

  • Top evenly with Cool Whip and sprinkle with spices.

  • Refrigerate for at least an hour before eating so pie has time to set completely.

This recipe makes two pies and you will have extra whipped cream to either cover the top of each pie or use as needed/wanted.

Calories: 86kcal

Tried this recipe?Follow me on Pinterest @spaceshipslb

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