Name: No Bake Pumpkin Pie Recipe
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 8 ounces cream cheese, softened; 1 tablespoon milk; 1 tablespoon sugar; 2 (3.4 oz) packages instant vanilla pudding mix; 8 ounces Cool Whip, divided; 1 cup milk; 2 teaspoons pumpkin pie spice; 15-ounce can pumpkin; 1 premade graham cracker crumb pie crust (larger store-bought size)

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Introduction

This No Bake Pumpkin Pie is a creamy, spiced dessert perfect for fall or any time you crave pumpkin flavor without turning on the oven. It combines a smooth cream cheese layer with pumpkin pudding and whipped topping on a graham cracker crust for an easy, crowd-pleasing treat.

A slice of pie sits on a white plate, showing three clear layers: a crumbly light brown crust at the bottom, a thick middle layer of smooth orange filling, and a top layer of fluffy white cream sprinkled lightly with brown spice. In the background, the pie is placed in a foil pan on a white marbled surface, with the remaining pie also showing the same three layers. A silver fork rests beside the pie slice on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces cream cheese (softened)
1 tablespoon milk
1 tablespoon sugar
2 (3.4 oz) packages instant vanilla pudding mix
8 ounces Cool Whip
1 cup milk
2 teaspoons pumpkin pie spice
15-ounce can pumpkin
1 premade graham cracker crumb pie crust (larger size preferred)

Instructions

Step 1: In a large bowl, beat together the softened cream cheese, 1 tablespoon milk, and sugar until smooth. Fold in half of the Cool Whip gently. Spread this mixture evenly into the graham cracker crust.
Step 2: In another bowl, whisk together the 1 cup milk, canned pumpkin, instant vanilla pudding mixes, and pumpkin pie spice until creamy and well combined. Spread this pumpkin mixture over the cream cheese layer in the crust.
Step 3: Top the pumpkin layer with the remaining Cool Whip. Cover and refrigerate the pie for at least 4 hours until set and chilled before serving.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the cream cheese mixture.
Use a chocolate cookie crust instead of graham cracker for a rich twist.
Make mini versions in individual cups or jars for easy portion control.
Swap pumpkin pie spice for cinnamon and nutmeg if you prefer a different spice profile.

Storage

Store the pie covered in the refrigerator for up to 3 days. It’s best served chilled, and you can let it sit at room temperature for 10–15 minutes before slicing to soften slightly. Do not freeze, as the texture may change.

How to Serve

A single slice of pie sits on a white plate, showing four distinct layers: the bottom layer is a crumbly light brown crust, followed by a thick white creamy layer, then a dense orange pumpkin filling, and topped with a thick, smooth white whipped cream layer sprinkled lightly with cinnamon powder. The pie slice is viewed close up against a soft white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

You can use fresh pumpkin puree, but be sure to cook and puree it until smooth before using. Adjust the amount slightly as fresh pumpkin can be more watery than canned.

Can I make this pie ahead of time?

Yes, this pie actually benefits from chilling longer. You can prepare it the day before and refrigerate for up to 24 hours before serving to let the flavors meld.