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No Bake Pumpkin Pie Recipe

4.7 from 82 reviews

A delicious and easy no-bake pumpkin pie that combines creamy layers of pumpkin, vanilla pudding, and whipped topping in a graham cracker crust. Perfect for fall gatherings or whenever you crave a seasonal dessert without turning on the oven.

Ingredients

Scale

Filling

  • 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

Crust

  • 1 premade graham cracker crumb pie crust (larger store-bought size)

Instructions

  1. Prepare cream cheese layer: In a large bowl, beat together the softened cream cheese, 1 tablespoon of milk, and sugar until smooth and creamy. Gently fold in half of the whipped topping (about 4 ounces) until well combined. Spread this mixture evenly into the graham cracker crust.
  2. Make pumpkin pudding layer: In another bowl, whisk together the 1 cup of milk, canned pumpkin, instant vanilla pudding mixes, and pumpkin pie spice until the mixture is smooth and creamy. Carefully spread this pumpkin pudding layer over the cream cheese layer in the crust.
  3. Add topping and chill: Spread the remaining half of the whipped topping over the pumpkin pudding layer to create a smooth topping. Cover the pie and refrigerate for at least 4 hours to allow the layers to set and flavors to meld before serving.

Notes

  • Make sure the cream cheese is softened for easy mixing.
  • Use instant pudding mix; do not cook it on the stove.
  • Chill the pie for at least 4 hours, preferably overnight, for best texture.
  • For extra garnish, sprinkle a little cinnamon or nutmeg on top before serving.
  • This pie can be made a day ahead and stored covered in the refrigerator.

Keywords: No bake pumpkin pie, pumpkin pie dessert, easy pumpkin pie, no bake pumpkin dessert, graham cracker crust pumpkin pie