Name: No Bake Pumpkin Pie Recipe
Prep time: 10 min
Total time: 3 h 10 min
Cuisine: American
Ingredients: 4 ounces cream cheese softened; 1/4 cup granulated sugar; 4 ounces Cool Whip or other whipped cream (half of an 8-ounce container); 1 9-inch pre-made pie crust (graham cracker crust recommended); 1/4 cup instant vanilla pudding mix; 1/2 cup milk; 1 cup canned pumpkin puree; 1 teaspoon pumpkin pie spice; 1/2 teaspoon nutmeg; 1 1/2 teaspoons cinnamon; 4 ounces Cool Whip or other whipped cream (remaining half of the 8-ounce container); Additional pumpkin pie spice for sprinkling

There’s something wonderfully cozy about the flavors of fall wrapped up in a pie, but not everyone wants the fuss of baking. That’s exactly why I adore this No Bake Pumpkin Pie Recipe—it’s creamy, spiced just right, and effortlessly delicious without firing up the oven.

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

This no bake pumpkin pie has become my go-to when I want that classic fall comfort without the stress. It feels indulgent but is actually pretty simple, making it perfect for busy days or unexpected guests.

No oven required: Skip the heat and mess of baking while still enjoying that luscious pumpkin pie flavor.
Quick prep: You can whip this up in about 10 minutes, then it just chills while you relax.
Layered goodness: The pie has three delicious layers, giving it texture and complexity without extra effort.
Perfectly spiced: Pumpkin pie spice, cinnamon, and nutmeg bring that warm fall vibe, but no overpowering sweetness.

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

This recipe relies on familiar pantry staples that combine beautifully without fuss. The balance of creamy cream cheese and fluffy whipped topping keeps the pie light yet rich, while pumpkin puree and warming spices create that unmistakable cozy flavor.

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 to blend smoothly, it adds richness and a slight tang that cuts through the sweetness perfectly.
Granulated sugar: Just enough to sweeten without overshadowing the pumpkin spice notes.
Cool Whip or whipped cream: Divided for layering—this gives the pie a light, airy texture that’s so comforting.
Pre-made pie crust: I love a graham cracker crust for extra depth, but you can use any 9-inch crust you prefer.
Instant vanilla pudding mix: This thickens the filling and keeps the texture luscious without baking.
Milk: Needed to activate the pudding mix – whole or 2% milk works best.
Canned pumpkin puree: Essential for that classic pumpkin flavor—make sure it’s pure pumpkin and not pumpkin pie mix.
Pumpkin pie spice, nutmeg, cinnamon: These spices are the secret to that warm, inviting aroma and taste that everyone associates with pumpkin pie.

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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 like to play around with spices a bit, sometimes adding a tiny pinch of cloves or ginger for an extra kick. You could also swap out the Cool Whip for homemade whipped cream if you want to keep things fresh and less processed. The beauty is how adaptable this No Bake Pumpkin Pie Recipe really is—you can make it your own!

Variation: Once, I added a drizzle of caramel sauce over the top before chilling—it added a deliciously unexpected layer of flavor that everyone raved about.
Dairy-free option: Use coconut cream whipped topping and a dairy-free cream cheese for a version friendly to those avoiding dairy.
Make it fancy: Try a gingersnap crust instead of graham cracker for a deeper spice profile.

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

Step 1: Whip up the creamy bottom layer

Start by softening your cream cheese—this makes mixing so much easier. Then, in a bowl, blend the cream cheese, sugar, and half of your whipped topping using a hand mixer until nice and smooth. This layer is the base that balances tangy creaminess with just the right bit of sweetness. Spread it evenly into your pre-made pie crust to set the foundation.

Step 2: Mix the pumpkin filling layer

In a separate bowl, combine the instant vanilla pudding mix with milk, stirring until it thickens. Then, fold in the canned pumpkin puree and your spices—pumpkin pie spice, nutmeg, and cinnamon—until everything’s blended evenly. This middle layer is packed with the iconic pumpkin flavor we all crave. Carefully spoon it over your cream cheese base, smoothing it out gently.

Step 3: Add the fluffy whipped topping

Take the rest of your whipped topping and spread it over the pumpkin filling. For a final touch, sprinkle a bit more pumpkin pie spice or cinnamon on top. This last layer adds airiness to the pie and keeps it light. Pop your pie into the fridge and let it chill for at least 3 to 4 hours, or overnight if you can—I promise the wait is worth it!

Top Tip

I’ve made this pie dozens of times now, and here are the nuggets I picked up that’ll save you some hassle and boost deliciousness.

Softened cream cheese is key: If it’s too cold, it won’t mix smoothly and you’ll get lumps in your bottom layer. Let it sit out for 30 minutes first.
Don’t skip the chill time: This pie needs time for the layers to firm up. If you slice too early, it won’t hold its shape.
Use canned pumpkin, not pumpkin pie mix: The mix has added spices and sugars that throw off the balance here.
Instant pudding is the secret texture magic: It sets without baking and keeps the filling silky but firm.

How to Serve No Bake Pumpkin Pie Recipe

no bake pumpkin pie - Serving Suggestion

Garnishes

I love topping mine with a dollop of freshly whipped cream and a light dusting of cinnamon or pumpkin pie spice for extra warmth. Sometimes I’ll sprinkle chopped pecans for crunch—it feels super special but takes just seconds to do.

Side Dishes

Though this pie can stand alone, I like pairing it with a hot cup of spiced chai or a rich espresso—both complement the spices in the pie perfectly. If you’re serving it for a gathering, consider light sides like apple cider or cinnamon sticks on the side for sipping.

Creative Ways to Present

For Thanksgiving, I once served this pie in mini mason jars with a sprinkle of granola on top for crunch—it was a huge hit. You can also slice the pie and serve it with a drizzle of caramel or maple syrup for that fancy touch if you want to impress guests without the extra effort.

Make Ahead and Storage

Storing Leftovers

I always cover the pie tightly with plastic wrap or keep it in an airtight container. Stored in the fridge, it stays fresh and delicious for up to 2 days. The flavors often deepen after a day, so if you’re planning ahead, that’s a bonus.

Freezing

I haven’t frozen the whole pie—but I’ve frozen individual slices wrapped super well. When thawed in the fridge overnight, the texture holds decently, though the crust is best fresh. If you try it, I’d recommend wrapping with multiple layers of plastic and foil.

Reheating

This pie is best served cold, so I don’t recommend reheating. If you want it less chilled, just let it sit out at room temperature for about 10 minutes before serving.

Frequently Asked Questions:

Can I make this No Bake Pumpkin Pie Recipe gluten-free?

Absolutely! Just swap out the pre-made pie crust for a certified gluten-free graham cracker crust, or make your own gluten-free crust that you love.

Do I have to use instant vanilla pudding mix?

Yes, instant pudding mix is essential because it acts as a no-bake thickener, helping the pie set properly without baking. Regular pudding mixes or cook-and-serve won't work the same way here.

Can I use fresh pumpkin instead of canned pumpkin puree?

While fresh pumpkin can be used, it requires cooking and pureeing first. For simplicity and the right consistency, canned pumpkin puree is highly recommended for this recipe.

How long does this pie need to chill before serving?

You'll want to refrigerate the pie for at least 3 to 4 hours, but preferably overnight, to ensure the layers set completely for clean slices and the best texture.

Final Thoughts

This No Bake Pumpkin Pie Recipe is proof that you don’t need a complicated process to create something memorable. It’s soft, spiced, and makes you feel right at home—whether it’s holiday season or just a chilly evening. I’m genuinely excited for you to give it a try because it’s one of those recipes that instantly becomes a favorite every time. Trust me, once it’s chilled and sliced, you’ll be savoring every bite—and maybe even sneaking a second slice when no one’s looking!