No Bake Pumpkin Pie

This no-bake pumpkin pie is a delicious and easy alternative to the classic baked version. It features a buttery graham cracker crust (or get creative with other options!), layered with a creamy cheesecake filling, a spiced pumpkin layer, and then finished off with fluffy whipped cream.

Here’s what you’ll need:

  • Pre-made graham cracker crust (store-bought or homemade)
  • Cream cheese, softened
  • Granulated sugar
  • Cool Whip or whipped cream
  • Instant vanilla pudding mix
  • Milk
  • Canned pumpkin puree
  • Pumpkin pie spice
  • Nutmeg
  • Cinnamon

Feeling adventurous? Here are some ways to customize your pie:

  • Crust: Skip the graham crackers and try gingersnaps, Nilla wafers, Oreos, or even a chocolate pie crust for a richer flavor. Feeling ambitious? Make your own graham cracker crust by crushing crackers in a food processor, pressing them into the pie plate, and baking for 10 minutes at 350°F.
  • Whipped cream: Not a fan of Cool Whip? Make your own whipped cream for a lighter and fresher taste.
  • Pudding: Play around with different pudding flavors! Try cheesecake or pumpkin pudding instead of vanilla for a fun twist.

Now, let’s get baking (well, not really baking, but you get the idea!)

  1. Grab your pre-made crust and set it aside. We’ll fill it up soon!
  2. Time for the bottom layer. In a large bowl, cream together the softened cream cheese, sugar, and half of the Cool Whip until smooth and luscious.
  3. Spread this creamy mixture evenly into your pie crust.
  4. Next, grab the instant pudding mix and whisk it together with the milk until it thickens up nicely.
  5. Now comes the fun part: flavor town! Add the pumpkin puree, pumpkin pie spice, nutmeg, and cinnamon to the creamy pudding mixture and stir it all together until everything is well combined.
  6. Gently pour the pumpkin mixture over the cream cheese layer.
  7. Finally, dollop the remaining Cool Whip on top of the pie for a beautiful finishing touch.
  8. The most important step: patience! Refrigerate your pie for at least an hour (or ideally overnight) so it has time to set and become sliceable.

Then, enjoy your delicious and refreshing no-bake pumpkin pie!

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No Bake Pumpkin Pie

No Bake Pumpkin Pie

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This no-bake pumpkin pie is a delicious and easy alternative to the classic baked version. It features a buttery graham cracker crust (or get creative with other options!), layered with a creamy cheesecake filling, a spiced pumpkin layer, and then finished off with fluffy whipped cream.

  • Total Time: 70
  • Yield: 16 1x

Ingredients

Scale
  • 4 oz softened cream cheese
  • ¼ cup sugar
  • 8 oz Cool Whip (divided)
  • 1 pre-made graham cracker crust (10 inch)
  • ¼ cup instant vanilla pudding mix
  • ½ cup milk
  • 1 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • ½ tsp each nutmeg & cinnamon

Instructions

  1. Beat cream cheese, sugar, and half of Cool Whip until smooth. Press into crust.
  2. Whisk pudding mix with milk until thick. Stir in pumpkin puree, spices, and pour over cheesecake layer.
  3. Top with remaining Cool Whip and sprinkle with extra spices (optional).
  4. Refrigerate at least 1 hour before serving.

Notes

  • Use pure pumpkin puree, not pie filling.
  • Soften cream cheese for easier mixing.
  • Chill completely for a set pie.
  • Author: Anwar
  • Prep Time: 10
  • Diet: Low Fat

Nutrition

  • Calories: 81kcal
  • Sugar: 8g
  • Sodium: 38mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 8mg

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