There’s something so comforting about a pumpkin pie that doesn’t require firing up the oven. This No Bake Pumpkin Pie Recipe is all about ease, creamy layers, and warm fall spices – perfect when you want festive flavors without the fuss.

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

I've made this no bake pumpkin pie more times than I can count, and each time it’s a hit. The layers mix creamy, fluffy, and spiced pumpkin into a slice that’s light but indulgent — and all without heating up the kitchen!

Effortless Prep: No baking means no oven time, making it perfect for busy days or last-minute desserts.
Layered Texture: Cream cheese and pudding layers create a fluffy yet rich mouthfeel that stands apart from classic pumpkin pies.
Authentic Spices: Pumpkin pie spice, nutmeg, and cinnamon bring that iconic seasonal flavor without any artificial taste.
Versatile and Crowd-Pleasing: Whether it’s for Thanksgiving, a potluck, or just a cozy night in, it always gets praise.

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

Each ingredient in this no bake pumpkin pie plays a special role, balancing flavor, texture, and ease. Using a pre-made crust keeps things quick, while real pumpkin puree ensures you get that fresh, natural taste.

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 cream cheese adds creaminess and a slight tang that contrasts beautifully with the sweet pumpkin layer.
Granulated Sugar: Sweetens the cream cheese mix just enough without overpowering.
Cool Whip or Whipped Cream: Divided into two layers, it creates lightness and a soft, airy finish.
Pre-made Pie Crust: I prefer a graham cracker crust for its sweet, crumbly texture that pairs perfectly with pumpkin flavors.
Instant Vanilla Pudding Mix: Thickens the pumpkin layer quickly while adding vanilla depth.
Milk: Needed to mix with pudding powder for the filling to set just right.
Canned Pumpkin Puree: Stick with pure pumpkin, not pumpkin pie mix, for true flavor and control over sweetness and spices.
Pumpkin Pie Spice, Nutmeg, Cinnamon: The essential trio to bring warmth and classic fall flavor notes.

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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 love switching up the toppings depending on my mood and who I’m serving. Feel free to customize this no bake pumpkin pie recipe with your favorite twists—it's forgiving and versatile!

Variation: One of my favorite tweaks is adding a pecan praline topping for crunch—just sprinkle chopped pecans mixed with brown sugar on top before chilling.
Dairy-Free Option: You can swap cream cheese for a plant-based version and use coconut whipped cream to keep it vegan-friendly.
Gluten-Free Crust: A gluten-free graham cracker or nut crust works great here if you need to skip gluten.
Spice Level: Play with extra cinnamon or even a pinch of ginger for a little zing if you like your pumpkin spice bold.

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

Step 1: Whip Up the Cream Cheese Layer

Start by softening your cream cheese — this makes mixing way easier and smoother. Then, blend it with granulated sugar and half the Cool Whip using a hand mixer until the mixture is fluffy and lump-free. This creamy base will be the foundation of your pie, so take your time getting a smooth texture. Once ready, spoon it into your pre-made crust and spread evenly.

Step 2: Mix the Pumpkin Pudding Filling

In a separate bowl, whisk the instant vanilla pudding mix with milk until you see it start to thicken—don’t rush this, or it won’t set properly. Stir in the pumpkin puree and all the spices: pumpkin pie spice, nutmeg, and cinnamon. You’ll love how the aroma fills your kitchen here—it’s exactly like fall in a bowl. Spread this pumpkin layer gently over the cream cheese base, smoothing the top to seal the deal.

Step 3: The Fluffy Finishing Touch

Use the rest of your Cool Whip as the final layer, spreading it generously over your pumpkin filling. To make it extra pretty and flavorful, sprinkle a pinch of the pumpkin pie spice and cinnamon on top—the little extra touch that wows every time.

Step 4: Chill and Serve

Pop the whole pie into your fridge for at least 3 to 4 hours, or even better, overnight. This chilling step is key—it lets everything set perfectly so your slices hold true without being too firm or too loose.

Top Tip

Over the years, I’ve learned a few simple tricks to make this No Bake Pumpkin Pie Recipe totally stress-free and delicious every time.

Soften Cream Cheese Fully: Trying to mix cold cream cheese? Trust me, it’s a pain and leads to lumps. Let it come to room temp first.
Use Instant Pudding Mix: It’s the secret to a quick, firm filling without cooking – don’t swap with cook-and-serve options.
Chill Long Enough: The longer you give it to set, the better it slices and tastes. Overnight is gold if you can wait!
Pick a Good Crust: Graham cracker crust adds a lovely crunch and flavor contrast—don’t skip this step for store-bought, it really makes a difference.

How to Serve No Bake Pumpkin Pie Recipe

No Bake Pumpkin Pie - Serving Suggestion

Garnishes

I keep garnishes simple but seasonal—sometimes a dollop of extra whipped cream and a sprinkle of cinnamon, other times toasted pecans or a drizzle of caramel sauce. These add texture and a little flair without overpowering the pie’s natural pumpkin flavor.

Side Dishes

This no bake pumpkin pie pairs wonderfully with a hot cup of coffee or spiced chai. For a bigger spread, I like serving it alongside a light salad or roasted vegetables to balance the sweetness.

Creative Ways to Present

For holiday dinners, I’ve served this pie in mini mason jars layered with crushed ginger snaps for a fun, portable dessert. You can also add a cinnamon stick on top as a stirrer for drinks, making everything feel a bit more festive.

Make Ahead and Storage

Storing Leftovers

I keep leftover pie covered tightly with plastic wrap or in a pie container in the fridge. It stays delicious for up to two days but honestly never lasts that long in my house!

Freezing

I’ve frozen this pie a couple of times by wrapping it well and placing it in a sturdy container. When thawed slowly in the fridge overnight, it holds up well—though the whipped cream layer might be a bit less fluffy.

Reheating

Because it’s a chilled dessert, reheating isn’t recommended. But chilling leftovers before serving again keeps the texture just right. If you want it less cold, just sit it out for 15 minutes before slicing.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned?

Using fresh pumpkin can be a bit tricky because it’s wetter and less smooth than canned puree, which affects the texture of this no bake pie. If you want to use fresh pumpkin, be sure to cook and puree it well, then drain excess moisture before measuring. Otherwise, canned pumpkin puree is recommended for best results.

Is this pie suitable for kids?

Absolutely! Kids love the creamy layers and sweet pumpkin flavor. Plus, it’s not too heavy or spicy, so it’s a great option for family-friendly holiday desserts.

What if I don’t have instant vanilla pudding mix?

The instant pudding mix is crucial here because it helps the filling set without baking. If you don’t have it, you can try substituting with homemade pudding, but you’ll need to cook it and adjust the recipe. For no bake convenience, I definitely recommend sticking with the instant mix.

Can I make this pie gluten-free?

Yes! Just swap the pre-made pie crust with a gluten-free graham cracker crust or a nut crust. The rest of the recipe doesn’t contain gluten, so it’s naturally GF-friendly with that substitution.

Final Thoughts

This no bake pumpkin pie recipe has become my go-to for any occasion when I want that classic taste without the oven hassle. It’s reliably creamy, full of fall spice, and easy to prepare ahead, which makes entertaining a breeze. I hope you give it a try and find it as comforting and approachable as I do.