If you’re on the hunt for a dessert that checks every box—simple, show-stopping, creamy, and full of seasonal flavor—then this No Bake Pumpkin Pie absolutely deserves a spot in your recipe collection. Imagine the silky, gently spiced filling nestled in a buttery graham cracker crust, all topped with a cloud of whipped cream, and you’ve got a fall treat that’s impossible to resist. Not only does this pie require zero oven time, but it comes together quickly and tastes like you’ve spent hours in the kitchen. Whether you’re prepping for a holiday feast or craving something sweet on a weeknight, No Bake Pumpkin Pie is the fuss-free, flavor-packed dessert your table needs!
Ingredients You’ll Need
The beauty of this recipe is just how easy—but essential—each ingredient is. Every component, from pumpkin puree to creamy whipped topping, brings something special to the flavor and texture, creating a pie that’s both light and indulgent.
- Graham cracker pie crust: This classic, pre-made crust gives the pie a delicious crunch and eliminates baking time entirely.
- Pumpkin puree: The heart of any pumpkin pie, ensuring rich flavor and that quintessential autumn color.
- Cream cheese, softened: Adds tanginess and a lush, velvety body to the filling.
- Whipped topping (such as Cool Whip): Makes the pie irresistibly fluffy and helps everything set up perfectly without baking.
- Powdered sugar: Sweetens the filling smoothly, dissolving easily with no gritty texture.
- Pumpkin pie spice: The secret blend that brings warmth and that iconic pumpkin spice flavor to life.
- Vanilla extract: Provides depth and a touch of aromatic sweetness that ties all the flavors together.
- Whipped cream (optional, for topping): The finishing touch—billowy and light, elevating each slice to a special-occasion treat.
How to Make No Bake Pumpkin Pie
Step 1: Prepare the Cream Cheese Base
Start by placing your softened cream cheese in a large mixing bowl. Using an electric mixer, beat until completely smooth and creamy—this is how you avoid lumps in your No Bake Pumpkin Pie and create a luscious foundation for the filling.
Step 2: Mix in Pumpkin and Flavorings
Add the powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract to the bowl with your cream cheese. Mix everything on medium speed until the filling is uniform in color and supremely creamy. This is where those classic pie flavors really come alive!
Step 3: Fold in the Whipped Topping
Gently fold the whipped topping into the pumpkin mixture using a spatula. Be gentle—folding instead of mixing vigorously keeps the texture extra light and airy, which is the hallmark of a great No Bake Pumpkin Pie.
Step 4: Fill the Crust
Spoon the finished pumpkin filling into your graham cracker crust. Use a spatula to spread and smooth the filling evenly. Take your time here; a smooth top will look beautiful once you’re ready to serve.
Step 5: Chill the Pie
Cover the pie and place it in the refrigerator for at least 4 hours (overnight is even better). This chilling time is essential for the pie to set properly and for all the flavors to develop—it’s hard to resist slicing in early, but it’s worth the patience!
Step 6: Garnish and Serve
When you’re ready to share your pie, add dollops of whipped cream or dust lightly with extra pumpkin pie spice. Then slice, serve, and watch it disappear.
How to Serve No Bake Pumpkin Pie
Garnishes
Nothing says celebration quite like a finishing touch. For No Bake Pumpkin Pie, classic whipped cream swirls are always a hit, but you can get creative with a sprinkle of cinnamon, toasted pecans, chocolate shavings, or even a drizzle of caramel. Each garnish brings a little extra flair and flavor—don’t be afraid to mix and match!
Side Dishes
This dessert loves the company of light, palate-cleansing side dishes. Pair your pie with fresh berries, juicy orange slices, or a citrusy fruit salad to cut the richness. If you’re going extra fancy, a small scoop of vanilla ice cream alongside each slice feels downright decadent and truly special.
Creative Ways to Present
No Bake Pumpkin Pie isn’t limited to the traditional round slice. Serve it in mini tart shells for adorable individual treats, or try layering the filling and crust crumbs into parfait glasses for a fun, no-fuss dessert at parties. For a rustic touch, crumble gingersnap cookies on top for texture and punchy spice.
Make Ahead and Storage
Storing Leftovers
Your No Bake Pumpkin Pie stays fresh for up to four days when covered and refrigerated. Simply wrap the pie (still in its pan) tightly with plastic wrap or aluminum foil. The flavors develop beautifully over time, making that last slice taste even better!
Freezing
If you want to prep way ahead or save for later, No Bake Pumpkin Pie freezes like a dream. Freeze the whole pie (minus the whipped cream topping) wrapped snugly in a couple of layers of plastic, then foil. Thaw overnight in the fridge before serving for the best texture.
Reheating
No reheating is needed—this pie is meant to be served chilled! If the pie has been in the freezer, allow it to thaw in the refrigerator. To freshen up the look, add a swirl of fresh whipped cream or a dusting of pumpkin pie spice before serving.
FAQs
Can I use homemade whipped cream instead of whipped topping?
Absolutely! Homemade whipped cream adds a lovely, fresh flavor. Just whip heavy cream with a bit of sugar until soft peaks form, and use it in place of store-bought whipped topping. Just keep in mind that homemade cream may deflate a bit more over time in the fridge.
Can I substitute the graham cracker crust with something else?
Yes, a gingersnap crust works especially well, adding a spicy crunch that pairs wonderfully with the creamy filling. You can also use chocolate cookie crusts for a delicious twist, or make a homemade crust if you want a more personal touch.
Is it possible to make a vegan version of this pie?
Certainly! Swap in dairy-free cream cheese, a plant-based whipped topping, and make sure your crust is vegan. Pumpkin puree is naturally vegan, so no worries there—you’ll still get that creamy, dreamy No Bake Pumpkin Pie magic.
How do I get super smooth filling without lumps?
The trick is to really beat the cream cheese well before adding anything else, and make sure it’s fully softened to room temperature. Patience and a good mixer go a long way toward achieving that ultra-smooth, professional filling.
What’s the best way to slice and serve this pie cleanly?
For beautiful slices, chill the pie thoroughly so it’s set. Use a sharp knife dipped in hot water (wipe it between cuts) for clean edges. Serving with a pie server or offset spatula helps keep slices intact and picture-perfect.
Final Thoughts
If you crave the cozy flavors of pumpkin spice wrapped in the easiest, creamiest pie ever, this No Bake Pumpkin Pie won’t let you down. It’s a surefire hit with guests and perfect for busy days when you need a little shortcut to autumn happiness. Trust me—one bite, and you’ll be looking for every excuse to make it again!
Print
No Bake Pumpkin Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the creamy, spiced goodness of this No Bake Pumpkin Pie. With a luscious pumpkin filling on a graham cracker crust, this dessert is a perfect treat for fall gatherings or Thanksgiving.
Ingredients
Pie Filling:
- 1 (15-ounce) can pumpkin puree
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 (8-ounce) container whipped topping (such as Cool Whip)
Additional:
- 1 (9-inch) graham cracker pie crust
- Whipped cream for topping (optional)
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gently fold in the whipped topping until smooth and fluffy.
- Spoon the filling into the graham cracker crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until set.
- Serve chilled, topped with additional whipped cream if desired.
Add the powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until fully combined and creamy.
Notes
- For a stronger spice flavor, add an extra ½ teaspoon of pumpkin pie spice or a pinch of cinnamon and nutmeg.
- You can also use a homemade graham cracker crust or substitute with a gingersnap crust for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22 g
- Sodium: 280 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
