No Bake Pumpkin Pie is made with a graham cracker crust, a cream layer and a delicious pumpkin layer on top. This easy pumpkin pie recipe takes less than 5 minutes to make and no baking is required!
No Bake Pumpkin Pie is the easiest pumpkin pie recipe that I’ve ever made – it’s the perfect fall dessert! I love making this pumpkin pie recipe for Thanksgiving because I can make it a couple days in advance and keep it in the refrigerator until it’s ready to serve. Even if you aren’t a fan of traditional pumpkin pie, you have got to give this recipe a try!
For the longest time, I thought I didn’t like pumpkin because I really didn’t like pumpkin pie. I finally discovered that I actually really like pumpkin, but I just don’t like the consistency/texture of pumpkin pie. This pumpkin pie recipe isn’t the traditional one so it has a completely different texture and I LOVE the extra creamy layer on the bottom. Plus, you don’t even have to bake this one, making it the easiest pumpkin pie recipe ever!
Ingredients in No Bake Pumpkin Pie
- 1 Tbsp sugar
- 4 ounces cream cheese, softened
- 1 Tbsp milk
- 2 (3.4 oz) pkgs. instant vanilla pudding mix
- 1 1/2 cups Cool Whip
- 15 oz. can pumpkin
- 1 graham cracker crumb pie crust
- 2 tsp pumpkin pie spice
- 1 cup milk
How to make No Bake Pumpkin Pie
- Mix cream cheese, 1 Tbsp milk and 1 Tbsp sugar in a medium mixing bowl until smooth.
- Gently fold in the Cool Whip and spread on the graham cracker crust.
- Whisk the pudding mixes into the cup of milk until well blended and then stir in the pumpkin and pumpkin pie spice.
- Spread the pumpkin filling on top of the cream cheese layer and refrigerate for at least 3 hours before serving. If desired, add a little whipped cream on top right before serving!
NO BAKE PUMPKIN PIE
Ingredients
- 4 ounces cream cheese softened
- 1 Tbsp milk
- 1 Tbsp sugar
- 1 1/2 cups Cool Whip
- 1 graham cracker crumb pie crust
- 1 cup milk
- 2 3.4 oz pkgs. instant vanilla pudding mix
- 15 oz. can pumpkin
- 2 tsp pumpkin pie spice
Instructions
- Mix cream cheese, 1 Tbsp milk and 1 Tbsp sugar in a medium mixing bowl until smooth.
- Gently fold in the Cool Whip and spread on the graham cracker crust.
- Whisk the pudding mixes into the cup of milk until well blended and then stir in the pumpkin and pumpkin pie spice.
- Spread the pumpkin filling on top of the cream cheese layer and refrigerate for at least 3 hours before serving. Enjoy!
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See how to make stabilized whipped cream here, to use in place of Cool Whip.
How to soften cream cheese
You can soften cream cheese by simply letting it sit on the countertop for 2-3 hours, until it comes to room temperature. Using room temperature cream cheese is vital. I don’t know if you are like me but I always forget to take the cream cheese out of the fridge! An easy way to soften the cream cheese is to use the defrost function on your microwave. Place the cream cheese, unwrapped, in a bowl, then select the lowest setting on defrost. Mine usually takes about 45 seconds. That’s it! Then proceed with the recipe.
Can you use low-fat cream cheese in this pumpkin pie recipe?
Yes, you can use low-fat or even non-fat cream cheese in this recipe. There is enough flavor and texture added in with the pumpkin layer and the graham cracker crust, that you probably won’t even notice the difference!
Here are more recipes with pumpkin to try:
- Pumpkin Chocolate Chip Bread
- Apple Pumpkin Bread
- Gingersnap Pumpkin Cookies
- Pumpkin Apple Butter recipe
- Spice Pumpkin Caramels
- BEST Pumpkin Recipes Ever
- Pumpkin Bundt Cake with Caramel Glaze
- Layered No-Bake Pumpkin Pie
- Pumpkin Chiffon Cake
- Pumpkin Breakfast Cake
How to Make Graham Cracker Crust
I usually use a pre-made graham cracker crust in this recipe, but you can definitely make your own too! Graham Cracker Crusts are so easy to make. I like to use my food processor to crush up 12 graham crackers and then add in 1 tablespoon of brown sugar and 3 tablespoons of melted butter and pulse until it is like sand. If you don’t have a food processor, this graham cracker crust can be done with zip top bags or just in a mixing bowl.
To make a graham cracker crust in a plastic zip top bag, first put in the graham crackers and crush by using your hands or rolling over the crackers with a rolling pin. Add in the brown sugar and melted butter and mix by rolling the bag between your hands until sand like mixture is formed.
To make graham cracker crust in a mixing bowl. Crush the graham crackers with your hand or the backside of a wooden spoon. Add in brown sugar and melted butter and mix until like sand.
Press the graham cracker crust into the bottom of an 9 inch pie pan, bake in a 375ºF oven for 8 minutes, until golden brown. Let the crust cool before adding the filling.
Love Pie recipes? So do we!
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- Banana Split Pie
- Lemon Icebox Pie
- Caramel Chocolate Turtle Pie
- Homemade Boston Creme Pie
- Snickerdoodle Apple Pie Cookie Cups
- Easy Peach Pie
- Apple Pie Fries
- Caramel Pecan Apple Pie
- Creamy Peach Pie
- Chocolate Chip Cookie Pie
- Pina Colada Pie
- Apple Hand Pies
- Cherry Chocolate Cream Cheese Pie
Mary Ann Jordan says
Love your recipes.
Nellie says
That’s so kind of you Mary Ann! I’m so glad you enjoy the recipes!
Katie says
Made this for the family and it was a hit! We all loved it!
Micki says
Yum! This is so good! I love that it’s no make – I made it in the morning, and it waiting and delicious in the fridge at night!
Alison says
So glad you enjoyed it Micki!
Yolanda Carmen says
Will this freeze well??
Olivia says
You can freeze it, but it will change the texture of the pie slightly.
Jessica says
Is the Pumpkin you need Pumpkin puree or pure Pumpkin in a can?
Nellie says
Just regular pumpkin in a can – just make sure it’s pure pumpkin, not pumpkin pie filling.
Joc says
This was totally AWESOME! My adult grandson doesn’t normally like pumpkin, so when I sent a piece to his house, he was reluctant to eat it. His mom told him this pie was different, so he tasted it and then “tore it up”. Needless to say, he loved it.Thanks for the recipe! I can’t wait to try the no bake cheesecake next.
Jessica says
So glad to hear!!
Tinna says
Can you use 8ozs of cream cheese for bottom layer
Nellie says
More of the cream cheese layer isn’t a bad thing! If you do use 8 ounces, make sure to double the milk and sugar as well! And you may need to buy one of the extra large graham cracker crusts so that all of your filling will fit!
Tina says
Very easy, very yummy! Thanks, girls, for the great recipe.
Nicole says
Glad you liked it! 🙂