There’s something so cozy about autumn flavors, and this No Bake Pumpkin Pie Recipe is a fantastic way to enjoy that without turning on the oven. It’s creamy, spiced just right, and perfect for when you want a fuss-free dessert that still feels special.

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 is genuinely one of my favorite ways to bring pumpkin spice into my life without the long wait or complicated baking. The texture is dreamy, and it’s incredibly easy to whip up, which means you get to enjoy more pie and less prep time.

Zero Oven Time: You don’t have to turn on your oven, so it’s perfect for warm days or when your kitchen’s already busy.
Layered Flavors: The pie has distinct creamy layers that balance sweetness and spice beautifully.
Quick to Make: I love how this comes together in about 10 minutes, making it ideal for last-minute dessert needs.
Kid and Guest Friendly: Everyone I’ve served this to adores it – it’s a guaranteed crowd-pleaser!

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

The magic of this No Bake Pumpkin Pie Recipe is in its simple yet harmonious ingredients. Each component plays a vital role, from adding richness to keeping the pie perfectly set without baking.

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: Makes the bottom layer luxuriously creamy and provides a slight tang that balances sweetness.
Granulated Sugar: Adds just the right sweetness without overpowering the spice.
Cool Whip (or whipped cream): Lightens the texture and adds fluffiness throughout the layers.
Pre-made Pie Crust: I recommend a graham cracker crust for its slightly sweet, nutty flavor that complements pumpkin so well.
Instant Vanilla Pudding Mix: Thickens the middle layer quickly without baking – a real timesaver.
Milk: Combines with the pudding mix to create that classic pudding consistency.
Canned Pumpkin Puree: Use pure pumpkin, never pumpkin pie filling, to control the flavors and keep it fresh.
Pumpkin Pie Spice: The star seasoning bringing cinnamon, cloves, and nutmeg warmth all in one.
Nutmeg and Cinnamon: Added separately to boost the spiced profile and aroma.

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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 always like to tweak this pie depending on the crowd. Sometimes I sneak in a little extra cinnamon, or swap the graham cracker crust for a gingersnap crust—totally divine! You can also make it lighter with low-fat cream cheese or add a splash of bourbon for an adult twist.

Variation: Adding a handful of chopped pecans on top before serving gives a wonderful crunch and nutty contrast—a trick I learned when needing a fun texture change!
Dietary Mod: For a dairy-free version, try using coconut cream instead of Cool Whip and dairy-free cream cheese alternatives.
Seasonal Tweaks: Swap pumpkin pie spice for apple pie spice for a warmer, fruitier spin.

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

Step 1: Whip Up the Cream Cheese Base

Start by making sure your cream cheese is perfectly softened—it helps everything blend together so smoothly. I usually set it out about 30 minutes before I start. Then, combine the cream cheese with sugar and half of the whipped topping using a hand mixer. Beat until it’s silky and lump-free. This layer is the foundation of your pie’s silky texture, so don’t rush it!

Step 2: Layer in the Cream Cheese Mix

Spread that creamy mix gently but evenly into your 9-inch pre-made crust. I like a graham cracker crust because it adds the perfect hint of sweetness and crunch without competing with the pumpkin flavor.

Step 3: Prepare the Pumpkin Pudding Layer

In a separate bowl, whisk the instant vanilla pudding mix with milk until it thickens—usually about 2 minutes of stirring will do. Then stir in the canned pumpkin puree along with pumpkin pie spice, nutmeg, and cinnamon until it’s completely blended. This pumpkin layer adds that recognizable cozy flavor and lovely spice aroma.

Step 4: Add the Pumpkin Layer and Top With Whipped Cream

Carefully spread the pumpkin pudding mixture evenly over the cream cheese base. Finally, spread the remaining whipped topping over the pumpkin layer. I sprinkle a pinch more pumpkin pie spice on top for that extra inviting look and aroma.

Step 5: Chill and Serve

Pop the pie in the fridge for at least 3-4 hours or overnight to let it fully set. I've found that overnight chilling really helps the layers meld together while keeping the pie silky and sliceable without crumbling.

Top Tip

From making this pie dozens of times, I’ve learned a few things that make all the difference. These simple tweaks help keep this no bake pumpkin pie looking great and tasting even better.

Softening Cream Cheese: Don’t skip this! It makes the base smooth and easy to mix without lumps.
Use Pure Pumpkin Puree: I once used pumpkin pie mix by accident, and it threw off the flavor and sweetness—so stick to pure pumpkin for best results.
Instant Pudding Only: Regular pudding won’t set as firmly without baking, so choose instant for that firm but creamy texture.
Chill Time is Key: If you serve it too early, the pie won’t hold its shape. Give it the full chill time for perfect slices every time.

How to Serve No Bake Pumpkin Pie Recipe

no bake pumpkin pie - Serving Suggestion

Garnishes

My favorite garnish is a generous sprinkle of cinnamon or pumpkin pie spice right before serving—it adds a cozy aroma and a pop of color. For special occasions, I sometimes top with toasted pecans or a drizzle of caramel sauce to add texture and extra sweetness.

Side Dishes

This pie goes wonderfully with simple whipped cream or a scoop of vanilla ice cream. Pairing it with hot coffee or chai tea helps bring out the pumpkin spices and makes for a soothing autumn treat.

Creative Ways to Present

For holiday dinners or potlucks, I love making individual versions in mini mason jars or small glasses—same layers, but easier to serve and cute to look at. Adding a cinnamon stick as a garnish gives a festive touch and extra spice aroma at the table.

Make Ahead and Storage

Storing Leftovers

Keep your no bake pumpkin pie covered tightly in the fridge. I usually cover it with plastic wrap or a pie saver dome. It stays fresh and creamy for up to 2 days—after that, the crust can start to get soggy.

Freezing

Freezing this pie is a bit tricky because the whipped layers can lose their texture. I recommend enjoying it fresh when possible, but if you need to freeze, do so uncovered in an airtight container and thaw overnight in the fridge before serving.

Reheating

You actually don’t want to reheat this pie—because it’s no bake, it’s best enjoyed chilled. If it’s been refrigerated, just slice and serve cold for the best texture and flavor.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned pumpkin puree?

While fresh pumpkin can be used, it requires cooking and pureeing first. Canned pumpkin puree is smooth, consistent in moisture, and provides reliable recipe results, making it ideal for this no bake pumpkin pie recipe.

What kind of pie crust works best for this no bake recipe?

A graham cracker crust is my top choice because it’s sweet, crunchy, and complements the spiced pumpkin layers perfectly. You can use pre-made or homemade graham cracker crusts for ease and flavor.

Can I make this recipe vegan or dairy-free?

Absolutely! Substitute dairy-based cream cheese and whipped topping with plant-based alternatives like vegan cream cheese and coconut whipped cream. Be sure to check that the instant pudding mix is also dairy-free.

How long should the pie chill before serving?

For the best texture and slices that hold, chill the pie for at least 3 to 4 hours. Overnight chilling is even better, as it allows the layers to set fully and the flavors to meld nicely.

Final Thoughts

I honestly can’t recommend this No Bake Pumpkin Pie Recipe enough. It’s one of those simple recipes that makes you feel like a pro baker without breaking a sweat. Whether you’re making it to impress guests or just treat yourself on a quiet night, it’s a super satisfying way to enjoy pumpkin season with minimal fuss and maximum flavor. Give it a whirl—you won’t regret it!