I still remember the first time I made this No Bake Pumpkin Pie Recipe — it was a cozy fall evening, and I wanted something sweet without turning on the oven. I was surprised at how quickly everything came together in just a few minutes.
After mixing the ingredients, I let it chill in the fridge and hoped for the best. When I finally tasted it, the texture was perfectly creamy and smooth. It instantly became one of my favorite easy desserts for the holidays.
Ingredients
Note: Serves 8
- 4 ounces cream cheese (softened) — Softened cream cheese blends smoothly and prevents lumps in the filling.
- ¼ cup granulated sugar — Adds sweetness and balances the tanginess of the cream cheese.
- 8 ounces whipped topping (divided) — Makes the pie light and fluffy while keeping it stable.
- 1 (9-inch) pre-made graham cracker pie crust — Saves time and adds a sweet, crunchy base.
- ¼ cup instant vanilla pudding mix — Helps the pumpkin layer set properly without baking.
- ½ cup milk — Whole milk creates a richer texture, but any milk works.
- 1 cup canned pumpkin puree — Always use pure pumpkin, not pumpkin pie filling.
- 1 teaspoon pumpkin pie spice — Brings warm fall flavor.
- ½ teaspoon nutmeg — Adds depth and aroma.
- 1½ teaspoons cinnamon — Enhances the classic pumpkin taste.
Variations
- Dairy-free option: Use dairy-free cream cheese, plant-based whipped topping, and almond or oat milk.
- Lower-sugar version: Replace sugar with a sugar substitute and use sugar-free pudding mix.
- Extra flavor: Add a drizzle of maple syrup or a pinch of ground ginger.
- Different crust: Try a gingersnap crust or chocolate cookie crust for a fun twist.
- For savory meal inspiration, you can also try Cilantro Lime Rice Recipe or Chicken and Rice Casserole Recipe as complementary dishes for family gatherings and meal planning.
Cooking Time
- Prep Time: 10 minutes
- Chill Time: 3–4 hours (overnight is best)
- Total Time: About 3 hours 10 minutes
Equipment You Need
- Hand mixer — Helps create a smooth and creamy filling.
- Mixing bowls — Used for preparing the layers separately.
- Measuring cups and spoons — Ensures accurate ingredient amounts.
- 9-inch pie dish — Holds the crust and filling.
- Refrigerator — Essential for setting the pie properly.
How to Make No-Bake Pumpkin Pie Recipe Name?
Bottom Layer
First, I beat the softened cream cheese with sugar and half of the whipped topping until it became completely smooth. This step is important because it creates the creamy base layer. I then spread this mixture evenly into the prepared pie crust.
Pumpkin Layer
Next, I whisked the instant pudding mix with milk until it thickened. After that, I folded in the pumpkin puree, pumpkin pie spice, cinnamon, and nutmeg. This flavorful mixture was carefully spread over the cream cheese layer.
Top and Chill
Finally, I added the remaining whipped topping on top and smoothed it evenly. I placed the pie in the refrigerator and allowed it to chill for several hours until fully set. Once firm, it was ready to slice and serve.
Additional Tips for Making This Recipe Better
- I always make sure the cream cheese is fully softened before mixing to avoid lumps.
- Letting the pie chill overnight improves both texture and flavor.
- I prefer using high-quality pumpkin puree for the best taste.
- Warming the knife before slicing helps create clean, neat pieces.
- Adding a little extra cinnamon on top makes it look more festive.
How to Serve No-Bake Pumpkin Pie Recipe Name?
- Add a generous dollop of whipped cream on each slice.
- Sprinkle cinnamon or nutmeg on top for presentation.
- Garnish with crushed pecans for added crunch.
- Serve with vanilla ice cream for an indulgent dessert.
- Decorate the serving plate with seasonal touches for holidays.
Nutritional Information
Approximate values per serving:
- Calories: About 107
- Protein: 4 g
- Carbohydrates: 19 g
- Fat: 2 g
Make Ahead and Storage
Refrigeration
Store the pie covered tightly in the refrigerator. It stays fresh for up to 2 days. Always keep it chilled until ready to serve.
Freezing
You can freeze the pie for up to 1–2 months. Wrap it securely to prevent freezer burn. Thaw it in the refrigerator before serving.
Reheating
This dessert is best served cold and does not require reheating. If too firm, let it sit at room temperature for a few minutes before slicing.
Why You’ll Love This Recipe?
Here’s why this no-bake pumpkin pie is a must-try:
- Easy to prepare — Takes only about 10 minutes to assemble.
- No oven required — Perfect for busy holidays or warm days.
- Make-ahead friendly — Ideal for parties and gatherings.
- Creamy and flavorful — Balanced spices create classic pumpkin taste.
- Customizable — Easy to adjust for dietary needs or flavor preferences.
No Bake Pumpkin Pie Recipe
Ingredients
Method
- First, I beat the softened cream cheese with sugar and half of the whipped topping until it became completely smooth. This step is important because it creates the creamy base layer. I then spread this mixture evenly into the prepared pie crust.
- Next, I whisked the instant pudding mix with milk until it thickened. After that, I folded in the pumpkin puree, pumpkin pie spice, cinnamon, and nutmeg. This flavorful mixture was carefully spread over the cream cheese layer.
- Finally, I added the remaining whipped topping on top and smoothed it evenly. I placed the pie in the refrigerator and allowed it to chill for several hours until fully set. Once firm, it was ready to slice and serve.
Notes
- I always make sure the cream cheese is fully softened before mixing to avoid lumps.
- Letting the pie chill overnight improves both texture and flavor.
- I prefer using high-quality pumpkin puree for the best taste.
- Warming the knife before slicing helps create clean, neat pieces.
- Adding a little extra cinnamon on top makes it look more festive.