No-Bake Pumpkin Pie is a creamy fall dessert made with just five ingredients and 15 minutes of prep. It’s an easy, crowd-pleasing treat with a smooth, pumpkin-spiced filling that’s perfect for Thanksgiving or any fall gathering.
Serve a slice alongside pecan pie cheesecake bars and pistachio pie for the ultimate holiday dessert table.
Holly’s Recipe Highlights: No Bake Pumpkin Pie
- What Is It: A creamy, no-bake pumpkin pie made with a smooth pumpkin and cream cheese filling folded with fluffy whipped topping and spread into a ready-made graham cracker crust.
- Skill Level: Easy! Just mix, fold, and chill. No baking or cooking required.
- Why Make It: This easy no-bake dessert takes only 15 minutes to prepare, needs only 5 simple ingredients, and saves valuable oven space during busy holiday cooking.
Total Time: 2 Hrs 15 Mins (15 Mins Prep!) Servings: 6 Cooking Method: None
Ingredient Notes
- Graham Cracker Crust: Use a store-bought crust or make your own homemade graham cracker crust.
- Pumpkin Pie Filling: Use canned pumpkin pie filling or pumpkin pie mix, which already contains sweeteners and spices for that classic fall flavor. Plain pumpkin puree isn’t a direct substitute since this recipe doesn’t include extra sugar or enough spices to make up the difference.
- Whipped Topping: Thaw completely in the refrigerator before using so it folds smoothly into the pumpkin filling, creating a light, fluffy texture. For the best results, stick with store-bought whipped topping, as homemade whipped cream may not hold the same consistency.
- Cinnamon: For a more classic pumpkin spice taste, swap it for pumpkin pie spice.
- Cream Cheese: Let block cream cheese soften to room temperature before mixing for a smooth, creamy filling without lumps. Full-fat cream cheese works best for a rich texture, while spreadable tub varieties may make the filling softer.
How to Make No Bake Pumpkin Pie
- Beat the cream cheese (full recipe below).
- Blend in pumpkin pie filling and cinnamon.
- Fold in whipped topping and fill the crust.
- Chill, then garnish and serve.
Simple Tips for Better Slices
- Beat Until Smooth: Beat the cream cheese on its own, then scrape the sides and bottom of the bowl while mixing in the pumpkin to prevent cream cheese pockets.
- Fold Gently: Use a spatula to fold in the whipped topping and preserve the filling’s light, airy texture.
- Chill Thoroughly: Refrigerate for at least two hours before serving, and keep chilled until ready to enjoy.
- Slice Neatly: Wipe the knife between cuts for cleaner slices, and add garnishes just before serving.
Store Now. Enjoy Another Slice.
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 weeks. Thaw overnight in the refrigerator and serve chilled.
- To make ahead, assemble up to 2 days ahead. Keep covered and chilled until ready to serve.
Easy Pies Without the Oven
Did you enjoy this No Bake Pumpkin Pie? Leave a comment and rating below.
No Bake Pumpkin Pie
This no bake pumpkin pie combines a fluffy pumpkin and cream cheese filling with a sweet graham cracker crust. Five ingredients keep the prep quick and easy.
Equipment
Ingredients
- 1 graham cracker crust pre-made or make your own
- 1 (15 ounce) can pumpkin pie filling
- 1 (8 ounce) tub whipped topping such as Cool Whip, thawed
- 1 teaspoon cinnamon
- 1 (8 ounce) package cream cheese softened
Instructions
- In a medium mixing bowl, whip the cream cheese until fluffy.
- Add pumpkin pie filling and cinnamon. Mix until well combined.
- Fold in whipped topping and spread into prepared pie crust.
- Chill for at least 2 hours before serving.
- Garnish with whipped cream if desired.
Notes
Leftovers will keep in the refrigerator for up to 4 days and in the freezer for up to 2 weeks.
Nutrition Information
Calories: 517kcal | Carbohydrates: 68g | Protein: 7g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 39mg | Sodium: 584mg | Potassium: 319mg | Fiber: 13g | Sugar: 16g | Vitamin A: 12291IU | Vitamin C: 5mg | Calcium: 128mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this No Bake Pumpkin Pie Recipe
Great recipe especially for a multitasking thanksgiving cook
Blessings!
Happy Thanksgiving, Jehrica!
I made this recipe with pumpkin puree and pumpkin pie spice, cinnamon and 1/2 cup of sugar. It turned out amazingly. Thank you for this no bake recipe!!
You’re welcome Alicia! Thank you for sharing and I’m so glad you loved it!
This didn’t even begin to set up; it was more like a pudding. Tasty, but I’d prefer something a bit more pie like.
I’m sorry it didn’t turn out for you Laura. It’s an alternative to traditional pumpkin pie, for sure!
Jeez…. People really can’t read huh???? I used the ingredients listed and it came out AHHHMAZING! love no bake deserts. Thank you for sharing your recipe!
Glad you enjoyed it Alisa!
Saw no bake pumpkin pie recipe on facebook,can’t wait to try it!
Living in a country district of the UK we do not get tubs of whipped topping. Would an 8oz container of whipping cream, duly whipped up be a fair equivalent or does it need any sugar or anything else to stabilise it
I’ve only tried the recipe as written. If you wanted to substitute whipping cream, I’d suggest adding some powdered sugar to it as you are whipping it. Let us know how it turns out for you!
I enjoy all your recipes
pumpkin pie filling? not solid pack pumpkin?
Yes Linda, pumpkin pie filling. Enjoy!
i love no bake desserts ,
Enjoy!
mt daughter and her husband love this ,i have made this 5 time already for just the month of october 2016
So, just to get this straight. Am I supposed to use the pumpkin pie MIX in the can or the canned pumpkin? The mix has sweetness and spiced already in it, and the canned pure pumpkin does not…correct?
My husband refuses to eat anything made with cool whip. Is there an alternative?
Would highly suggest using pumpkin purée and adding condensed milk into the mixture. I made a no bake pumpkin cheesecake dessert with a similar recipe but it used condensed milk too, made it very sweet and yummy.
This was fantastic! A real hit at the Thanksgiving table this year!
Pam G – I was thinking of trying this with gingersnap crust instead of graham-cracker crust. I’m going to try about 2 cups broken-up gingersnaps and 4 T melted butter, and will add more butter if it doesn’t seem moist enough.
Was I supposed to use pumpkin puree or pie mix…mine is awful runny
Oh no, sorry to hear that Tracey. We used a pumpkin pie filling in this recipe. Is that what you used?
If you happen to use pumpkin instead of pumpkin pie filling, just add about 1/2 C of powdered sugar and 1/2 tsp salt. Turns out perfectly yummy. 😉
I want to make this however every store I went to does not carry the pumkin pie filling..so what do I add to the pumpkin puree to make it a filling..
Hi Tina, we have only made this recipe as listed but you could try Sheri’s adaption or you could try something similar to the crustless pumpkin pie recipe. Good luck!
I am not crazy about graham cracker crusts. Think it would be ok in a baked pie crust?
Tasha, why are you following the recipe on the can? Follow the recipe on this page! That’s what it is here for.
I can’t imagine a real grocery store that doesn’t carry pumpkin pie filling. I’ve lived in small towns all my life and I’ve never seen a grocery store that doesn’t carry it. Those of you who shop at stores that don’t carry pumpkin pie filling – find a better store, for goodness sake.
Could this be made with pureed sweet potatoes? I’m thinking it could if I baked the sweet potatoes instead of boiling them.
I too made the mistake of buying pumpkin puree. I had to add a lot of seasoning Nd a bit of sugar and it still was very bland.
If you add eggs, you will need to bake it.
Pumpkin puree comes in a 15 oz can….as requested in this recipe. I’m familiar with pumpkin pie filling, but have only seen it in a larger can than 15 oz. That may be causing some of the confusion.
Just wondering how much cool whip. I’ve only seen 1 size.
Where do I buy the pumkin filling? I went to the grocery store and told them I needed pumkin feeling not just pumkin in a can and they had no clue what I was talking about.
Don’t stress if you bought canned pumpkin accidentally like I did. Just add the following to the canned pumpkin to create pumpkin pie filling.
1 15 oz. can pureed pumpkin
3/4 cup sugar
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
Can you freeze the pie if i was to make a double batch?
Do you have to add the evaporated milk and eggs as stated on the can or do you use it as it is straight out of the can?
Oh-My-Word!!! The best pumpkin no bake cheesecake Hands Down! I love this recipe for so many reasons!!! Thank you so, so much 🙂
Mine made more than I could fit in the pie crust. The remainder is really good refrigerated, then served as a dip with ginger snap cookies. Good recipe!!
VERY Easy and delicious it was a hit!
My grandsons help me make this today. You don’t use pumpkin purée you use pumpkin pie filling. It has sweetener and spices in the pie filling. Add the cinnamon as called for. The pie is not thin because of the cream cheese. It is very good. We took some and used as a dip with graham crackers. Yum…. This recipe is a keeper especially a 5 and 7 yr old can make it!
I just made this I tasted it before I put it in the fridge. It was so bitter! I used a can of Pumpkin! I added some sugar and it helped some. Hope the whole pie doesn’t get tossed!
I wonder about the pumpkin too. I mistakenly used a can of pumpkin–not pie filling–and it was terrible. Not sweet at all. My guests couldn’t even pretend to like it. One guest told me it was because pie filling would be sweeter.
I think you mean a 15oz can of pureed pumpkin, not pumpkin pie filling, correct? The mixture would be awefully thin!
Love this easy recipe, perfect for fall.
This would be so easy to make too!
This looks delish!