Cream Cheese Pumpkin Pie

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This easy no No Bake Cream Cheese Pumpkin Pie is a family favorite and the best part is how easy it is to make! No need to turn on the oven and since this is best made ahead of time, it’s the perfect ending to a busy meal!

No Bake Pumpkin Pie

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Pumpkin pie is pretty much a given at any fall meal and of course at thanksgiving!  There’s a good reason it’s a classic dessert that has been topping off fall meals for years. It’s rich and creamy with a delicious pumpkin flavor and an unmistakable spice.

While a traditional pumpkin pie isn’t that hard to make, it can take a lot of time to bake and cool. It also ties up precious time in the oven during a busy turkey dinner meal when my oven is pretty much full from the time the sun starts shining! This easy version requires no baking and is best made a day ahead of time making it the perfect turkey day dessert!

Adding cream cheese to the mixture adds richness while the pumpkin and warm fall spices bring a familiar flavor to this no bake pie. Simply mix the ingredients together for a light and fluffy version of a classic pumpkin pie that everyone will love!

My favorite things about this recipe are that it can be made well ahead of time making it the perfect no fuss Thanksgiving dessert and that it’s a bit lighter in texture than a traditional pumpkin pie but still has huge flavor!

 

This easy no No Bake Cream Cheese Pumpkin Pie is a family favorite and the best part is how easy it is to make! No need to turn on the oven and since this is best made ahead of time, it's the perfect ending to a busy meal!

To make this extra quick and easy, I use a pre-made graham crust. If you’d like to make your own crust, it’s super easy! In a medium bowl combine 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter and 1/3 cup white sugar.  Press into a 9″ pie plate and refrigerate at least 30 minutes before filling.

Either way, this No Bake Cream Cheese Pumpkin Pie is going to become a fall favorite since it’s so easy to make and and gets rave reviews every time!

Print
No Bake Pumpkin Pie recipe
Prep Time
15 mins
Total Time
15 mins
 
Servings: 8 servings
Ingredients
  • 1 premade graham cracker crust
  • 15 oz can of pumpkin pie filling
  • 1 tub whipped toppping 8 oz
  • 1 teaspoon cinnamon
  • 1 package cream cheese, softened 8 oz
Instructions
  1. In a medium mixing bowl, whip the cream cheese until fluffy.

  2. Add pumpkin pie filling and cinnamon.  Mix until well combined.

  3. Fold in whipped topping and spread into prepared pie crust.

  4. Chill for at least 2 hours before serving.
  5. Garnish with whipped cream if desired.

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This No Bake Pumpkin Pie recipe is very easy to whip up and if you love pumpkin this is a fun twist on regular pumpkin pie!
This No Bake Pumpkin Pie recipe is very easy to whip up and if you love pumpkin this is a fun twist on regular pumpkin pie!

Holly

31 comments on “Cream Cheese Pumpkin Pie”

  1. This would be so easy to make too!

  2. Love this easy recipe, perfect for fall.

  3. I think you mean a 15oz can of pureed pumpkin, not pumpkin pie filling, correct? The mixture would be awefully thin!

  4. 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.

  5. 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!

  6. 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!

  7. VERY Easy and delicious it was a hit!

  8. 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!!

  9. Oh-My-Word!!! The best pumpkin no bake cheesecake Hands Down! I love this recipe for so many reasons!!! Thank you so, so much 🙂

  10. 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?

  11. Can you freeze the pie if i was to make a double batch?

  12. 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

  13. 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.

  14. Just wondering how much cool whip. I’ve only seen 1 size.

  15. 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.

  16. 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.

  17. Could this be made with pureed sweet potatoes? I’m thinking it could if I baked the sweet potatoes instead of boiling them.

  18. 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.

  19. I am not crazy about graham cracker crusts. Think it would be ok in a baked pie crust?

  20. 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. 😉

  21. 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.

  22. This was fantastic! A real hit at the Thanksgiving table this year!

  23. 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.

  24. My husband refuses to eat anything made with cool whip. Is there an alternative?

  25. 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?

  26. Hi: Just the recipe I was looking for-thanks! I haven’t tried the recipe yet but I give it a 4 star anyway for it sounds so easy and good!

  27. mt daughter and her husband love this ,i have made this 5 time already for just the month of october 2016

  28. i love no bake desserts ,

  29. Enjoy!

  30. I enjoy all your recipes

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