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!
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!
This easy pumpkin pie version requires no baking and is best made a day ahead of time making it the perfect turkey day dessert!
- 1 premade graham cracker crust
- 1 15 ounce can pumpkin pie filling
- 1 8 ounce tub whipped toppping
- 1 teaspoon cinnamon
- 1 8 ounce package cream cheese softened
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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)