No bake pumpkin pie is the answer to last-minute guests and last-minute invites!

Ready-made pumpkin filling and whipped topping are blended with cream cheese and chilled in a premade graham cracker crust.

This tasty, timesaving dessert will be a turkey day favorite!

a slice of no bake pumpkin pie with whipped cream and cinnamon on top

A Fluffy Pumpkin Pie!

  • This easy cream cheese pumpkin pie is the answer to all your last-minute holiday hosting needs and guarantees rave reviews!
  • Easy ingredients! Get the same sweet, creamy, nutty flavor of a baked pumpkin pie in a cool, creamy mousse with only five ingredients and 4 steps!
  • Light and fluffy pumpkin cheesecake pie is made with ingredients you can get all year round so it’s a perfect summer treat, too!
Ingredients to make a no bake pumpkin pie labeled: pumpkin pie mix, cream cheese, graham cracker crust, cinnamon, whipped topping

5 Ingredient Recipe

Crust – Graham cracker crusts, Oreo cookie crusts, or even a pre-baked crust will work. Make your own graham cracker crust by combining 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.

Pumpkin – Look for pumpkin pie filling and not pumpkin puree which is not pre-seasoned. A 15 oz can is all you need.

Filling – Cream cheese and whipped cream topping make this pie light and fluffy! Homemade whipped cream can be used instead of whipped topping if desired. Mix 1 cup heavy cream, 2 tablespoons powdered sugar, and ½ teaspoon of vanilla in a cold bowl until still peaks form.

Seasonings – Since the pie filling is pre-seasoned, no need to add anything more than cinnamon. Spice it up even more with a dash of nutmeg, cloves, allspice, or a little vanilla extract.

Toppings – Besides a liberal dollop of whipped cream, sprinkle on some extra crushed graham crackers, chopped pecans or walnuts, or even chocolate shavings.

How to Make No-Bake Pumpkin Pie

Just blend, fill, and chill!

  1. Whip cream cheese until fluffy (as per the recipe below).
  2. Blend in pumpkin and cinnamon until smooth.
  3. Gently fold in whipped topping and spread into pie crust.
  4. Chill until ready to serve.

Tips for Success!

  • Save precious time and oven space by making this pie up to two days ahead or a week ahead and freezing it. Thaw in the refrigerator before serving.
  • Set cream cheese out about 30 minutes before using and it whips up faster. Regular

A slice of no bake pumpkin pie with whipped cream on top with a bite take out of it

Storing No-Bake Pumpkin Pie

No-bake pumpkin pie will keep in the refrigerator for up to 4 days. Freeze a whole pie or portions for up to 2 weeks.

More Pumpkin Recipes

Have you tried this No Bake Pumpkin Pie recipe? Leave a comment and rating below!

No bake pumpkin pie on a white plate with whipped cream
4.68 from 31 votes↑ Click stars to rate now!
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No Bake Pumpkin Pie

Creamy, sweet and so irresistible this no bake pumpkin pie is easy and simple to make.
Prep Time 15 minutes
Chill for 2 hours
Total Time 15 minutes
Servings 6 servings
Author Holly



  • 1 graham cracker crust pre-made or make your own
  • 1 can pumpkin pie filling 15 ounce can
  • 1 tub whipped topping 8 ounce tub
  • 1 teaspoon cinnamon
  • 1 package cream cheese 8 ounce package, 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.


  • Leftovers will keep in the refrigerator for 4 days and in the freezer for 2 weeks. 
4.68 from 31 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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.

Course Dessert
Cuisine American

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A slice of No Bake Pumpkin Pie with whipped cream on top with a title
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4.68 from 31 votes (27 ratings without comment)

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Recipe Rating


  1. 5 stars
    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!!

  2. 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.

    1. I’m sorry it didn’t turn out for you Laura. It’s an alternative to traditional pumpkin pie, for sure!

  3. 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!

  4. 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

    1. 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!

  5. 5 stars
    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!

  6. 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?

  7. 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.

  8. 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.

  9. 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. 😉

    1. I want to make this however every store I went to does not carry the pumkin pie what do I add to the pumpkin puree to make it a filling..

  10. 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.

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

  12. 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.

  13. 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.

  14. 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.

  15. 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

  16. 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?

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

  18. 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!!

  19. 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!

  20. 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!

  21. 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.

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