No-Bake Pumpkin Pie is a delightful and convenient dessert that captures the essence of a classic pumpkin pie without the need for an oven. This creamy and flavorful treat is a beloved addition to holiday feasts and autumn gatherings, offering all the comforting flavors of traditional pumpkin pie in a simple, no-fuss preparation.

The charm of No-Bake Pumpkin Pie lies in its simplicity and the ease with which it comes together. This dessert typically features a luscious pumpkin and spice-infused filling, made creamy with the addition of whipped topping or whipped cream. All of this is nestled in a graham cracker or cookie crust, providing a perfect balance of textures and flavors. The absence of baking means that it’s not only a time-saver but also a convenient option for those who prefer to keep their oven free for other dishes during the holidays.

In our exploration of No-Bake Pumpkin Pie, we will uncover the origins of this no-bake dessert, creative variations that can be employed, and tips for achieving the perfect balance of spices and creaminess in the filling. Whether you’re an experienced baker or a novice in the kitchen, this recipe offers a delicious and convenient way to enjoy the comforting taste of pumpkin pie, without the hassle of baking. Join us in celebrating the ease and deliciousness of No-Bake Pumpkin Pie, where every bite is a delightful reminder of the flavors of fall and the joy of indulgence.


  • 2 cups canned pumpkin
  • ½ cup sugar
  • 8 ounces cream cheese softened
  • 2 8-ounce containers Cool Whip or other whipped cream
  • 1 tablespoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon nutmeg
  • 1 3.4 ounce box box instant vanilla pudding
  • 1 cup milk
  • 2 pre-made pie crusts (we like graham cracker crusts)



  • Add cream cheese, sugar and one 8 ounce tub of whipped cream in a separate bowl and blend well with hand mixer.
  • Fill your pre-made crusts with the bottom layer mix and then add the top layer.


  • Mix pudding and milk and stir until thick.
  • Add 2 cups of canned pumpkin.
  • Add pumpkin pie spice, nutmeg and cinnamon. Stir until blended.
  • Put this on top of the cream cheese layer.


  • Use the second 8-ounce container of whipped cream to top the pies.
  • Refrigerate for at least an hour before eating so pie has time to set completely.

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