This easy and delicious No-Bake Pumpkin Pie is a foolproof make-ahead dessert packed with spiced fall flavor and creamy layers perfect for holiday entertaining and autumn gatherings.
Holiday baking can be stressful…especially if you’re not an avid baker. So I always like to have a no-fuss, make-ahead dessert at the ready, and this No-Bake Pumpkin Pie is a recipe I always reach for. Simple, stress-free and perfectly spiced, it’s always a crowd-pleaser and doesn’t take up any extra oven or stove space, which is precious during holiday entertaining.
Made with three irresistible layers — a smooth and tangy cream cheese base, a sweet and spiced spiced pumpkin pudding middle, and a Cool Whip topping — plus a buttery graham cracker crust, this No-Bake Pumpkin Pie is dessert perfection all around. It can be whipped up with minimal effort too (15 minutes is all you need!), so it’s ideal for Thanksgiving, Friendsgiving, and any holiday gathering. This no-fail, no-bake pie can be made by anyone (really, it’s that easy) and is always a winner, so just be ready to serve it on repeat.
If you like the flavors in this recipe, be sure to try some of our other pumpkin-flavored favorites. This Pumpkin Spice French Toast is decadent and delicious and we love this Pumpkin Pie Iced Coffee for a seasonal sip.
Why You’ll Love This Recipe
- No-Bake, No Oven Required: Easy and no-fuss, whip this up without turning anything on. Which also frees up the oven for the turkey during the holidays.
- Foolproof “No-Fail” Pie: Anyone can make this pie recipe successfully. It’s the perfect dessert for bakers (and non bakers) of all skill levels — it’s impossible to mess up.
- Three Delicious, Distinct Layers: Equally as pretty in presentation as it is flavorful, this pie is made up of simple, tasty layers: cream cheese, spiced pumpkin pudding and Cool Whip.
- Ready in Just 15 Minutes: You can whip this pie up in no time. There’s only a few minutes of hands-on assembly, then just let it chill and set up.
Ingredients
- Graham Cracker Pie Crust: Sweet and buttery, the crunchy crust. Make your own or use a pre-made store-bought version.
- Cream Cheese: Smooth and tangy, for richness.
- Cool Whip: The cool, creamy layer.
- Pumpkin Puree: Rich, sweet and seasonal for the pumpkin layer that’s the star of the show.
- Instant Vanilla Pudding: For flavoring and to give the no-bake pie the perfect texture.
- Milk: Use whole milk for the best consistency.
- Cinnamon & Cloves: Warm fall spices.
- Pumpkin Pie Spice: Use a store-bought blend, or make your own and store in the pantry for future uses.
- Sugar: For sweetness.
How To Make No-Bake Pumpkin Pie
1. Start with the first layer! Add the cream cheese, 1/2 container of cool whip and sugar. Mix well and place in the bottom of the pie crust, smooth out on the bottom.
2. Now the second layer! Add the pumpkin, all 3 spices, vanilla pudding powder and milk and mix well. Place on top of the cream cheese mixture and smooth out.
3. Now the last layer! Add the remainder of the cool whip to the top and smooth out. Place in the fridge for 3-4 hours.
4. Enjoy!
Expert Tips
- Soften Cream Cheese Ahead of Time: Make sure the cream cheese is fully softened before mixing so the bottom layer is smooth and lump-free.
- Smooth Each Layer Evenly: Do this with a spatula before adding the next layer so the finished pie has clean, distinct layers when sliced.
- Chill for 3-4 Hours: It might feel like a long time but it’s worth it to wait the full chill time so the pie sets properly and slices cleanly.
- Use all Three Spices: Using cinnamon, cloves, and pumpkin pie spice rather than substituting just one, will give the pie the fullest flavor.
Variations & Substitutions
- Try Another Cookie Crust: Swap the graham cracker crust for a gingersnap crust for extra spice.
- Top with a Sprinkle of Extra Cinnamon: Or with a sprinkle of crushed graham crackers before serving for even more flavor and a nice presentation.
- Add a Drizzle of Caramel Sauce: Right on top for extra sweetness.
- Make Individual Mini Pies: Build them in small jars or cups for easy party servings.
Storage
Store leftover pie covered tightly or removed to an airtight container in the fridge for up to 4 days. Enjoy straight from the fridge, chilled or let it come to room temperature for a few minutes.
No-bake pumpkin pie can be frozen if needed, and gives the pie an ice-cream like texture. Freeze it in an airtight container for 1-3 months, then thaw for 20-30 minutes before slicing and serving.
This is the ideal make-ahead dessert. Assemble the pie up to a few days in advance and let it set up and chill in the fridge until you’re ready to serve.
Frequently Asked Questions
Definitely, it’s a great dessert to make in advance. Assemble and layer the pie up to a few days ahead of time, then cover and let it chill in the fridge until you’re ready to serve. It needs time to set up anyways, so making it in advance is a great idea.
Using all three spices will give it the best festive fall flavor.
Sure — homemade whipped cream is delicious and would give the pie an extra “from scratch” flavor. We recommend sprinkling some extra pudding mix into the whipped cream to stabilize it though, so the layer holds up for a while.
Make this pie up to 3 days in advance, covered and chilled in the fridge until you’re ready to serve.
More Easy Fall Dessert Recipes
No-Bake Pumpkin Pie
Ingredients
Method
- Start with the first layer! Add the cream cheese, 1/2 container of cool whip and sugar. Mix well and place in the bottom of the pie crust, smooth out on the bottom.2. Now the second layer! Add the pumpkin, all 3 spices, vanilla pudding powder and milk and mix well. Place on top of the cream cheese mixture and smooth out.3. Now the last layer! Add the remainder of the cool whip to the top and smooth out. Place in the fridge for 3-4 hours.4. Enjoy!
Notes
- Store leftovers covered tightly or removed to an airtight container in the fridge for up to 4 days. Enjoy straight from the fridge, chilled or let it come to room temperature for a few minutes.
- This pie can be frozen and gives the pie an ice-cream like texture. Freeze it in an airtight container for 1-3 months, then thaw for 20-30 minutes before slicing and serving.
- You can assemble the pie up to a few days in advance and let it set up and chill in the fridge until you’re ready to serve.