This No Bake Pumpkin Pie has all the cozy flavor of classic pumpkin pie without ever turning on the oven. The filling is creamy, fluffy, and full of pumpkin and warm fall spices, with cream cheese adding richness and enough structure to give you beautiful slices. It all goes into a buttery graham cracker crust for an irresistible combination of creamy filling and sweet, crumbly crunch.
Even better, this no bake pumpkin pie recipe takes just 15 minutes to prepare. Make it ahead, let it chill in the refrigerator, and dessert is ready when you are. It’s especially handy for Thanksgiving when oven space is precious, but it’s simple enough to make anytime a pumpkin craving hits.
If you love pumpkin desserts, try my Classic Pumpkin Pie, Impossible Pumpkin Pie Cupcakes, and Pumpkin Cheesecake next.
✨ Before You Begin
✨ Plan for chilling time. The pie takes just 15 minutes to prepare, but it needs to chill for at least 4 hours to set properly. For the firmest filling and cleanest slices, refrigerate it overnight.
✨ Soften the cream cheese. Bring it completely to room temperature before mixing so the filling turns out smooth and creamy without little lumps of cream cheese.
✨ Use instant pudding. Be sure your vanilla pudding is instant, not cook-and-serve. The instant pudding helps the no bake filling set.
✨ Thaw the whipped topping. Thaw it completely in the refrigerator before folding it into the pumpkin mixture.
No Bake Pumpkin Pie Ingredients + Key Notes
Cream Cheese: Use full-fat, block-style cream cheese, softened to room temperature. The generous amount of cream cheese makes the filling rich and creamy while also giving the pie enough structure to hold its shape when sliced.
Sugar: Granulated sugar sweetens the filling without changing its smooth, creamy texture.
Milk: I use whole milk for the richest filling.
Instant Vanilla Pudding: Be sure to use instant pudding, not cook-and-serve. It helps thicken and set the filling while adding a little vanilla flavor.
Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced and will change the flavor and consistency of the recipe.
Pumpkin Pie Spice: Gives the filling its warm, classic pumpkin pie flavor. One tablespoon seasons this generously sized filling.
Whipped Topping: Thaw the frozen whipped topping completely in the refrigerator before using. Fold it in gently to keep the filling light and fluffy.
Prepared Graham Cracker Crust: A store-bought 9-inch graham cracker crust makes this truly no bake. You can also use a homemade graham cracker crust.
🥣 How to Make No Bake Pumpkin Pie
Beat the softened cream cheese, sugar, milk, and instant vanilla pudding until light and fluffy. Add the pumpkin puree and pumpkin pie spice and beat until smooth and well combined. Gently fold in the thawed whipped topping, then spread the filling into the prepared graham cracker crust. Refrigerate for at least 4 hours, or preferably overnight, until set.
⭐ Pro Tips
⭐ Start with room-temperature cream cheese. Fully softened cream cheese blends smoothly into the filling and prevents little lumps.
⭐ Use instant pudding. Cook-and-serve pudding will not work the same way in this recipe. Be sure the box says instant.
⭐ Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced and will throw off the flavor and consistency.
⭐ Fold, don’t beat. Gently fold in the whipped topping rather than mixing it with the electric mixer. This keeps the filling light and fluffy.
⭐ Give it time to set. Chill the pie for at least 4 hours before slicing. Overnight is even better and gives you the cleanest slices.
⭐ For picture-perfect slices: Use a sharp knife and wipe the blade clean between each cut.
Storing, Freezing + Make-Ahead
Storing: Keep the pie covered in the refrigerator for up to 3 days. Because the filling contains cream cheese, milk, and whipped topping, it should be served chilled and returned to the refrigerator after serving.
Freezing: I don’t recommend freezing this pie. The creamy pudding and dairy-based filling can change texture after freezing and thawing.
Make-Ahead: This is a great make-ahead dessert! Prepare the pie up to 1 day in advance, cover, and refrigerate overnight. The extra chilling time also helps the filling set firmly for cleaner slices.
Frequently Asked Questions
◆ Does no bake pumpkin pie need to be refrigerated?
Yes. Because the filling contains cream cheese, milk, and whipped topping, the pie should be kept refrigerated. Serve it chilled and return leftovers to the refrigerator after serving.
◆ How long does no bake pumpkin pie take to set?
Refrigerate the pie for at least 4 hours before slicing. For the firmest filling and cleanest slices, I recommend chilling it overnight.
◆ Can I make no bake pumpkin pie ahead of time?
Absolutely! This is a great make-ahead dessert. Prepare it up to 1 day ahead, cover it, and refrigerate until you’re ready to serve.
◆ Can I use pumpkin pie filling instead of pumpkin puree?
No. Use 100% pure pumpkin puree for this recipe. Pumpkin pie filling already contains sugar and spices, which will change the sweetness, spice level, and consistency of the filling.
◆ Why is my no bake pumpkin pie not setting?
Make sure you used instant pudding rather than cook-and-serve, measured the ingredients correctly, and gave the pie at least 4 hours to chill. Overnight refrigeration will give you an even firmer filling.
◆ Can I use a regular pie crust instead of a graham cracker crust?
Yes. You can use a traditional pastry crust, but it must be fully baked and completely cooled before adding the filling. Keep in mind that the recipe will no longer be completely no bake.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Pumpkin Desserts You’ll Love
- Pumpkin Bars with Cream Cheese Frosting – Soft, moist pumpkin bars filled with warm fall spices and topped with rich cream cheese frosting.
- Pumpkin Chiffon Pie – Light, airy, and creamy with plenty of warm pumpkin spice, this fluffy pie is a beautiful alternative to traditional pumpkin pie.
- Pumpkin Scones – Tender, warmly spiced pumpkin scones finished with a sweet double glaze.
- Pumpkin Bread – Moist, warmly spiced pumpkin bread that’s perfect for fall baking, breakfast, or an afternoon treat.
- Pumpkin Dump Cake – A cozy pumpkin dessert with a creamy spiced filling and buttery, golden cake topping.
- Pumpkin Cookies – Soft, tender pumpkin cookies packed with warm fall flavor.
Tried This Recipe?
If you tried this No Bake Pumpkin Pie, I’d love to hear how it turned out! Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. Your feedback helps other readers and means so much to me!
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
No Bake Pumpkin Pie
Ingredients
- 2 (8-ounce) package cream cheese, at room temperature
- 3/4 cup sugar
- 1/4 cup milk
- 1 (3.4-ounce) box instant vanilla pudding
- 1 (15-ounce) can pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 (8-ounce) container frozen whipped topping, thawed
- 1 (9-inch) prepared graham cracker crust
Instructions
- In a large mixing bowl, using a hand-held electric mixer on medium speed, beat together cream cheese (2 8-ounce packages), sugar (3/4 cup), milk (1/4 cup), and instant vanilla pudding (1 box) until light and fluffy, about 2 minutes.
- Add pumpkin puree (1 can) and pumpkin pie spice (1 tablespoon) then beat it until mixture is well combined. Donna-lets check spices!
- Using a large wooden spoon or rubber spatula, gently fold in whipped topping (1 container).
- Pour into filling into the prepared crust. Refrigerate for a minimum of 4 hours, or better, overnight.
Notes
- Convenient Crust: I used a store-bought graham cracker crust, but you can use any crust you like. Bake a frozen crust then fill or make your own crust.
- Pumpkin Puree: Be sure you grab pumpkin puree at the market and not pumpkin pie filling!
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