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No Bake Pumpkin Pie Recipe
Ash Tyrrell

No Bake Pumpkin Pie Recipe

I have to admit, the first time I made this no bake pumpkin pie recipe, I wasn’t sure it could compete with the classic baked version. But after one slice, I was completely hooked. It’s creamy, perfectly spiced, and unbelievably easy to make
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Total Time 4 hours 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 graham cracker pie crust 9-inch, pre-made – A ready-made crust saves time and keeps this recipe truly no-bake, while the graham flavor adds the perfect sweet crunch.
  • 1 cup canned pumpkin puree – Be sure to use pure pumpkin puree not pumpkin pie filling, so you can control the sweetness and spice levels.
  • 1 package 3.4 oz instant vanilla pudding mix – This helps thicken the filling quickly and gives it a smooth, stable texture without baking.
  • 1 cup cold milk – Whole milk makes the filling richer but 2% works well too; the milk activates the pudding mix so it sets properly.
  • 1 teaspoon pumpkin pie spice – A warm blend of fall spices that gives the pie its classic seasonal flavor.
  • 1 teaspoon ground cinnamon – Adds extra depth and enhances the pumpkin spice flavor beautifully.
  • 8 ounces cream cheese softened – Softened cream cheese blends smoothly and creates a creamy, lump-free filling.
  • 1 cup powdered sugar – Powdered sugar dissolves easily into the cream cheese giving sweetness without any grainy texture.
  • 8 ounces whipped topping thawed – Makes the pie light and fluffy; make sure it’s fully thawed for easy folding.

Method
 

  1. In a medium bowl, I whisk together the instant vanilla pudding mix, cold milk, pumpkin puree, pumpkin pie spice, and cinnamon. I mix until everything is smooth and slightly thickened. Then I set it aside to firm up while preparing the cream cheese layer.
  2. In a separate large bowl, I beat the softened cream cheese and powdered sugar together using an electric mixer. I keep mixing until it’s creamy and completely smooth with no lumps. This step is important for creating a silky filling.
  3. Next, I gently fold the pudding mixture into the cream cheese mixture until fully combined. Once blended, I carefully fold in the whipped topping using a spatula. I make sure not to overmix so the filling stays light and airy.
  4. I spoon the pumpkin filling into the prepared graham cracker crust and spread it evenly with a spatula. I smooth out the top to make it look neat and inviting. At this point, it already smells amazing.
  5. I place the pie in the refrigerator and let it chill for at least four hours. This allows the filling to firm up properly. When fully set, it slices beautifully and holds its shape.

Notes

  • I always use full-fat cream cheese because it gives a richer and more stable texture.
  • I make sure the cream cheese is fully softened before mixing to avoid lumps.
  • I chill the pie overnight when possible — I find the flavor gets even better the next day.
  • I sometimes add a thin layer of whipped topping on top before serving for a prettier presentation.
  • I refrigerate the crust for 10 minutes before filling if it feels crumbly, which helps it stay firm.