No-Bake Pumpkin Pie Recipe {Easy & Only 10 Minute Prep} (2024)

This no-bake pumpkin pie is the perfect way to get into the spirit of fall without spending hours in the kitchen. So grab your favorite store-bought crust, canned pumpkin, and some spices, and get ready to craft up a pumpkin pie that’s as deliciously perfect for Thanksgiving dessert.

Skip the wait time of preheating the oven and mix up a no-bake pumpkin pie for a quick, delicious treat that your family and friends are sure to love. With its creamy filling and crunchy graham cracker crust, no-bake pumpkin pie will be a hit at your next gathering.

This 10 Minute No Bake Cream Cheese Pumpkin Pie is your new Fall favorite

Are you looking for a quick and easy way to make the best pumpkin pie ever? Look no further! No-bake pumpkin pie is the answer.

This delicious dessert takes less than 10 minutes of preparation and can be served in any season. Plus, with just a few simple ingredients, you can have a delicious no-bake pumpkin pie ready to go in no time.

No-bake pumpkin pie is an easy and delicious dessert that can be enjoyed in any season. With just a few simple ingredients, minimal preparation time, and a few helpful tips and tricks along the way, you can have a delicious no-bake pumpkin pie ready to be served in no time.

Why You’ll Love this Pumpkin Cream Cheese Pie

• Nothing screams fall like a piece of pumpkin pie. We make our pumpkin pie with cream cheese and pudding, which gives it an extra creamy texture!
• Layers of pumpkin cheesecake, cool whip, and vanilla pudding are all layered on a graham cracker crust. Then, we top it with whipped cream topping and a sprinkle of cinnamon and pumpkin pie spice!
• This is an easy make-ahead dessert. Thanksgiving dinner can be super busy – this pie can set in the refrigerator overnight so you don’t have to fuss with it in the morning.
• Make one for now and one for later – this recipe makes 2 pies!! Use one now and pop the other in the freezer to use for another time!

No Bake Pumpkin Cheesecake Ingredients

• 2 cups canned pumpkin (or pumpkin puree)
• 1/2 cup sugar
• 8 ounces cream cheese softened
• 2 8-ounce containers of Cool Whip or other whipped cream
• 1 tablespoon cinnamon
• 2 teaspoons pumpkin pie spice
• 1 teaspoon nutmeg
• 1 3.4-ounce box instant vanilla pudding
• 1 cup milk
• 2 pre-made crusts (9-inch crust)

Which type of pumpkin is best for this Cream Cheese Pumpkin Pie?

CANNED PUMPKIN: This is a canned puree of pumpkin that has already been cooked and mashed before being processed. It’s usually sold in 15-ounce cans and contains no added sugar or spices. Canned pumpkin is great for baking as it has a thick, smooth texture and gives recipes a nice pumpkin flavor. It’s also an easy way to get that pumpkin flavor without having to buy a whole pumpkin or go through the hassle of preparing it yourself.

PUREED PUMPKIN: This is just what it sounds like; pureed fresh pumpkin that you can make yourself. It’s the same as canned pumpkin, except you make it from fresh pumpkins and can control the flavor and texture of your puree.

PUMPKIN PIE MIX: This is a pre-made blend of pumpkin, spices, and sweeteners that you can use for baking. It’s very similar to canned pumpkin but has added ingredients like cinnamon, nutmeg, ginger, and sugar. Pumpkin pie mix gives your recipes an intense pumpkin flavor and a more complex flavor profile than canned pumpkin. It’s great for making pies, muffins, and other baked goods that require a deeper level of sweetness and spice.

How to make No Bake Pumpkin Cheesecake

To make our pumpkin pie recipe, you will be working in layers. You will want to make this at least a few hours before serving so it can chill in the refrigerator for a bit.

Please note, this recipe makes TWO pies! Don’t need two, give one to the neighbor or freeze it to enjoy later!

1. CRUST: Let’s begin with the pie crust. BUY IT! Don’t bother making the pie crust, just grab two store-bought pie crusts. We like to use a graham cracker crust with our pumpkin pie, but feel free to use whatever type you like.
   
2. BOTTOM LAYER: Grab a mixing bowl and mix together the cream cheese, sugar and one 8-ounce tub of whipped topping. Blend well with a hand mixer or a stand mixer. Fill your pre-made crusts with the bottom layer mix.
3. Middle LAYER: Mix together the pudding and milk and stir until thick. Add 2 cups of the canned pumpkin and mix. Add the pumpkin pie spice, nutmeg, and cinnamon. Stir until blended. Spread the pumpkin mixture on top of the cream cheese layer.
   
4. TOP LAYER: Last, for the very top layer, spread the second 8-ounce container of whipped cream to top the pies off!(or use our own Homemade Whipped Cream recipe!)
   
5. TOP IT OFF: We like to sprinkle the pie with some cinnamon or pumpkin pie spice just to top it off!
6. CHILL: Refrigerate for at least an hour before eating so the pie has time to set completely.
   PRO-TIP – can be kept in the fridge for up to 2 days. (Be sure to cover)

How to store Cream Cheese Pumpkin Pie

• Store in the refrigerator for up to 2 days. Be sure to cover.
• This pie can be frozen for a few months, but I recommend waiting to top it off with the whipped cream topping until ready to serve.

More like this No Bake Pumpkin Pie

So if you are looking for the easiest pumpkin pie recipe with a light and creamy texture, this one is for you! It will make the perfect end to your Thanksgiving meal… dessert that is!