No-Bake Pumpkin Pie

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No-Bake Pumpkin Pie – Creamy, Spiced & Effortlessly Festive

This easy no-bake pumpkin pie layers a fluffy cream cheese base with a spiced pumpkin pudding filling, all nestled in a graham cracker crust and topped with whipped cream. It’s cozy, creamy, and ready in minutes—no oven required!

Introduction: A Fall Favorite Without the Fuss

Pumpkin pie is a seasonal staple, but sometimes you want all the flavor without the baking. This No-Bake Pumpkin Pie is the answer. With layers of creamy goodness, warm spices, and a buttery graham cracker crust, it’s everything you love about fall desserts—minus the oven time.

Whether you’re prepping for Thanksgiving, hosting a Friendsgiving, or just craving something sweet and spiced, this pie is a guaranteed crowd-pleaser. And since it makes two pies, you’ll have one to share and one to keep (we won’t tell).

Ingredients Breakdown

Let’s take a closer look at what makes this pie so delicious:

For the Cream Cheese Layer:

  • Cream cheese (8 oz, softened)
    Adds tangy richness and a smooth texture.
  • Sugar (½ cup)
    Sweetens the base without overpowering.
  • Whipped topping (8 oz)
    Lightens the filling and adds fluff.

For the Pumpkin Layer:

  • Canned pumpkin (2 cups)
    Pure pumpkin flavor—make sure it’s not pumpkin pie filling.
  • Instant vanilla pudding mix (1 box, 3.4 oz)
    Adds creaminess and helps the layer set.
  • Milk (1 cup)
    Activates the pudding and smooths the texture.
  • Pumpkin pie spice (2 tsp)
    Classic blend of cinnamon, ginger, cloves, and nutmeg.
  • Cinnamon (1 tbsp)
    Adds warmth and depth.
  • Nutmeg (1 tsp)
    Enhances the spice profile.

For Assembly:

  • Graham cracker crusts (2 pre-made, 9-inch)
    Buttery and crisp—perfect for no-bake pies.
  • Whipped topping (8 oz, additional)
    For the final layer and decoration.

Optional: Sprinkle extra pumpkin pie spice or cinnamon on top for a festive finish.

Equipment Needed

  • Mixing bowls
  • Hand mixer or whisk
  • Spatula
  • Measuring cups and spoons
  • Refrigerator

Step-by-Step Instructions

Step 1: Prep the Crusts

Set out 2 pre-made graham cracker crusts.

Place them on a flat surface or baking sheet for easy transport.

Step 2: Make the Cream Cheese Layer

In a bowl, blend:

  • 8 oz softened cream cheese
  • ½ cup sugar
  • 1 container (8 oz) whipped topping

Mix until smooth and creamy.

Divide evenly between the two crusts and spread gently.

Step 3: Make the Pumpkin Layer

In a separate bowl:

  • Mix 1 box vanilla pudding with 1 cup milk.

Stir until thickened (about 2 minutes).

Add:

  • 2 cups canned pumpkin
  • 2 tsp pumpkin pie spice
  • 1 tbsp cinnamon
  • 1 tsp nutmeg

Stir until fully blended.

Spoon over the cream cheese layer and smooth the tops.

Step 4: Add the Whipped Topping

Top each pie with the second 8 oz container of whipped topping.

Spread evenly or pipe for a decorative finish.

Sprinkle with pumpkin pie spice or cinnamon for garnish.

Step 5: Chill & Serve

Refrigerate pies for at least 2 hours, or until set.

Slice and serve chilled.

Yields:

  • 2 pies, about 16 servings total

Serving Suggestions

Perfect for:

  • Thanksgiving dessert tables
  • Fall potlucks
  • Cozy weekend treats
  • Make-ahead holiday baking

Pair with:

  • Hot apple cider or chai tea
  • A dollop of extra whipped cream
  • A drizzle of caramel sauce

Presentation Tip: Garnish with candied pecans or mini pumpkin candies for a festive touch.

Variations to Try

Want to make it your own? Try these delicious twists:

Chocolate Pumpkin

Use chocolate graham crusts and add cocoa powder to the pumpkin layer.

Coconut Cream

Add shredded coconut to the cream cheese layer and top with toasted coconut.

Apple Spice

Swap pumpkin for applesauce and use apple pie spice.

Vegan Version

Use dairy-free cream cheese, plant-based whipped topping, and almond milk.

Storage and Make-Ahead Tips

  • Make-Ahead: Prepare up to 2 days in advance.
  • Refrigerate: Store covered for up to 5 days.
  • Freeze: Freeze uncut pies for up to 1 month. Thaw in fridge before serving.

Tip: For clean slices, dip your knife in hot water and wipe between cuts.

Nutrition Notes (Per Slice, ~1 of 8 per pie)

  • Calories: ~280
  • Protein: ~4g
  • Carbohydrates: ~22g
  • Fat: ~18g
  • Sugar: ~16g
  • Sodium: ~180mg
  • Fiber: ~2g

These pies are:

  • Creamy and spiced
  • Sweet and satisfying
  • Perfectly portioned
  • Great for sharing

Final Thoughts

This **No-Bake Pumpkin Pie ** is more than just a dessert—it’s a celebration of fall flavors, easy prep, and sweet memories. Whether you’re making it for a crowd or just treating yourself, it’s guaranteed to bring joy to the table.

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