Easy No Bake Pumpkin Pie Recipe (With Cream Cheese)

This Easy No Bake Pumpkin Pie Recipe has double layers with rich creamy layers of cream cheese, a pumpkin layer then a generous topping of fluffy whipped cream. The best part? This recipe makes TWO delicious pies!

this recipe!

Double Layer Pumpkin Pie Recipe

Say ‘hello’ to the perfect dessert for Thanksgiving and fall! I love a traditional pumpkin pie topped with a dollop of whipped cream but sometimes I like a change – and I love saving room in the oven during a busy Thanksigiving day!

This creamy dessert recipe requires only 10 minutes of prep time and 1 hour to chill in the fridge.

I love a no-bake dessert for Thanksgiving because you can make them the day ahead and they don’t take up room in the fridge. Paula Deen’s banana pudding is another family favorite no-bake dessert for the holidays as well as my no-bake pumpkin mousse pie!

Why you’ll love this twist on traditional Pumpkin Pie

• Quick & easy with only 10 minutes of prep time.
• Perfect fall dessert
• Making a no-bake dessert means that you won’t tie up valuable oven space if you’re making it for Thanksgiving
• This recipe makes TWO pies! Great for serving a crowd or to enjoy with leftovers the day after Thanksgiving.
• I’ve mentioned Thanksgiving a few times….but you can enjoy this delicious dessert for any special occasion!

Looking for more crowd-pleasing recipes for your Thanksgiving table? My pumpkin lush, pumpkin bars and easy pumpkin poke cake are all great choices!

What goes in No-Bake Pumpkin Pie? Step by Step Instructions

Simple ingredients that you can easily find in your local grocery store. This might just be one of the easiest desserts ever!

• Frozen whipped topping, defrosted – Cool Whip is a great topping to use
• Cream Cheese – softened at room temperature
• Granulated sugar
• Store-bought Graham Cracker pie crusts
• Instant Vanilla Pudding
• Milk
• Pumpkin puree – double check the label since pure pumpkin is different than pumpkin pie filling.
• Pumpkin pie spice
• Cinnamon
• Nutmeg
• Vanilla extract
• Coarse kosher salt

Can I use my own crust?

You can use your own graham cracker crust if you prefer not to use the store-bought variety. My pumpkin pie with graham cracker crust has a recipe that you could use for the crust – you would just have to double the recipe to make enough for two pies.

You could also make an Oreo crust, or a Nilla Wafer Crust.

Can I make my own whipped topping?

Yes, you can make your own homemade whipped cream.

How to Make this No Bake Pumpkin Pie

You can find a full printable recipe card by scrolling to the bottom of this page. Below, you’ll find easy step-by-step instructions with photo to help you along the way.

Make the Cream Cheese Layer

STEP ONE – In a large bowl, combine 8 ounces of whipped topping, softened cream cheese and granulated sugar. Blend with a hand mixer until fully blended.

STEP TWO – Transfer evenly into the bottom of premade graham cracker pie crusts.

Make the Pumpkin Layer

STEP THREE – In a large bowl, add the pudding mix and milk. Stir with a spoon until combined and thick.

To the bowl, add the pumpkin puree, pumpkin pie spice, cinnamon, nutmeg, vanilla extract and salt. Mix until fully combined.

STEP FOUR – Transfer the pupkin mixture to the top of the cheesecake layers, dividing evenly between the two pies.

Top with Whipped Cream

STEP FIVE – Top the pumpkin layer with the remaining whipped topping.

STEP SIX – Refrigerate for at least one hour or overnight so that the pies completely set.

STEP SEVEN – Before serving, sprinkle the top of each serving with a sprinkle of ground cinnamon and enjoy!

Sandra’s Tips

Plan ahead for the chill time. Although this pumpkin pie takes only a few minutes to put together, the time in the refrigerator allows the pie to set up nicely.

Double-check the pumpkin cans when you’re buying the ingredients in the grocery store. The brand that I used had identical photos on the labels for the pumpkin pie filling vs. pumpkin puree. You need pure pumpkin for this recipe.

Cream cheese at room temperature or you might get clumps! Did you forget to take it out of the fridge? No worries. Place it on a microwave-safe plate and set the microwave to ‘defrost’ for about 30 to 45 seconds. Not the recommended method but it works in a pinch!

Change up the garnish – A drizzle of maple syrup would be delcious served over a piece of this dessert.

How do I Store the Leftovers?

Store leftover with the plastic container wrap that comes with the graham cracker crusts. Refrigerate for up to 3 days.

Can I freeze the leftovers?

Pies can be frozen for up to two months. Thaw overnight in refrigerator before serving the following day.

More delicious recipes to enjoy

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