No Bake Pumpkin Pie

Why You’ll Love This Recipe

• Effortless and quick. No oven? No problem. Mix, layer, chill—you’re done in minutes.

• Trio of textures. Creamy cheesecake‑like layer, smooth pumpkin filling, and fluffy whipped topping offer a delightful mouthfeel.

• Perfectly spiced. Pumpkin spice, nutmeg, and cinnamon bring festive fall flavor without overpowering sweetness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• Pre‑made 10‑inch graham cracker crust
• Cream cheese (softened)
• White granulated sugar
• Cool Whip or whipped cream, divided
• Instant vanilla pudding mix
• Milk
• Canned pumpkin puree
• Pumpkin pie spice
• Nutmeg
• Cinnamon

Directions

1. Let your crust sit out, ready for filling.

2. Bottom layer: Blend softened cream cheese, sugar, and half of the Cool Whip until smooth. Spread evenly into the crust.

3. Middle layer: Stir together pudding mix and milk until thickened. Add pumpkin puree, pumpkin pie spice, nutmeg, and cinnamon; stir well. Pour over cheesecake layer.

4. Top layer: Spread remaining Cool Whip on top; sprinkle a little extra pumpkin spice, nutmeg, or cinnamon for flair.

5. Chill: Refrigerate for at least 1 hour to let the pie set before serving.

Servings and timing

• Prep time: ~10 minutes

• Chill time: ~1 hour

• Total time: ~1 hour 10 minutes

• Yields: ~16 servings (based on typical slice size)

Variations

• Crust options: Use gingersnaps, Nilla wafers, Oreo crust, or homemade graham crust if preferred.

• Whipped topping: Swap in homemade whipped cream instead of store-bought Cool Whip.

• Pudding twist: Try cheesecake- or pumpkin-flavored instant pudding for a flavor twist.

Storage/Reheating

• Refrigerator: Store covered for up to 2 days.

• Make‑ahead tip: Prepare pie in advance but add the whipped topping just before serving to keep it fresh.

• Freezer: You can freeze the pie; omit the Cool Whip until thawing and ready to serve.

FAQs

1. If I make my own graham cracker crust, do I need to bake it?

Yes. For a homemade crust, bake it at 350 °F for about 10 minutes before adding the layers.

2. Can I freeze this pie?

Yes, though it’s best to leave off the whipped topping until you’re ready to serve for optimal texture.

3. Can I use a different crust?

Absolutely, vanilla sandwich cookies, Nilla wafers, or Oreos all make great alternatives.

4. What if my cream cheese isn’t softened properly?

It may not blend smoothly; be sure it’s at room temperature to avoid lumps.

5. Can I make this dairy‑free or vegan?

You could experiment with dairy-free cream cheese, nondairy pudding, and whipped topping alternatives—but textures may vary.

6. How do I prevent the crust from getting soggy?

Ensure the crust is firmly pressed and chill immediately after layering to minimize sogginess.

7. Can I reduce sugar or use a sugar substitute?

Yes, but do so carefully; pudding mixes often contain sugar too, and texture/flavor could change slightly.

8. What if the middle layer seems too loose after chilling?

Give it more chill time up to a couple of hours—or add a bit more instant pudding mix to thicken.

9. Can I serve this without chilling?

Chilling is essential to set the layers properly; serving without chill risks a runny mess.

10. How should I slice the pie cleanly?

Use a sharp knife and dip it in hot water before each cut, wiping clean between slices.

Conclusion

This no‑bake pumpkin pie is a breezy, delicious twist on classic pumpkin desserts—ideal when oven time is limited or when you want to offer layers of creamy, spicy indulgence. With minimal effort, customizable components, and crowd‑pleasing appeal, it’s a go‑to for Thanksgiving or any pumpkin‑craving moment.