If you’re looking for a dessert that captures all the warm, cozy flavors of fall without turning on the oven, this No-Bake Pumpkin Pie is the ultimate treat.
It’s rich, creamy, bursting with pumpkin spice flavor, and incredibly easy to make — even beginners can whip it up in minutes!
With layers of fluffy cream cheese filling, velvety pumpkin pudding, and a cloud-like whipped topping, this pie is guaranteed to impress at holiday gatherings, potlucks, or weeknight dessert cravings.
And the best part? This recipe makes two full pies — one to share and one to keep all to yourself!
⭐ Why Everyone Loves This Recipe
100% no-bake
Light, creamy texture
Perfect balance of pumpkin and spice
Easy enough for kids to help make
Great for Thanksgiving, fall parties, or anytime you need a simple dessert
Makes TWO pies — perfect for a crowd
Ingredients
2 cups canned pumpkin
1/2 cup sugar
8 oz cream cheese, softened
Two 8-oz containers Cool Whip (or any whipped topping)
1 tablespoon cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon nutmeg
1 (3.4-oz) box instant vanilla pudding mix
1 cup milk
2 pre-made 9-inch graham cracker crusts
Instructions
- Prepare the Pie Crusts
Set out the two graham cracker crusts so they’re ready to be filled.
Bottom Layer – Cream Cheese Filling
- Make the Cream Cheese Layer
In a mixing bowl, combine:
softened cream cheese
sugar
one 8-oz container of Cool Whip
Blend with a hand mixer until smooth and creamy.
- Divide Into Crusts
Spread this mixture evenly into the bottom of both pie crusts.
Middle Layer – Pumpkin Pudding Layer
- Mix the Pudding
In a separate bowl, combine the instant vanilla pudding mix and milk.
Stir until the mixture becomes thick.
- Add Pumpkin & Spices
To the pudding mixture, add:
canned pumpkin
cinnamon
pumpkin pie spice
nutmeg
Stir until fully blended and smooth.
- Layer on Top
Spread this pumpkin layer evenly over the cream cheese layer in both crusts.
Top Layer – Whipped Topping
- Add the Final Layer
Use the second 8-oz container of Cool Whip to top both pies generously.
- Optional Garnish
Sprinkle a little pumpkin pie spice or cinnamon on top for a beautiful finish.
⭐ Chill & Serve
Refrigerate the pies for at least 2–4 hours (overnight is best) to allow the layers to set.
Slice, serve, and enjoy every creamy bite!
Tips & Variations
For extra spice, add a pinch of ginger or cloves.
Use a chocolate crust for a fun twist.
Add crushed pecans or caramel drizzle on top for more texture.
Make mini pies using small graham crusts for parties.
For a stiffer pumpkin layer, use slightly less milk.
Storage
Keep refrigerated for up to 4 days.
Freeze (without the top Cool Whip layer) for up to 1 month.