Quick and Easy No Bake Pumpkin Pie Recipe is perfect for Thanksgiving and Fall! So easy to make and you can prepare it ahead of time so you don't have to worry about dessert.
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No Bake Pumpkin Pie Recipe
Can you believe it is almost Thanksgiving! I feel like it was just the 4th of July and all of a sudden it is November.
I love fall desserts! They are the perfect comfort foods that always taste amazing.
This No-Bake cream cheese pumpkin pie takes minutes to prepare. You can use a homemade or store bought graham cracker pie crust depending on your mood.
I have used both a store bought and a homemade crust for Thanksgiving dinner and no one has complained.
The flavor of this easy pumpkin pie recipe wins everyone over!
My favorite part of this recipe is you don't have to use oven space to bake this pie. You can make this ahead of time and store it in the refrigerator until you are ready to serve it.
It is the season of pies and this one is sure to be a favorite! This is such a fun twist on classic pumpkin pie!
I love that you can have this made in less than 10 minutes prep time. Full instructions at the bottom of this post.
Ingredients
- Cream Cheese
- Canned Pumpkin
- Pumpkin Pie Spice
- Sugar
- Cool Whip Topping
- Graham Cracker Crust {Homemade or store bought}
Optional - Pecans, whipped cream
Pie Crust - You can change up the crust and use a gingersnap crust, Nilla wafer crust, chocolate or vanilla OREO crust.
Whipped Cream - You can make your own whipped cream with heavy whipping cream or use pre-made from the grocery store.
Equipment Needed
Large Mixing Bowl - We are big fans of this glass batter bowl that has a handle. It makes it easy to mix ingredients and keeps the mixing bowl steady on the counter.
Hand Mixer/Stand Mixer - You can mix this with either a hand mixer or your stand mixer. Using a mixer makes this pie so easy to bake! The mixers also make it really easy to combine all of the flavors and have the mixture smooth.
Spatula
How to Make a No-Bake Pumpkin Pie
Step 1 - Add the softened cream cheese to a mixing bowl and use a hand mixer until it is nice and fluffy.
Step 2 - Add in the pumpkin and mix/stir until smooth.
Add in pumpkin pie spice and sugar and continue mixing.
Step 3 Fold in whipped topping until everything is combined and you do not have swirls.
Step 4 - Pour mixture into graham cracker crust and spread evenly
Refrigerate for a minimum of 1 hour before serving so the pie can set.
Step 5 - Garnish with your choice of whipped topping, pecans, a sprinkle of ground cinnamon, or nutmeg.
Recipe Tips
Make sure to set out the cream cheese so it has time to reach room temperature.
If there are any leftovers of this no bake pumpkin cheesecake pie you will want to store it in the refrigerator.
Make sure you use pumpkin puree, not pumpkin pie filling mix.
If you are near Wisconsin make sure to check out these epic pumpkin patches for tons of Fall Fun.
Great Pumpkin Desserts
Do you love recipes? Check out our copy cat recipes, dessert recipes, and our Crock Pot Recipes.
No Bake Pumpkin Pie
Ingredients
- 8 oz cream cheese room temperature/softened
- 15 oz Pumpkin puree
- 2-3 tsp pumpkin pie spice
- 1 cup sugar
- 8 oz Cool Whip
- 1 Graham Cracker Crust
Instructions
- Add cream cheese to a mixing bowl. Use a hand mixer to cream the cream cheese until fluffy.
- Add in canned pumpkin and mix until combined.
- Add in pumpkin pie spice and sugar, mix until combined.
- Gently fold in Cool Whip until there are no streaks.
- Pour pumpkin mixture into graham cracker crust. Spread evenly into pie crust.
- Refrigerate at least 1-2 hours before serving.
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