No-Bake Pumpkin Pie is a wonderfully creamy dessert that’s full of cozy pumpkin and spice flavor, with a smooth, mousse-like filling that’s light yet satisfying.

It doesn’t require an oven, making it a simple go-to treat when you’re craving that classic pumpkin taste without the baking fuss. Perfect for any time of year, this pie can be enjoyed with or without whipped topping—it’s delicious either way! The graham cracker crust and creamy pumpkin filling make it an absolute crowd-pleaser. If you’re ready to enjoy pumpkin pie without any of the baking hassle, this recipe is exactly what you’re looking for.

Kitchen Equipment Needed

Mixing Bowl – For whisking together ingredients for the filling.
Whisk or Electric Mixer – To blend the pumpkin filling until it’s perfectly smooth.
Spatula – For folding in whipped cream or whipped topping gently.
Pie Dish – An 8- or 9-inch dish works well for this no-bake pie.

Ingredients Overview

Graham Cracker Crust – Adds a crunchy, sweet base for the pumpkin filling. Use a pre-made crust or make your own with graham cracker crumbs.
Pumpkin Puree – The heart of the pie, giving it that rich pumpkin flavor.
Cream Cheese – Adds smoothness and richness to the filling, balancing out the sweetness.
Whipped Topping – Lightens up the filling and gives it that perfect no-bake texture.
Spices – Cinnamon, nutmeg, and ginger bring out the warmth and classic flavor of pumpkin pie.
Sugar – Sweetens the filling just right.

Ingredients

1 pre-made graham cracker crust (or 1 homemade 9-inch graham cracker crust)
1 (15 oz) can pumpkin puree
8 oz cream cheese, softened
1 cup whipped topping (plus extra for garnish if desired)
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon vanilla extract
Optional: additional whipped topping and ground cinnamon for garnish

Step-by-Step Instructions

Prepare the Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add Pumpkin and Spices: To the cream cheese mixture, add pumpkin puree, cinnamon, nutmeg, ginger, and vanilla extract. Mix until all ingredients are well combined, creating a smooth pumpkin mixture.
Fold in the Whipped Topping: Gently fold in the whipped topping until the filling is light and fluffy. Be careful not to over-mix so that the pie retains a light texture.
Fill the Crust: Spoon the pumpkin mixture into the graham cracker crust, smoothing the top with a spatula for an even layer.
Chill the Pie: Place the pie in the refrigerator and chill for at least 4 hours, or until set. For best results, refrigerate overnight.
Serve: When ready to serve, garnish with extra whipped topping and a sprinkle of cinnamon if desired.

Recipe Tips

Softening Cream Cheese: Be sure to let the cream cheese come to room temperature for easier blending.
Homemade Graham Crust: For a homemade graham crust, mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 1/2 cup melted butter. Press into a 9-inch pie dish and chill before adding the filling.
Adjusting Spices: Feel free to adjust the spice levels to suit your taste—adding a pinch of cloves can add even more depth.

What to Serve With This Recipe

Serve this no-bake pumpkin pie with an extra dollop of whipped topping or a scoop of vanilla ice cream. For added texture, sprinkle chopped pecans or a drizzle of caramel sauce on top.

Frequently Asked Questions

Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin puree if desired. Just ensure it’s pureed until smooth and drained of any excess liquid.

Q: How long will this pie keep in the refrigerator?
A: This pie will keep well for up to 3 days in the refrigerator, covered with plastic wrap.

Q: Can I make this pie ahead of time?
A: Absolutely! This no-bake pie is a great make-ahead dessert, as it needs time to set in the fridge.

Serving Suggestions

With Extra Toppings: Top with additional whipped cream, a dusting of cinnamon, or a drizzle of caramel sauce.
Paired with Coffee: Serve alongside a cup of coffee or spiced chai tea for a warm, comforting treat.

Ingredients

1 pre-made graham cracker crust (or homemade 9-inch graham cracker crust)
1 (15 oz) can pumpkin puree
8 oz cream cheese, softened
1 cup whipped topping (plus extra for garnish if desired)
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon vanilla extract
Optional: whipped topping and ground cinnamon for garnish

Instructions

In a large mixing bowl, beat softened cream cheese and sugar until smooth.
Add pumpkin puree, cinnamon, nutmeg, ginger, and vanilla. Mix until smooth.
Gently fold in whipped topping until the mixture is fluffy.
Spoon into the graham cracker crust, smoothing the top.
Chill for at least 4 hours, or overnight for best results.
Serve with a dollop of whipped topping and a sprinkle of cinnamon. Enjoy!