No Bake Pumpkin Pie

ByJaclyn Shimmel On10/09/202510/09/2025

Posts may contain affiliate links, meaning that I may earn a commission if you use a link provided.

No bake pumpkin pie is one of the easiest ways to serve dessert at Thanksgiving, when oven space is limited and you want something you can make ahead.

slice of no-bake pumpkin pie with a graham cracker crust and whipped topping is placed on a white plate with a bronze fork.

This creamy pumpkin pie is perfectly spiced and comes together in just a few simple steps. The filling is rich but light – cool, fluffy, and full of fall flavor.

The real standout is the cloud of homemade cinnamon whipped cream on top. It’s sweet, lightly spiced, and the perfect finish.

Whether you’re making the pie for the holidays or just craving something seasonal, this easy pumpkin pie recipe is simple, reliable, and always a hit.

A full no-bake pumpkin pie in a foil pan with a graham cracker crust and a thick layer of whipped topping. One slice has been removed, revealing the creamy pumpkin filling.

If you love easy no bake desserts like this, be sure to check out all my Easy No Bake Pies and No Bake Thanksgiving Desserts for more simple, crowd-pleasing ideas.

Why You’ll Love This No Bake Pumpkin Pie Recipe

No oven needed! Perfect when your oven is already full with other holiday dishes.
Creamy and light texture. The whipped cream and cream cheese make a silky, mousse-like filling.
Make-ahead friendly. It tastes even better after chilling, and it’s freezer-friendly too.
Customizable flavors. Swap the pudding mix or crust to suit your taste.
Cinnamon whipped cream. The homemade topping adds the perfect spiced finish.

Ingredient Notes

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Labeled ingredients for no-bake pumpkin pie including heavy cream, graham cracker crust, ginger, milk, cinnamon, pumpkin purée, cream cheese, instant vanilla pudding mix, confectioners sugar, and nutmeg, arranged on a white background.

Graham cracker crust: Store-bought or homemade both work. A chocolate pie crust would be delicious as well.
Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling.
Cream cheese: Let it soften to room temperature to avoid lumps.
Confectioners sugar: Sweetens the filling and topping without any grittiness.
Instant vanilla pudding mix: Helps the pie set. French vanilla also works well.
Milk: Cold milk is key for activating the pudding mix.
Heavy cream: Start with well chilled cream for easy whipping. Or use whipped topping (such as Cool Whip) as a shortcut.
Spices: A mix of cinnamon, ginger, and nutmeg brings the classic pumpkin spice flavor. Pumpkin pie spice can replace all three.

How to Make No Bake Pumpkin Pie

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Whip the cream: Using a stand mixer or hand mixer and a large mixing bowl, beat cold heavy cream until medium peaks form. Set aside.

Whipping cream before and after being whipped.

Make the filling: In a large bowl, beat softened cream cheese with powdered sugar until light and fluffy. Add pumpkin puree, instant pudding mix, spices, and cold milk. Mix until smooth and thick.

Combine and chill: Fold the whipped cream into the pumpkin mixture until fully combined. Spoon into the graham cracker crust and smooth the top. Chill for at least 4 hours, or until set.

Pumpkin filling in a mixing bowl and spread into a graham cracker crust.

Make the topping: Just before serving, beat cold heavy cream with powdered sugar and cinnamon until medium peaks form. Spoon or pipe over the chilled pie.

Bowl of whipped topping and a finished pumpkin pie topped with it.

Storage

Fridge: Cover and refrigerate for up to 4 days. Add the whipped cream just before serving for best texture.

Freezer: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

Slice of no-bake pumpkin pie being lifted from the pan.

Tips for Success

Chill everything: Use cold cream, a cold mixing bowl, and cold beaters to make the whipped cream.
Fold gently: Don’t deflate the whipped cream—fold instead of stirring.
Give it time: Chill the pie for at least 4 hours, but overnight is even better.
Use instant pudding: Not cook-and-serve! It’s what makes this no bake pie set up.
Double check the pumpkin: Make sure it’s pure pumpkin puree, not pie filling.

Additions and variations

Cheesecake Pudding Swap: Sub cheesecake pudding for vanilla for a no bake pumpkin cheesecake.
Butterscotch Twist: Use butterscotch pudding for a rich caramel-pumpkin flavor.
Nut Topping: Sprinkle chopped pecans or candied walnuts on top for crunch.
Mini Pies: Spoon filling into mini pie crusts or tart shells for individual servings.