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Slice of no-bake pumpkin pie on a plate with a fork.
Recipe

No Bake Pumpkin Pie

Servings: 8
Author: Jaclyn
Prep: 20 minutes
Chill Time 4 hours
Total: 4 hours 20 minutes
This no bake pumpkin pie is smooth, creamy, and spiced just right - made with cream cheese, pumpkin puree, and vanilla pudding. Topped with homemade cinnamon whipped cream, it’s an easy holiday dessert you can make ahead.

Ingredients
 

  • 1 cup heavy cream very cold
  • 1 8 ounce cream cheese softened
  • ¾ cup confectioners sugar
  • 1 ½ cups pumpkin puree
  • 1 3.4-oz instant vanilla pudding mix
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ cup cold milk
  • 1 graham cracker crust

Cinnamon Whipped Cream Topping

  • 1 cup heavy cream very cold
  • ¼ cup confectioners sugar
  • 1 teaspoon ground cinnamon

Instructions

  • In a large bowl using a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), beat the cold heavy cream until medium peaks form. Set aside.
    1 cup heavy cream
  • In a separate bowl, mix to combine the cream cheese and sugar until light and fluffy.
    1 8 ounce cream cheese, ¾ cup confectioners sugar
  • Mix in the pumpkin puree, pudding mix, cinnamon, ginger, nutmeg, and milk until smooth and thick.
    1 ½ cups pumpkin puree, 1 3.4-oz instant vanilla pudding mix, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ cup cold milk
  • Fold in the whipped cream gently.
  • Spoon pumpkin filling into the graham cracker crust and smooth the top.
    1 graham cracker crust
  • Cover and refrigerate for at least 4 hours or until firm.
  • When ready to serve, make topping by beating together cold heavy whipping cream, powdered sugar, and ground cinnamon until medium peaks form.
    1 cup heavy cream, ¼ cup confectioners sugar, 1 teaspoon ground cinnamon
  • Spoon whipped cream over pumpkin pie and serve chilled.

Notes

  • Use cold heavy cream and a chilled bowl for easy whipping.
  • Soften cream cheese fully to avoid lumps in the filling.
  • Be sure to use instant pudding mix, not cook-and-serve.
  • Fold whipped cream gently into the pumpkin mixture to keep it light.
  • Chill for at least 4 hours (overnight is even better) for clean slices.
  • Storage: Refrigerate for up to 4 days. Freeze (without topping) for up to 2 months; thaw overnight in the fridge.

Nutrition

Calories: 468kcal | Carbohydrates: 49g | Protein: 8g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 401mg | Potassium: 282mg | Fiber: 2g | Sugar: 34g | Vitamin A: 8056IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 1mg
Slice of no-bake pumpkin pie on a plate with a fork.

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