No-Bake Pumpkin Pie Dessert Recipe

Nothing says fall quite like the warm and comforting flavors of pumpkin spice, and this Yummie No-Bake Pumpkin Pie is the ultimate way to celebrate the season. With its creamy, spiced filling and light, fluffy whipped topping, this pie is the perfect dessert for those who crave the rich taste of pumpkin pie without the need to turn on the oven. The layers of smooth cream cheese, spiced pumpkin filling, and cool whipped topping come together beautifully in a pre-made graham cracker crust, making it both easy to prepare and absolutely delicious.

This no-bake pumpkin pie is ideal for busy days when you want to impress guests with minimal effort. It’s great for Thanksgiving, family gatherings, or simply treating yourself to a delightful autumn dessert. This recipe makes two 9-inch pies, providing 16 slices in total—perfect for sharing the fall spirit with friends and family.

What you will Need

This recipe yields two 9-inch pies, serving 16 slices in total. It’s a creamy, dreamy dessert that combines the richness of cream cheese with the warm spices of pumpkin, all topped with a light and fluffy layer of whipped cream.

Ingredients:

• 2 cups canned pumpkin
• 1/2 cup sugar
• 8 oz cream cheese, softened
• 2 (8 oz) containers Cool Whip or whipped cream
• 1 tbsp cinnamon
• 2 tsp pumpkin pie spice
• 1 tsp nutmeg
• 1 (3.4 oz) box instant vanilla pudding
• 1 cup milk
• 2 pre-made 9-inch graham cracker crusts

How to Make

Creating this no-bake pumpkin pie is a breeze, with no need for baking and just a few easy steps to achieve a creamy and delicious dessert. Here’s how to make this quick and simple treat:

1. Prepare the Crusts:

Set out the two pre-made graham cracker crusts on your counter or workspace, ensuring they are stable and ready for filling. This saves time and gives you a sturdy, flavorful base for the pies.

2. Make the Cream Cheese Layer:

In a medium mixing bowl, combine the softened cream cheese and granulated sugar. Using a hand mixer, blend them on medium speed until the mixture is smooth and creamy with no lumps. This creates a rich and sweet base for your pie.
Gently fold in one container of Cool Whip into the cream cheese mixture using a spatula. This step ensures the whipped cream is fully integrated while maintaining its light, airy texture. The mixture should be smooth and fluffy.

3. Spread the Cream Cheese Layer:

Evenly distribute the cream cheese and whipped cream mixture into both graham cracker crusts. Use a spatula to smooth the top, ensuring the mixture is evenly spread in each crust. This forms a delicious base for the pumpkin layer.

4. Prepare the Pumpkin Layer:

In a separate bowl, whisk together the instant vanilla pudding and milk until the mixture thickens, which should take about 2 minutes. This adds a creamy texture that complements the pumpkin.
Once the pudding is thickened, stir in the canned pumpkin, cinnamon, pumpkin pie spice, and nutmeg. Mix until everything is well combined and the pumpkin filling is smooth and even in color.

5. Layer the Pumpkin Filling:

Spoon the pumpkin mixture over the cream cheese layer in both crusts, using a spatula to evenly distribute it across the surface. This will add a beautifully spiced layer to your pies.

6. Add the Whipped Topping:

Open the second container of Cool Whip and spread it generously over the pumpkin filling in both pies. This will create a beautiful and fluffy top layer that complements the creamy layers beneath.

7. Chill the Pies:

Place the completed pies in the refrigerator and chill for at least 4 hours, or until set. This chilling time helps the layers firm up and the flavors meld together, resulting in a refreshing and perfectly textured dessert.

8. Serve and Enjoy:

Once chilled, slice the pies and serve them on individual plates. Enjoy the creamy, spiced flavors of this delightful no-bake pumpkin pie with family and friends. A sprinkle of extra pumpkin pie spice or cinnamon on top makes for a lovely decorative touch.

Helpful Tips:

• Room Temperature Cream Cheese: Ensure your cream cheese is softened to room temperature before mixing. This helps create a smooth, lump-free filling.
• Cool Whip Substitute: If you prefer homemade whipped cream, you can use it as a substitute for Cool Whip. Simply whip 2 cups of heavy cream with 2 tablespoons of powdered sugar until soft peaks form.
• Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand, you can make your own by combining cinnamon, ginger, nutmeg, and cloves. This allows you to adjust the spice level to your preference.
• Make It Ahead: This pie can be made a day in advance, making it a great option for holiday gatherings when you want to save time.

Serving Suggestions:

• Top with Caramel Sauce: For an extra indulgent treat, drizzle caramel sauce over each slice before serving. The rich caramel pairs perfectly with the creamy pumpkin filling.
• Serve with Hot Beverages: This pie is delightful when served with a hot cup of coffee, spiced chai, or a pumpkin latte. The warm drinks complement the chilled, creamy texture of the pie.
• Add a Crunchy Topping: Sprinkle chopped pecans or crushed graham crackers over the top layer of whipped cream for an added crunch that contrasts with the creamy filling.

Nutritional Information (per serving):
Calories: 280 kcal
Carbohydrates: 30g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 40mg
Sodium: 190mg
Fiber: 1g
Sugars: 20g

Storage and Leftovers

Storing Leftovers: Store leftover slices in an airtight container in the refrigerator for up to 5 days. The pie will maintain its creamy texture and delicious flavor, making it perfect for enjoying over the course of the week.

Freezing: To freeze the pies, wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn. They can be frozen for up to 2 months. When ready to serve, thaw the pies in the refrigerator overnight for best results.

Serving After Freezing: After thawing, the texture of the pie may be slightly softer, but it will still taste delicious. Serve chilled and add a fresh dollop of whipped cream if desired.

Frequently Asked Questions (FAQs)

Can I use homemade pumpkin puree instead of canned pumpkin?
Yes, you can use homemade pumpkin puree in place of canned pumpkin. Just be sure to drain any excess moisture from the puree to ensure the filling sets properly. Use about 2 cups of homemade puree for this recipe.

What if I don’t have instant vanilla pudding?
Instant vanilla pudding is essential for giving the pie its creamy texture and stability. If you don’t have it, you could try using a stovetop pudding mix, but make sure it’s fully cooled before mixing with the pumpkin.

How can I make this pie dairy-free?
To make this pie dairy-free, use dairy-free cream cheese, a plant-based whipped topping, and a dairy-free instant pudding mix. Also, check the ingredients of your graham cracker crust to ensure it’s free of dairy.

Can I add other spices to the filling?
Absolutely! Feel free to adjust the spices to your taste. A dash of ground ginger or cloves can add a warm, spicy kick that complements the pumpkin flavor nicely.

How do I prevent the cream cheese layer from mixing with the pumpkin?
Make sure the cream cheese mixture is spread evenly and smoothly before adding the pumpkin layer. Using a spatula, gently spread the pumpkin mixture over the cream cheese layer to avoid mixing the two.

Conclusion

Yummie No-Bake Pumpkin Pie is the perfect blend of creamy cheesecake-like filling and spiced pumpkin, layered into a buttery graham cracker crust. It’s an effortless dessert that doesn’t skimp on flavor, making it ideal for fall gatherings, holiday dinners, or simply satisfying a craving for something sweet and spiced. With no need for an oven, this pie is as easy as it is delicious. Whether you’re looking for a quick treat or a make-ahead dessert, this recipe is sure to become a favorite in your home. Serve up a slice, and enjoy the rich, spiced flavors of autumn in every bite!

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