My No-Bake Pumpkin Pie is rich and creamy. The perfect mix of pumpkin, cream cheese, and Cool Whip make a fluffy filling that is will have everyone asking for seconds. Not only is it delicious but easy to make. Whip this up in 10 minutes.

If you can’t get enough of pumpkin pie spice you must try my Pumpkin Gooey Butter Cake. So good! This pumpkin bread made into muffins are so good I got the nickname “muffin lady'”

slice of no bake pumpkin pie on a white plate
No Bake Pumpkin Pie

This No-Bake Pumpkin Pie is a great twist on the classic pumpkin pie but full of pumpkin flavor. My family actually likes this lighter and fluffier version of pumpkin pie better than the classic.

Here is What You Will Need

You will notice this no-bake pumpkin pie has cream cheese so some might call it a no-bake pumpkin cheesecake. Either way, these simple ingredients make for the yummiest dessert ever no matter what you call it!

  • 8 ounces cream cheese, room temperature
  • 8 ounces Cool Whip whipped topping, thawed
  • 1 – 14 ounce canned pumpkin. NOT pumpkin pie mix
  • white granulated sugar
  • brown sugar
  • cinnamon
  • ginger
  • nutmeg
  • allspice
  • one graham cracker crust (see note below)
no bake pumpkin pie ingredients in mixing bowl

How to Make No Bake Pumpkin Pie

You are going to love how quickly this pie goes together. The best part is it really needs to be made ahead so it has time to set! A great make ahead dessert means no fussing with dessert on the day of a gathering.

If you can’t make it the day ahead just make sure you plan ahead so the pie has time to chill thoroughly (at least 3 hours).

In a mixing bowl mix the sugars and cream cheese together until well blended. Next, mix in the spices and pumpkin. Mix until smooth.

 pie filling in bowl with electric mixer

Next mix in the Cool Whip.

TIP: Mix in 1/2 the container then gently fold in the remaining Cool Whip keep the mixture light and fluffy.

folding in cool whip to pumpkin mixture in mixing bowl

Place the filling in a prepared graham cracker crust. Chill the pie overnight. Before serving garnish with some whipped cream and a sprinkle of cinnamon. Quick and easy!

no bake  pie with slice missing

I think you and your friends will love this no-bake pumpkin pie (or pumpkin cheesecake recipe)! They will never know you were able to whip it up only 10 minutes if you use a “ready” graham cracker crust.

If you have a little more time, make a homemade graham cracker crust.

HomeMade Grahm Cracker Pie Crust

1 ½ cups finely ground graham cracker crumbs

⅓ cup white sugar

6 tablespoons butter, melted

½ teaspoon ground cinnamon (for pumpkin only)

Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture into an 8 or 9-inch pie plate.

Bake at 375 degrees F for 7 minutes. Cool.

slice of no bake pumpkin cheesecake with bit on fork
no bake pumpkin pie on white plate
5 from 3 votes

No Bake Pumpkin Pie

This no-bake pumpkin cheesecake pie is light and creamy, the perfect fall dessert! It is also a delicious addition to the normal Thanksgiving pies!
Prep Time 10 minutes
Cook Time 0 minutes
Chilling 3 hours
Total Time 3 hours 10 minutes


  • mixer


  • 15 ounce canned pumpkin NOT pumpkin pie filling
  • 8 ounces cream cheese room temperature
  • 8 ounces frozen whipped topping thawed and divided
  • 1/2 cup granulated sugar
  • 2 Tablespoons brown sugar
  • 1 8 or 9 inch prepared graham cracker pie crust
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice


  • In a large bowl, using a mixer, beat together the cream cheese and sugars until smooth. Add canned pumpkin and spices and beat until thoroughly combined.
  • Stir in 1/2 the whipped topping. Gently fold in the other half of the whipped topping.
  • Fill the prepared graham cracker crust with the filling.
  • Refrigerate the pie for at least 3 hours or up to 24 hours.
  • Prior to serving, decorate with whipped cream and a sprinkle of cinnamon.



If you have the time it is easy to make your own graham cracker crust.
  • 1 ½ cups finely ground graham cracker crumbs
  • ⅓ cup white sugar
  • 6 tablespoons butter, melted
  • ½ teaspoon ground cinnamon
    Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture into an 8 or 9-inch pie plate. Bake at 375 degrees Ffor 7 minutes.


Serving: 1g | Calories: 346kcal | Carbohydrates: 42g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 32mg | Sodium: 215mg | Potassium: 201mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8674IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg
Servings: 8
Course: Dessert
Cuisine: American
Author: Cindy Hopper

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  1. This has been a HUGE hit in our family who are all regular pumpkin pie lovers! We have really enjoyed this lighter option after several heavy holiday meals. 1st time was by exact recipe for Thanksgiving and was a BIG hit. 2nd time was for Christmas but I used a Biscoff cookie crust and put it in a 9×13 dish for easier serving (I added a 3rd of a tub more whipped topping and extra spices too, so there was enough for a good sized layer still), even bigger hit! And 3rd time was on New Years Day, a VEGAN version for my mother-in-law. Added a splash of molasses this time to help adjust the flavor of the vegan cream cheese and vegan whipped topping, again turned out VERY GOOD.
    This one is definitely a keeper for our family!!

  2. This pie was so easy and totally delicicous. I don’t think I will ever make the traditional recipe again.

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