Easy no bake pumpkin pie recipe, homemade with simple ingredients. A crispy graham cracker crust is filled with rich, smooth and creamy spiced pumpkin cheesecake filling and finally decorated with whipped cream and sprinkles. No condensed milk or pudding mix necessary.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from CakeWhiz
Want to make a good impression at the next get together but don't want to actually bake anything? This is the recipe for you. It is delicious, quick, and doesn't require an oven. However, if you are looking for the classic baked option, you definitely want to try my Easy Pumpkin Pie (5 Ingredients). Or if you just want more pumpkin desserts to enjoy, try this Easy Pumpkin Cake (With Cake Mix) to fulfill your Fall craving.
Jump to:
Key ingredients
- Graham Cracker Crust- You can make it homemade, but store bought is quick and easy if you're short on time.
- Cream cheese- This is the key ingredient that makes the filling thick and creamy.
- Pumpkin puree-
- Pumpkin pie spice-
- Cool Whip-
- Powdered sugar- Contributes to a smoother, rather than grainy, texture.
- Sprinkles- You can use any you'd like for the perfect aesthetic.
- Orange food coloring- This is optional but really enhances the color.
Variations
- Turn these into mini pies- By using mini pie tins or even a muffin tin like these Easy Caramel Pies (No Bake). This makes individual servings that are so cute.
- You can even make "layered pie in a jar or cup"- Because this doesn't have to be baked, it is easy to layer in a clear plastic cup or mason jar. This provides a simple and fun way to distribute individual servings. Try these Halloween Pudding Cups (Fun!) for another festive and easy dessert.
- Homemade pumpkin vs. Canned pumpkin- Either can be used. If you are making it at home, you need to make sure it's thick or else your pie filling will be too thin and it won't set.
- Use other frosting- I topped this off with additional Cool Whip along the outer edges but you can try other frosting flavors such as Marshmallow Frosting Recipe, Easy Maple Frosting, or White Chocolate Buttercream Frosting (2 Ingredients).
- Instead of Cool Whip- You can use my Homemade Whipped Cream or Chantilly Cream (Creme Chantilly).
- Drizzle top- With Homemade Caramel Sauce, melted white chocolate, or White Chocolate Ganache or even sprinkle some Cinnamon Sugar.
- Try some pumpkin butter- You can also swirl in some Crockpot Pumpkin Butter (5 Ingredients) roughly (not fully!) in the filling. It creates a beautiful design.
How to make easy no bake pumpkin pie recipe from scratch?
1. Mix together ingredients- This includes cream cheese and powdered sugar.
2. Add in- Pumpkin puree and pumpkin pie spice.
3. Mix carefully- Until mixture is smooth.
4. Fold in whipped cream- Using a spatula.
5. Stir- Until it reaches a fluffy, creamy consistency.
6. Spread into pie tin- Smoothly with the spatula.
7. Pipe Cool Whip- Onto the edges of the pie.
8. Top off with some sprinkles- Then serve and enjoy.
Tips and techniques
- Sift your powdered sugar- To remove lumps and ensure a smooth consistency.
- Pumpkin pie filling is not the same as pumpkin puree- Although we are making a pumpkin pie, we don't need the filling.
- Save time- By using a store bought graham cracker crust.
- If using food coloring- Be sure it is the gel kind because the liquid one can make the filling runny.
- Use full fat ingredients- To make the most rich and creamy pie.
- To thicken the filling mixture- Slowly add in more powdered sugar.
- To thin out the filling mixture- Add milk a little at a time.
Recipe FAQs
This can happen if it you didn't allow it to chill long enough. This can also happen when ingredients are not measured properly, so be sure to be thorough and don't just "eyeball it."
You can try all kinds of different options, depending on what you have on hand, the look you want, and the overall taste you're going for. You can try marshmallows, candies, baked pie crust cookies, whipped cream, seasonal sprinkles, piped buttercream, crushed candy bars, mini chocolate chips, and more.
No, because it is already cooked before it is canned. It is fine to use directly in the pie as is.
Storage
- Room temperature- I wouldn't leave it out for more than 1-2 hours because the filling has dairy in it and can go bad, if left out for too long.
- Refrigerate- Cover and chill for up to 3 days.
- Freeze- This is not recommended because the cheesecake filling does not thaw well and the graham cracker crust also becomes soggy.
- Make ahead-This can easily be made 1-2 days in advance and stored in the fridge until you are ready to serve.
More pumpkin desserts
- Pumpkin Bars (With Cream Cheese Frosting)
- Easy Pumpkin Donuts
- Pumpkin Cheesecake with Gingersnap Crust
- Pumpkin Fudge
- Pumpkin Truffles
Recipe
Easy No Bake Pumpkin Pie (Cheesecake Filling)
Video
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from CakeWhiz
Ingredients
- 1 batch Graham cracker crust
- 8 oz. Cream cheese Plain, Full fat
- 1.5 cups Powdered sugar Sifted
- 1 can Pumpkin puree 15 oz. can
- 1-2 teaspoon Pumpkin pie spice Adjust according to your preference
- 2 cups Cool Whip Full fat
- Orange gel food coloring Optional
Topping and decoration
- 2 cups Cool Whip
- 2 teaspoon White sprinkles
Instructions
- Prepare the graham cracker crust and keep aside.
- In a medium sized mixing bowl, add cream cheese and powdered sugar and mix until smooth.
- Add pumpkin puree and pumpkin pie spice and mix until combined.
- Fold in the Cool Whip gently with a spatula until mixture is fluffy and creamy.
- Mix in a little orange food coloring if you want a more vibrant color (optional).
- Spread this mixture into the prepared graham cracker crust.
- Chill in the fridge for 6 hours or overnight until it's partially set.
- Prior to serving, fill a piping bag with Cool Whip and attach the large star tip (Wilton tip 1M).
- Pipe stars along the outer edges of the pie.
- Toss some sprinkles in the center and enjoy.
Notes
- If you are short on time, use a store-bought graham cracker crust instead of making it at home.
- Don't use pumpkin pie filling which has a different flavor and additional ingredients.
- To thicken the cheesecake mixture further, mix in more powdered sugar and to thin it out, mix in a little bit of milk.
- Use full fat cream cheese and Cool Whip for maximum creaminess.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
- Read additional tips and variations above in the post.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Leave a Reply