This no-bake double layer pumpkin pie stacks creamy cheesecake and silky pumpkin mousse inside a graham cracker crust - zero oven, all glory. It's cold-set, holiday-ready, and the kind of dessert that makes your relatives finally admit that you are the favorite.
Table of Contents
Why making no-bake pumpkin pie is the way to go
- Two luscious layers - creamy cheesecake + silky pumpkin mousse - that look fancy with zero fuss.
- Uses pantry staples you probably already have (thank you, Libby's pumpkin and instant pudding).
- Keeps your oven free for the real Thanksgiving heavy-lifters - turkey, dressing, and every bubbling side dish in your arsenal.
- Slices beautifully, even when your cousin's boyfriend wields the knife like a toddler.
- Light, fluffy, cold-set texture that somehow vanishes faster than you can hide a second slice.
Grab the No Bake Pumpkin Pie Kitchen Cheat Sheet and get extra quick tips, swaps, and FAQs so your Thanksgiving dessert comes together smoother than brown sugar in warm hands. Print it, stick it on the fridge, and let it boss the recipe around while you deal with turkey theatrics.
📖 Recipe
No-Bake Pumpkin Pie Recipe
Print Pin Recipe Rate RecipeIngredients
- 1 graham cracker crumb crust, 8 or 9 inches
- 8 ounces cream cheese, softened to room temperature
- 1 tablespoon sugar
- 1 tablespoon heavy cream
- 1 cup evaporated milk
- 8 ounces whipped topping, thawed - divided use
- 15 ounces pure pumpkin, do not use the mixed pumpkin pie filling
- 6.8 ounces vanilla instant pudding, 2- 3.4 ounce packages
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Instructions
- Beat cream cheese, sugar and the 1 tablespoon of cream in large bowl with whisk until blended.
- Fold in half the whipped topping. Spread onto bottom of crust.
- Whisk pumpkin, dry pudding mix, spices and evaporated milk in medium bowl for 2 minutes or until thick.
- Carefully spread over cream cheese layer.
- Refrigerate 4 hours or until firm.
- Top with remaining whipped topping.
Notes
- Be sure you're using pure pumpkin. It should be the ONLY ingredient in the can.
- Forgot to let your cream cheese come to room temperature? Place it in a microwave-safe container and heat on 50% power (defrost setting) in 15-second intervals until you can easily press into it.
- Don't mistakenly use condensed milk in place of evaporated milk. Condensed milk is slightly sweeter than evaporated, and this pie recipe is perfectly flavored without any extra sweetness needed!
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
🧾 Ingredients for easy pumpkin pie
Double check to make sure you are using pumpkin puree and NOT pumpkin pie filling for this Thanksgiving no-bake dessert. If you'd like, you can swap in different flavors of the pudding mix. I think vanilla tastes the most balanced, but you could try French vanilla, butterscotch, or amp up the fall flavor with pumpkin pudding mix if you can find it!
- Pure pumpkin - the ONLY acceptable pumpkin. Anything else is chaos in a can.
- Cream cheese - softened, soothing, and ready to behave… unlike half your relatives.
- Vanilla instant pudding mix - the shortcut we're all taking and not apologizing for.
- Evaporated milk - richer than your ex's promises.
- A splash of heavy cream - because restraint is for people who don't cook.
- Cinnamon - warm, cozy, and judgmental in the best way.
- Ginger - adds that quick little zing like a good comeback.
- Cloves - just enough to let everyone know Thanksgiving has entered the chat.
- Sugar - because bitterness belongs in soap operas, not pie.
- Cool Whip - fluffy, perfect, store-bought, and we do NOT feel guilty.
- Graham cracker crust - the crunchy little throne this queen sits on.
🔪 How to make 2-layer pumpkin pie
Follow the steps as written and the pie will hold up beautifully… unlike your personal boundaries with your relatives.
This goes together much more smoothly if you let the cream cheese come to room temperature and remember to thaw the whipped topping overnight in the fridge. Then just make sure you fold the whipped topping gently into the cream cheese or it could deflate and break.
- Whip that cream cheese, sugar, and cream into submission, fold in the Cool Whip like you're tucking secrets under a blanket, and spoon it into the crust.
- Dump the evaporated milk and pudding mix together and stir like you're trying to escape generational trauma. Let it thicken while you side-eye anyone who asks, "Is that pie ready yet?"
- Throw the pumpkin and spices into the bowl and whisk like your life depends on it. The mixture should look like autumn itself caught feelings and melted.
- Spread that pumpkin layer over the cheesecake fluff like you're burying all evidence of poor decisions and holiday stress. Smooth it out and pretend everything is fine.
👩🍳 FAQs and the answers you need
Before we dive into the questions y'all always panic-text me at unholy hours, remember the Kitchen Cheat Sheet is sitting right there waiting to save your sanity. Print it, pin it, tattoo it on your fridge - it answers half these crises before they even start. Now let's tackle the rest of the holiday madness together.
Sure thing! The pumpkin pie will last for 3-4 days in the fridge. However, leave the Cool Whip topping off until just before serving for the best results. (Whipped cream can sometimes get a little runny the longer it sits.)
Sure, if you have it, go for it! Use about 2 teaspoon in place of the spice measurements below. Since many people have the classic spices in their kitchen, this double layer pumpkin pie recipe essentially makes a homemade pumpkin pie spice blend.
Yep! If in doubt, look at the ingredients list. For this recipe, it should just list pumpkin!
📚 More no bake pies for the holidays
If this no-bake pumpkin beauty stole your heart (and probably your self-control), then you're gonna fall head-over-heels for her equally chaotic cousins. My No Bake Tang Pie is pure retro mischief - bright, citrusy, and the kind of dessert that tastes like sunshine had a scandal with Cool Whip. She's messy, she's loud, she's a little unhinged, and honestly? That's why we love her.
Banana Cream Pudding Pie isn't a traditional Thanksgiving dessert but it sure is delicious.
And if you're feeling extra Southern and slightly feral, wander over to the No Bake Sweet Potato Pie, where sweet potatoes get dressed up in cream cheese and holiday spice like they're headed to a church social with gossip on their mind. Or, if you want something velvety and chocolate-drunk, the No Bake Hershey Pie is waiting in the fridge like a bad decision you absolutely should make - silky, indulgent, and wildly low-effort. Grab a fork, darlin'. Dessert season is calling your name.
Jennifer says
This worked exactly as written, Thanks!
Substituted a GF wafer crumb crust. It was delicious, and even the men were looking for an extra slice. Thanks for another great 'keeper" recipe!
Jessica Cox says
Can you use real pumpkin instead of a can?
Marye says
Canned pumpkin is real pumpkin but you could also use fresh pumpkin, yes.
renee pearman says
Whenever I use the instant pudding, I can taste it. Tastes like chemicals. Is it possible, do you think, to use the regular cook style of pudding??
Marye says
Absolutely not. It won't work.