First published August 7, 2022. Last updated April 24, 2025 for editorial improvements.
Table of Contents
🎥 How to make no-bake pumpkin pie
Short on time but still wanna wow the crowd? This no-bake double layer pumpkin pie is here to steal the show and possibly your cousin’s boyfriend. With a crunchy graham cracker crust, a rich cheesecake layer on the bottom, and a silky pumpkin mousse on top, it slices up into a swirly, show-stopping hunk-a-goodness that looks way harder than it actually is. Even pumpkin haters have been known to fork down seconds—so you might wanna make two and hide one in the back of the fridge like a responsible adult.
🧾 Ingredients
Double check to make sure you are using pumpkin puree and NOT pumpkin pie filling. 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!
🔪 Instructions
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.
📖 Recipe
No-Bake Pumpkin Pie Recipe
Print Pin Recipe Save 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.
👩🍳 FAQs
Our double layer pumpkin pie has a secret cream cheese layer hidden underneath the pumpkin pie filling. It tastes similar to a no-bake cheesecake. AKA, it's creamy, sweet, tangy, and the perfect complement to the pumpkin!
Then, instead of a pumpkin custard base that is baked until it's soft and set, we use a special no-bake recipe that sets up light and fluffy—without taking up any valuable oven space!
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!
📚 Related recipes
- This classic, New York-Style Pumpkin Cheesecake has a fabulous ginger-snap crust, and comes out with no cracks on top—perfection!
- Southern Sweet Potato Pie has the nostalgic, creamy taste and ideal level of sweetness that makes it a staple at our table for every holiday.
- Banana Cream Pudding Pie isn't a traditional Thanksgiving dessert but it sure is delicious.
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.