No-Bake Pumpkin Cream Pie (Easy, Fluffy & Festive!)
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This no bake pumpkin cream pie is light, fluffy, and full of cozy fall flavor. It starts with a buttery graham cracker crust and gets filled with a creamy pumpkin mixture, then topped with whipped cream and a sprinkle of spice. It’s a fun twist on the classic and totally deserves a spot on your holiday table.
Even better, there’s no oven required. Keep that space open for turkey or stuffing while this pie chills in the fridge. You don’t need anything fancy. Just a deep dish pie pan, a mixer, and something to crush the crackers (a food processor or a ziplock bag and rolling pin works great).
Check out my other pumpkin desserts! You’ll love my Mini Pumpkin Cheesecakes, Mini Pumpkin Pie recipe Pumpkin Mousse, or Pumpkin Cheesecake Cookies
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- Easy. Requires no baking, making it a simple dessert to prepare. No complicated steps!
- Simple ingredients. You likely already have everything you need to make this pie in your pantry and fridge.
- Make ahead. This pie is always a hit at gatherings, and it’s easy to make in advance.
If you’re into no bake desserts, check out my No Bake Pink Lemonade Pie, my Easy Chocolate Pie, or my No Bake Caramel Pecan Cheesecake
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Graham crackers. I use the original flavor graham crackers, but the cinnamon ones are awesome in this too. You can substitute with any other cookie crumbs, such as gingersnaps or vanilla wafers. You can also use store-bought crushed graham crackers, or a premade crust.
- Brown Sugar. This should be packed into the measuring cup. You can use light brown sugar or dark brown sugar.
- Butter. I use salted butter.
- Cream cheese. Softened at room temperature – Easier to mix, but don’t let it stay on the counter for longer than 2 hours. Don’t use the fat-free kind. This is dessert, folks.
- Pumpkin pie spice. Made of cinnamon, cloves, ginger, allspice and nutmeg. Make your own pumpkin pie spice, or grab this at the store.
- Powdered sugar. Sweetens the filling without making it grainy.
- Canned pumpkin puree. I use store-brand pure pumpkin puree. You don’t want to use the whole can because the flavor will be a bit sour. Make sure you are getting Pumpkin Puree and not Pumpkin Pie Filling which has added flavor and sugar. You can use homemade pumpkin puree, but be sure to drain off excess moisture.
- Whipped Topping. I use Cool Whip. It adds extra fluffiness and creaminess to the pie. You’ll need extra if you want to top the pie before serving. You can use heavy cream (heavy whipping cream) that you whipped up too.
Recommended Equipment/Tools
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- Food processor. For crushing the crumbs evenly. Use a ziploc bag and a rolling pin if you prefer.
- Deep dish pie pan. You can also make this in an 8×8 pan if you wish.
- Large mixing bowl. For mixing the filling.
- Electric mixer, or stand mixer. For making the filling.
How to make Pumpkin Cream Pie
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
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Make the pie crust. Crush the graham crackers and brown sugar together in a food processor at high speed. Lower the speed to low and slowly pour in the melted butter. Continue processing until the crumbs are coated in butter.
Grease a 9-inch pie dish with butter, and firmly press the graham cracker crumbs into the bottom and the sides of the pie dish. Freeze the crust for about 15 minutes or until it has hardened.
Make the Pumpkin Cream Pie Filling. Mix the cream cheese, pumpkin pie spice, and powdered sugar in a large bowl using an electric mixer until the mixture is smooth and lump-free. Add the pumpkin puree and continue mixing until smooth.
Fold in the whipped topping and stir until it is thoroughly mixed. Don’t over do the mixing – we want to keep some air in the filling so it is light and fluffy.
Add the filling to the crust. Spoon the pie filling into the frozen crust, and smooth it out evenly.
Refrigerate. Cover with plastic wrap place it in the refrigerator and chill for at least 6 hours. Overnight is best.
Serve. Before serving, top with additional remaining whipped cream or topping and garnish with some extra pumpkin pie spice. Serve chilled.
Kylee’s Notes
Store leftover pie covered in the refrigerator for up to 4 days.
For an extra touch, you can top the pie with crushed graham crackers or cinnamon for added texture.
Crust options. If you want a more decadent crust, you can swap the graham crackers for crushed gingersnap cookies or even chocolate wafers for a twist. You can also use store-bought crushed graham crackers, or a premade pie shell.
Slice cleanly. For clean, perfect slices, dip your knife in hot water and wipe it clean between each slice. This helps prevent the filling from sticking to the knife.
Make mini pies. Want individual servings? You can divide the crust and filling into small tart pans or mason jars for personal-sized no-bake pies.
Freezing instructions
Make the pie, and wrap it tightly in plastic wrap.
Store it in the freezer for up to 2 months. Thaw in the fridge overnight before serving.
FAQs
Yes, this pie can be made the day before and chilled overnight for best results.
You can use crushed gingersnaps, vanilla wafers, or any other type of cookie for the crust.
Yes, fresh pumpkin can be used. Make sure it’s pureed until smooth and drained of excess water.
More recipes to love
- Pumpkin Spice Waffles – Using just 2 bowls, make these homemade Pumpkin Waffles a part of your Fall breakfast tradition. With warm spices and yummy pumpkin, they’re a must make!
- Pumpkin Pancakes -Fluffy pumpkin pancakes made with real pumpkin, and warm pumpkin spices – these pretty pancakes are perfect for fall and taste amazing with just a little butter and syrup.
- Pumpkin Oatmeal – Embrace Fall with this warm, deliciously spiced pumpkin oatmeal. Simple to make and so hearty, your breakfast just got a makeover!
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No Bake Pumpkin Cream Pie
Ingredients
Crust
- 10 graham crackers
- 2 tablespoons brown sugar
- ½ cup butter 1 stick, melted
Pumpkin Cream Pie Filling
- 8 ounces cream cheese softened at room temperature
- 1 tablespoon pumpkin pie spice
- ½ cup powdered sugar
- 1 cup pumpkin puree
- 8 ounces whipped topping thawed
Optional
- Additional whipped topping for serving
Instructions
Make the pie crust
- Crush 10 graham crackers and 2 tablespoons brown sugar together in a food processor at high speed. Lower the speed to low and slowly pour in the melted ½ cup butter. Continue processing until the crumbs are coated in butter.
- Grease a 9-inch pie dish with butter, and firmly press the graham cracker crumbs into the bottom and the sides of the pie dish. Freeze the crust for about 15 minutes or until it has hardened.
Make the Pumpkin Cream Pie Filling
- Mix 8 ounces cream cheese,1 tablespoon pumpkin pie spice, and ½ cup powdered sugar in a large bowl using an electric mixer until the mixture is smooth and lump-free. Add the1 cup pumpkin puree and continue mixing until smooth.
- Fold in the 8 ounces whipped topping and stir until it is thoroughly mixed.
Add the filling to the crust
- Spoon the pie filling into the frozen crust, and smooth it out evenly. Cover the pie carefully with plastic wrap, and place it in the refrigerator for at least 6 hours. Overnight is best.
Serve
- Before serving, top with additional whipped cream and pumpkin pie spice, if desired, and serve chilled.
Notes
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Can’t wait make this for Thanksgiving! More of a lighter version of the normal pumpkin pie.
I know it will be delicious!