If you’re searching for a dessert that captures all the cozy fall flavors without heating up the kitchen, this No-Bake Pumpkin Pie Recipe: A Family Favorite Recipe is an absolute winner. Creamy, spice-kissed, and effortlessly assembled, it brings together layers of luscious pumpkin and fluffy cream cheese in a crisp graham cracker crust, all without turning on the oven. Whether you’re a pumpkin pie veteran or new to pumpkin desserts, this is a delightful way to enjoy the classic taste with minimal fuss and maximum smiles around the table.
Ingredients You’ll Need
This recipe calls for straightforward ingredients that each play a crucial role in creating the perfect balance of flavor and texture. Freshly spiced pumpkin meets smooth cream cheese and airy whipped topping, layered inside a buttery graham cracker crust for that familiar, comforting bite you’ll adore.
- 2 cups canned pumpkin: The star ingredient providing rich pumpkin flavor and beautiful orange color.
- 1/2 cup sugar: Adds just the right amount of sweetness to enhance the pumpkin’s natural earthiness.
- 8 ounces cream cheese, softened: Brings a dreamy, tangy creaminess that contrasts perfectly with the spices.
- 2 (8-ounce) containers of Cool Whip or other whipped cream: One for blending into the filling, the other for the light, fluffy topping.
- 1 tablespoon cinnamon: Infuses warmth and depth to every bite.
- 2 teaspoons pumpkin pie spice: The signature blend that makes this pie unmistakably festive.
- 1 teaspoon nutmeg: A subtle touch of spice to round out the aromatic profile.
- 1 (3.4-ounce) box instant vanilla pudding: Helps thicken the pumpkin layer, creating a luxuriously smooth texture.
- 1 cup milk: Needed to prepare the instant pudding and keep the filling silky.
- 2 pre-made 9-inch graham cracker crusts: The crispy foundation that saves time and adds buttery flavor.
How to Make No-Bake Pumpkin Pie Recipe: A Family Favorite Recipe
Step 1: Prepare the Crusts
Start by setting out your pre-made graham cracker crusts so they’re ready and waiting for the delicious filling. There’s no baking required here, which makes this recipe wonderfully simple and perfect for when you want to whip something up quickly.
Step 2: Make the Bottom Layer
In a mixing bowl, blend the softened cream cheese, sugar, and one container of the whipped cream using a hand mixer. This combination should become silky and smooth, creating a tangy yet sweet base that complements the pumpkin beautifully. Once mixed, spoon this luscious layer evenly into the graham cracker crusts.
Step 3: Prepare the Pumpkin Layer
Next, in a separate bowl, whisk together the instant vanilla pudding mix and milk until thickened. To this, add the canned pumpkin, pumpkin pie spice, nutmeg, and cinnamon. Stir everything until fully incorporated and the aroma of warm spices fills your kitchen. Spread this pumpkin layer gently over the cream cheese base in each crust, creating a lovely contrast of flavors and textures.
Step 4: Top with Whipped Cream
Take the second container of Cool Whip and spread it across the top of each pie. This final cloud-like layer not only looks inviting but also balances the richness below. For a finishing touch, sprinkle a bit of pumpkin pie spice atop the whipped cream to hint at the flavors inside and make your pie radiate fall vibes.
Step 5: Chill and Serve
Refrigerate the pies until they’re fully set, which usually takes a few hours. Chilled, this No-Bake Pumpkin Pie Recipe: A Family Favorite Recipe is refreshingly cool and creamy—a perfect finish to any meal or a sweet treat to enjoy anytime the pumpkin craving hits.
How to Serve No-Bake Pumpkin Pie Recipe: A Family Favorite Recipe
Garnishes
Keep things simple or get creative by topping your pie slices with a sprinkle of chopped pecans or a drizzle of caramel sauce. A dusting of extra pumpkin pie spice or a few fresh mint leaves can add a pop of color and elevate presentation without overwhelming the classic taste.
Side Dishes
This pie shines on its own but pairs beautifully with a hot cup of coffee or spiced chai tea. If you’re serving it as part of a larger meal, consider complementing it with light sides like fresh fruit salad or roasted nuts to balance out the creamy richness.
Creative Ways to Present
Serve the pies in individual mason jars or clear dessert cups for a fun twist on traditional slices. Layer the pumpkin filling and whipped cream for a parfait-style treat that’s perfect for parties or potlucks. You can also use festive plates and seasonal napkins to make the experience feel extra special and celebratory.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pie covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will maintain its best texture and flavor for up to 3 days, making it easy to enjoy a quick slice whenever the pumpkin craving strikes.
Freezing
This no-bake pie can be frozen, but to preserve its texture, freeze it without the whipped cream topping. Wrap the pies well and freeze for up to one month. When ready to serve, thaw overnight in the refrigerator and add fresh whipped cream before serving.
Reheating
Since this is a chilled, no-bake dessert, reheating isn’t necessary and can actually alter the texture you love. Enjoy it straight from the fridge for the best experience—creamy, cool, and perfectly spiced every time.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin if you prefer, but be sure to cook and puree it well before using. Canned pumpkin is convenient and offers a consistent texture and flavor that works beautifully in this pie.
What if I don’t have instant vanilla pudding mix?
You can substitute with homemade vanilla pudding or use cornstarch thickened vanilla custard. However, instant pudding mix gives the filling a nice, firm texture quickly, which is ideal for this no-bake recipe.
Is there a dairy-free version of this recipe?
Absolutely! Use dairy-free cream cheese alternatives, coconut whipped topping, and a non-dairy milk to prepare the pudding. The spices and pumpkin flavor will still shine through just as deliciously.
How long does it take for the pie to set?
Chilling for at least 3-4 hours is recommended to allow the layers to firm up nicely. For best results, prepare it the night before and serve the next day.
Can I make this recipe for a larger group?
Yes, simply multiply the ingredients and use larger or multiple graham cracker crusts. This dessert scales up easily without added complexity, perfect for family gatherings or holiday parties.
Final Thoughts
This No-Bake Pumpkin Pie Recipe: A Family Favorite Recipe has quickly become a go-to for anyone craving all the flavors of traditional pumpkin pie with none of the hassle of baking. It’s creamy, flavorful, and perfect for sharing with loved ones. I encourage you to try it out and watch how it becomes a staple in your dessert repertoire just as it has in mine.
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No-Bake Pumpkin Pie Recipe: A Family Favorite Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes plus chilling time
- Yield: 2 pies (9-inch each, serves approximately 8 total slices)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This No-Bake Pumpkin Pie recipe is a quick and delicious dessert perfect for fall or any time you want a creamy, spiced treat without turning on the oven. Featuring layers of cream cheese and spiced pumpkin filling set in a graham cracker crust and topped with whipped cream, it’s a family favorite that’s as easy to make as it is to enjoy.
Ingredients
Crust
- 2 pre-made 9-inch graham cracker crusts
Bottom Layer
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 8 ounces Cool Whip or other whipped cream (1 container)
Pumpkin Layer
- 2 cups canned pumpkin
- 1 (3.4-ounce) box instant vanilla pudding
- 1 cup milk
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon nutmeg
Topping
- 8 ounces Cool Whip or other whipped cream (2nd container)
- Optional: Pumpkin pie spice for garnish
Instructions
- Prepare the crusts: Set out the two pre-made 9-inch graham cracker crusts to be ready for assembling the pie.
- Make the bottom layer: In a mixing bowl, use a hand mixer to blend the softened cream cheese, sugar, and one 8-ounce container of whipped cream until smooth and creamy. Evenly fill each graham cracker crust with this cream cheese layer.
- Prepare the pumpkin layer: In a separate bowl, whisk together the instant vanilla pudding mix and milk until the mixture thickens. Add the canned pumpkin, cinnamon, pumpkin pie spice, and nutmeg. Stir everything together until well combined, then spread the pumpkin mixture evenly over the cream cheese layers in the crusts.
- Top with whipped cream: Take the remaining 8-ounce container of whipped cream and spread it over the pumpkin layer on each pie. For an extra touch, you can sprinkle a little pumpkin pie spice on top as decoration.
- Chill and serve: Refrigerate the pies until fully set, about 2 hours. Serve chilled and enjoy!
Notes
- You can substitute Cool Whip with fresh whipped cream if preferred.
- For a dairy-free version, use dairy-free cream cheese and whipped topping alternatives.
- The pies should be kept refrigerated and consumed within 3 days for best quality.
- Adding a pinch of ground cloves or ginger can enhance the pumpkin spice flavor.
