Description

This delicious No-Bake Pumpkin Pie recipe is a quick and easy family favorite that comes together in just 20 minutes. Featuring a creamy two-layer filling inside a pre-made graham cracker crust, it’s a perfect autumn dessert that requires no baking. The recipe combines a smooth cream cheese base with a spiced pumpkin pudding layer, topped with whipped cream for a light and flavorful finish.

Ingredients

Scale

Crust

2 pre-made 9-inch graham cracker crusts

Bottom Layer

8 ounces cream cheese, softened
1/2 cup sugar
1 (8-ounce) container Cool Whip or other whipped cream

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

Top Layer

1 (8-ounce) container Cool Whip or other whipped cream
Optional: pumpkin pie spice for garnish

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Instructions

Prepare the crusts: Set out the pre-made graham cracker crusts to be ready for the filling.
Make the bottom layer: In a bowl, blend the softened cream cheese, sugar, and one 8-ounce container of whipped cream using a hand mixer until the mixture is smooth and creamy. Evenly fill the graham cracker crusts 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. Then add the canned pumpkin, pumpkin pie spice, nutmeg, and cinnamon. Stir well until all ingredients are thoroughly combined. Spread this spiced pumpkin mixture evenly over the cream cheese layer in the crusts.
Top with whipped cream: Use the second 8-ounce container of whipped cream to spread smoothly over the pumpkin layer. Optionally, sprinkle a pinch of pumpkin pie spice on top for a decorative touch.
Chill and serve: Refrigerate the pies uncovered or covered until set, ideally for at least 2 hours. Serve chilled and enjoy your pumpkin pie dessert!

Notes

Use pre-made graham cracker crusts to save time and simplify the recipe.
For best results, ensure the cream cheese is fully softened before mixing to avoid lumps.
You can substitute Cool Whip with any whipped topping of your choice.
Refrigerating the pie for longer (up to 4 hours) enhances firm texture and flavor meld.
Optionally garnish with cinnamon sticks or a sprinkle of pumpkin pie spice for presentation.