This No Bake Pumpkin Pie made with cream cheese and no gelatin is so much better than the heavy and dense classic version. This is the best no-bake pumpkin dessert you will ever make!
No-bake pumpkin desserts are my favorite. We love the Pumpkin Cheesecake Dip as well as the Pumpkin Lush Dessert.
If you like pumpkin desserts but you are not a fan of the heavy and dense classic pumpkin pie, this recipe is for you! You only need 8 ingredients to make this creamy, light and perfectly spices pie. Use a store-bought graham cracker crust to save time, or make it from scratch as I did in my Pumpkin Lush Dessert recipe. Decorate the pumpkin with whipped cream swirls and a dash of cinnamon for a festive look! This No-Bake Pumpkin Pie will be a hit at your Thanksgiving holiday dinner.
Ingredients:
- 100% pumpkin puree (not pumpkin pie filling)
- cream cheese
- light brown sugar
- vanilla extract
- pumpkin pie spice
- heavy whipping cream
- cream of tartar (optional)
- ready graham cracker crust (or homemade)
Step by step instructions
This pie is very easy and quick to make. Make sure your cream cheese is completely softened, to get the best smooth filling texture.
Step 1: cream cheese
Beat cream cheese for 30 seconds until it’s creamy. Add brown sugar and mix in.
Step 2: pumpkin puree
Add spices, vanilla and pumpkin puree to the cream cheese mixture. Beat well with the mixer.
Step 3: whipped cream
Whip the cream until stiff peaks form and gently fold in half of it into the pumpkin mixture. Use the rest to decorate the top.
Step 4: Chill
Place the pie in your fridge and chill for at least 4 hours, to overnight.
Expert tips:
- cream cheese: make sure your cream cheese is really softened. You should have to scrape it with a knife to get the wrapper off. It will mix better and make for a smooth filling.
- pumpkin puree: do not use pie filling as it is already spiced and includes milk. You will need a whole can of pumpkin puree, so no leftovers!
- cream of tartar: this ingredient helps stabilize the whipped cream (prevent it from deflating) but it is not completely necessary.
Storing
Any leftovers should be covered with saran wrap and stored in the fridge, for up to 3 days.
You can make the pie one day in advance and store in the fridge. It is best to let it set in the fridge for at least 2 hours, but it’s better if it chills for 4 to 12 hours. Make it the evening before and store in your fridge overnight.
More easy pumpkin desserts:
- Pumpkin Pie Bars
- the Best Pumpkin Coffee Cake
- Best Pumpkin Chocolate Chip Bread
- Chocolate Pumpkin Cake
- Pumpkin Cheesecake Bars
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
No Bake Pumpkin Pie
Ingredients
- 15 oz can 100% pumpkin puree not pie filling
- 8 oz. cream cheese softened
- 1/2 cup packed brown sugar
- 1/2 teaspoon pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 cup heavy whipping cream
- 1/4 teaspoon cream of tartar see note
- 1 ready graham cracker crust
Instructions
- In a large mixing bowl, beat cream cheese for 30 seconds, until creamy.
- Add brown sugar and mix in well.
- Add pumpkin pie spice, vanilla extract and pumpkin puree. Mix in.
- In a small bowl, whip heavy whipping cream with a mixer for 2 minutes. Add cream of tartar and whip until stiff peaks form. If you lift up the beater the peak in the whipped cream should stand up and not fall.
- Divide the whipped cream into two parts (you should have 2 cups of it total, so divide into 1 cup portions).
- Add 1 cup of the whipped cream into pumpkin mixture and fold it in gently with a spatula (not a mixer). Fold until no white streaks remain.
- Spread the pumpkin filling over ready crust.
- Decorate with remaining whipped cream by spreading it all over the pie or by making swirls around the edge.
- Place pie in a fridge for at least 4 hours, to overnight.
Melissa says
Everything about this was delicious! Cant wait to makie it again!!!
Anna says
Thank you so much, Melissa!
Lily says
This is such an easy version of pumpkin pie, it was so creamy and delicious and super easy to make. It made for the perfect last-minute addition to Thanksgiving! (I even stole a piece to try it and it was incredible :))
Anna says
I am so glad! Thank you so much, Lily!
Beth says
Yummy! This is so delicious and tasty! My family loves this recipe! Perfect for Thanksgiving!
Anna says
Thanks, Beth!
Meagan says
Can you freeze?
Jackie says
Instead of whipping cream can i use cool whip?
Anna says
That will work too!
Yolanda Carmen says
Can I freeze this??
Laura Reese says
I love this no bake recipe! It has such great flavors. What a great spin on pumpkin pie.
Anna says
Thank you, Laura!
Melanie says
No bake, FTW! That’s one gorgeous pie!
Anna says
Thank you, Melanie!
Catalina says
This pumpkin pie looks so creamy and inviting! A must try recipe!
Anna says
Thank you so much, Catalina!
Jade Manning says
How decadent and beautiful does this look?!
Anna says
Thank you, Jade!
Chrissie Baker says
Sounds great and FAST! That’s a win-win to me. thank you for sharing.
Dorothy Reinhold says
This makes me think of a cross between pie and cheesecake and I am not sad. This sounds amazing!
Sara Welch says
What a great dessert; perfect for fall! Looking forward to enjoying this all season long!
Demeter says
With all of the baking being done this season, it’s so nice to have an easy dessert to whip up without having to turn on the oven. Looks fantastic!
Anna says
Absolutely! Thanks, Demeter!
Sara says
Love this – so easy and quick!
Anna says
Thank you, Sara!
Courtney says
This is the BEST pumpkin pie ever – we couldn’t believe how easy and delicious it was!
Anna says
Thank you so much, Courtney! I am so glad it was a hit!
April says
I am all about this no bake recipe! Nom nom nom.
Anna says
Isn’t it the best? Thanks, April!
Katie says
Oh, this is beautiful! Pumpkin pie is the best!
Anna says
I agree! Thanks, Katie!