The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
No-bake pumpkin pie is a delicious, easy-to-make dessert perfect for Fall. Made with just a few simple ingredients, the pie is prepped in minutes!
This pie costs around $9.20 to make. The recipe makes eight servings for approximately $1.15 per serving.
No-Bake Pumpkin Cheesecake Pie
We have messed up enough pie crusts in our baking career to know that we do not want to spend time trying to make a perfect pie during the holidays or the busy Fall season. This No-Bake Pumpkin Pie is a no-fail recipe that gives you that pumpkin pie we all know and love without the hassle of making it from scratch. The hardest part of this recipe is waiting for it to chill in the fridge until it is ready to serve.
What You’ll Love About No-Bake Pumpkin Pie
- Convenience: No oven is needed for this recipe. You can make this pie in just fifteen minutes with a pre-made crust. It is that easy, and you will have more oven space for other recipes you are making.
- Texture: This pie is creamy and smooth. The cream cheese, pumpkin puree, and cool whip are whipped together until the perfect velvety smooth consistency is reached.
- Fall Flavors: Pumpkin is a classic Autumn-time flavor. This pie captures the cozy and warm flavors of Fall through the combination of pumpkin pie spice and pumpkin puree.
Ingredients & Estimated Cost:
- 8 ounce cream cheese – $2.19
- 1 cup pumpkin puree – $1.71
- ½ cup granulated sugar – $0.15
- 1 teaspoon vanilla extract – $0.46
- 1 teaspoon pumpkin pie spice – $0.13
- 8-ounce tub Cool Whip – $2.24
- 10-inch prepared graham cracker pie crust – $2.32
The recipe cost is calculated by the amounts needed for the recipe. To find out more about how we price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in September 2023.
How To Make No-Bake Pumpkin Pie
***For complete recipe instructions, see the recipe card below.
- First, using a large mixing bowl, beat the cream cheese until smooth.
- Then, beat in the pumpkin puree, sugar, vanilla extract, and pumpkin pie spice until creamy.
- Next, fold in the whipped topping until the mixture is smooth and creamy.
- Evenly spread the filling into the pie crust, and cover it with plastic wrap.
- Chill in the fridge for at least four hours.
- Finally, garnish with additional toppings and serve.
Recipe Variations and Substitutions
- Cream Cheese: If you don’t have cream cheese, you can substitute mascarpone cheese or ricotta cheese.
- Sugar: You can substitute any granulated sugar, such as brown or coconut sugar.
- Chocolate Pumpkin Pie: Add ½ cup of cocoa powder to the filling.
- Maple Pecan Pumpkin Pie: Fold in ½ cup of chopped pecans and ¼ cup of maple syrup to the filling.
- Pumpkin Cheesecake Pie: Top the pie with a layer of cheesecake filling.
Cream Cheese No-Bake Pumpkin Pie Storage Tips
- No-bake pumpkin pie can be served chilled or at room temperature.
- Garnish with whipped cream, caramel sauce, chopped nuts, or other toppings.
- Store the pie in the refrigerator for up to three days.
- Cover the pie tightly with plastic wrap or foil to prevent it from drying out.
- Freeze cream cheese no-bake pumpkin pie for up to 3 months.
- Wrap the pie tightly in two layers of plastic wrap and then in a layer of aluminum foil.
- Label the pie with the date before freezing.
- To thaw the no-bake cream cheese pumpkin pie, place it in the refrigerator overnight.
- If you need to thaw the pie more quickly, you can thaw it in the microwave on defrost for 30-60 minutes or until thawed through.
No-Bake Pumpkin Pie Recipe FAQs
Absolutely! You may not enjoy it on its own, but once it is mixed in with the other ingredients, it is delicious.
Get Kids Involved
Ages 2-3: Your child can help garnish the top of the pie before serving. Practice counting skills as they count the number of slices you cut for serving.
Ages 4-5: Teach your child what it means to “fold” in an ingredient. And then guide their hands as they learn how to fold in the cool whip.
Ages 6-8: Introduce your child to the basic baking technique of beating ingredients with a handheld mixer. They can then spread the mixture into the pie crust. When you begin slicing the pie, use this opportunity for a fun, hands-on fractions quick lesson with your kiddos.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
As the end of the year approaches, baking items, such as canned pumpkin, flour, and sugar, go on sale. This is a great time to stock up on these pantry staples.
- French Silk Pie
- Mini Apple Pies
- Pumpkin Pie Ice Cream
- Apple Cider Donut Cake
- Easy Apple Crisp
- Pumpkin Chocolate Chip Muffins
- Mom’s Pumpkin Cheesecake
- Shortcut Apple Fritter Bread
- Pumpkin Cupcakes with Cream Cheese Frosting
- Semi-Homemade Dutch Apple Pie
No-Bake Pumpkin Pie
- handheld mixer
- Measuring cups and spoons
- mixing bowl
- rubber scraper
- 8 oz cream cheese softened
- 1 cup pumpkin puree
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 8 oz tub Cool Whip thawed, plus more for garnish
- 10 inch prepared graham cracker pie crust
- Whipped topping or whipped cream
- Caramel sauce
- Chopped toasted nuts
MAKE PIE FILLING:
- In a large mixing bowl, beat softened cream cheese until smooth and creamy.
- Add pumpkin puree, sugar, vanilla extract and pumpkin pie spice.
- Beat until well combined and smooth.
- Fold in whipped topping until the mixture is smooth and creamy.
FILL AND CHILL PIE:
- Spread the filling evenly into the pie crust.
- Cover the pie with plastic wrap and chill in the refrigerator for at least 4 hours or until set.
- When ready to serve, garnish with additional toppings, if desired.