Most no‑bake pumpkin pies use either a pumpkin mousse style filling or a layered “double‑layer” pie. In mousse versions, pumpkin puree is mixed with sugar, spices, and sometimes cream cheese or pudding mix, then lightened with whipped topping (like Cool Whip) or freshly whipped cream and poured into a graham cracker crust to chill until firm.
The layered style often has a sweet cream cheese layer on the bottom and a pumpkin layer on top, so each slice shows distinct bands of white and orange, giving you a cheesecake‑meets‑pumpkin‑pie effect. Either way, the texture is silky and fluffy rather than custardy, and the method is very forgiving—no eggs, no blind‑baking crusts, and no worrying about cracks or soggy bottoms.
Equipment
- 9‑inch premade graham cracker crust or 9‑inch pie plate if making a homemade crust.
- Mixing bowls: at least one large bowl for the pumpkin filling and one medium bowl if making a layered pie.
- Hand mixer or stand mixer (or whisk) to beat cream cheese, whip cream if using fresh, and mix fillings until smooth.
- Spatula to fold in whipped topping and spread layers evenly in the crust.
- Measuring cups and spoons for pumpkin, sugar, spices, and liquids.
- Optional food processor if making a homemade graham crust from whole crackers.
- Refrigerator space with a flat shelf for chilling the pie at least 4–6 hours, ideally overnight, until fully set.
Ingredients (with measurements)
Here is a straightforward no‑bake pumpkin pie formula based on popular mousse‑style and double‑layer recipes.
For the crust (skip if using a store‑bought crust):
- 1½ cups (about 150 g) graham cracker crumbs (from 9–10 full crackers).
- 5 tablespoons (70 g) unsalted butter, melted.
- ¼ cup (50 g) granulated sugar.
For a layered no‑bake pumpkin pie (cream cheese layer + pumpkin layer):
Cream cheese layer:
- 4–8 oz (113–226 g) cream cheese, softened (many recipes use 4 oz for a thinner layer; some use 8 oz for more cheesecake).
- ¼ cup (50 g) granulated sugar or powdered sugar.
- 1–2 tablespoons half‑and‑half or milk, to loosen the cream cheese.
- 1½–2 cups (about 120–160 g) Cool Whip or other whipped topping, thawed.
Pumpkin layer:
- 1 can (15 oz / 425 g) pumpkin puree (100% pumpkin, not pumpkin pie filling).
- 2 packages (3.4 oz / 96 g each) instant vanilla pudding mix, 4‑serving size.
- 1 cup (240 ml) cold half‑and‑half or milk.
- 1 teaspoon ground cinnamon.
- ½ teaspoon ground ginger.
- ¼ teaspoon ground cloves or pumpkin pie spice to taste.
For a simpler mousse‑style no‑bake pumpkin pie (one layer):
- 8 oz (226 g) cream cheese, softened.
- ¾–1 cup (90–120 g) powdered sugar.
- 1 cup (240 g) pumpkin puree.
- 1–2 teaspoons pumpkin pie spice or a mix of cinnamon, ginger, and nutmeg.
- 8 oz (226 g) Cool Whip or about 2 cups freshly whipped cream, folded in.
Topping:
- Extra whipped cream or Cool Whip for decorating the top.
- Sprinkle of cinnamon, pumpkin pie spice, or crushed graham crackers for garnish.
Instructions and steps
If making a homemade graham cracker crust, it is prepared first so it can chill while the filling is made. Graham cracker crumbs, granulated sugar, and melted butter are combined in a bowl and stirred until the crumbs are evenly moistened and resemble wet sand.
This mixture is poured into a 9‑inch pie plate and pressed firmly across the bottom and up the sides—often using the bottom of a measuring cup to pack it in tightly so the crust holds together. The crust is then chilled in the refrigerator or freezer for at least 1–2 hours, which helps it firm up enough to support the soft filling. If using a premade crust, this step is skipped.
For a layered pie, the cream cheese layer is made next. In a large mixing bowl, softened cream cheese, sugar, and a splash of half‑and‑half or milk are beaten together with a hand mixer until completely smooth and free of lumps.
Using room‑temperature cream cheese is key to avoid a grainy filling. Once smooth, Cool Whip or whipped topping is gently folded in until the mixture is light and fluffy; this forms a sweet, creamy base layer that tempers the pumpkin. This cream cheese mixture is spread evenly over the bottom of the chilled crust, taking care not to break the crust, and the pie is returned to the fridge while the pumpkin layer is prepared.
The pumpkin layer is made in a separate bowl. Instant vanilla pudding mix is whisked with cold half‑and‑half or milk for 1–2 minutes until thickened; letting it sit for a few minutes allows it to firm slightly.
Pumpkin puree is then added along with cinnamon, ginger, cloves, or pumpkin pie spice, and the mixture is stirred or whisked until completely smooth and uniform. In some recipes, a bit of whipped topping is also folded into this pumpkin‑pudding mixture to make it lighter; in others, all the lightness comes from the pudding itself.
This pumpkin filling is carefully spooned over the chilled cream cheese layer in the crust and spread into an even layer, covering the cream layer completely. The assembled pie is then placed in the refrigerator to chill until completely set.
Most sources recommend at least 4–6 hours, with overnight chilling giving the cleanest slices and best texture, as the layers firm up and the flavors meld.
For single‑layer mousse‑style no‑bake pumpkin pie, the process is even simpler. Cream cheese and powdered sugar are beaten together until smooth, then pumpkin puree and pumpkin pie spice are mixed in until completely blended.
Whipped topping or freshly whipped cream is gently folded in to create a light, airy filling. This mixture is poured into a prepared crust (either store‑bought or homemade), smoothed on top, and chilled for several hours or overnight until firm enough to slice.
Just before serving, the pie is usually finished with a decorative topping. A border or mound of whipped cream or Cool Whip can be piped or spooned around the edges, and the top may be dusted with a pinch of cinnamon or pumpkin pie spice or sprinkled with crushed graham cracker crumbs for extra texture.
The pie should be served cold, straight from the refrigerator, and sliced with a sharp knife wiped clean between cuts for neat layers. Leftovers keep well in the fridge for several days, though the crust will gradually soften as it absorbs moisture from the filling.
Variations
No‑bake pumpkin pie has many variations that tweak the filling’s richness, structure, or flavor. Some recipes use gelatin to stabilize the pumpkin layer instead of pudding mix, whisking sweetened condensed milk with spices, dissolving unflavored gelatin in water, then cooking the mixture briefly on the stove before stirring in pumpkin and chilling it in a crust.
This style tends to be a bit firmer and more sliceable, with a texture closer to a traditional baked pie but without eggs or baking.
Others lean more into cheesecake territory by increasing the cream cheese and skipping pudding entirely. In these, cream cheese, pumpkin, sugar, and pumpkin pie spice are beaten together and then lightened with whipped topping, resulting in a no‑bake pumpkin cheesecake pie that is richer and tangier than mousse, especially when paired with a buttery graham crust.
Some versions even use sour cream along with cream cheese for extra tang and body, then fold in whipped cream.
The crust can also be varied. While graham cracker crust is classic, ginger snap cookie crumbs with butter and sugar make a spicier base that complements pumpkin flavor well.
Chocolate cookie crusts turn the dessert into a pumpkin‑and‑chocolate pairing, while store‑bought shortbread crusts give a buttery, cookie‑like base with zero effort. Prebaked pastry crusts can be used too, but they are less common in “no‑bake” recipes since they require the oven.
Spice levels and sweeteners can be adjusted to taste. Some recipes rely on pumpkin pie spice blends, while others specify cinnamon, ginger, cloves, and nutmeg individually; increasing or decreasing the spices lets you customize how bold the flavor is.
Using dark brown sugar or adding a spoonful of maple syrup to the filling can introduce caramel or maple notes, and a pinch of salt helps balance sweetness.
There are even lighter, fluff‑style variations where pumpkin pie filling or pumpkin puree is mixed with instant pudding and Cool Whip and poured into a crust for a very airy, almost “fluff salad”–style pie.
These tend to set quickly and are extremely easy, using just a handful of ingredients. Whatever the version, they all share the same core strategy: start with a crumb crust, mix pumpkin with something creamy and sweet plus warm spices, fold in whipped topping or stabilize with pudding or gelatin, and let the refrigerator do the work, giving you a no‑bake pumpkin pie that delivers fall flavor with minimal fuss.
