Light, creamy pumpkin filling in a graham cracker crust garnished with whipped topping, graham cracker crumbs and pumpkin pie spice. This No-Bake Pumpkin Cream Pie tastes every bit as scrumptious as it is easy to make.
Easy as Thanksgiving Pumpkin Pie
One bite of this smooth, cool No-Bake Pumpkin Cream Pie and they’ll swear you spent hours in the kitchen. With a light, creamy pumpkin filling in a store-bought graham cracker crust, it’s as delicious as it is easy to make. Top it with dollops of whipped cream, a sprinkle of graham cracker crumbs and a dusting of pumpkin pie spice and it’s holiday ready!
No-Bake Desserts Make Holidays a Breeze
I always recommend adding no-bake and pre-made items to your holiday menu. It saves a ton of time and cuts way down on any meal prep stress. And no-bake desserts definitely impress without the stress. My No-Bake Peanut Butter Pie, these No-Bake Pumpkin Pie Balls, and Nutter Butter Balls always grace our dessert table at Thanksgiving and Christmas. My baked version of this Pumpkin Cream Pie is also delectable if you’ve got the time. So dreamy!
Ingredients and Supplies for No-Bake Pumpkin Cream Pie
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- (9-inch) graham cracker pie crust (store bought or homemade)
- Canned pure pumpkin
- Cream cheese, softened
- Vanilla extract
- Powdered sugar (confectioners sugar)
- Pumpkin pie spice
- Cool Whip, thawed
- Additional Cool Whip, graham cracker crumbs and pumpkin pie spice for garnishing, if desired
Supplies:
How to Make Pumpkin Pie Spice
When I don’t have already mixed pumpkin pie spice on hand, I will quickly mix together 1/2 teaspoon ground cinnamon with 1/8 teaspoon each of nutmeg, ginger, cloves and allspice. This will make 1 teaspoon of pumpkin pie spice.
How to Make No-Bake Pumpkin Cream Pie
- Prepare a 9-inch no-bake graham cracker pie crust and place in the refrigerator for at least 30 minutes or the freezer for at least 15 minutes before filling.
- In a large bowl, beat together pumpkin, cream cheese and vanilla until smooth.
- Add the powdered sugar and pumpkin pie spice and beat until well combined.
- Fold in the Cool Whip until completely incorporated.
- Pour into the prepared graham cracker pie crust.
- Place in the refrigerator for at least 2 hours or overnight.
- Garnish with dollops of Cool Whip.
- Sprinkle with graham cracker crumbs and pumpkin pie spice before slicing and serving.
How to Make a No-Bake Graham Cracker Crust
A no-bake graham cracker crust that’s sweet and buttery and the perfect mixture of chewy and crunchy. Made with graham cracker crumbs, butter and a little sugar, It’s the easiest, yummiest crust you’ll ever make!
How to Use Whipped Cream Instead of Cool Whip
If you’re not a fan of store bought whipped topping, you can substitute homemade whipped cream instead. Learn how to make homemade whipped cream from heavy cream, for an easy, sweet homemade touch that can’t be beat.
For this pumpkin cream pie recipe, you will need 3 cups of this homemade whipped cream to replace the Cool Whip.
How to Store No-Bake Pumpkin Cream Pie
Store leftovers in the refrigerator covered tightly in plastic wrap for about 5 days.
To freeze, wrap tightly in plastic wrap. Then place in a freezer safe container or wrap in foil and place in the freezer for up to 2 months. Allow to thaw in the refrigerator for 3-4 hours before serving.
More Picture Perfect Pies
As beautiful as they are delicious, these Picture Perfect Pie Recipes will make an impression at any dessert table!
If you make this No-Bake Pumpkin Cream Pie, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo
No-Bake Pumpkin Cream Pie
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Prep Time: 10 minutes -
Chill Time: 2 hours
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Total Time: 2 hours 10 minutes
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Yield: 8 servings
Print Recipe
Pin RecipeDescription
Light, creamy pumpkin filling in a graham cracker garnished with whipped topping, graham cracker crumbs and pumpkin pie spice. This No-Bake Pumpkin Cream Pie tastes every bit as scrumptious as it is easy to make.
Ingredients
- 1 (9-inch) graham cracker pie crust (store bought or homemade)
- 1 (15 ounce) can pure pumpkin (1 and 3/4 cups)
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (confectioners sugar)
- 1 and 1/2 teaspoons pumpkin pie spice
- 1 and 1/2 cups Cool Whip, thawed (plus more for garnishing)
- Additional Cool Whip, graham cracker crumbs and pumpkin pie spice for garnishing, if desired
Instructions
- Prepare a 9-inch no-bake graham cracker pie crust and place in the refrigerator for at least 30 minutes or the freezer for at least 15 minutes before filling.
- In a large bowl, beat together pumpkin, cream cheese and vanilla until smooth. Add the powdered sugar and pumpkin pie spice and beat until well combined. Fold in the Cool Whip until completely incorporated.
- Pour into the prepared graham cracker pie crust. Place in the refrigerator for at least 2 hours or overnight.
- Garnish with dollops of Cool Whip sprinkled with graham cracker crumbs and pumpkin pie spice before slicing and serving.
- Store leftovers in the refrigerator.
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