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    Home » All Recipes

    Published: Nov 15, 2021 by Kelly Hamilton · This post may contain affiliate links

    No-Bake Pumpkin Pie

    Jump to Recipe

    This no-bake pumpkin pie has a buttery graham cracker crust, a decadent cream cheese layer, and is topped with a spiced pumpkin layer. Each bite is bursting with flavor!

    straight on view of pie on a white plate with a bite taken out of the front with a fork.
    Jump to:
    • Recipe Ingredients
    • Step by Step Instructions
    • Frequently Asked Questions
    • Tips and Tricks
    • Storing & Freezing
    • Want to try more no-bake recipes?
    • 📖 Recipe

    If you're looking for the best pumpkin pie recipe, look no further. This double-layer pumpkin pie is my grandmom's recipe and she would always make it for Thanksgiving. It's so easy to make and the combination of the spiced pumpkin layer + the sweet cream cheese layer is the perfect combo. I added my own homemade graham cracker crust, but store-bought is fine too!

    If you are looking for another easy no-bake pie, check out my Peanut Butter Pie- it's my FAVORITE. My Salted Caramel No-Bake Cheesecake is a great option as well!

    Recipe Ingredients

    Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!

    • graham crackers- I used regular honey graham crackers but cinnamon would be great too!
    • cream cheese- this gives flavor to our "cheesecake" layer. I prefer to use a block of cream cheese. You can use a tub of cream cheese just make sure it's not the whipped kind.
    • cool whip- like the tubs you find in the freezer section! Let it thaw before using.
    • vanilla pudding- we are just using the powder for this recipe so you don't need to actually make the pudding
    • pumpkin puree- make sure to buy plain pumpkin puree or canned pumpkin, NOT pumpkin pie mix, as that is pre-sweetened and would make your pie way too sweet!
    ingredients needed to make no0bake pumpkin pie

    Step by Step Instructions

    Step 1: Make the pie crust (or buy a graham cracker pie crust and skip this step)

    • Use a food processor or blender to blend the graham crackers into a fine crumb. If you don't have a food processor/blender, place graham crackers in a ziploc bag and smash them using a rolling pin or something similar. Make sure there are no big pieces left.
    • Place crumbs into a bowl and mix with melted butter and sugar. Pour this mixture into a 9inch pie plate. Press the crumbs into the bottom and up the sides of the pie plate, making sure to really pack it in. I like to use the back of a ¼ cup measuring cup to pack them in.
    • Place the crust in the freezer for 2 hours to set.
    • graham crackers ground up mixed in a bowl with butter
    • graham cracker crust pressed into the pie dish

    Step 2: Make the cream cheese layer

    • In a large bowl, mix together the softened cream cheese, 1 tablespoon of half & half, and sugar until smooth. Gently fold in the cool whip until combined. Spread this evenly over the bottom of the frozen pie crust.
    • cream cheese and cool whip mixture in a clear bowl
    • cream cheese mixture spread into the bottom of a graham cracker crust

    Step 3: Make the pumpkin layer

    • In another large bowl, use a whisk to mix the pudding mix and 1 cup of half & half until well blended (1-2 minutes). Let this mixture stand for 3 minutes. After letting it stand, mix in the can of pumpkin, cinnamon, ginger, and cloves. Spread this evenly over top of the cream cheese layer.
    • vanilla pudding with pumpkin puree and spices in a bowl
    • pie layer all mixed together in a bowl

    Step 4: Place in fridge to set

    Once you have layered the pumpkin on top, place it in the fridge for at least 3 hours to set. This is important because if you take it out too early, it will be a runny mess when trying to cut. The longer it sits in the fridge the better.

    Once you are ready to serve, top with fresh whipped cream (my homemade recipe is below) and slice.

    Frequently Asked Questions

    Can I make this ahead of time?

    Yes! Make the pie and store it in the fridge, I suggest making it no more than a day in advance. I would also wait to add whipped cream on top until ready to serve!

    Can I use a store-bought crust?

    Absolutely. If it's more convenient for you, get yourself a graham cracker crust from the store. If you have the time and want to make your own, you can do that as well! Both work just fine.

    Is canned pumpkin the same as pumpkin pie filling?

    No! They are different. Canned pumpkin (or pumpkin puree) is just pureed and steamed pumpkin with nothing added. Pumpkin pie filling is sweetened with sugar and spices. This recipe uses canned pumpkin.

    overhead view of whole pie with 3 slices cut into it.

    Tips and Tricks

    • Time-saving tip: buy a 9inch store-bought graham cracker crust instead of making your own to save time in the kitchen!
    • A food processor is the easiest way I've found to make a homemade graham cracker crust- I got this smaller food processor on Amazon and it works great and doesn't take up a ton of space/cost a lot!
    • Let the pie set in the fridge- don't rush this process or else your pie won't set properly and be a runny mess when trying to cut into it!
    • I piped my homemade cool whip with a piping bag and tip, but you can also just spread it on top or use store-bought cool whip!

    Storing & Freezing

    This cool whip pumpkin pie can be stored in the fridge for 2-3 days. For optimal freshness, cover with plastic wrap and store in the pie dish.

    You can also freeze this pie for up to 2 months, I recommend freezing without the whipped cream on top. Thaw by placing in the fridge overnight.

    close up of fork with a bite taken out of the pie on a white plate.

    Want to try more no-bake recipes?

    • No-Bake Pumpkin Cookies
    • Salted Caramel No-Bake Cheesecake
    • White Chocolate Chex Mix
    • Peanut Butter Pie

    If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below ⭐️ Your reviews not only help my business but other bakers as well!

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    📖 Recipe

    No-Bake Pumpkin Pie

    Kelly Hamilton
    This no-bake pumpkin pie has a buttery graham cracker crust, a decadent cream cheese layer, and is topped with a spiced pumpkin layer. Each bite is bursting with flavor!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 0 mins
    Chilling time 5 hrs
    Total Time 5 hrs 15 mins
    Course Dessert
    Cuisine American
    Servings 12 servings
    Calories 284 kcal

    Equipment

    • Mini Food Processor
    • Mixing Bowl Set
    • Electric Hand Mixer
    • Whisk
    • 9" Pie Dish

    Ingredients
      

    Graham Cracker Crust

    • 1½ cups graham cracker crumbs about 9-10 full crackers
    • 5 tablespoon unsalted butter melted
    • ¼ cup granulated sugar

    Pie

    • 8 oz cream cheese softened
    • 1 cup + 1 tablespoon half and half cold (separated)
    • 1 tablespoon granulated sugar
    • 1½ cup cool whip thawed
    • 2 packages vanilla pudding 4 serving size/3.4 oz
    • 15 oz can of pumpkin puree
    • 1 teaspoon cinnamon
    • ½ teaspoon ginger
    • ¼ teaspoon cloves

    Whipped Cream

    • ½ cup heavy whipping cream cold
    • 1 tablespoon powdered sugar
    • ¼ teaspoon vanilla extract

    Instructions
     

    Pie crust (if using store-bought pie crust, skip these steps)

    • Use a food processor or blender to blend the graham crackers into a fine crumb. If you don't have a food processor/blender, place graham crackers in a ziploc bag and smash them using a rolling pin or something similar. Make sure there are no big pieces left.
    • Place crumbs into a bowl and mix with melted butter and sugar. Pour this mixture into a 9inch pie plate. Press the crumbs into the bottom and up the sides of the pie plate, making sure to really pack it in. I like to use the back of a ¼ cup measuring cup to pack them in.
    • Place the crust in the freezer for 2 hours to set.

    Pie filling

    • In a large bowl, mix together the softened cream cheese, 1 tablespoon of half & half, and sugar until smooth. Gently fold in the cool whip until combined. Spread this evenly over the bottom of the frozen pie crust.
    • In another large bowl, use a whisk to mix the pudding mix and 1 cup of half & half until well blended (1-2 minutes). Let this mixture stand for 3 minutes. After letting it stand, mix in the can of pumpkin, cinnamon, ginger, and cloves. Spread this evenly over top of the cream cheese layer.
    • Place pie in the fridge for at least 3 hours to set.

    Homemade whipped cream

    • Place the heavy cream, powdered sugar, and vanilla in a large bowl. Use an electric mixer to beat on high speed for 2-3 minutes, or until stiff peaks form.

    Notes

    Storing: This can be stored in the fridge for 2-3 days. For optimal freshness, cover with plastic wrap and store in the pie dish. You can also freeze this pie for up to 2 months, I recommend freezing without the whipped cream on top. Thaw by placing in the fridge overnight.
    • Time-saving tip: buy a 9inch store-bought graham cracker crust instead of making your own to save time in the kitchen!
    • A food processor is the easiest way I've found to make a homemade graham cracker crust- I got this smaller food processor on Amazon and it works great and doesn't take up a ton of space/cost a lot!
    • Let the pie set in the fridge- don't rush this process or else your pie won't set properly and be a runny mess when trying to cut into it!
    • I piped my homemade cool whip with a piping bag and tip, but you can also just spread it on top or use store-bought cool whip!

    Nutrition

    Calories: 284kcal | Carbohydrates: 35g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 249mg | Potassium: 160mg | Fiber: 2g | Sugar: 24g | Vitamin A: 6003IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg
    Tried this recipe?Let us know how it was! Share on Instagram and tag @bake.andbacon

    This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!

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    Reader Interactions

    Comments

    1. Brian says

      December 05, 2021 at 6:44 pm

      5 stars
      An amazing recipe! Can be whipped up in just a few minutes, and the results are delicious.

      Reply
    2. Melissa says

      November 28, 2021 at 10:56 am

      Have you ever used whipped cream instead of the cool whip for the pumpkin layer? I just wonder if it would set up right? Can't wait to make it regardless! Looks yummy!

      Reply
      • Kelly Hamilton says

        November 28, 2021 at 8:01 pm

        Hi Melissa! I haven't tried it and I can't say it would set up the same since the consistency is totally different! Hope you get to try it!

        Reply
    3. Bob says

      November 23, 2021 at 5:41 am

      5 stars
      Of all the pumpkin pie recipes out there, this one is my fave!

      Reply
      • Kelly Hamilton says

        November 25, 2021 at 4:25 pm

        Love to hear this! Thanks for trying this recipe, Bob!

        Reply

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    Hi, I'm Kelly! I'm the self-taught baker, food photographer, and dog mom behind Bake & Bacon. I'm here to bring you easy recipes for my favorite things- delicious breakfasts and decadent desserts!

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