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No-Bake Pumpkin Cream Pie for Easy Fall Desserts

No-Bake Pumpkin Cream Pie

A light and creamy pumpkin pie made with cream cheese, pure pumpkin puree, whipped topping, and pumpkin-pie spice in a graham-cracker crust. This make-ahead fall dessert requires zero cooking and at least 4 hours of chilling.
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Prep Time 15 minutes
Total Time 4 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pie Filling
  • 1 about 6-ounce crust Prepared 9-inch graham-cracker crust
  • 1 15-ounce can Pure pumpkin puree, not pumpkin pie filling
  • 1 8-ounce package Cream cheese, softened
  • 1 cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Pumpkin-pie spice
  • 1 8-ounce container Frozen whipped topping, thawed and divided
Optional Garnishes
  • As needed Additional whipped topping
  • As needed Ground cinnamon, pumpkin-pie spice, or chopped pecans

Method
 

Step-by-Step
  1. Let the cream cheese soften to room temperature. Beat the cream cheese, powdered sugar, vanilla extract, and pumpkin-pie spice until completely smooth.
  2. Beat in the pure pumpkin puree until the filling is evenly combined and creamy.
  3. Fold in the thawed whipped topping gently, working just until no streaks remain so the mixture stays light and airy.
  4. Spoon the pumpkin mixture into the prepared graham-cracker crust. Smooth the top with a spatula.
  5. Cover the pie and refrigerate for at least 4 hours, preferably overnight, until firm.
  6. Before serving, add optional whipped topping and a light sprinkle of cinnamon or pumpkin-pie spice. For especially neat slices, freeze the chilled pie for 20–30 minutes immediately before cutting, but do not freeze it solid.

Notes

Use pure pumpkin puree rather than pumpkin pie filling. If the puree looks watery, drain it briefly before mixing. Keep the covered pie refrigerated and serve fully chilled.