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No-Bake Pumpkin Cream Pie Recipe Everyone Will Love

No-Bake Pumpkin Cream Pie

A creamy, lightly spiced pumpkin pie made with cream cheese and whipped topping in a graham-cracker crust. This refrigerated dessert requires no baking and is best chilled overnight.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pie Filling and Crust
  • 1 9-inch crust Prepared graham-cracker crust
  • 8 ounces Full-fat cream cheese, softened
  • 15 ounces Pure pumpkin purée
  • 1/2 to 1 cup Confectioners’ sugar
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Pumpkin-pie spice
  • 8 ounces Frozen whipped topping, thawed and divided

Method
 

Step-by-Step
  1. Let the cream cheese come fully to room temperature. Beat it with the confectioners’ sugar until smooth and creamy.
  2. Add the pumpkin purée, vanilla extract, and pumpkin-pie spice. Beat until evenly combined and no cream-cheese lumps remain.
  3. Fold approximately two-thirds of the thawed whipped topping into the pumpkin mixture. Use a gentle folding motion to keep the filling light.
  4. Spoon the filling into the prepared graham-cracker crust and smooth the top. Cover the pie and refrigerate for at least 4 hours, or until firmly set.
  5. Slice and serve with the remaining whipped topping. Add a light sprinkle of cinnamon or pumpkin-pie spice if desired.

Notes

Use pure pumpkin purée rather than pumpkin-pie filling. Full-fat cream cheese gives the most stable filling. Overnight chilling produces the cleanest slices; for especially neat slices, freeze the chilled pie for 20 to 30 minutes immediately before serving without freezing it solid.