No-Bake Pumpkin Pie
A creamy two-layer pumpkin pie with a sweetened cream cheese base and a spiced pumpkin cream top, set in a graham cracker crust with no oven required.
Servings: 8 slices
Calories: 340kcal
Cost: 2
Equipment
- 9-inch pie plate with graham cracker crust
- 2 mixing bowls
- hand mixer
- rubber spatula
- whisk
- offset spatula optional, for smoothing
- measuring cups and spoons
Ingredients
- 1 9-inch store-bought graham cracker crust (6 ounces)
- 8 oz block cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping, thawed and divided
- 15 oz pumpkin puree
- 3.4 oz instant vanilla pudding mix, dry
- 1/2 cup cold whole milk
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
Instructions
- Beat the softened cream cheese, powdered sugar, and vanilla extract on medium speed for about 2 minutes until completely smooth, scraping down the bowl once.
- Fold half of the whipped topping (about 1 cup) into the cream cheese mixture until no white streaks remain.
- Spread the cream cheese mixture evenly into the graham cracker crust, reaching all the way to the edges. Refrigerate while preparing the pumpkin layer.
- Whisk together the pumpkin puree, dry instant vanilla pudding mix, cold milk, pumpkin pie spice, and salt for 1 to 2 minutes until thickened.
- Fold the remaining whipped topping into the pumpkin mixture, keeping the mixture light and airy.
- Spoon the pumpkin mixture over the chilled cream cheese layer in dollops, then smooth the top with an offset spatula.
- Chill uncovered for 1 hour, then loosely cover with plastic wrap and refrigerate until fully set, at least 6 hours total or preferably overnight.
- Slice using a knife dipped in hot water and wiped dry between cuts. Serve well chilled.
Notes
Use 100% pure pumpkin puree, not pumpkin pie filling, and blot away any excess liquid before measuring. Instant vanilla pudding mix is required—cook-and-serve pudding will not set properly. Use full-fat block cream cheese, not whipped cream cheese. Store covered in the refrigerator for up to 4 days, or freeze tightly wrapped for up to 1 month. Thaw overnight or for about 4 hours in the refrigerator before serving.