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This no-bake pumpkin cheesecake pie can be assembled in minutes for a perfect holiday dessert—no oven required!
Last week, I shared my pumpkin cheesecake pie with you. It’s the perfect dessert for anyone who can’t decide between pumpkin pie and pumpkin cheesecake—it’s a combo of the two!
But if you’ve been reading MBA for a while, you know how much I love no-bake desserts. So of course I had to come up with a no-bake version of my pumpkin cheesecake pie for you!
This one has all of the same sweet pumpkin flavor, warm spices, and tangy cream cheese as the original. But it’s a totally no-bake version, so you can throw it together in minutes even if you don’t have access to an oven.
Serve up a slice of this after Thanksgiving dinner or make it on a weekend simply because you’re hungry for some pie. There’s no wrong time for no-bake pumpkin cheesecake pie here!
No-bake pumpkin cheesecake pie ingredients
If you’ve made my classic no-bake cheesecake, you will be familiar with a lot of the ingredients in this no-bake pumpkin cheesecake pie recipe:
- 8 ounces room-temperature cream cheese
- ½ cup powdered sugar
- ¾ cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 8 ounces thawed whipped topping (TruWhip or Cool Whip)
- 1 (9-inch) graham cracker pie crust
For the smoothest texture in your filling, make sure the cream cheese has softened to room temperature before you start making the pie. If you forget to set it out ahead of time, check out my tips on how to soften cream cheese quickly.
If you’re out of pumpkin pie spice, you can swap in ground cinnamon. Add a pinch or two of ginger and allspice if you have them.
Make sure you buy 100% pure pumpkin puree for this recipe, NOT pumpkin pie filling. Pumpkin pie filling has extra ingredients that we don’t want in this recipe.
How to make my no-bake pumpkin cheesecake pie
This is SO easy. Are you ready?
Using a mixer, beat the cream cheese and powdered sugar until smooth and creamy. Add the pumpkin, vanilla, and pumpkin pie spice. Beat until well combined.
Switch to a rubber spatula and fold in 2 cups of the whipped topping. Once no streaks of the whipped topping remain, spoon the filling into a prepared graham cracker crust and smooth the top.
Top with the remaining whipped topping. If you don’t want to pipe it along the edges like I did in these photos, you can simply spread it into an even layer.
Chill the no-bake pumpkin cheesecake pie for at least 4 hours before slicing and serving.
See how easy that was? I like to sprinkle on a little extra pumpkin pie spice or graham cracker crumbs just before serving, but that’s totally up to you.
Storage and freezing
Make sure to keep this pie in the refrigerator until you’re ready to serve. It’ll keep for up to 3 days.
You can also freeze the pie for longer-term storage. Set the pie in the freezer for 2-3 hours, until frozen through. Wrap and freeze for up to 1 month.
Let the pie thaw in the refrigerator overnight before serving.
Other crust options
I like using a store-bought graham cracker crust to make this no-bake pumpkin cheesecake pie extra easy. But there are other crust options you can use instead, especially if you don’t mind turning on the oven just for the crust.
You can always make your own graham cracker crust. You could also use the gingersnap crust that I use in my eggnog cheesecake.
If you want a traditional pie crust, you can use a frozen crust or make a homemade pie crust. Make sure that you bake the crust completely and allow it to cool before adding the filling.
No-Bake Pumpkin Cheesecake Pie
Ingredients
- 8 ounces cream cheese room temperature
- ½ cup powdered sugar
- ¾ cup 100% pure canned pumpkin puree
- 2 teaspoons pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 8 ounces frozen whipped topping thawed according to package directions (TruWhip or Cool Whip)
- 1 9-inch graham cracker pie crust
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese and powdered sugar on medium speed until smooth and creamy.8 ounces cream cheese, ½ cup powdered sugar
- Add in pumpkin puree, vanilla, and pumpkin pie spice and mix until fully incorporated.¾ cup 100% pure canned pumpkin puree, 2 teaspoons pure vanilla extract, 2 teaspoons pumpkin pie spice
- Using a rubber spatula, fold in 2 cups of the whipped topping and gently combine until no streaks remain. Spoon the mixture into the prepared graham cracker pie crust and smooth into an even layer.8 ounces frozen whipped topping, 1 9-inch graham cracker pie crust
- Top with remaining whipped topping.
- Cover and refrigerate for at least 4 hours before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
