How long does No-Bake Pumpkin Pie need to chill?

No-Bake Pumpkin Pie should ideally chill overnight in the refrigerator. Although the filling may begin to firm after a few hours, an overnight rest gives the cream cheese and pumpkin layers enough time to set properly. For particularly clean slices, place the fully chilled pie in the freezer for about one hour before cutting. Use a warm, dry knife and wipe the blade between slices.

Can I make No-Bake Pumpkin Pie the day before?

Yes. No-Bake Pumpkin Pie is actually an excellent make-ahead dessert because chilling it overnight improves its texture and stability. Prepare and cover the pie, then refrigerate it until you are ready to serve. If you want the freshest-looking presentation, you can add the final whipped topping and sprinkle of pumpkin pie spice shortly before serving.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, homemade pumpkin puree can work, but its consistency needs to be similar to canned pumpkin. Fresh puree sometimes contains more moisture, which can make a no-bake pumpkin filling softer. Drain watery homemade puree before measuring it. Avoid using pumpkin pie filling as a substitute because it already contains sugar and spices that can alter the flavor of the recipe.

Easy No-Bake Pumpkin Pie with Cream Cheese

Name: No-Bake Pumpkin Pie
Prep time: 10 min
Total time: PT-497588H38M3S
Cuisine: American
Ingredients: 4 ounces cream cheese, softened; 1/4 cup granulated sugar; 8 ounces whipped topping, divided; 1 prepared 9-inch graham cracker pie crust; 1/4 cup instant vanilla pudding mix; 1/2 cup whole milk; 1 cup canned pumpkin puree; 1 teaspoon pumpkin pie spice, plus more for garnish; 1/2 teaspoon ground nutmeg; 1 1/2 teaspoons ground cinnamon

Description

This easy No-Bake Pumpkin Pie combines a graham cracker crust with a smooth cream cheese layer, creamy spiced pumpkin filling, and fluffy whipped topping. It is a simple make-ahead fall dessert that requires no oven and is perfect for Thanksgiving.

Ingredients

Scale

4 ounces cream cheese, softened
1/4 cup granulated sugar
8 ounces whipped topping, divided
1 prepared 9-inch graham cracker pie crust
1/4 cup instant vanilla pudding mix
1/2 cup whole milk
1 cup canned pumpkin puree
1 teaspoon pumpkin pie spice, plus more for garnish
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon

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Instructions

Place the softened cream cheese and granulated sugar in a mixing bowl. Add half of the whipped topping and beat with an electric mixer until completely smooth and creamy.
Spread the cream cheese mixture evenly over the bottom of the prepared graham cracker crust, taking it all the way to the edges.
In a separate bowl, whisk the instant vanilla pudding mix with the whole milk until the mixture becomes noticeably thick.
Add the pumpkin puree, pumpkin pie spice, nutmeg, and cinnamon to the pudding mixture. Stir until smooth and evenly combined.
Carefully spread the pumpkin mixture over the cream cheese layer, keeping the two layers as distinct as possible.
Spread the remaining whipped topping evenly over the pumpkin layer.
Sprinkle the top lightly with additional pumpkin pie spice or cinnamon.
Cover the pie and refrigerate overnight to allow the layers to set completely.
For especially clean slices, place the chilled pie in the freezer for about 1 hour before cutting. Slice with a warm, dry knife and serve cold.

Notes

Use full-fat cream cheese and allow it to soften completely to room temperature for the smoothest filling.
Use instant pudding mix, not cook-and-serve pudding, because the recipe does not use heat.
Use pure canned pumpkin puree rather than pumpkin pie filling, which already contains added sugar and spices.
For the best texture and cleanest slices, refrigerate the pie overnight rather than serving it after only a short chill.
A gingersnap or chocolate cookie crust can be substituted for the graham cracker crust.
Store the covered pie in the refrigerator for up to 2 days.
To freeze, omit the final whipped topping, wrap the pie tightly, and freeze for 1 to 2 months. Thaw overnight in the refrigerator and add fresh whipped topping before serving.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 107
Sugar: 14g
Sodium: 132mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1.1g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 4g
Cholesterol: 8mg