Easy No-Bake Pumpkin Cheesecake Pie
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Are you ready for a super easy, delicious no-bake pumpkin dessert? This easy-to-make no-bake pumpkin cheesecake pie is light, more pumpkin-y than cheesecake-y, and oh-so-good!
It’s a perfect no-bake fall dessert for all of us pumpkin pie lovers. You’ll need about 20 minutes to put it together, plus at least 8 hours in the refrigerator. Find the full printable recipe at the bottom of the post.
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No Bake Pumpkin Cheesecake Pie
Today’s post is dedicated to my love of all things pumpkin in the fall, but without all the work! (Cuz that’s how I roll, lol.)
I’m always surprised how much this no-bake pumpkin cheesecake pie tastes like regular pumpkin pie! You almost don’t even taste the cream cheese, especially when you add a huge dollop of vanilla-flavored cream on top.
Can you see how light, fluffy, and mousse-like this pie is?
Why This No Bake Pumpkin Cheesecake Pie Is a Must-Make!
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Light and fluffy: The whipped cream gives this pie a soft, mousse-like texture.
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No oven needed: It’s the perfect pumpkin recipe when you need a fall dessert but don’t feel like turning on the oven. Fall in Texas, I’m talking about you!
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The pumpkin flavor shines: With just one block of cream cheese, this pie is oh-so-pumpkiny! What I like most about this recipe is that it’s not super sweet.
Ingredients in No Bake Pumpkin Cheesecake Pie + Notes
Want to give this recipe a try? Be sure to add these ingredients to your shopping list. Find the full amounts in the printable recipe card at the bottom of the post.
- Pumpkin puree: Use a 15-ounce can of pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which would change the flavor and sweetness of this pie.
- Cream cheese: Stick with full-fat or reduced-fat, but not fat-free! This recipe uses one 8-ounce block of cream cheese, and the results are light, fluffy, and almost mousse-like. For a more noticeable cream cheese flavor, you can use an additional 4 ounces of cream cheese.
- Heavy whipping cream: Use heavy whipping cream rather than regular whipping cream. Its higher fat content helps the whipped cream hold its shape. Keep it cold until you’re ready to whip it.
- Sugar: Stick with granulated sugar. You’ll use 2/3 cup in the pumpkin mixture and another 2 1/2 tablespoons in the whipped cream.
- Pumpkin pie spice: Store-bought or homemade will work.
- Graham cracker crust: Use a 9-inch premade, ready-to-fill graham cracker crust to keep the recipe completely no bake. You can also make your own crust using the instructions in the FAQs below.
Good to Know: Plan for Chilling Time
This no-bake pumpkin cream cheese pie is super easy to make, but you need to allow time for the cream cheese to soften and at least 8 hours for the pie to chill.
If serving to guests, I recommend putting the pie together the night before. It will have more time to set and look prettier when sliced. Also, I think the longer it sits, the better it tastes!
How to Make No Bake Pumpkin Cheesecake Pie
1 Prep: Have your graham cracker crust ready to fill. Let the cream cheese soften before you start mixing.
2 Create the filling: Beat the cream cheese and 2/3 cup sugar in a large bowl for about 3 minutes, until fluffy and thoroughly combined. Add the pumpkin puree and pumpkin pie spice, then mix until just combined.
3 Whip the heavy cream: In a separate bowl, whip the cold heavy cream until soft peaks form. Add 2 1/2 tablespoons sugar and continue whipping until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture with a spatula. Do not overmix.
4 Add to the pie crust: Pour the pumpkin mixture into the graham cracker crust. Cover with plastic wrap and refrigerate for at least 8 hours or overnight. When ready to serve, add additional whipped cream if desired.
Why This Recipe Works
I use just one 8-ounce block of cream cheese on purpose so you can really taste the pumpkin. It gives the filling a little cream cheese tang without overpowering the pumpkin pie flavor.
The whipped cream gives the pie its airy texture. Mixing the cream cheese and pumpkin first lets you get that base smooth. Then whipping the cream separately and gently folding it in keeps the filling light and fluffy.
💡Pro Tip:
Use a spatula for the folding step. Scoop from the bottom of the bowl and gently fold the mixture over itself. Stop once the whipped cream is incorporated.
Recipe Tips
- Start with softened cream cheese so it blends smoothly with the sugar.
- Whip the heavy cream to stiff peaks before adding it to the pumpkin mixture. When you lift the beaters, the peaks should hold their shape.
- Don’t overmix when folding in the whipped cream. Deflating it can leave the filling loose.
- Allow enough time for the pie to set. Refrigerate for at least 8 hours or overnight before slicing.
- See the FAQs below for tips on keeping your graham cracker crust from getting soggy.
Variations
- Change up the crust: Try a gingersnap, Biscoff, shortbread, or pecan crust using your favorite crust recipe. For a gluten-free version, use a gluten-free graham cracker or cookie crust and check the other ingredient labels. A fully baked and cooled pastry crust works too.
- Make individual pies: Use store-bought mini graham cracker crusts to make individual pumpkin cheesecake pies.
- Make cheesecake jars or parfaits: Layer cookie crumbs and pumpkin filling in small jars or dessert glasses. Refrigerate for at least 8 hours or overnight, then add whipped cream before serving. For a deconstructed dessert, serve the chilled filling with cookie crumbs and toppings for everyone to assemble their own.
- Use the filling in a pumpkin trifle: In a trifle bowl, I would layer pound cake cubes, this filling, and crushed gingersnaps, then repeat the layers.
- Add toppings: Try caramel sauce, whipped cream, toasted pecans, cookie crumbs, a sprinkle of cinnamon, or chocolate shavings.
- Adjust the spice and sweetness: For more spice, add a little extra pumpkin pie spice to the pumpkin mixture before folding in the whipped cream. For a less sweet finish, use unsweetened whipped cream on top and skip the caramel or other sweet toppings.
Storage Suggestions
Cover tightly with plastic wrap and store in the refrigerator for 3 to 4 days. Keep the pie refrigerated until you’re ready to serve it.
To freeze: Let the pie set in the refrigerator for at least 8 hours or overnight first. Wrap the pie tightly in plastic wrap, then aluminum foil, and freeze without the whipped cream topping. Thaw overnight in the refrigerator and add the topping before serving.
FAQs
Can This No Bake Pumpkin Pie Be Made Low Carb?
You can lower the carbs by replacing the sugar and changing the crust.
- Use a low-carb sweetener intended to replace sugar cup for cup. I like Swerve Confectioners.
- Switch the graham cracker crust for a nut crust, or serve the filling crustless in a parfait dish as a mousse.
Check the sweetener’s package directions for the equivalent amount. The flavor and texture may differ from the version made with granulated sugar.
Can I Use Cool Whip Instead of Whipped Cream?
Yes, this pie will work with either homemade whipped cream or Cool Whip. However, my favorite combo is homemade whipped cream in the filling and Cool Whip on top.
If using Cool Whip in the filling, thaw it in the refrigerator first and gently fold it into the pumpkin mixture.
How Can I Keep My Graham Cracker Crust From Getting Soggy?
An optional way to help keep a graham cracker crust crisp is to bake it before adding the filling. For a homemade crust, bake at 325°F for 15 minutes, then cool completely before filling. For a store-bought crust, follow the package’s baking directions if it provides them.
You can also lightly brush the crust with beaten egg before blind baking it. Bake the egg-coated crust before adding any filling, then let it cool completely.
If you want to keep the whole dessert no bake, use a ready-to-fill crust and skip the egg wash and baking step.
Can I Make My Own Pie Crust?
Of course! Mix together 2 cups graham cracker crumbs, 1/3 cup sugar, and 1/2 cup melted butter. The mixture should resemble wet sand, with no dry spots.
Firmly press the mixture into the bottom and sides of a 9-inch pie plate. Pack the crumbs tightly so the crust holds together, then refrigerate while you prepare the filling.
For a baked crust, bake for 15 minutes at 325°F. Let it cool completely before adding the filling.
Can I Use a Traditional Pastry Pie Crust?
Yes! You can use a store-bought frozen pie crust or make your own with your favorite pie crust recipe. Fully bake the empty crust according to the package or recipe directions, then let it cool completely before adding the filling.
The pumpkin filling is still no bake, but this crust option requires baking.
My Pie Didn’t Set. What Happened?
The filling may be too soft if the cream wasn’t whipped to stiff peaks, it was overmixed during folding, or the pie hasn’t chilled long enough. This pie is meant to be soft and fluffy, but after chilling, the filling should hold together when sliced, not be liquid or runny.
Beat the cream cheese and sugar until the sugar is incorporated and the cream cheese is light and fluffy. Mix in the pumpkin just until combined. When adding whipped cream or Cool Whip, gently fold it in so you don’t deflate it.
Allow at least 8 hours in the refrigerator, preferably overnight. This pie has a light, mousse-like filling, rather than the dense texture of a baked cheesecake.
Can I Make This Pumpkin Cheesecake Pie Ahead of Time?
Yes! Make it the day before serving and refrigerate overnight. Add the whipped cream topping when you’re ready to serve.
More Desserts You Might Enjoy
Tried This Recipe?
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Print
Easy No Bake Pumpkin Cheesecake Pie
- Prep Time: 20 minutes
- Total Time: 8 hours, 20 minutes
- Yield: 8 servings 1x
- Category: desserts
- Method: no bake
Description
This no-bake pumpkin cheesecake pie is fluffy, light, and full of pumpkin flavor. It’s the perfect pumpkin recipe when you want a Fall dessert but don’t want to turn on the oven. It’s also a perfect dessert for a holiday meal!
Ingredients
- 1 (8 ounce) package of cream cheese, at room temperature
- 2/3 cup white sugar, plus 2.5 tablespoons sugar (divided)
- 1 (15 ounce) can of pumpkin puree
- 1 cup heavy whipping cream
- 1 teaspoon pumpkin pie spice
- 9-inch premade graham cracker crust
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Instructions
- Beat the cream cheese and 2/3 cup sugar together in a large bowl for about 3 minutes, until fluffy and thoroughly combined.
- Beat in pumpkin puree and pumpkin pie spice until combined.
- In a separate bowl, whip heavy cream until soft peaks form. Add 2 1/2 tbsp sugar and continue whipping until stiff peaks form.
- Gently fold whipped cream into pumpkin mixture. Do not overmix.
- Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate at least 8 hours or overnight.
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It turned out great but I am using ginger snap cookies for the crust. The kids love it.
Question for ya…am I able to use a “cool whip” product in place of whipping up the cream, OR can I whip up some canned coconut milk? Gotta keep it dairy free. I’m very excited to try this recipe though! Thanks in advance!
Cool whip is fine. I don’t believe whipped coconut cream would set firm enough for this recipe.
It turned out great but I am using ginger snap cookies for the crust. The kids love it.
This pie is so easy to throw together, and it’s delicious! I had some leftover filling because I could only find an eight inch pie crust, so we ate the rest as a dip with graham crackers. My grandkids loved it! This recipe is a keeper, for sure.
Just made it and this is going to be the hit of the evening after Sunday family dinner. Later, I will add some Reddi Whip spray and run it around the crust edge to make it look pretty
Used pumpkin puree and added 1 tsp of pumpkin pie spice. So good!
This makes wonderful icing For the pumpkin angel food cake. Awesome.
Yum!
This was so good, really did taste like a pumpkin pie!
I gave this a 4 star because it did not set up like photo. It was absolutely delicious! We ate the whole pie for Thanksgiving. Will make it again but would love some tips on a firmer result.
I agree, it’s delicious. I made it again on Tuesday. This time we put a dollop of the vanilla cool whip on top, that really made the pie.
So my best tips on a firm pie would be…
1. Does your pumpkin puree seem runny? If it does you might consider putting a coffee filter in fine mesh sieve to drain off any excess liquid. I’ve never done this but I have heard this tip before.
2. Make sure you are achieving stiff peaks with the whipped cream. ( I use a stand mixer to make my whipped cream, I don’t know if that makes a difference.)
3. When folding the whipped cream and cream cheese mixture together make sure to not over fold or it could deflate your whipped cream.
4. Make this the day before and let it set up over night.
Hope these help and good luck.
Made this pie a few days ago, the night before it was being served. The filling set up nicely and the pie tasted heavenly. It was a hit with everyone! Recipe was super easy to put together!
Looks great!
Can I freeze it?
I have not tried freezing this recipe.
I saw a similar recipe video on Facebook but yours looks a whole lot better. I’m gonna get my flatmate to make me some!
I love pumpkin cheesecake. All those wonderful flavors. Now I want to make one!
Oh wow this looks delicious. I love that it’s no bake too, how easy! I would love to give it a try!
I love cheesecake. I am hoping this’ll pass for my son’s annual pumpkin pie.
That really does look amazing. I love pumpkin. I know I would love this and it would be so easy to make. Perfect for dessert any day of the week.
My oldest is a pumpkin fanatic and loves cheesecake. This is absolutely perfect for her. Sharing so she can make it!
My middle kiddo was just saying how he wanted pumpkin pie, but now that I see this pumpkin cheesecake option? I am going to have to make this for him sometime soon.. I think it will be delicous!
I also love all things Pumpkin ?