Easy No Bake Layered Pumpkin Cheesecake Pie recipe tastes great, is made with cream cheese, a graham cracker crust and freezes beautifully!
No Bake Layered Pumpkin Cheesecake Pie
Traditional pumpkin pie is a reminder of the change in seasons and sparks memories of years gone by. If the season is the reason for making pumpkin pie, you may be selling yourself short. This no bake layered pumpkin cheesecake pie can be made any time of year no matter what’s going on outside.
My son will take this no bake pumpkin pie over the traditional one any day! Without a doubt, it’s his favorite and the fact that I don’t need to spend a whole lot of time fussing over it is a bonus!
No Bake Pumpkin Cheesecake Pie
Imagine my surprise when I learned that my wonderful neighbor and taste tester, Renate, had never experienced the taste of a no bake pumpkin cheesecake pie! Thanksgiving was the only time of year she ate the proverbial standard pumpkin pie.
I made this no bake pumpkin cheesecake pie for her in the dead heat of summer and quite frankly, it couldn’t have been a more perfect time. The conditions were right for this cool, creamy pie and Renate was absolutely delighted with it! She looked a little embarrassed and struggled to get out the words that she would love a second helping! With recipe in hand and the remainder of the pie, she went home with such a look of contentment on her face, well, it tugged at my heart strings!
Knowing you can make the ultimate no bake pumpkin pie recipe in as little as 10 minutes is comforting to say the least! All it needs is time to chill while you get to focus on the main course with all the other fixings.
This pie can be prepared the day before or earlier the morning of the big day! If freezing, remove from the freezer at least an hour before serving. This no bake pumpkin cheesecake pie will disappear in such a hurry, I strongly suggest making two. That was a lesson I learned from my son who always ended up taking home a few slices.
No Bake Cream Cheese Pumpkin Pie
My mother knew cream cheese had real substance. She always came up with creative ways of using it and this no bake cream cheese pumpkin pie was a shining example.
Mom would often go out of her way to make this no bake cream cheese pumpkin pie for my late husband. It meant the world to him. When we were invited for dinner, he would get all fired up at the prospect of no bake cream cheese pumpkin pie being on the menu. Quite often it was and he would rave about it for days afterwards!
Now, I lovingly do it for my son. It makes him feel so special and it gives me an abundance of pleasure watching him eat this pie. On more than one occasion, I’ve witnessed Patrick almost devouring the whole thing in one sitting and had to gently remind him that his girlfriend may enjoy a slice.
No Bake Layered Pumpkin Cheesecake Pie Recipe
With a guilty smile, Patrick would put his fork down and ask me to wrap up the rest. He frequently asked for this no bake pumpkin pie recipe as he said it looked dead easy to make. He was right about that.
But for some reason, he never made an attempt but he could always sense when I was making it and would somehow show up on my doorstep. He usually wasn’t alone either and I knew that meant he was boasting about this dynamite no bake pumpkin pie.
I can’t fault him for making that claim.
No Bake Pumpkin Pie with Graham Cracker Crust
Sylvester Graham was an American Presbyterian minister who was a big proponent of whole grains and the inventor of Graham flour. This unbleached. whole wheat flour was the inspiration behind the infamous Graham cracker and ultimately the crust for this wonderful pie.
A big thank you to Reverend Graham for that!
Getting back to Patrick, he always had an appetite for this no bake pumpkin pie with graham cracker crust. Who could blame him? Graham cracker crust is such a delightful change from the standard pie crust. and its sweetness and texture is undeniably good!
Ingredients in No Bake Creamy Pumpkin Pie
Graham Cracker Crust
- butter
- graham cracker crumbs
- sugar
- pumpkin pie spice
First Layer
- cream cheese
- milk
- sugar
- frozen whipped topping
Second Layer
- instant vanilla pudding powder
- milk
- pumpkin pie spice
- can of pumpkin
Topping
- frozen whipped topping
Top the Topping
Top the whipped cream or topping with shaved chocolate, coconut or finely chopped pecans or walnuts. Or simply sprinkle with a little cinnamon spice.
How to make No Bake Creamy Pumpkin Pie
Graham Cracker Crust
Melt butter. Add graham cracker crumbs, sugar and combine. Press firmly into bottom and sides of a 9 inch pie plate. Refrigerate for 1-2 hours.
First Layer
In a medium sized bowl, beat cream cheese, sugar and milk until smooth. Gently fold in whipped topping. Spread on top of crust.
Second Layer
In a medium sized bowl, beat milk and pudding powders together until smooth. Add canned pumpkin and spice. Stir until blended. Pour and spread over first layer.
Topping
Spread thawed whipped topping over top of pie. Refrigerate or freeze until ready to serve.
The difference between whipped topping or whipping cream
Whipped topping like Cool Whip is a substitute that contains some dairy but is largely made up of oils and syrup. The advantage of using it is that it has less calories than whipped cream and the whipping is already done for you! Personally, this is my preference as per the recipe.
Heavy whipping cream is strictly dairy and if calories and cost don’t matter, then this may be the route to go as the taste between it and whipped topping are different.
For the filling, instead of 1 ½ cups of whipped topping, use 2 cups of whipping cream. 1 cup of heavy whipping cream will yield 2 cups.
Leave whipping cream in the fridge while you chill the bowl and whisk in the freezer for a few minutes. Place 2 tablespoons of sugar in chilled bowl, then add 1 cup of whipping cream. Whisk until firm peaks form. Whipped cream can be stored in an airtight container for up to 10 hours. When ready to use, give it another whisk for 15 seconds. Fold in as per instructions.
Other Desserts to Try
After Renate got a taste of this no bake pumpkin cheesecake pie, she was hungry for other desserts to try.
So if you’re short on dessert ideas, try adding one of these sweet endings to a meal. It will not disappoint. Whether it’s a special occasion, afternoon tea or coffee with a friend, these desserts are delightful indeed!
Grandma’s Chocolaty Orange Cake
Grandma’s Chocolate Eggnog Pudding Cake
Chocolaty Peanut Butter Cheesecake
Our Favorite Stuffed Pumpkin Muffins
No Bake Creamy Pumpkin Pie Video
If a picture speaks louder than words, then let this recording says it all.
Don’t forget to drop me a line and let me know what journey this no bake creamy pumpkin pie took you on! Be well.
No Bake Layered Pumpkin Cheesecake Pie
Equipment
- pie plate (9 inch)
Ingredients
Graham Cracker Crust
- ½ cup butter
- 1 ¾ cups graham cracker crumbs
- ⅓ cup sugar
- 1 teaspoon pumpkin pie spice
First Layer
- 4 oz cream cheese, softened
- 1 tablespoon milk
- 1 tablespoon sugar
- 1 ½ cups frozen whipped topping, thawed
Second Layer
- 2 instant vanilla pudding powder 4 serving size
- 1 cup milk
- 1 tablespoon pumpkin pie spice
- 1 can (14 oz) pumpkin
Topping
- 2 cups frozen whipped topping, thawed
Instructions
- Get out and measure your ingredients.
Graham Cracker Crust
- Grab your butter, crumbs, pumpkin pie spice and sugar.
- In a microwave safe dish, or using a saucepan over medium heat, melt your butter.
- In a good sized mixing bowl add graham cracker crumbs, pumpkin pie spice and sugar.
- Stir until blended.
- Pour melted butter all over your graham cracker crumbs and sugar.
- Stir to combine.
- Press crumb mixture firmly into bottom and sides of a 9 inch pie plate.
- Do your best to firmly press the crumb mixture down so it will form a solid crust to hold your slice of pie. Also try and make the surface as smooth and flat as possible.
- Refrigerate for at least 1 hour, if not two.
First Layer
- In a medium sized bowl, beat cream cheese, sugar and milk until smooth.
- Gently fold in whipped topping.
- Spread on top of your crust. Again, try and make the surface as smooth and flat as possible.
- Refrigerate until you are ready to add the next layer.
Second Layer
- Grab your milk, pudding powder, pumpkin pie spice and pumpkin.
- In a medium sized bowl, beat milk and pudding powder together until smooth.
- Add canned pumpkin and spice.
- Using a large spoon, stir until blended together.
- Pour out and spread all over the first layer, as flat and as evenly as possible.
Topping
- Spread your thawed whipped topping over the top of your pie.
- Make whatever pattern you want with the whipped topping, if you want to make a pattern at all!
- Refrigerate or freeze until ready to serve.
- If you are freezing this dessert, remove from the freezer about 1 hour before serving. I suggest making this dessert ahead of time so you don't have to worry about dessert on the day of.
- Enjoy every bite!
Nutrition
Mertyle
GREAT IDEA!! LOVED EVERY LAYER!!! WILL DEFINITELY MAKE AGAIN!!
Karin and Ken
So funny! I can’t figure out which layer is my favorite! I think they all go beautifully together too! Glad you will make the recipe again! Hearing that truly makes my day! All the best. Karin
Sheilagh
So easy to make and we loved it Thanks for sharing.
Karin and Ken
I can’t believe how easy it is to make either! This recipe is a definite favorite around here! I can’t thank you enough for taking the time to let me know! I am truly grateful! Take care and all the best to you! Karin
Lana
Absolutely perfect for holiday dinner. Everybody loved it. No leftovers. Grandkids wanted seconds. I should have made 2! I will next time. Thank you for the recipe.
Karin and Ken
I wonder if the lady who doubled the recipe and put it in a 13×9 pan tried it and wouldn’t l mind letting us know how it went. I haven’t had a moment to try it yet! I will be trying it over the holidays and will let you know how it went. I would rather make one big pie instead of 2! Regardless I am so happy to hear everyone loved it! Take care and be well. Karin
Susan
This pie is so easy and tasted so good. Everyone loved it. Thank you for sharing!
Karin and Ken
You are most welcome! So glad to hear you enjoyed it! We love this pie recipe around here! Take care and be well. Karin
nancy
Hi, this recipe looks scrumptious. I want to take to a luncheon and was wondering how this would fit into a 9/13 pan if I doubted the recipe? I hope it would work nicely, what do you think? Also the next question is. The canned pumpkin that you use, is it pumpkin pie flavored pumpkin or just plain canned pumpkin?? Thank you so much for your answers. This luncheon comes up soon like in ten days. Can’t wait to try this! Thank you again for the recipe and for the answers to my two questions.
Karin and Ken
I have to tell you this pie is delicious! What a great idea to double the recipe and use a 9×13 inch pan. I am going to remember that and do it myself next time I make it because I can never seem to make enough! I’m sure the first slice will be a mess but after that I’m sure the other slices will be just fine! That always happens to me with lasagna and most things no matter how hard I try! Also just use plain canned pumpkin. I will change the recipe to be more specific. I apologize for the confusion! I hope you enjoy this dessert at your luncheon. Please, if you have a moment, let me know how it goes. I would love to hear what you thought about this dessert. Take care and all the best to you. Karin