No-Bake Pumpkin Cream Cheese Pie

This creamy No-Bake Pumpkin Cream Cheese Pie comes together in minutes with simple ingredients and a ready-made graham cracker crust. It’s the perfect fall dessert for Thanksgiving, potlucks, or anytime you need an easy pumpkin treat without turning on the oven.

Simple and Delicious No-Bake Pies

At Out of the Box Baking, I’m all about simple desserts that taste incredible without requiring complicated steps. I've been coming up with new recipes all along (and loving every minute, since "baked" pies are more of a challenge for me).

This no-bake pumpkin cheesecake-themed pie uses a store-bought crust for maximum ease while still delivering a silky-smooth, pumpkin-spiced filling that sets beautifully every time. And trust me, that's why I love it. (Hey, easy is good. . .right?)

As always, I enjoy giving home bakers dependable options that fit into real-life schedules—especially during the busy holiday season. And this one's coming in just under the wire, in time for Thanksgiving.

You're welcome.

At a Glance

Skill Level: Easy
Flavor Profile: Creamy, lightly spiced, pumpkin-forward
Options Included: Topping ideas, variations, storage tips
Best For: Thanksgiving, fall gatherings, make-ahead desserts, potlucks

Pumpkin Cream Cheese Pie Ingredients

You will find a full printable recipe card at the bottom of this post but here's a peek at the ingredients you'll need. They're very simple and easy to find at pretty much any grocery store.

• 1 (9-inch) premade graham cracker crust
• 8 oz cream cheese, softened
• 1 cup canned pumpkin purée
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• Pinch of salt
• 2 cups heavy whipping cream (whipped to stiff peaks)
• 2 tablespoons powdered sugar (to sweeten whipped cream)

Optional Toppings

• Caramel sauce
• Crushed pecans or gingersnaps

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How to Make No-Bake Pumpkin Cream Cheese Pie

This comes together so easily! It's one of the simplest pies I've ever made, in fact. I think you'll enjoy the ease of it, as well.

Prepare the Crust

• No prep needed! Simply remove the plastic lid from your store-bought graham cracker crust and set it aside — you’ll use it later as the lid for chilling.

Make the Filling

Start by making the whipped cream for both the pie and the topping. Add 2 cups heavy cream to mixing bowl and beat until stiff peaks form. Add 2 tablespoons powdered sugar to sweeten and place in fridge to rest.

In a separate large bowl, beat the softened cream cheese until completely smooth.

Add pumpkin purée, powdered sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Mix until creamy and well combined. (Note: The mixture will look a bit runny at this point, but don't fret! It will all come together.)

Fold one cup of the whipped cream into the pumpkin mixture until fully incorporated and light. Place the rest back in the fridge.

Assemble

Spoon the prepared filling into the premade graham cracker crust.

Smooth the top with a spatula.

Snap the plastic lid back onto the crust (flip the lid upside down so it forms a dome).

Refrigerate at least 4 hours or overnight for best results. I let mine sit overnight to rest and firm up. (I can't overestimate the importance of this.)

Serve

Slice and top with whipped cream, caramel sauce, or crushed pecans/graham crumbs.

Serve and enjoy!

What to Expect from this Dessert

It's creamy, it's dreamy, and it's loaded with the familiar and comforting flavors of fall. This pie is definitely going to hit the spot and not just at Thanksgiving time. You'll love the ease of the graham cracker crust and the filling comes together in (literally) minutes.

The addition of the cream cheese takes it over the top and gives this pie its cheesecake-like flavor and texture. But adding the whipped cream? Well, that's the secret ingredient, friends. It holds it all together and gives the pie its luscious mousse-like consistency.

I have a feeling you're going to love this one! Just be sure to let it set up in the fridge as long as possible, preferably overnight.

Variations

• Gingersnap Option: Spread a thin layer of crushed gingersnaps over the crust before adding filling.
• Cool Whip Swap: Replace the whipped cream with 2 cups Cool Whip for a quicker version.
• Extra Firm Filling: Add ½ teaspoon unflavored gelatin (optional) if you prefer a firmer set.
• Mini Pies: Scoop filling into mini crusts for party-friendly servings. No slicing necessary!

Storage

• Refrigerator: Cover with the included plastic lid and store up to 4 days.
• Freezer: Freeze tightly wrapped up to 2 months. Thaw in the fridge before serving.

Questions People Are Asking

Can I use a different crust?
Yes—gingersnap or Oreo crusts pair beautifully with pumpkin. You could also use Golden Oreos to make a crust, if you prefer. I've been thinking about making this pie next year with Biscoff cookies as a crust. (Yum! I love Biscoff!)

Does it stay firm when sliced?
After chilling overnight, it should slice cleanly and hold its shape well.

Can I make it a day ahead?
Absolutely. (Honestly? I recommend this so you give it more time to set up. It’s even better the next day, I promise.)

Other No-Bake Pies from Out of the Box

Enjoy the following (just as simple and delicious):

Favorite No Bake Pies

Easy No Bake Key Lime Pie

If you love the tart creamy goodness of a key lime pie but the simplicity of an icebox pie, have I got a treat for you! This easy no-bake key lime pie is simple but delicious!

Get the Recipe

No Bake Strawberry Cheesecake Pie

No Bake Strawberry Cheesecake Pie from Out of the Box Baking.com

Get the Recipe

Easy No Bake Oreo Cheesecake Pie

If you love the rich chocolatey flavor of Oreos but you're in the mood for pie, have I got a treat for you. This recipe for Oreo Cheesecake Pie is simple and delicious! It comes together (literally) in minutes!

Get the Recipe

Heavenly No-Bake Oreo Dessert

This Heavenly No Bake Oreo Dessert is rich, creamy, and irresistibly layered with crushed Oreos, fluffy whipped topping, and smooth pudding. Quick to assemble and perfect for any occasion, it’s the ultimate crowd-pleasing treat!

Get the Recipe

No Bake Cherry Cheesecake Pie

This luscious No Bake Cherry Cheesecake Pie is one of the tastiest--and easiest--things I've ever made! You're going to love the combination of sweet and tart, creamy and crunch. Best of all, you won't have to bake a thing!

Get the Recipe

That's it for this post, friends.

Thanks for stopping by. If you make this and love it, please consider leaving a review. And before you go, why not pin some photos to your Pinterest boards?

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About the Baker

Hi! I’m Janice Thompson, the baker behind Out of the Box Baking. As a lifelong recipe creator and grandmother, I love sharing desserts that bring joy without adding stress. My goal is to help home bakers create delicious, dependable treats—whether you’re baking from scratch or embracing time-saving shortcuts like this easy no-bake cheesecake.