There is nothing better than a stunning holiday dessert that requires absolutely no oven space, and this No-Bake Pumpkin Cream Cheese Pie is the elegant, effortless answer to your holiday prayers. It features a buttery graham cracker crust filled with two distinct, velvety layers one a tangy cream cheese and the other a warmly spiced pumpkin that are swirled together to create a beautiful and delicious masterpiece.
You will be absolutely smitten with this recipe. It delivers all the comforting flavor of a classic pumpkin pie with the light, airy texture of a mousse. The beauty is in its simplicity; it comes together in minutes and sets up in the fridge, making it the perfect make-ahead dessert for Thanksgiving or any autumn celebration.
The Ingredients for Your No-Bake Pie
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Swirled Filling:
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar, divided
- 1 teaspoon vanilla extract
- 1 container (8 oz) frozen whipped topping (like Cool Whip), thawed and divided
- 1 can (15 oz) pumpkin puree
- 1 teaspoon pumpkin pie spice (or ½ tsp cinnamon, ¼ tsp ginger, and ¼ tsp nutmeg)
How to Create Your No-Bake Pumpkin Cream Cheese Pie
Step 1: Prepare the Graham Cracker Crust
First, in a medium bowl, stir together the graham cracker crumbs and the granulated sugar. Pour in the melted butter and mix until all the crumbs are evenly moistened. Firmly press the mixture into the bottom and up the sides of a 9-inch pie plate. Place the crust in the refrigerator to chill and firm up while you prepare the filling.
Step 2: Make the Cream Cheese Layer
In a large bowl, use an electric mixer to beat the softened cream cheese on medium speed until completely smooth and free of lumps. Add ½ cup of the powdered sugar and the vanilla extract and beat until combined. Gently fold in half (about 1 ½ cups) of the thawed whipped topping until no streaks remain. Set this bowl aside.
Step 3: Make the Pumpkin Layer
In another large bowl, beat the pumpkin puree with the remaining ½ cup of powdered sugar and the pumpkin pie spice until combined. Gently fold in the remaining half of the thawed whipped topping until the mixture is smooth and uniform in color.
Step 4: Assemble, Swirl, and Chill
Alternate dropping large spoonfuls of the cream cheese filling and the pumpkin filling into the chilled graham cracker crust until both fillings are used up. Use a butter knife or a skewer to gently swirl the two fillings together just a few times to create a beautiful marbled effect. Be careful not to overmix. Cover the pie and refrigerate for at least 6 hours, or overnight, until the filling is firm and set. Serve chilled.
My Best Tips for This No-Bake Pie
My Secret for the Perfect Swirl
The key to a beautiful swirl is to not overdo it. After you’ve dropped dollops of each filling into the crust, just a few gentle passes with a knife is all you need to create that lovely marbled pattern. If you swirl too much, the colors will become muddled.
Room Temperature is Key
For a perfectly smooth, lump-free filling, it is absolutely essential that your cream cheese is fully softened to room temperature. Cold cream cheese will result in a lumpy filling that is impossible to smooth out. I like to take mine out of the fridge at least an hour before I start.
Give It Time to Chill
This is the most important step for a no-bake pie. The chilling time is what allows the filling to firm up and set properly. Don’t be tempted to cut into it early! A full 6 hours (or preferably overnight) in the refrigerator is necessary for a clean slice and the perfect texture.
Delicious Variations to Try
This No-Bake Pumpkin Cream Cheese Pie is a fantastic template for your own creativity. For a different flavor profile, you can use a crust made from crushed gingersnap cookies or Biscoff cookies instead of graham crackers. For an extra decadent touch, you could drizzle the top of the finished pie with caramel sauce or sprinkle it with toasted pecans before serving.
FAQs
Why is my pie filling runny?
A runny filling is usually the result of not chilling the pie for long enough. It needs several hours in the cold refrigerator to fully set up. It can also happen if your whipped topping was not fully thawed or if your cream cheese was too soft (verging on melted).
Can I use homemade whipped cream?
Yes, you can! You can substitute the thawed whipped topping with homemade sweetened whipped cream. You’ll need to whip about 1 ½ cups of heavy cream with a few tablespoons of powdered sugar until stiff peaks form.
Can I freeze this pie?
Absolutely! This pie freezes beautifully. You can freeze it whole or in individual slices. Wrap it tightly in plastic wrap and then a layer of foil. It will keep well in the freezer for up to a month. Let it thaw in the refrigerator for a few hours before serving.
No-Bake Pumpkin Cream Cheese Pie
- Total Time: 375
- Yield: 8 servings 1x
Description
This elegant and effortless No-Bake Pumpkin Cream Cheese Pie is the perfect holiday dessert that requires no oven space. It features a buttery graham cracker crust filled with two distinct, velvety layers one tangy cream cheese and the other warmly spiced pumpkin swirled together to create a beautiful and delicious masterpiece with the light, airy texture of a mousse.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Swirled Filling:
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, divided
1 teaspoon vanilla extract
1 container (8 oz) frozen whipped topping (like Cool Whip), thawed and divided
1 can (15 oz) pumpkin puree
1 teaspoon pumpkin pie spice
Instructions
Prepare the Graham Cracker Crust:
In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until all crumbs are moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill the crust in the refrigerator while you prepare the filling.
Make the Cream Cheese Layer:
In a large bowl, beat the softened cream cheese until smooth. Add ½ cup of the powdered sugar and the vanilla extract and beat until combined. Gently fold in half (about 1 ½ cups) of the thawed whipped topping.
Make the Pumpkin Layer:
In another large bowl, beat the pumpkin puree with the remaining ½ cup of powdered sugar and the pumpkin pie spice until combined. Gently fold in the remaining half of the thawed whipped topping.
Assemble, Swirl, and Chill:
Alternate dropping large spoonfuls of the cream cheese filling and the pumpkin filling into the chilled crust. Use a butter knife to gently swirl the fillings together a few times to create a marbled effect. Do not overmix. Cover and refrigerate for at least 6 hours, or overnight, until firm.
Notes
Chilling is Key:
This no-bake pie requires at least 6 hours (or preferably overnight) in the refrigerator. This chilling time is essential for the filling to firm up properly and allow for clean slices.
Freezing Instructions:
This pie freezes beautifully. You can freeze it whole or in individual slices by wrapping it tightly in plastic wrap and then foil. It will keep in the freezer for up to a month. Thaw in the refrigerator for a few hours before serving.
Homemade Whipped Cream:
You can substitute the thawed whipped topping with homemade sweetened whipped cream. To do so, whip about 1 ½ cups of heavy cream with a few tablespoons of powdered sugar until stiff peaks form.
- Prep Time: 15
- Category: Dessert, Pie
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380
- Sugar: 35g
- Sodium: 200mg
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: no-bake pumpkin pie, pumpkin cream cheese pie, easy Thanksgiving dessert, holiday pie, pumpkin cheesecake pie, Cool Whip pie
