This no bake pumpkin cream cheese pie recipe post is sponsored in conjunction with PumpkinWeek. I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
This no bake pumpkin cream cheese pie is one of the first things I make when the calendar turns to September. I adore baked pumpkin pie as well, but it’s still mighty hot around here until October, so refrigerated desserts are the way to go.
It’s absolutely delicious!
And did I mention easy to make? Very easy!
Using a storebought graham cracker crust is a time-saving shortcut, but when it comes to the cream cheese and sugar, don’t cut corners. Use Cabot Cheese cream cheese and Dixie Crystals sugar like I do.
And be sure to buy canned pure pumpkin, not pumpkin pie mix!
You’ll mix the creamed cheese with whipped topping, sugar and milk and spread that in the pie.
The pumpkin, pudding and spices get whisked together and spooned in over the top of the cream cheese layer.
Then spread the remaining whipped topping over that, decorate as desired, and refrigerate for a few hours before serving.
Cut into slices and enjoy!
Pin the recipe!
No Bake Pumpkin Cream Cheese Pie
Related Recipes
Try these pumpkin raisin cookies too. They have an amazing cinnamon glaze on top.
No Bake Pumpkin Cream Cheese Pie
Ingredients
- 1 graham cracker crust
- 2 ounces cream cheese, softened
- 12 ounce tub Cool Whip, divided
- ½ teaspoon sugar
- ½ cup + 1/2 tablespoon milk, divided
- 1 small pkg instant vanilla pudding mix
- 8 ounces canned pumpkin puree
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon ground cloves
Instructions
- Mix cream cheese, about 8 oz Cool Whip, sugar and 1/2 tablespoon of milk. Spread over graham cracker crust.
- Whisk together milk and pudding mix. Stir in pumpkin and spices. Mix well and spread over cream cheese mixture in pie shell. Top with remaining Cool Whip (or as much as desired). Keep refrigerated.
