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No Bake Pumpkin Pie

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No Bake Pumpkin Pie is an easy icebox dessert.  Make it in minutes and chill to enjoy any time of the year.

Pumpkin treats don’t have to just be reserved for the fall season. This chilled dessert is easy to make and you don’t need to turn on the oven.

Of course if you’d rather wait until the first leaf changes it’s color to enjoy autumn desserts then this would certainly make a wonderful addition to your holiday dessert table.

I know some of you are big fans of all thing pumpkin and pumpkin spice so you’re sure to love this simple recipe.


  • 8 oz Cream Cheese, softened
  • 15 oz Canned Pumpkin (not pie filling) 
  • 2 tsp Pumpkin Pie Spice
  • 1 c Granulated Sugar
  • 8 oz Whipped Topping (extra creamy)
  • 1 Graham Cracker Pie Crust
  • Chopped Pecans, for garnish

No Bake Pumpkin Pie with Cream Cheese

Icebox Pumpkin Pie
 
 
In a mixing bowl, cream the softened cream cheese with a hand mixer until fluffy.
 
Add the canned pumpkin and mix to combine with the cream cheese.
 
 
Add pumpkin spice and sugar, mix to combine.
 
Fold in whipped topping.
 
Spoon pie filling into graham cracker pie shell. Use a spatula to spread mixture to the edges of the pie shell.
 
No Bake Fall Dessert
 
Refrigerate at least 1 hour before serving.
 
Garnish with chopped pecans and whipped cream, if desired.

Easy Icebox Pie Dessert

No Bake Pumpkin Pie Dessert on a blue and white plate
 
No Bake Pumpkin Pie with pecans and whipped cream
 
 
 
 
Delicious No Bake Pumpkin Pie Dessert
 
 
 
 
Yield: 1 Pie

No Bake Pumpkin PIe

Easy no bake pumpkin pie recipe

An easy no bake pumpkin pie dessert that is perfect for holidays or anytime of the year.

Prep Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 8 oz Cream Cheese, softened
  • 15 oz Canned Pumpkin (not pie filling) 
  • 2 tsp Pumpkin Pie Spice
  • 1 c Granulated Sugar
  • 8 oz Whipped Topping (extra creamy)
  • 1 Graham Cracker Pie Crust
  • Chopped Pecans, for garnish
  • Whipped Cream (Optional)

Instructions

  1. In a mixing bowl, cream the softened cream cheese with a hand mixer until fluffy.
  2. Next, add the canned pumpkin and mix to combine with the cream cheese.
  3. Next, add pumpkin spice and sugar, mix to combine.
  4. Finally, fold in whipped topping.
  5. Spoon the pie filling into graham cracker pie shell. Spread mixture to the edges of the pie shell.
  6. Refrigerate at least 1 hour before serving.
    Garnish with whipped cream and pecans, if desired.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 517Total Fat: 33gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 29mgSodium: 207mgCarbohydrates: 54gFiber: 3gSugar: 39gProtein: 5g
Icebox Pumpkin Dessert

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If you make this no bake pumpkin pie, stop by and leave a comment to let me know how you liked it. I love hearing from you.

Meet Julia

Author of Julia's Simply Southern

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Evelyn

Thursday 28th of September 2017

This looks so simple and delicious

Julia's Simply Southern

Thursday 28th of September 2017

Thank you, Evelyn! It really is.

marye

Monday 24th of July 2017

it looks delish! I love no bake pies!

Miz Helen

Tuesday 9th of May 2017

Your pumpkin pie looks amazing! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday!Come Back Soon,Miz Helen

Carlee

Friday 5th of May 2017

I'm all in! I could eat pumpkin any time of day or year!

Julia

Friday 5th of May 2017

Me too, Carlee, Me too! :)