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

Table of Contents

No Bake Pumpkin Pie with Cream Cheese

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.

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

See it at:

Full Plate Thursday

Weekend Potluck

Meal Plan Monday

4.27 from 15 votes

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No Bake Pumpkin PIe

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

Prep Time10

Additional Time1

Total Time1 10

Servings: Pie

Calories: 517kcal

Author: Julia Jordan | Julia’s Simply Southern

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

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

Nutrition

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Julia - author and publisher of Julia's Simply Southern Food Blog Recipes

About Julia

Hey Y’all! I’m Julia, the cook and writer behind the recipes here at Julia’s Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!

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