You’ll love the rich, creamy layers of this no bake pumpkin pie. It’s perfect to serve at Thanksgiving or any time you have a pumpkin craving.


  • 2 cup canned pumpkin puree
  • ½ cup sugar
  • 8 ounces cream cheese softened
  • 16 ounces Cool Whip
  • 1 tablespoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon nutmeg
  • 1 (3.4 ounce) box instant vanilla pudding
  • 1 cup milk
  • 2 pre-made crusts


Bottom Layer
Add cream cheese, sugar, and one 8-ounce tub of Cool Whip in a bowl and blend well with a hand mixer.
Fill your pre-made crusts evenly with this mix.
Middle Layer
Mix pudding and milk and stir until thick.
Add 2 cups canned pumpkin.
Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended.
Pour on top of the cheesecake layer.
Top Layer
Top evenly with Cool Whip and sprinkle with spices.
Refrigerate for at least an hour before eating so pie has time to set completely.
TIP: Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
TIP: Make sure your cream cheese is at room temperature so that it blends well and doesn’t leave lumps in your mixture.
TIP: Sprinkle a little pumpkin spice on top of the Cool Whip to add a little extra flavor.
TIP: As hard as it may be to wait, don’t skip the chilling stage as the pie needs time to set.

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