Make the holidays special with this No Bake Cream Cheese Pumpkin Pie! Creamy, sweet and crunchy from the graham cracker crust! Tastes just like fall!
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I'm ashamed to admit this, but we've made this pie twice in one week recently. It's SO good and so easy to make!
The sweet cream cheese layer goes perfectly with the pumpkin and pudding layer. The graham cracker crust adds such a nice crunch that goes so well with the other layers.
Everyone in our family absolutely loved it, even my super picky teenager who doesn't like much of anything. It's such a great twist on regular pumpkin pie.
If you're making this for Thanksgiving or any other occasion, you can make the pie a day ahead of time. Just cover, refrigerate and slice right before serving.
Keep scrolling for tips, additional pumpkin recipes and more!
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What are the ingredients in this recipe?
- cream cheese
- milk
- granulated sugar
- whipped topping
- graham cracker pie crust
- milk
- vanilla instant pudding
- pumpkin puree
- pumpkin pie spice
Scroll down to the printable recipe card for measurements and instructions!
Recipe tips:
- Leftovers can be refrigerated in an airtight container for up to 2 days.
- Make sure you’re using canned pumpkin and not pumpkin pie filling.
More pumpkin dessert recipes you might like:
- Pumpkin Cupcakes with Whipped Cinnamon Cream Cheese Frosting
- Spiced Pumpkin Cheesecake Flan
- Pumpkin Crunch Cake
- Pumpkin Pie Turnovers
- Pumpkin Poke Cake with Pumpkin Spice Whipped Cream Frosting
- No Bake Marshmallow Pumpkin Pie
You can add or substitute with these ingredients:
- Oreo crust instead of graham cracker
- cheesecake pudding instead of vanilla
- Homemade crust instead of store bought
- chocolate pudding instead of vanilla
- cinnamon instead of pumpkin pie spice
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Our favorite kitchen supplies used with this recipe:
- Hamilton Beach 6-Speed Electric Hand Mixer with Whisk
- OXO Good Grips 7-Piece Nesting Measuring Beaker Set
- Magnetic Measuring Spoons Set
- OXO Steel Pie Server
- Pyrex 3 Piece Glass Mixing Bowl Set
I hope you enjoy this recipe as much as we did!
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No Bake Double Layer Cream Cheese Pumpkin Pie
Ingredients
- 4 ounces cream cheese, room temp
- 1 tablespoon milk
- 1 tablespoon granulated sugar
- 1 - 8 ounce container whipped topping, thawed, divided
- 1 - 9” graham cracker pie crust
- 1 cup milk
- 2 - 3.4 ounce boxes vanilla instant pudding
- 1 - 15 ounce can pumpkin
- 1 ½ - 2 teaspoons pumpkin pie spice
Instructions
- In a large bowl, mix cream cheese, 1 tablespoon milk and granulated sugar with a hand mixer until smooth. Gently fold in half of the whipped topping. Spread evenly into the bottom of the pie crust.
- In a large bowl, add 1 cup milk and vanilla pudding mixes. Mix using a hand mixer until combined. Then add the pumpkin and pumpkin pie spice, mix again until combined. Spread evenly over the cream cheese layer. Cover and refrigerate for at least 4 hours.
- Cut into 8 slices and serve topped with remaining whipped topping.
Notes
Leftovers can be refrigerated in an airtight container for up to 2 days.
10” graham cracker crust can be substituted for the 9”.
Make sure you’re using canned pumpkin and not pumpkin pie filling.
Nutrition Facts
Calories
366.5Fat
15.78Sat. Fat
9.76Carbs
54.94Fiber
2.81Net carbs
46.95Sugar
35.09Protein
3.52Sodium
536.89Cholesterol
18.88Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.
You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.
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