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Easy No-Bake Pumpkin Pie with Cool Whip: Best Creamy Dessert

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A creamy, effortless no-bake pumpkin pie made with cream cheese, pumpkin puree, and Cool Whip in a graham cracker crust. Perfect for busy holidays when the oven is full, this pie chills in the fridge and tastes like you spent hours in the kitchen.

Ingredients

Scale
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup canned pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups Cool Whip, thawed
  • 1 store-bought graham cracker crust (9-inch size)
  • Additional Cool Whip for topping (optional)
  • 1/4 teaspoon pumpkin pie spice or cinnamon for dusting (optional)
  • Chopped pecans, caramel sauce drizzle, or candied ginger for garnish (optional)

Instructions

  1. Soften the cream cheese: Take cream cheese out of fridge at least 30 minutes before starting. If forgotten, unwrap, cut into cubes, and microwave on 50% power for 10-second intervals until just softened. Do not melt.
  2. Beat the cream cheese: In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 2 minutes. Scrape down sides and bottom of bowl at least once.
  3. Add the sugar and spices: Add granulated sugar, vanilla extract, pumpkin pie spice, and ground cinnamon to the cream cheese. Beat on medium speed until well combined and smooth, about 1 minute. Scrape bowl again.
  4. Mix in the pumpkin: Add pumpkin puree to cream cheese mixture. Beat on low speed first to avoid splattering, then increase to medium and beat until mixture is completely uniform in color and texture, about 1-2 minutes.
  5. Fold in the Cool Whip: Add thawed Cool Whip to pumpkin mixture. Using a rubber spatula, gently fold it in by scooping from bottom of bowl and turning mixture over. Rotate bowl and repeat. Fold just until no white streaks remain. Mixture should be uniform and fluffy.
  6. Fill the crust: Spoon filling into graham cracker crust. Use spatula to spread evenly. For a polished look, use a small offset spatula to create smooth surface or gentle swirls on top.
  7. Chill the pie: Cover pie loosely with plastic wrap or aluminum foil. Refrigerate for at least 4 hours, but overnight is even better for proper setting.
  8. Add toppings before serving: Once pie is fully set, pipe or dollop extra Cool Whip around edges. Dust with pumpkin pie spice or cinnamon. If adding pecans or caramel sauce, do so right before serving.

Notes

Make sure cream cheese is truly at room temperature to avoid lumps. Do not overmix after adding Cool Whip to keep pie light and airy. Pie actually gets better after 24 hours in the fridge. For clean slices, run knife under hot water and wipe clean between slices. Pie can be frozen for up to 3 months without toppings.

Nutrition

Keywords: no-bake pumpkin pie, easy pumpkin pie, Cool Whip pumpkin pie, creamy pumpkin dessert, Thanksgiving dessert, no oven pumpkin pie

Find it online: https://elaraeats.com/easy-no-bake-pumpkin-pie-with-cool-whip-best-creamy-dessert/