10 Minute No-Bake Pumpkin Pie

10 Minute No-Bake Pumpkin Pie

The Spruce / Kristina Vanni

Prep: 10 mins
Cook: 0 mins
Chill: 2 hrs 30 mins
Total: 2 hrs 40 mins
Servings: 8 servings

This no-bake pumpkin pie will be an instant hit with friends and family! And yes, it really does take only 10 minutes to prepare the filling for this pie. It's a snap to prepare, especially if you use a "ready" graham cracker crust. Or, if you have a little more time, make a homemade graham cracker crust. Plan in advance so the pie has time to chill thoroughly. At least 2 hours are recommended.

Ingredients

  • 8 ounces of cream cheese (softened)
  • 1/2 cup light brown sugar (packed)
  • 1 cup pumpkin (or squash puree)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 1/2 cups frozen whipped topping (thawed, regular or lite; most of an 8-ounce tub)
  • 9-inch graham cracker crust (purchased or homemade)
  • Garnish: whipped topping (or sweetened whipped cream, for topping)
  • Optional: cinnamon sugar for sprinkling

Steps to Make It

  1. Gather the ingredients.

    10 Minute No-Bake Pumpkin Pie ingredients

    The Spruce / Kristina Vanni

  2. In a mixing bowl with an electric mixer, beat the cream cheese with the brown sugar, pumpkin or squash, vanilla, and spices until well fluffy and well blended.

    pie filling ingredients in a bowl

    The Spruce / Kristina Vanni

  3. Fold in the 2 1/2 cups whipped topping. 

    add whipped topping to the pumpkin filling ingredients in the bowl

    The Spruce / Kristina Vanni

  4. Spread the mixture in the graham cracker crust. 

    pumpkin pie filling in a graham cracker crust

    The Spruce / Kristina Vanni

  5. Cover and chill the pie for 2 to 3 hours before serving. 

    pumpkin pie covered with plastic wrap

    The Spruce / Kristina Vanni

  6. Serve with whipped topping or freshly whipped cream and sprinkle with cinnamon sugar, if desired.

    10 Minute No-Bake Pumpkin Pie garnished with whipped cream

    The Spruce / Kristina Vanni