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Easy No-Bake Pumpkin Pie with Graham Crust

Easy no-bake pumpkin pie with a buttery graham crust and silky spiced filling set in the fridge. Cream cheese and instant vanilla pudding create a thick, uniform texture that slices cleanly with zero oven time.
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Prep Time 15 minutes
Chill 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the graham crust
  • 2 cup graham cracker crumbs About 14 full sheets
  • 0.5 lb unsalted butter Melted
  • 0.25 cup granulated sugar
  • 0.25 tsp salt
For the pumpkin filling
  • 8 oz cream cheese Softened to room temperature
  • 1 cup powdered sugar
  • 1 can (15 oz) pumpkin puree Not pumpkin pie filling
  • 1 box (3.4 oz) instant vanilla pudding mix Dry
  • 2.5 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 8 oz whipped topping Thawed (or 1½ cups heavy cream, whipped stiff)
For topping
  • 1 whipped cream For piping
  • 0.25 tsp ground cinnamon For dusting
  • 0.25 cup crushed graham crackers or toasted pecans

Equipment

  • 1 stand mixer
  • 1 cast iron skillet

Method
 

Make the graham crust
  1. Stir graham cracker crumbs, melted butter, granulated sugar, and salt until the mixture looks like damp sand and holds together when squeezed.
  2. Press the mixture firmly into a 9-inch pie dish, compacting the base and pushing crumbs up the sides.
  3. Freeze the crust for 20 minutes so it firms up and won’t crumble when sliced.
Make the pumpkin filling
  1. Beat softened cream cheese and powdered sugar with an electric mixer for 2 minutes, until completely smooth with no lumps.
  2. Add pumpkin puree, instant vanilla pudding mix (dry), pumpkin pie spice, vanilla extract, and salt, then beat on medium for 2 minutes until thick, uniform, and deep orange.
  3. Fold in whipped topping by hand with a spatula until no white streaks remain, folding gently so you don’t knock out the air.
Assemble and chill
  1. Spread the pumpkin filling into the chilled crust and smooth the top.
  2. Cover and refrigerate for at least 6 hours, ideally overnight, until fully set and firm to the touch.
Top and serve
  1. Pipe whipped cream around the edge of the pie.
  2. Dust the top with ground cinnamon and scatter crushed graham crackers or toasted pecans over the surface.

Notes

For the smoothest slice, beat the cream cheese just until lump-free—any lumps at this stage usually won’t disappear later. Refrigerate covered up to 3 days; freeze not recommended for best texture. For a lighter version, use whipped topping made with lighter cream or swap to whipped stiff heavy cream (whipped stiff) for a cleaner ingredient profile.