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Image of a pumpkin cream pie with text overlay, "No Bake Pumpkin Cream Pie".

No Bake Pumpkin Cream Pie

Melissa Norris
4.67 from 3 votes
Prep Time 45 mins
Cooling Time 1 hr
Servings 2 pies


No Bake Pumpkin Cream Pie

  • 2 8oz packages of cream cheese
  • 1 & 1/2 cups pumpkin puree
  • 3/4 cup brown sugar
  • 1/2 cup powdered sugar
  • 3 tbsp organic maple syrup
  • 2 & 1/2 teaspoons cinnamon
  • 1 & 1/2 teaspoons ginger
  • 1 & 1/2 teaspoons nutmeg

Homemade Cool Whip

  • 1/4 cup cream
  • 3 tbsp powdered sugar

Graham Cracker Crust

  • 1 package crushed graham crackers (1 & 1/2 cup cups crumbs)
  • 2 tbsp brown sugar
  • 6 tbsp melted butter


  • Break up graham crackers and place in a bag. Take a rolling pin and roll over crackers until they're crushed into fine crumbs. Mix sugar and crumbs with melted butter until well combined. Press into the bottom of a 9 inch pie dish. Chill in the fridge for an hour or the freezer for a half hour.
  • Using a blender on high setting, whip the cream for about a minute or until stiff peaks form. Add powdered sugar and blend until combined. Set aside.
  • In a large bowl, blend cream cheese and sugars together. Add pumpkin puree, maple syrup, and spices. Blend on high until combined. Add homemade cool whip. Taste test for sweetness and spices. Add more sugar or spices if you desire. This was the perfect amount for us.
  • Pour into prepared pie shell and chill for at least an hour.
  • This makes enough filling for two pies. I froze the other half to use during the upcoming holidays when I needed a quick dessert. From now until Christmas, anytime I bake, I usually double the recipe and freeze the dough (or filling) so I have some homemade goodness on hand to prepare at a moments notice. This is so good, you might want to quadruple it.
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