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This Easy No Bake Pumpkin Cheesecake Pie recipe is a cross between a cheesecake and a no bake pumpkin pie. An easy Thanksgiving dessert everyone will love!

no bake pumpkin cheesecake pie with cream cheese in graham cracker crust with whipped cream

No Bake Pumpkin Pie Cheesecake

If you’re looking for something other than the traditional pumpkin pie for Thanksgiving Day or Christmas, or anytime in fall, try this recipe for pumpkin cheesecake pie, instead. It’s a cross between a no bake cheesecake and a no bake pumpkin pie, so it’s light, fluffy and slightly sweet. Best of all, this is a super easy, no-bake dessert recipe.

I found this easy pumpkin dessert recipe in my grandma’s recipe collection a few years ago. This easy recipe is now one of our favorite fall desserts. You can make it in just a few minutes — it’s super simple.

And if you’re wondering why I’m talking about No-Bake Desserts and no bake recipes in the fall, it’s all about making your life easier, especially during the holidays. Holiday desserts should be as simple as possible.

graham cracker pie crust, pumpkin puree, cream cheese, butter, sugar and spices

Ingredients

You only need simple ingredients for this no bake pie. Here’s a quick overview. As always, you can find detailed instructions and amounts in the printable recipe card below.

  • Cream cheese — softened at room temperature
  • Butter — softened at room temperature
  • Vanilla extract
  • Powdered sugar — for sweetness
  • Pure Pumpkin puree — canned pumpkin puree not canned pumpkin pie filling, as this has added ingredients.
  • Pumpkin pie spice — for that classic pumpkin spice flavor
  • Ground cinnamon — adds flavor
  • Maple syrup — adds a little extra sweetness
  • Graham cracker pie crust — I use a store-bought graham cracker crust, but you can also use graham cracker crumbs to make a homemade crust.

How to Make No Bake Pumpkin Cheesecake Pie

First, you start out by creaming butter and softened cream cheese with a hand mixer in a large bowl.

Alternately, you can do this in the bowl of a stand mixer with a paddle attachment.

cream butter and sugar with electric mixer

Then, you gradually add the remaining ingredients to the cream cheese mixture.

I ended up changing the original recipe a little. Nothing major.

I added a little cinnamon to the pumpkin mixture because I just love the stuff, and I also added some maple syrup for extra flavor.

mix pumpkin puree with cheesecake filling in mixing bowl.

After the pumpkin pie filling is blended, you just scoop it into a pre-made graham cracker crust.

Make sure to smooth the creamy pumpkin filling up to the edge of the pie crust.

Honestly, how easy is that?!

spread pumpkin filling in graham cracker crust

Chill

Even though this no-bake pie takes just a few minutes to make, the no bake pumpkin cheesecake filling needs to sit in the fridge for about 4-6 hours to firm up.

This is the perfect dessert to make ahead of time. So, plan on making this cheesecake pie the day before you actually need it, and it’ll be perfect!

The pumpkin flavor is even better the next day!

no bake pumpkin pie slice with whipped cream on plate

This is one delicious pumpkin pie! Serve it with fresh whipped cream for the ultimate dessert experience. You can also use whipped topping or Cool Whip if you prefer that.

How to Store No Bake Pumpkin Pie

Refrigerate leftover pie in an airtight container, and it will last for 3 to 4 days.

You can freeze a no bake pumpkin pie for up to 3 months for best taste. Make sure it is wrapped well, and thaw completely before serving.

slice of no-bake-pumpkin pie with fork

Recipe Tip

Make sure the cream cheese and butter are softened at room temperature before you begin.

This easy pumpkin pie recipe works with a 9-inch pie crust or 10-inch pie crust. Make your own homemade graham cracker crust using graham crackers and melted butter if you like. A gingersnap crust would also work.

You can use a regular pie crust instead of a no bake graham cracker crust if you prefer. You can also make this dessert in a springform pan for a more traditional cheesecake presentation.

Be sure to refrigerate the cheesecake for at least 4 hours or overnight before slicing.

Turn this no bake cheesecake recipe into bite-sized pumpkin pie bites with my no bake pumpkin cheesecake cookie cups recipe.

no bake pumpkin cheesecake pie on plate with whipped cream

More Pumpkin Dessert Recipes

Looking for more pumpkin desserts and pumpkin recipes? For a baked version, try my pumpkin cheesecake bars or frosted pumpkin bars.You can also try my pumpkin dump cake, or the super popular pumpkin pie dip or check out more fall recipes for all things pumpkin!

5 from 10 votes

No Bake Pumpkin Cheesecake Pie

By: Dee
Easy No Bake Pumpkin Cheesecake Pie is a cross between a cheesecake and a no bake pumpkin pie. An easy recipe for the perfect fall dessert or Thanksgiving dessert everyone will love!
Prep Time: 10 minutes
Refrigerate: 6 hours
Total Time: 6 hours 10 minutes
Servings: 8

Ingredients  

  • 1 8-oz package cream cheese, softened
  • 4 tablespoons butter, softened
  • 1 tablespoon vanilla
  • 1 ½ cups powdered sugar
  • 1 15-oz can pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons ground cinnamon
  • 1 teaspoon real maple syrup
  • 1 prepared 9-inch graham cracker crust
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Instructions 

  • In a large mixing bowl, cream the cream cheese,butter together until light and fluffy
  • Mix in the vanilla
  • Gradually mix in the powdered sugar, and beat until fluffy, scraping sides of bowl, occasionally
  • Add the pumpkin puree, pumpkin pie spice, cinnamon and maple syrup, and mix until well combined
  • Spoon mixture into graham cracker crust, and spread evenly with spatula
  • Refrigerate for 4-6 hours or overnight. Refrigerate any leftovers 

Notes

There is no cooking time with this recipe, but it needs to firm up in the refrigerator for at least 4-6 hours or until firm. Overnight is perfect!
Make sure butter and cream cheese are at room temperature.
Use a pre-made graham cracker crust or your favorite crust here.

Nutrition

Calories: 253kcal, Carbohydrates: 38g, Protein: 1g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 147mg, Potassium: 35mg, Fiber: 1g, Sugar: 27g, Vitamin A: 197IU, Vitamin C: 0.1mg, Calcium: 16mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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15 Comments

  1. Janet says:

    So easy and such great flavors. Everyone loved this at our last get together. So easy we will have it again for Thanksgiving.5 stars