10 Easy No-Bake Pumpkin Treats for Perfect Fall Desserts
Fall brings the perfect time to enjoy pumpkin desserts without heating up your kitchen. These no-bake pumpkin treats capture all the seasonal flavors you love.
From creamy cheesecakes to frozen pies, each recipe delivers maximum pumpkin flavor with minimal effort required.
01. Creamy Frozen Pumpkin Pie
This frozen pumpkin pie offers a refreshing twist on the classic dessert. Perfect for warm fall days when you want pumpkin flavor without the heaviness.
Ingredients: 1 pre-made graham cracker crust, 1 cup pumpkin puree, 1 quart vanilla ice cream (softened), ½ cup powdered sugar, 1 teaspoon pumpkin pie spice, ½ teaspoon vanilla extract, 1 cup heavy whipping cream, 2 tablespoons sugar.
How To Make Creamy Frozen Pumpkin Pie
1. Allow ice cream to soften at room temperature for about 15 minutes until easily mixable. In a large bowl, combine softened ice cream with pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract until completely smooth.
2. Spread the pumpkin ice cream mixture evenly into the graham cracker crust, smoothing the top with a spatula. Cover tightly with plastic wrap and freeze for at least 4 hours or overnight until completely firm.
3. Before serving, whip heavy cream with sugar until soft peaks form. Remove pie from freezer 5 minutes before slicing, then top each slice with fresh whipped cream for the perfect finishing touch.
02. Simple Pumpkin Cheesecake Pie
This impressive cheesecake requires only five ingredients yet delivers restaurant-quality results. The shortbread crust perfectly complements the creamy pumpkin filling.
Ingredients: 1 pre-made shortbread crust, 8 oz cream cheese (softened), 1 cup pumpkin puree, ½ cup powdered sugar, 1 teaspoon pumpkin pie spice, 1 container whipped topping (thawed).
How To Make Simple Pumpkin Cheesecake Pie
1. Beat softened cream cheese with an electric mixer until completely smooth and fluffy, about 2 minutes. This step ensures your cheesecake will have the perfect creamy texture without any lumps.
2. Add pumpkin puree, powdered sugar, and pumpkin pie spice to the cream cheese. Beat on medium speed until all ingredients are fully incorporated and the mixture is smooth and well-combined.
3. Gently fold in half of the whipped topping until just combined, being careful not to overmix. Spread mixture evenly into the shortbread crust and smooth the top.
4. Spread remaining whipped topping over the pumpkin layer, creating decorative swirls if desired. Refrigerate for at least 3 hours until set and chilled throughout before serving.
03. Quick Stovetop Pumpkin Pie
This creamy pumpkin pie requires just a quick stovetop warming for the filling. The result is incredibly smooth and more flavorful than traditional baked versions.
Ingredients: 1 pre-made pie crust, 1 can pumpkin puree, 1 package instant vanilla pudding, 1 cup milk, ½ cup heavy cream, ½ cup brown sugar, 1 teaspoon pumpkin pie spice, ½ teaspoon vanilla extract.
How To Make Quick Stovetop Pumpkin Pie
1. In a medium saucepan, whisk together pumpkin puree, pudding mix, milk, and brown sugar until completely smooth. Heat over medium-low heat, stirring constantly to prevent sticking or burning.
2. Continue cooking and stirring for 3-4 minutes until mixture begins to thicken and coats the back of a spoon. Remove from heat and whisk in pumpkin pie spice and vanilla extract.
3. Allow filling to cool for 10 minutes, stirring occasionally to prevent a skin from forming. Pour the warm filling into your pie crust and smooth the surface with a spatula.
4. Whip heavy cream until soft peaks form and spread over the cooled pie. Refrigerate for at least 2 hours until completely set and chilled before slicing and serving.
04. Easy Pumpkin Pie Cheesecake
Indulge in rich pumpkin cheesecake without any baking required. This recipe delivers all the decadent flavors with simple mixing and chilling.
Ingredients: 1 graham cracker crust, 16 oz cream cheese (softened), 1 cup pumpkin puree, ¾ cup powdered sugar, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract, 2 cups heavy whipping cream, 3 tablespoons sugar.
How To Make Easy Pumpkin Pie Cheesecake
1. Beat cream cheese with an electric mixer until light and fluffy, about 3 minutes. Gradually add powdered sugar, beating until completely smooth and no lumps remain in the mixture.
2. Mix in pumpkin puree, pumpkin pie spice, and vanilla extract, beating on medium speed until all ingredients are fully incorporated and the mixture is smooth and creamy.
3. In a separate bowl, whip heavy cream with sugar until stiff peaks form. Gently fold half of the whipped cream into the pumpkin mixture until just combined.
4. Spread filling evenly into graham cracker crust and smooth the top. Dollop remaining whipped cream on top and create decorative swirls. Refrigerate overnight until completely set.
5. Before serving, let the cheesecake sit at room temperature for 10 minutes to make slicing easier and enhance the creamy texture in each bite.
05. Layered Double Pumpkin Pie
Two distinct layers make this pie extra special and visually stunning. The cream cheese bottom perfectly balances the spiced pumpkin top layer.
Ingredients: 1 pre-made pie crust, 8 oz cream cheese (softened), ½ cup powdered sugar, 1 cup whipped topping, 1 cup pumpkin puree, 1 package instant vanilla pudding, 1 cup cold milk, 1 teaspoon pumpkin pie spice.
How To Make Layered Double Pumpkin Pie
1. For the bottom layer, beat cream cheese until smooth and fluffy. Gradually add powdered sugar, beating until completely incorporated and no lumps remain in the mixture.
2. Fold half of the whipped topping into the cream cheese mixture until just combined. Spread this mixture evenly across the bottom of your pie crust, creating a smooth, even layer.
3. In a separate bowl, whisk together pumpkin puree, pudding mix, cold milk, and pumpkin pie spice until thick and smooth, about 2 minutes of constant whisking.
4. Carefully spoon the pumpkin mixture over the cream cheese layer, spreading gently to avoid mixing the layers. Top with remaining whipped topping and refrigerate for 4 hours until set.
06. Mini Pumpkin Phyllo Tarts
These bite-sized treats are perfect for parties and gatherings. The crispy phyllo shells provide wonderful texture contrast to the smooth pumpkin filling.
Ingredients: 15 mini phyllo tart shells, 1 cup pumpkin puree, 4 oz cream cheese (softened), ⅓ cup powdered sugar, ½ teaspoon pumpkin pie spice, ¼ teaspoon vanilla extract, ½ cup whipped topping.
How To Make Mini Pumpkin Phyllo Tarts
1. Beat cream cheese until completely smooth and fluffy, ensuring no lumps remain. Add powdered sugar, pumpkin pie spice, and vanilla extract, mixing until well combined.
2. Fold in pumpkin puree until the mixture is smooth and evenly colored. Gently fold in whipped topping until just combined, being careful not to overmix.
3. Using a small spoon or piping bag, fill each phyllo shell with the pumpkin mixture, mounding slightly in the center for an attractive presentation.
4. Arrange filled tarts on a serving platter and refrigerate for at least 1 hour before serving. The filling will firm up slightly, making them easier to handle and more flavorful.
5. Just before serving, you can garnish each tart with a small dollop of whipped cream or a sprinkle of cinnamon for extra visual appeal.
07. Pumpkin Pecan Cheesecake Pie
This wow-worthy cheesecake combines creamy pumpkin filling with crunchy pecans in a graham cracker crust. Every bite delivers perfect texture and flavor balance.
Ingredients: 1 graham cracker crust, 16 oz cream cheese (softened), 1 cup pumpkin puree, ¾ cup brown sugar, 1 teaspoon pumpkin pie spice, ½ teaspoon vanilla extract, 1 cup chopped pecans, 1 cup heavy whipping cream, 2 tablespoons powdered sugar.
How To Make Pumpkin Pecan Cheesecake Pie
1. Beat cream cheese until light and fluffy, about 3 minutes. Gradually add brown sugar, beating until completely smooth and no brown sugar lumps remain in the mixture.
2. Mix in pumpkin puree, pumpkin pie spice, and vanilla extract, beating on medium speed until all ingredients are fully incorporated and the mixture is smooth and creamy.
3. Reserve ¼ cup pecans for garnish, then fold remaining pecans into the pumpkin mixture. The nuts add wonderful texture and complement the pumpkin flavors perfectly.
4. Spread filling evenly into graham cracker crust and smooth the top with a spatula. Refrigerate for at least 4 hours or overnight until completely set and firm.
5. Before serving, whip cream with powdered sugar until soft peaks form. Top pie with whipped cream and sprinkle with reserved pecans for a beautiful finishing touch.
08. Light Pumpkin Cream Pie
This lightened-up version uses pudding mix and canned pumpkin for easy preparation. Even non-pumpkin lovers will enjoy this smooth, creamy dessert.
Ingredients: 1 pre-made pie crust, 1 package instant vanilla pudding, 1½ cups cold milk, 1 cup pumpkin puree, ½ teaspoon pumpkin pie spice, 1 cup whipped topping, ¼ teaspoon cinnamon for garnish.
How To Make Light Pumpkin Cream Pie
1. In a large bowl, whisk pudding mix with cold milk for 2 minutes until thick and smooth. The mixture should coat the back of a spoon when properly thickened.
2. Add pumpkin puree and pumpkin pie spice to the pudding mixture, whisking until completely combined and no streaks of pumpkin remain visible throughout the mixture.
3. Gently fold in half of the whipped topping until just combined, being careful not to overmix and deflate the light, airy texture of the filling.
4. Pour filling into pie crust and smooth the surface with a spatula. Top with remaining whipped topping, spreading evenly to the edges for complete coverage.
5. Sprinkle lightly with cinnamon for color and extra flavor. Refrigerate for at least 3 hours until completely set and chilled throughout before serving slices.
09. Pumpkin Toffee Cream Pie
Rich pumpkin filling studded with chewy toffee bits and crunchy pecans makes this pie irresistible. The mix-and-chill method couldn’t be easier.
Ingredients: 1 graham cracker crust, 1 package instant vanilla pudding, 1 cup cold milk, 1 cup pumpkin puree, ½ teaspoon pumpkin pie spice, ½ cup toffee bits, ½ cup chopped pecans, 2 cups whipped topping.
How To Make Pumpkin Toffee Cream Pie
1. Whisk pudding mix with cold milk for 2 minutes until thick and smooth. The mixture should be thick enough to coat the back of a spoon without dripping off.
2. Stir in pumpkin puree and pumpkin pie spice, mixing until completely combined and the mixture has an even, smooth consistency throughout with no streaks.
3. Reserve 2 tablespoons each of toffee bits and pecans for garnish. Fold remaining toffee bits and pecans into the pumpkin mixture along with 1½ cups whipped topping.
4. Spoon filling into graham cracker crust and smooth the top. Dollop remaining whipped topping over the pie and sprinkle with reserved toffee bits and pecans.
5. Refrigerate for at least 4 hours until completely set. The toffee bits will soften slightly while maintaining their chewy texture, and flavors will meld beautifully together.
10. Pumpkin Spice Fluff Dip
This adorable dip served in a hollowed sugar pumpkin makes a stunning presentation. Perfect for parties with graham crackers, apples, and cinnamon chips.
Ingredients: 8 oz cream cheese (softened), 1 cup pumpkin puree, ½ cup powdered sugar, 1 teaspoon pumpkin pie spice, ½ teaspoon vanilla extract, 1 cup whipped topping, 1 small sugar pumpkin for serving bowl.
How To Make Pumpkin Spice Fluff Dip
1. Beat cream cheese until completely smooth and fluffy, about 2 minutes. Add powdered sugar gradually, beating until no lumps remain and mixture is light and airy.
2. Mix in pumpkin puree, pumpkin pie spice, and vanilla extract, beating until all ingredients are fully incorporated and the mixture has an even orange color throughout.
3. Gently fold in whipped topping until just combined, being careful not to overmix and deflate the light, fluffy texture that makes this dip so appealing.
4. Cut the top off your sugar pumpkin and scoop out all seeds and pulp, creating a clean bowl. Pat the inside dry with paper towels for the best presentation.
5. Spoon dip into the hollowed pumpkin and refrigerate for 2 hours until chilled. Serve surrounded by graham crackers, sliced apples, and cinnamon pita chips for dipping.
Final Thoughts
These no-bake pumpkin desserts prove you don’t need an oven to create impressive fall treats. Each recipe delivers maximum pumpkin flavor with minimal effort required.
From elegant cheesecakes to fun party dips, these desserts will satisfy every pumpkin craving throughout the season.
