This Pumpkin Cheesecake Pie is creamy, fluffy and packed with pumpkin spice flavor in a chocolate cookie crust. No baking required!

Pumpkin Cheesecake Pie

This Pumpkin Cheesecake Pie is creamy, fluffy and packed with warm pumpkin spice flavor, all sitting on a rich chocolate sandwich cookie crust. And here’s the really good part: you don’t have to bake it.

The pumpkin filling combines cream cheese, pumpkin puree and warm spices with whipped topping for a light, mousse-like texture. Add the fluffy topping and a handful of toasted pecans, and you’ve got a fall dessert that tastes like pumpkin pie and cheesecake decided to become friends.

And when Thanksgiving has already claimed every inch of your oven, a no-bake pumpkin dessert suddenly looks like a very smart decision.

Why You’ll Love This Easy Pumpkin Dessert

No oven required. Everything comes together in the refrigerator, which is exactly what you want when your oven is already working overtime.
That chocolate crust is ridiculously good. Chocolate sandwich cookies and butter make a rich, crunchy crust without needing to add any extra sugar.
The filling is light and creamy. Cream cheese gives it that classic cheesecake tang while pumpkin, cinnamon, pumpkin pie spice and clove bring all the cozy fall flavor.
It is made ahead friendly. Make it the day before, let it chill overnight and pull it out when you’re ready for dessert.
It tastes like two Thanksgiving favorites got together. Pumpkin pie flavor meets cheesecake texture, with a chocolate cookie crust because apparently we are making excellent decisions now.

Ingredients for a Creamy Pumpkin Filling

Chocolate Cookie Crust

25 chocolate sandwich cookies — Use your favorite chocolate-on-chocolate sandwich cookies. There is no need to remove the filling.
5 tablespoons butter, melted — This binds the cookie crumbs together and helps create a sturdy sliceable crust.

That’s it. No extra sugar. The cookies already provide all the sweetness the crust needs.

Pumpkin Cheesecake Filling

8 ounces cream cheese, softened to room temperature
1/2 cup granulated sugar
15 ounces pumpkin puree
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon ground cloves
16 ounces whipped topping, divided
Walnuts or pecans, optional, for garnish

Use plain 100% pumpkin puree, not pumpkin pie filling. The pumpkin pie filling already contains sugar and spices, and we’re handling both of those ourselves here.

How to Make a No-Bake Pumpkin Dessert

Make the cookie crumbs. Add the chocolate sandwich cookies to a food processor and pulse until they are finely crushed. Add the melted butter and pulse again until the crumbs are evenly coated and the mixture resembles wet sand.

Press the crust into the pan. Pour the cookie mixture into a 9-inch pie pan and press it firmly across the bottom and up the sides. The bottom of a measuring cup works surprisingly well for getting everything packed down evenly.

Make the creamy filling. Beat the softened cream cheese and sugar until smooth and creamy. Add the pumpkin puree, salt, cinnamon, pumpkin pie spice and cloves, then beat until completely combined and smooth.

Fold in the whipped topping. Gently fold half of the whipped topping into the pumpkin mixture. Don’t beat it in; folding keeps the filling light and fluffy.
Fill the crust. Spoon the pumpkin mixture into the prepared chocolate crust and spread it into an even layer.
Add the topping. Spread the remaining whipped topping over the pumpkin layer.
Chill. Cover and refrigerate for at least 2 hours before serving. If you have the time, letting it chill longer gives the filling an even firmer texture.
Finish and serve. Top with toasted chopped pecans or walnuts just before serving, then slice and enjoy.

How to Make a Chocolate Cookie Crust

The crust couldn’t be easier. Pulse the whole chocolate sandwich cookies in a food processor until finely crushed, then add melted butter and pulse until everything is combined.

Press the crumbs firmly into your pie pan, making sure you get an even layer across the bottom and up the sides.

And again, don’t add sugar to this crust. The sandwich cookies already have plenty.

If you don’t have chocolate sandwich cookies, you can use a graham cracker crust instead. The flavor will be different, but the creamy pumpkin filling still works beautifully with it.

Why Room-Temperature Cream Cheese Matters

This is one of those tiny recipe details that actually matters.

If your cream cheese is cold, it doesn’t blend smoothly into the sugar and pumpkin mixture. You can end up with little cream cheese lumps floating around in your otherwise silky filling.

Let the cream cheese sit at room temperature until softened before mixing. You want it soft enough to beat smoothly, but not warm or melted.

Tips No One Tells You About No-Bake Pie

Don’t rush the cream cheese. Room-temperature cream cheese gives you a much smoother filling.
Use pumpkin puree, not pumpkin pie filling. The recipe already has the sugar and spices balanced for plain pumpkin puree.
Fold instead of beating. Once you add the whipped topping, gently fold it in so you don’t knock all the air out of the filling.
Give it time to chill. Two hours is the minimum, but several hours or overnight is even better when you need a clean, pretty slice.
Toast the nuts. Add your pecans or walnuts to a dry skillet over medium heat and cook for a few minutes until fragrant. Let them cool completely before sprinkling them over the pie.
Press the crust firmly. A loose crust is nobody’s friend when you’re trying to get a pretty slice onto a plate.

Can I Use a Graham Cracker Crust?

Absolutely. If you don’t have chocolate sandwich cookies or simply prefer a more traditional pumpkin-pie flavor, a graham cracker crust works well.

For a homemade version, combine 1 1/2 cups graham cracker crumbs with 1/3 cup sugar and 6 tablespoons melted butter. Press firmly into the pie pan before adding the filling.

Can I Make This Dessert Ahead of Time?

Yes, and honestly, that’s one of the reasons I love this dessert for the holidays.

Make the entire pie the day before, cover it and refrigerate it overnight. The filling will have plenty of time to firm up, and you’ll have one less thing to worry about when the Thanksgiving kitchen gets chaotic.

How to Store Leftover Pie

Cover the pie tightly and refrigerate leftovers for up to 3–4 days.

Keep it cold until you’re ready to serve. Because the filling is made with cream cheese and whipped topping, this is definitely a refrigerator dessert rather than something you want hanging out on the counter.

Frequently Asked Questions

Is pumpkin cheesecake pie the same as pumpkin pie? Not quite. Both have pumpkin and warm spices, but this version combines cream cheese and whipped topping for a creamy, fluffy cheesecake-like texture instead of the traditional baked custard filling.
How long does a no-bake pumpkin pie need to chill? Chill it for at least 2 hours before serving. If you can make it several hours ahead or the day before, even better.
Can I make this the day before Thanksgiving? Absolutely. In fact, this is an ideal make-ahead Thanksgiving dessert. Prepare it the day before, cover and refrigerate, then garnish with the toasted nuts before serving.
Why is my no-bake pie too soft? The most common culprit is not giving it enough refrigerator time. Make sure the pie stays cold and has at least 2 hours to set before slicing.
Can I use Cool Whip? Yes. Cool Whip or another prepared whipped topping can be used here. Use a 16-ounce container and divide it between the filling and topping as directed.
Can I use pumpkin pie filling instead of pumpkin puree? No. Use plain 100% pumpkin puree. Pumpkin pie filling already contains sugar and spices, which would change the flavor and sweetness of this recipe.
How long does pumpkin pie last in the refrigerator? This pie will keep covered in the refrigerator for about 3–4 days.
Can I use a store-bought pie crust? Absolutely. A prepared chocolate cookie or graham cracker crust makes this already-easy dessert even easier.

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Enjoy ♥ Heather