Go Back
+ servings
slice removed from pie showing pumpkin layer inside
Print Recipe
4.75 from 4 votes

Cool Whip Pumpkin Pie

Cool Whip pumpkin pie is a creamy and fluffy no-bake pumpkin pie that has all the flavors of traditional pumpkin pie. This light and creamy version uses cream cheese, pumpkin and Cool Whip served on a graham cracker crust.
Prep Time10 mins
Chill time3 hrs
Total Time3 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: cool whip pumpkin pie
Servings: 8 servings
Calories: 455kcal


  • 1 pre-made 8 or 9 inch graham cracker crust
  • 12 ounces cream cheese softened
  • 1 1/2 cups canned pumpkin not pumpkin pie filling
  • 1 3/4 cups confectioner's sugar
  • 1/2 teaspoon pumpkin pie spice
  • 16 ounces Cool Whip separated


  • In the bowl of an electric mixer, cream together the cream cheese, confectioner's sugar, pumpkin puree, and pumpkin pie spice until smooth.
  • Gently fold in 8 ounces of Cool Whip until incorporated.
  • Spread pumpkin mixture in prepared piecrust, covering the bottom.
  • Refrigerate for at least 3 hours or overnight.
  • Just before serving spread remaining 8 oz. of Cool Whip on top to form a thick top layer of Cool Whip.
  • Slice and serve.


Calories: 455kcal | Carbohydrates: 60g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 56mg | Sodium: 280mg | Potassium: 240mg | Fiber: 2g | Sugar: 41g | Vitamin A: 7820IU | Vitamin C: 2mg | Calcium: 122mg | Iron: 1mg