You know that moment when fall rolls around and suddenly everything is pumpkin-flavored? Coffee, cookies, even bagels get in on the action. Well, this recipe is for those of us who want that pumpkin goodness without turning the oven into a sauna. It’s creamy, it’s sweet, and it has that salty-sweet pretzel crust that makes you go “ohhh, yep, one more bite.” Bonus: you don’t even have to bake it.
Recipe Card
Pretzel Pie Crust
- ½ cup (100g) granulated sugar
- Pretzel crust (already prepped and ready to go)
Pumpkin Cream Filling
- 1 box (3.4 ounces) instant vanilla pudding mix
- 1 ½ cups (354ml) nonfat milk
- 1 cup (243g) pumpkin puree (not pumpkin pie mix—big difference!)
- 1 teaspoon pumpkin pie spice
- 8 ounces (226g) cream cheese, softened
- 1 teaspoon vanilla extract
- 1 (8 ounce) tub whipped topping
- Chocolate bar (candy bar or semi-sweet baking bar), grated, for garnish
Instructions
- Whip it together: In a medium bowl, whisk pudding mix with milk until smooth. Stir in pumpkin puree and pumpkin pie spice.
- Creamy magic: In another bowl, beat cream cheese with sugar and vanilla extract until fluffy.
- Mix + fold: Add the pumpkin mixture into the cream cheese mixture. Gently fold in whipped topping until smooth and dreamy.
- Assemble: Spread evenly into your pretzel pie crust.
- Chill: Pop it in the fridge for at least 2–3 hours (overnight is even better if you’ve got the patience).
- Finish with flair: Sprinkle grated chocolate on top right before serving.
Pro tip: Don’t stress about perfect slices—this is one of those desserts that looks messy but tastes like heaven.
FAQs
Can I use a graham cracker crust instead of pretzel?
Totally! Pretzel gives it that salty kick, but graham crackers or even Oreos would work if that’s what you’ve got in the pantry.
How long does this dessert last in the fridge?
About 3–4 days, but honestly, it rarely survives that long in my house.
Can I freeze it?
Yep! Just wrap tightly and freeze for up to a month. Let it thaw in the fridge overnight before serving.
What if I don’t have pumpkin pie spice?
Mix cinnamon, nutmeg, and a dash of ginger—boom, homemade spice blend.
No Bake Pumpkin Dessert
- Total Time: 15 minutes + chilling
- Yield: 8 servings 1x
Description
A dreamy no-bake pumpkin dessert layered into a salty-sweet pretzel crust. Creamy, spiced, and finished with a touch of grated chocolate. Perfect for fall cravings without turning on the oven.
Ingredients
- ½ cup (100g) granulated sugar
- 1 prepared pretzel pie crust
- 1 box (3.4 ounces) instant vanilla pudding mix
- 1 ½ cups (354ml) nonfat milk
- 1 cup (243g) pumpkin puree (not pumpkin pie mix)
- 1 teaspoon pumpkin pie spice
- 8 ounces (226g) cream cheese, softened
- 1 teaspoon vanilla extract
- 1 (8 ounce) tub whipped topping
- Grated chocolate bar (for garnish)
Instructions
- In a medium bowl, whisk pudding mix with milk until smooth. Stir in pumpkin puree and pumpkin pie spice.
- In another bowl, beat cream cheese with sugar and vanilla extract until fluffy.
- Add the pumpkin mixture into the cream cheese mixture. Gently fold in whipped topping until smooth.
- Spread evenly into the pretzel pie crust.
- Refrigerate for at least 2–3 hours or overnight.
- Sprinkle grated chocolate on top before serving.
Notes
Pro tip: Don’t worry about perfect slices—this dessert is all about cozy, creamy indulgence and that salty-sweet balance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin, no bake, dessert, pretzel crust, fall recipe, Thanksgiving
Conclusion
This no bake pumpkin dessert is basically fall in a pan. It’s cozy, it’s rich, and it’s ridiculously easy to whip up. Whether you’re making it for Thanksgiving, a random weeknight, or just because you bought too many cans of pumpkin (guilty), it’s bound to disappear fast.
