No-bake pumpkin pie is the perfect dessert when you’re short on time but still want something festive and flavorful. With just a few ingredients and minimal effort, this creamy, dreamy pie delivers all the classic fall flavors without needing to turn on your oven. Whether you’re planning a holiday feast or just craving something sweet and seasonal, this no-bake pumpkin pie will quickly become your go-to. Its light, mousse-like texture and rich pumpkin spice flavor make it a hit with kids and adults alike.
Why You’ll Love This No-Bake Pumpkin Pie
This no-bake pumpkin pie is fast, foolproof, and incredibly delicious. It’s ideal for last-minute get-togethers or when your oven is already packed with other dishes. With its velvety filling and buttery graham cracker crust, it’s a refreshing twist on the traditional pumpkin pie. Plus, it can easily be made ahead, making holiday prep a breeze.
Ingredients
- 15 ounces of pumpkin puree (not pumpkin pie filling)
- 5 ounces of instant vanilla pudding mix (one small box)
- 1 teaspoon of pumpkin pie spice
- 16 ounces of Cool Whip, thawed (use 8 ounces for a stronger pumpkin flavor or 16 ounces for a creamier texture)
- 1 pre-made graham cracker crust (9-inch)
Step-by-Step: How to Make No-Bake Pumpkin Pie
- In a large mixing bowl, combine the pumpkin puree, instant vanilla pudding mix, and pumpkin pie spice.
- Gently fold in the Cool Whip until the mixture is smooth and evenly blended. You can start with 8 ounces and add more to reach your preferred texture and flavor.
- Spoon the filling into the graham cracker crust, spreading it out evenly.
- Refrigerate the pie for at least 2 hours, or until set.
- Slice and serve chilled. Optionally, top with additional whipped cream and a sprinkle of cinnamon.
Helpful Tips
- For the best texture, fold the mixture by hand rather than using a mixer.
- If you’re serving a crowd, double the recipe and make two pies.
- Add a little maple syrup for a sweeter, richer flavor.
- Want a firmer pie? Use less Cool Whip.
Substitutions And Variations
- Cool Whip: Substitute with homemade whipped cream or a dairy-free whipped topping.
- Graham Cracker Crust: Try a chocolate cookie crust or ginger snap crust for a flavor twist.
- Vanilla Pudding Mix: Swap with cheesecake or butterscotch flavored pudding for a new depth of flavor.
- Pumpkin Pie Spice: Mix your own using cinnamon, nutmeg, ginger, and cloves.
Storage Instructions
Keep any leftover pie covered and stored in the refrigerator for up to five days. To preserve its airy, fluffy texture, it’s best not to freeze the pie, as freezing can alter its consistency.
Nutritional Information
- Calories: 277 kcal
- Carbohydrates: 49g
- Protein: 3g
- Fat: 8g
- Saturated Fat: 3g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Cholesterol: 9mg
- Sodium: 256mg
- Potassium: 200mg
- Fiber: 2g
- Sugar: 29g
- Vitamin A: 8373 IU
- Vitamin C: 2mg
- Calcium: 84mg
- Iron: 1mg
Serving Suggestions
- Serve with a dollop of whipped cream and a dash of cinnamon or nutmeg.
- Add candied pecans or a caramel drizzle for extra decadence.
- Pair with a hot cup of coffee or spiced chai latte.
Frequently Asked Questions About No-Bake Pumpkin Pie
Can I make this pie ahead of time?
Yes! This pie is perfect for making a day in advance. Just cover it tightly and refrigerate until ready to serve.
Can I freeze no-bake pumpkin pie?
While you can freeze it, the texture may become less creamy. If you do freeze it, thaw in the fridge for several hours before serving.
What can I use instead of Cool Whip?
You can substitute it with freshly whipped cream or a dairy-free whipped topping.
Is this recipe gluten-free?
Not as written, but you can use a gluten-free graham cracker crust to make it gluten-free.
Can I add toppings?
Absolutely! Try crushed pecans, chocolate shavings, or a caramel swirl on top for added flair.
Conclusion
Thank you so much for stopping by! This no-bake pumpkin pie has become a favorite in our home, especially during the busy holiday season. It’s so easy to make, bursting with cozy autumn flavors, and always a crowd-pleaser. I hope you enjoy it as much as we do. Whether you’re hosting a big family dinner or just want a sweet treat for yourself, this pie is a wonderful addition to your fall dessert lineup. Happy no-bake baking, and thanks for being part of our food-loving communit
Print
No-Bake Pumpkin Pie
- Total Time: 2 hours 10 minutes (including chill time)
- Yield: 8 servings 1x
Description
No-Bake Pumpkin Pie is your go-to fall dessert for easy preparation and rich pumpkin flavor without the oven. Light, creamy, and ready in minutes, this pie is perfect for holiday tables or any autumn gathering.
Ingredients
15 oz pumpkin puree (not pumpkin pie filling)
5 oz instant vanilla pudding mix
1 tsp pumpkin pie spice
16 oz Cool Whip, thawed (use 8 oz for a stronger pumpkin flavor)
1 pre-made 9-inch graham cracker crust
Instructions
- In a large mixing bowl, combine the pumpkin puree, instant vanilla pudding mix, and pumpkin pie spice.
- Gently fold in the Cool Whip until the mixture is smooth and evenly blended. You can start with 8 ounces and add more to reach your preferred texture and flavor.
- Spoon the filling into the graham cracker crust, spreading it out evenly.
- Refrigerate the pie for at least 2 hours, or until set.
- Slice and serve chilled. Optionally, top with additional whipped cream and a sprinkle of cinnamon.
Notes
Start with 8 oz of Cool Whip and add more for a creamier texture. Hand-folding gives the best consistency. Add maple syrup for extra sweetness or try alternate crusts for flavor variety.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 277 kcal
- Sugar: 29g
- Carbohydrates: 49g
- Protein: 3g