This easy No Bake Pumpkin Pie is creamy, spiced, and perfectly set in a buttery crust. A quick and delicious dessert that’s perfect for fall and holiday gatherings.
No Bake Pumpkin Pie is a creamy and flavorful dessert that comes together quickly without turning on the oven. With a spiced pumpkin filling and a buttery crust, this pie captures all the classic flavors of traditional pumpkin pie in a smooth, chilled version.
It’s perfect for fall gatherings, holiday dinners, or any time you want a simple yet impressive dessert that’s ready in minutes. If you enjoy pumpkin recipes, this is an easy and delicious recipe to try.
We love making pumpkin desserts and also make Pumpkin pie cake and Classic pumpkin pie recipe.
What's in this post: No Bake Pumpkin Pie Recipe
Why We Love This
- Quick and Easy – Comes together in minutes without baking.
- Creamy Texture – Smooth, velvety filling that’s lighter than traditional pumpkin pie.
- Classic Fall Flavor – Cinnamon, nutmeg, and pumpkin provide the perfect seasonal taste.
- No Oven Needed – Ideal for hot days or when you want to save oven space.
- Impressive Dessert – Looks and tastes like a traditional pumpkin pie but with minimal effort.
Ingredients
- Graham Cracker Crust – Provides a buttery, crunchy base for the pie. Store-bought or homemade Graham Cracker Pie Crust both works.
- Pure Pumpkin Purée – Gives the pie its rich pumpkin flavor and smooth texture.
- Instant Vanilla Pudding – Helps set the filling quickly and adds creaminess.
- Pumpkin Pie Spice – Adds warm, seasonal flavor with cinnamon, nutmeg, and clove.
- Whipped Topping – Cool Whip or similar brand adds lightness and creaminess to the filling.
- Whipped Cream (for serving) – Optional, for garnish and extra indulgence; an 8-ounce tub works well.
Scroll to the bottom and see the complete ingredient list in the recipe card.
Substitutions and Variations
- Alternative Pie Crust – Substitute graham crackers with vanilla wafers, gingersnaps, or chocolate cookies for a flavorful twist on the crust.
- Traditional Baked Crust – Use a classic pie crust instead of a no-bake crust; the pie will need baking but remains delicious and easy.
- Homemade Whipped Cream – Replace store-bought whipped topping with Homemade Whipped Cream for a fresh, rich flavor.
Step By Step Instructions
Step 1. Combine the pumpkin puree. In a large bowl, stir together the pumpkin puree, pudding mix, milk, ground cinnamon and pumpkin pie spice. You can use a hand mixer or stand mixer.
Step 2. Add the whipped topping to the mixture. Then fold in the cool whip with a spoon into the pumpkin mixture. Stir until blended.
Step 3. Pour mixture into pie crust. Then spread this mixture into the graham cracker crust. Refrigerate for 4 hours (or overnight) until the pie is set. Chill before slicing.
Step 4. Slice and enjoy the pie. This easy pumpkin pie recipe is ready to slice and serve. Top with the remaining whipped cream and enjoy!
Pumpkin Pie Toppings
- Whipped Topping & Cinnamon – A dollop of whipped topping with a light sprinkle of cinnamon adds flavor and a festive look.
- Graham Cracker Crumbs – Sprinkle a few crumbs on top for extra texture and a visual touch.
- Pumpkin Spice – Add a dash to each slice for enhanced seasonal flavor.
- Ice Cream – Serve with a scoop of vanilla ice cream for a creamy, indulgent addition.
Tips and Tricks
- Use Pumpkin Puree – Make sure to use pure pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
- Chill Thoroughly – Let the pie set in the refrigerator for at least 4 hours or overnight to ensure it holds its shape when sliced.
- Allow the Pie to Set Before Serving – A fully chilled pie slices cleanly and maintains its shape.
- Room Temperature Whipped Topping – Let the whipped topping soften at room temperature before folding into the pumpkin mixture for a smooth, lump-free filling.
- Don’t Overmix – Gently fold the whipped topping to keep the filling light and airy.
- Add Garnishes Last – Top with whipped cream, cinnamon, or ice cream just before serving to maintain freshness.
- Slice Cleanly – Use a sharp knife dipped in hot water and wiped dry for neat, perfect slices.
Storage
Refrigerator – Store the pie in an airtight container or cover tightly with plastic wrap. It will keep for 3–4 days in the fridge.
Freezer – Wrap the pie tightly in plastic wrap and then foil, or place in a freezer-safe container. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
More Pumpkin Desserts
- Pumpkin Crisp Recipe
- Dulce De Leche Pumpkin Pie
- Easy Pumpkin Dip Recipe
- Easy Pumpkin Cobbler Recipe
- Pumpkin Lasagna Dessert Recipe
Give this delicious no bake pumpkin pie recipe a try. Then please leave a star recipe rating and comment. It makes my day to hear from you.
No Bake Pumpkin Pie
Ingredients
- (1) 9 inch Graham Cracker Crust
- 1 can Pure Pumpkin Puree 15 oz
- 1 box Instant Vanilla Pudding 3.4 oz
- 1 tsp Ground Cinnamon
- 1 tsp Pumpkin Pie Spice
- 1/4 cup Milk
- 1 container Whipped Topping 8 oz Cool Whip
- Whipped Cream for serving
See how we calculate recipe costs.
Instructions
- In a large mix bowl, stir together the pumpkin puree, pudding mix, milk, ground cinnamon and pumpkin pie spice.
- Then fold in the cool whip. Then spread this mixture into the graham cracker crust. Refrigerate for 4 hours (or overnight) until the pie is set.
- Slice and serve topped with the whipped cream and enjoy!
TY for the recipe !! Is the calorie amount correct over 1,200 or is this for the whole pie ? Plzzzz let me know… TY Steve
Sorry about that – The crust was pulling in the wrong nutritional information. I have corrected it. Each serving of pie is approximately 241 calories. I hope you enjoy it!