If you need a quick and tasty fall dessert, this no bake pumpkin pie is a great choice. It’s creamy, sweet, and incredibly easy to throw together—just 10 minutes of prep time is all it takes!
We’re big fans of classic pumpkin pie, and we’re guessing you are too. While it’s a staple for Thanksgiving, it’s also a welcome addition to any fall dessert table.
But sometimes there just isn’t enough time to make and bake a traditional pie. That’s why we created this simple, foolproof no bake version. No bake desserts are one of our favorites for how fast and effortless they are.
This pie comes together with only 8 ingredients and takes about 8 minutes to prepare. The only hard part is waiting a few hours for it to chill before serving. It's perfect when you are looking for a fast pumpkin dessert.
Ingredients
- Graham cracker crust
- Pumpkin puree
- Vanilla pudding mix
- Cinnamon
- Pumpkin pie spice
- Milk
- Cool Whip
- Whipped cream (optional)
See recipe card for quantities.
Instructions
Follow these easy steps to make your no bake pie.
Step one: In a large bowl, whisk together pumpkin puree, vanilla pudding mix, cinnamon, pumpkin pie spice, and milk until smooth.
Step two: Gently fold in the Cool Whip until fully combined.
Step three: Transfer the filling to the graham cracker crust. Cover and refrigerate for at least 4 hours.
Step four: Slice and serve with a generous swirl of whipped cream if desired.
Hint: Be sure to chill the pie for a minimum of 4 hours to let it set properly before slicing.
Storage
Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
You can also freeze the whole pie or individual slices for up to 6 months. If freezing slices, flash freeze before wrapping and storing.
No Bake Pumpkin Pie
Ingredients
- 9 in Graham cracker crust
- 15 oz Pumpkin puree
- 3.4 oz Vanilla pudding mix
- 1 teaspoon Cinnamon
- 1 teaspoon Pumpkin pie spice
- ¼ cup Milk
- 8 oz Cool whip
- Whipped cream optional for serving
Instructions
- In a large bowl, whisk together pumpkin puree, vanilla pudding mix, cinnamon, pumpkin pie spice, and milk until smooth.
- Gently fold in the Cool Whip until fully combined.
- Transfer the filling to the graham cracker crust. Cover and refrigerate for at least 4 hours.
- Slice and serve with a generous swirl of whipped cream if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
You can also freeze the whole pie or individual slices for up to 6 months. If freezing slices, flash freeze before wrapping and storing. - Be sure to chill the pie for a minimum of 4 hours to let it set properly before slicing.
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