Pumpkin pie has always been one of those desserts that feels like a warm hug on a crisp autumn day. The spices, the creaminess, the nostalgia—it all comes together in every slice. But sometimes, you don’t want to fuss with rolling out pie crusts or waiting for the oven timer. That’s where this No Bake Pumpkin Pie shines. It delivers all the cozy flavors of the season, but with a fraction of the effort.
I still remember making this pie for the first time on a busy Thanksgiving morning. The oven was already packed with turkey, stuffing, and rolls, so dessert needed a different approach. Mixing pumpkin puree with instant pudding and folding it into Cool Whip felt almost too easy. But after chilling and taking that first bite, I was hooked—the filling was creamy, spiced just right, and perfectly complemented by the graham cracker crust.
This is the kind of dessert you keep in your back pocket for holidays, potlucks, or even weeknights when the craving for pumpkin pie strikes. Let’s walk through why it deserves a permanent spot in your recipe box.
No Bake Pumpkin Pie
Ingredients
- 1 cup pumpkin puree canned or homemade; not pumpkin pie filling
- 1 box (3.4 oz) instant vanilla pudding mix or cheesecake flavor
- ¼ cup milk whole milk preferred
- 2 teaspoons pumpkin pie spice or homemade blend
- 8 oz Cool Whip or homemade stabilized whipped cream
- 1 9-inch graham cracker crust store-bought or homemade
- whipped cream for garnish
Instructions
- In a large bowl, mix pumpkin puree, instant vanilla pudding mix, milk, and pumpkin pie spice until smooth.
- Gently fold in Cool Whip until fully combined and the mixture is light and creamy.
- Spoon the pumpkin mixture into the graham cracker crust and smooth the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 3 hours, or overnight for best results.
- Before serving, garnish with whipped cream and a sprinkle of pumpkin pie spice or shaved chocolate if desired.
Notes
Nutrition
Why You’ll Love This No Bake Pumpkin Pie
1. Quick & Stress-Free
With only 10 minutes of prep time, this pie takes the stress out of holiday baking. No oven needed—just mix, fold, spread, and chill.
2. The Perfect Make-Ahead Dessert
Because the pie sets while chilling, it’s ideal for preparing the night before Thanksgiving or a fall gathering. The flavors deepen overnight, making it even tastier the next day.
3. Creamy, Light Texture
Unlike traditional baked pumpkin pies that can feel dense, this one is airy and mousse-like. It’s a refreshing change of pace on a dessert table filled with rich sweets.
4. Kid & Beginner Friendly
The recipe is simple enough that kids can help stir the filling or decorate with whipped cream swirls. No tricky steps, no chance of burning the crust—it’s foolproof.
Ingredients Breakdown & Substitutions
Here’s everything you’ll need for your No Bake Pumpkin Pie, along with some substitutions:
- Pumpkin Puree (1 cup / 249 g): The star of the show. Use canned pumpkin puree (not pumpkin pie filling). Fresh pumpkin puree works too if you’ve roasted your own.
- Instant Vanilla Pudding Mix (1 box, 3.4 oz): Thickens the filling while adding creaminess. You can swap in cheesecake pudding mix for a tangier flavor.
- Milk (¼ cup / 59 ml): Helps activate the pudding mix. Whole milk gives the creamiest result, but 2% works fine.
- Pumpkin Pie Spice (2 tsp): That magical blend of cinnamon, nutmeg, ginger, and cloves. Don’t have any on hand? Make your own mix.
- Cool Whip (8 oz): Folded in for a mousse-like texture. Homemade whipped cream works beautifully too, just stabilize it with a little powdered sugar.
- Graham Cracker Crust (9-inch): Store-bought for convenience, but you can make your own with graham cracker crumbs, sugar, and melted butter.
- Whipped Cream: For topping and extra flair. Pipe swirls or just dollop generously.
Step-by-Step Instructions
Step 1: Mix the Pumpkin Base
In a large bowl, stir together pumpkin puree, vanilla pudding mix, milk, and pumpkin pie spice until smooth and lump-free. This is where the foundation of flavor is built.
Step 2: Fold in Whipped Topping
Gently fold in the Cool Whip until fully combined. The filling should look creamy and airy. Be careful not to overmix—you want to keep that light texture.
Step 3: Assemble the Pie
Spoon the pumpkin mixture into your prepared graham cracker crust. Spread it evenly with a spatula so the top is smooth.
Step 4: Chill to Set
Cover with plastic wrap and refrigerate for at least 3 hours. Overnight is even better. The pie firms up beautifully in the fridge.
Step 5: Garnish & Serve
Slice, top with whipped cream, and sprinkle with a little extra pumpkin pie spice or shaved chocolate for a decorative finish.
Variations, Storage & Serving Ideas
Variations
- Cheesecake Twist: Mix in 4 oz of softened cream cheese with the pumpkin mixture before folding in Cool Whip for a pumpkin cheesecake vibe.
- Chocolate Crust: Swap the graham cracker crust for Oreo cookie crumbs for a deeper flavor contrast.
- Nutty Crunch: Add chopped pecans or candied walnuts on top for a sweet crunch.
- Mini Pies: Spoon the filling into mini graham cracker shells for individual servings.
Storage
- Refrigerator: Store covered in the fridge for up to 4 days.
- Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge before serving.
Serving Ideas
- Pair with a drizzle of caramel sauce for extra indulgence.
- Serve with spiced hot cocoa or apple cider for the ultimate fall treat.
- Add a side of fresh berries to balance the sweetness.
FAQs About No Bake Pumpkin Pie
1. Can I make this pie without Cool Whip?
Yes! You can substitute homemade whipped cream. Just beat 1 cup of heavy cream with 2 tablespoons powdered sugar until stiff peaks form, then fold it into the pumpkin mixture.
2. How long does it take for the pie to set?
At least 3 hours in the refrigerator is recommended for clean slices. For best results, make it the night before serving so the filling has plenty of time to firm up.
3. Can I use pumpkin pie filling instead of puree?
Pumpkin pie filling is already spiced and sweetened, which can throw off the balance of flavors. Stick to pure pumpkin puree for the best texture and taste.
4. Is this pie freezer-friendly?
Yes, you can freeze it for up to a month. Just wrap tightly and thaw overnight in the fridge before serving. Add whipped cream topping after thawing.
Related Cozy Cakes & Seasonal Inspiration
If you love the creamy ease of this No Bake Pumpkin Pie, you’ll want to explore more desserts that bring the same comforting vibes. For a rich yet refreshing twist, try our Chocolate Orange Cake—a decadent treat where deep cocoa meets bright citrus zest. Or, lean into rustic fall flavors with the Italian Chocolate Pear Cake, a dessert that pairs juicy pears with a cocoa-rich crumb for a cozy, elegant finish. Want more seasonal inspiration and recipe ideas year-round? Follow along on Pinterest and Facebook where we share our latest creations and festive kitchen tips.