If you need a super fast, but delicious fall dessert, this no bake pumpkin pie will do the trick. It is sweet, creamy and so easy to make - you only need 10 minutes of prep time!
I'm willing to bet that you, like us LOVE a good slice of pumpkin pie. It's a perfect addition not only as a Thanksgiving dessert, but also for any fall occasion.
However, sometimes we just don't have the time or patience to mix up and bake a whole pie. Which is why we decided to put together a can't fail recipe for a no bake pumpkin pie. No bake desserts are a favorite here because they are fast and easy.
This pie uses just 8 ingredients and takes only 8 minutes to prepare. The hardest part about making it is that you do need to chill it for a few hours before you dive into it.
Ingredients
- Graham Cracker Crust
- Pumpkin Puree
- Vanilla Pudding Mix
- Cinnamon
- Pumpkin Pie Spice
- Milk
- Cool Whip
- Whipped Cream - optional
See recipe card for quantities.
How to Make a No Bake Pumpkin Pie
Make this easy no bake pumpkin pie by following along with these step-by-step instructions.
Step one: in a bowl combine pumpkin puree, pudding mix, cinnamon, milk and pumpkin pie spice. Whisk until combined.
Step two: Fold in the cool whip by hand until combined completely.
Step three: spread the pie filling into the graham cracker crust. Cover loosely with plastic wrap and refrigerate for at least 4 hours.
Step four: Slice and add a large dollop of whipped cream to each slice.
Recipe Tips for Success
Make sure to allow pie to chill for at least 4 hours so that it has time to set before cutting and serving.
Storage
If kept in the fridge in an airtight container, this pie can stay good for 3 - 5 days.
Or, you can freeze it whole or in slices for 6 months. If freezing in slices, make sure to flash freeze before packaging.
No Bake Pumpkin Pie
Ingredients
- 9 inch 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
- Combine 15 oz pumpkin puree, 3.4 oz of vanilla pudding mix, 1 teaspoon cinnamon and pumpkin pie spice, ¼ cup milk in a bowl. Whisk to combine well.
- Fold in 8 oz of cool whip by hand until completely combined.
- Spread pie filling into the graham cracker crust.
- Cover loosely with plastic wrap and refrigerate for at least 4 hours.
- Slice and add a large dollop of whipped cream to serve, if desired.
Notes
- Ensure that you allow pie to chill at least 4 hours so that it can set properly before cutting and serving.
- Keep for 3 - 5 days in an airtight container in the fridge.
- Freeze whole or sliced for up to 6 months.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
