This No-Bake Pumpkin Pie is the ultimate fall dessert when you’re short on time but still want all the cozy, spiced flavors of autumn. With no oven required, this pie is rich, creamy, and incredibly easy to make using pantry staples like canned pumpkin, instant pudding, and whipped topping.
It sets up beautifully in the fridge and tastes just like traditional pumpkin pie, but with a lighter, fluffier texture and no fuss. Whether you’re prepping for Thanksgiving, a Halloween party, or just want a quick weeknight dessert, this recipe will become your new fall go-to.
Ingredients:
- 1 (9-inch) pre-made graham cracker crust (or homemade)
- 1 (15 oz) can pure pumpkin (not pumpkin pie filling)
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- Optional: ¼ cup brown sugar or granulated sugar (to taste)
Topping:
- Additional whipped topping
- Ground cinnamon or nutmeg for garnish
- Crushed graham crackers or chopped pecans (optional)
Preparation:
Step 1: Combine Pumpkin and Pudding
- In a large mixing bowl, whisk together the pumpkin, instant pudding mix, pumpkin pie spice, cinnamon, vanilla extract, and sugar if using.
Step 2: Fold in Whipped Topping
- Gently fold in the whipped topping until smooth and fully incorporated. Be careful not to deflate the fluffiness.
Step 3: Fill the Crust
- Pour the pumpkin mixture into the graham cracker crust. Smooth the top with a spatula.
Step 4: Chill
- Refrigerate for at least 4 hours (or overnight) to allow the pie to fully set.
Step 5: Serve
- Top with more whipped topping, a sprinkle of cinnamon, and optional crushed graham crackers or pecans before slicing and serving.
Variation:
- Pumpkin Cheesecake Pie: Add 4 oz softened cream cheese to the pumpkin mixture for a richer, tangier flavor.
- Chocolate Swirl: Melt ½ cup chocolate chips and swirl into the filling before chilling.
- Mini Pies: Use mini graham cracker crusts for individual servings.
- Low-Sugar: Use sugar-free pudding mix and light whipped topping.
- Homemade Crust: Combine 1 ½ cups graham cracker crumbs + ¼ cup sugar + ⅓ cup melted butter. Press into a pie dish and chill for 30 minutes.
COOKING Note:
Always use instant pudding mix, not the cook-and-serve kind, for best texture and a firm set. And ensure the Cool Whip is fully thawed before mixing.
Serving Suggestions:
- Serve chilled with a dollop of whipped cream
- Pair with warm apple cider or a pumpkin spice latte
- Sprinkle with nutmeg or crushed gingersnaps for texture
- Add caramel drizzle for an extra indulgent finish
- Ideal for Thanksgiving dessert or holiday potlucks
Tips:
- For a firmer pie, chill overnight before slicing
- Use a sharp knife dipped in warm water to slice cleanly
- Store covered in the fridge for up to 4 days
- Decorate with piped whipped cream for a festive touch
- Use real pumpkin purée—not pumpkin pie mix—to control sweetness and spice
⏱️ Time Overview:
- Prep Time: 10 minutes
- Chill Time: 4 hours
- Total Time: ~4 hours 10 minutes
🍽️ Nutritional Information (per slice, approx. 1/8 pie):
- Calories: ~270
- Protein: ~2g
- Carbohydrates: ~28g
- Fat: ~15g
- Sugar: ~18g
- Sodium: ~210mg
- Fiber: ~2g
Values may vary depending on brands and toppings used.
❓FAQs
Can I make No-Bake Pumpkin Pie ahead of time?
- Yes! It’s actually better when made ahead. Make it up to 2 days in advance and store in the refrigerator.
Can I freeze this pie?
You can! Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.
Can I use homemade whipped cream?
- Yes, but Cool Whip holds its texture better over time. If using homemade, serve within 24 hours.
What if I don’t have vanilla pudding?
- You can use white chocolate or cheesecake-flavored instant pudding as a substitute.
Is this recipe gluten-free?
- Use a gluten-free pie crust and confirm the pudding mix is GF-certified to make this recipe gluten-free.
Conclusion:
Creamy, fluffy, and bursting with cozy pumpkin spice, this No-Bake Pumpkin Pie is the easiest way to enjoy fall flavors without turning on the oven. It’s ideal for beginners, great for make-ahead desserts, and always a hit at gatherings.
With its silky texture and warm autumn spices, this chilled pie is proof that sometimes the simplest desserts are the most satisfying. Try it once, and it’ll become a staple in your seasonal recipe collection.