Dorothy Kern
This No Bake Pumpkin Pie is an EASY pumpkin pie recipe that’s completely no bake! This creamy pumpkin pie has a graham cracker crust and all the flavor of pumpkin pie.
We are ramping up for PIE season around Crazy for Crust headquarters (aka my kitchen). I’ve got a TON of new ones to share in the coming months, but today I wanted to start with something EASY.
It’s never too early for pumpkin pie, IMHO. This pumpkin pie is no bake, which is perfect for a few reasons:
- You run out of oven space.
- You don’t feel like baking something.
- It’s still a bajillion degrees outside so turning on your oven seems ridiculous and you WANT PUMPKIN PIE NOW.
This pie is like a pumpkin cream pie; filled with a creamy pumpkin pie mixture with that telltale flavor. It’s all inside a graham cracker crust and topped with whipped cream.
Cream pie is my jam, if you were curious. I can go to town on a cream pie; it’s safer to get them out of my house ASAP or I’ll just eat the entire thing with a fork. Cream pies go down so easy and are so flavorful.
If you’re looking for the perfect No Bake Pumpkin Pie recipe served in a graham cracker crust, this is it!
With only 5 ingredients, the filling of this pie comes together in mere minutes. Once it’s chilled in the pie crust you just slice and eat (or…go at it with a fork).
I started this recipe with an easy Pumpkin Fluff Dip concept. I love the idea of a pumpkin dip for apples or graham crackers, but then I thought: why not put it in a pie?
(I’m such a pie genius sometimes, I swear.)
You can use any pie crust you want for this recipe!
I used a graham cracker crust, but you could also use:
- Oreo Crust (regular or Golden)
- Nilla Wafer Crust
- Shortbread Crust
- Or even an all butter pie crust (although then it won’t be a no bake pie)
The best part about this easy no bake pie recipe is that it whips up in under 10 minutes!
How to make a no-bake pumpkin pie:
- Make sure you use pumpkin puree, not pumpkin pie mix.
- If you don’t have pumpkin pie spice, you can make your own with this recipe!
- This is perfect served with whipped cream or Cool Whip.
- If you want to use fresh whipped cream in the filling you can, just use about 2 cups of prepared whipped cream (from about 1 cup or so of cold heavy whipping cream).
Want even more? Subscribe to Crazy for Crust to get new recipes and a newsletter delivered to your inbox. And stay in touch on Facebook, Pinterest, Twitter, and Instagram for all my latest updates.
No Bake Pumpkin Pie Recipe
Ingredients
- 1 cup pumpkin puree
- 1 3.4 ounce box instant vanilla pudding
- 1/4 cup milk
- 2 teaspoons pumpkin pie spice
- 8 ounces Cool Whip
- 1 (9-inch) graham cracker crust (store-bought or homemade)
- Whipped Cream for serving
Instructions
- Stir together pumpkin puree, pudding mix, milk, and pumpkin pie spice. Stir until no lumps remain.
- Carefully fold in Cool Whip.
- Spread pumpkin mixture in prepared crust. Chill at least 3 hours or until it sets enough to slice. Serve with whipped cream.
Recipe Video
Recipe Notes
Nutrition Information
Nutritional information not guaranteed to be accurate
Mom’s Chocolate Chip Pumpkin Pie
**Did you make this recipe? Don’t forget to give it a star rating below!**
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: September 16, 2018
I made this recipe but could not find the size pudding mix it calls for so used 3 of the 1oz size and this mix was way to stiff. Not enough moisture with just a 1/4 cup of milk. Way too stiff to fold in cool whip, took a bit but was still bumpy. Something is definitely wrong with the ingredient list. Good luck!
Can you freeze this? If so, how long?
Is the milk measurement off? I made it with 1/4 c and it was so thick that I couldn’t fold in my whipped cream. I’m wondering if it should be 1 1/4c. I ended up adding more milk because mine was far darker than in the picture
Do you chill in the fridge or freezer ?
Is it actually 8 oz of cool whip (as in one cup) or did you mean one 8 oz package of cool whip (volume vs package weight)? I followed the instruction and used only 8 oz (probably closer to 10) and it seemed low. By the time I could see how low in the shell it was and realized the possible mistake, it was too late because it was in the shell and I was concerned I might damage the crumb crust if I tried returning the filing to the mixing bowl (or tried mixing the additional whip there). After I chilled the filing in the crust, I put a medium thick layer of cool whip on the top to fill the shell a bit. In hindsight, if I’d thought to revisit the photo on the website (I was working from printout) I would have seen that the whole package of whip would have achieved the volume and color in the photo. I was interested in a strong pumpkin taste anyway so I’m sure it will be fine. I’ll know when I serve it later. I wanted to bring this up in case anyone else tripped up over this and maybe you could clarify the wording in the recipe. Thanks!!! 🙂
Why wouldn’t you be able to use mix instead of purées
Sounds great and FAST! That’s a win-win to me.
The cake looks attractive, thank you for sharing.