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
This calls for 1/4 quarter cup of milk which seems to low. Before making this should it be 1 and 1/4 cups of milk? Thanks, really want to try your recipe.
The recipe is correct
Do you have to ad the vanilla pudding mix to make the no bake pumpkin pie?
Yes
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 puréesÂ
Sounds great and FAST! That’s a win-win to me.
The cake looks attractive, thank you for sharing.