If you’re looking for a quick and delightful dessert that captures the cozy flavors of fall without turning on the oven, this No Bake Pumpkin Pie Recipe is exactly what you need. I love this recipe because it’s effortless, creamy, and perfectly spiced — all wrapped up in a crunchy graham cracker crust that’s ready in minutes. Whether you’re pressed for time or just want a lighter twist on classic pumpkin pie, you’ll find that this dessert hits all the right notes every single time.

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Why You’ll Love This Recipe

Speedy & Simple: Ready in under 15 minutes, with no oven needed — perfect for busy days.
Classic Fall Flavors: The pumpkin pie spice and pumpkin puree give it that beloved autumn taste.
Light & Creamy Texture: The Cool Whip makes it decadently smooth without heaviness.
Family Favorite: My family goes crazy for this pie during the holidays and regular weeknights alike.

A slice of creamy light brown pie with a smooth, slightly soft texture sits on a white plate. It has one main thick layer of pie filling with a crumbly base, topped with a swirl of white whipped cream sprinkled lightly with brown spice powder. Next to the pie slice is a small round orange candy with a green top that looks like a pumpkin. A vintage silver fork is placed on the plate, resting against the pie with some crumbs around. The plate is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients here are pretty straightforward, but each one plays a special role: the pumpkin puree is the base, pumpkin pie spice spices it up like magic, and the instant vanilla pudding mix helps it set without baking. Using a graham cracker crust keeps it classic and crunchy, but you can swap it if you like.

Pumpkin Puree: Use canned 100% pumpkin, not pumpkin pie filling, for best flavor and texture.
Instant Vanilla Pudding Mix: This is the secret to quick thickening without baking.
Milk: Regular dairy or your preferred milk works; just keep it cold for smooth mixing.
Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and clove—fresh is best if you have it.
Cool Whip: Adds lightness and creaminess; fold gently to keep it fluffy.
Graham Cracker Crust: Store-bought is convenient, but making your own is a fun easy option too.
Whipped Cream: For topping and an extra touch of indulgence.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch things up depending on the occasion or what I have on hand—you’ll find making this no bake pumpkin pie recipe your own is half the fun. Here are a few ideas to get you started:

Spiced Up: I’ve added a splash of bourbon or some vanilla extract once or twice for a richer flavor. It’s always a hit!
Dairy-Free Option: Swap the Cool Whip for a coconut whipped topping and use dairy-free pudding mix if you need this to be allergy-friendly.
Crust Alternatives: Feeling nutty? Try a pecan crust or even chocolate cookie crust for a twist.
Extra Texture: I’ve sprinkled toasted pecans on top once for a little crunch that everyone loved.

How to Make No Bake Pumpkin Pie Recipe

Step 1: Mix the Pumpkin Base

Start by stirring together the pumpkin puree, instant vanilla pudding mix, cold milk, and pumpkin pie spice in a large bowl. I like to whisk it gently to avoid lumps—no one wants clumpy pie filling! The pudding mix is key here because it thickens everything up nicely. Let it sit for a few minutes while you prep the next step.

Step 2: Fold in the Cool Whip

Next, carefully fold in the Cool Whip using a spatula. Folding, rather than stirring vigorously, keeps the mixture light and fluffy. If you mix too hard, the filling can get dense and lose that airy texture that makes this pie so dreamy. This step is where the dessert gets its creamy, smooth feel.

Step 3: Assemble and Chill

Pour the pumpkin filling into your prepared graham cracker crust and spread it out evenly. Here’s where patience pays off — chilling for at least 3 hours gives the filling time to set so you get clean slices. I usually pop mine in the fridge overnight because it tastes even better the next day! Just make sure to cover it so it doesn’t pick up any fridge odors.

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Pro Tips for Making No Bake Pumpkin Pie Recipe

Use Cold Ingredients: Starting with cold milk helps the pudding mix thicken quickly and prevents lumps.
Gently Fold the Cool Whip: Preserve the airy texture by folding in Cool Whip gently rather than stirring hard.
Chill Time is Non-Negotiable: Don’t rush chilling — this pie needs a good 3 hours or overnight to set properly for perfect slices.
Choose Your Crust Wisely: A pre-made crust saves time, but making your own can add a personal touch plus freshness.

How to Serve No Bake Pumpkin Pie Recipe

A slice of light brown creamy pie with a crumbly crust sits on a white plate. The pie slice has one layer, which is thick and smooth with a soft texture, topped with a dollop of white whipped cream sprinkled with fine brown spice. A silver fork touches the side of the slice, and a small red-orange pumpkin candy with a green top is next to the slice on the plate. The background surface is white marbled texture with part of the remaining pie blurred in the back photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always add a generous swirl of fresh whipped cream on top – it’s classic for a reason. Sometimes I sprinkle a little extra pumpkin pie spice or cinnamon on the whipped cream for a pretty finishing touch. If you’re feeling fancy, chopped toasted pecans or a drizzle of caramel sauce are killer too.

Side Dishes

When I serve this no bake pumpkin pie recipe, I like to pair it with cozy drinks like hot apple cider or a cup of chai tea. For bigger gatherings, some simple roasted nuts or spiced cookies on the side complement the pumpkin’s sweetness nicely without overdoing it.

Creative Ways to Present

I once made mini no bake pumpkin pies in individual parfait glasses layered with crushed graham crackers and a dollop of whipped cream on top — it was such a fun way to serve guests at Thanksgiving! You can also decorate with edible glitter or festive sprinkles for holiday parties to add some sparkle.

Make Ahead and Storage

Storing Leftovers

I store leftover pie in an airtight container or cover the whole pie tightly with plastic wrap to keep it fresh. It stays good in the fridge for up to 4 days, which is usually when I find the first slice already gone from hungry family members!

Freezing

I’ve tried freezing slices wrapped well in foil and plastic wrap, and while it’s doable, the texture can get a little watery after thawing. For best results, I prefer making this fresh or storing it only in the fridge.

Reheating

This pie is best enjoyed cold, so I usually don’t heat leftovers. But if you want to warm it slightly (maybe just the crust underneath), you can pop it in the oven for just a few minutes while avoiding the filling.

FAQs

Can I make the No Bake Pumpkin Pie Recipe vegan?

Absolutely! Swap the Cool Whip for a dairy-free whipped topping like coconut-based Cool Whip alternatives, and use a vegan vanilla pudding mix. You can also use a vegan graham cracker crust to keep everything plant-based.
How long does the pie need to chill before serving?

For best texture and easy slicing, chill it for at least 3 hours. Overnight chilling works even better as it allows all the flavors to meld and the filling to firm up perfectly.
Can I use fresh pumpkin instead of canned puree?

You can, but fresh pumpkin needs to be cooked and pureed properly before using. The canned variety is more consistent in moisture and flavor, which helps this recipe set well without baking.
What if I don’t have instant vanilla pudding mix?

The pudding mix is essential here as it acts as a thickener. If you don’t have it, you might want to try other no bake pumpkin pie recipes or consider using gelatin or agar to help the filling set, but the texture will differ.

Final Thoughts

This No Bake Pumpkin Pie Recipe really feels like a little slice of autumn happiness in my kitchen. It’s so forgiving, quick, and crowd-pleasing that I find myself making it every fall and sometimes even during those random pumpkin cravings in spring! I recommend you give it a try — it’s one of those recipes you’ll want to keep on hand whether you’re a pumpkin fan or just love an easy, delicious dessert. Trust me, once you taste how creamy and smooth it is, you’ll probably never go back to traditional baked pumpkin pie.

No Bake Pumpkin Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 133 reviews

Author: Jasmine
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 3 hours 10 minutes
Yield: 8 servings
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This No Bake Pumpkin Pie Recipe is a quick and easy take on the classic dessert, perfect for the fall season. Combining smooth pumpkin puree with instant vanilla pudding and pumpkin pie spice, folded into creamy Cool Whip, this pie requires no baking and sets up beautifully in a graham cracker crust. Chill it for a few hours to enjoy a creamy, flavorful pumpkin pie topped with whipped cream, ideal for a festive holiday treat or anytime pumpkin craving.

Ingredients

Filling

1 cup (249g) pumpkin puree
1 3.4 ounce box instant vanilla pudding mix
¼ cup (59ml) milk
2 teaspoons pumpkin pie spice
8 ounces Cool Whip

Crust

1 (9-inch) graham cracker crust (store-bought or homemade)

For Serving

Whipped Cream

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Instructions

Mix Pumpkin Filling: In a medium bowl, stir together the pumpkin puree, instant vanilla pudding mix, milk, and pumpkin pie spice until the mixture is smooth and no lumps remain.
Fold in Cool Whip: Gently fold the Cool Whip into the pumpkin mixture, taking care to maintain the airiness and create a light, creamy filling.
Assemble the Pie: Spread the combined pumpkin mixture evenly into the prepared 9-inch graham cracker crust, smoothing out the top.
Chill to Set: Refrigerate the pie for at least 3 hours, or until the filling is firm enough to slice.
Serve: When ready to serve, top each slice with whipped cream as desired for an extra creamy finish.

Notes

You can use either store-bought or homemade graham cracker crust for convenience or a personal touch.
For a spicier version, increase the pumpkin pie spice to 3 teaspoons.
This pie is best served within 24 hours for optimal texture and freshness.
Make sure to chill it for the full 3 hours minimum to allow it to properly set.
For a dairy-free version, substitute Cool Whip with a suitable dairy-free whipped topping and milk with a plant-based milk alternative.