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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

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

Scale

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

Instructions

  1. 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.
  2. 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.
  3. Assemble the Pie: Spread the combined pumpkin mixture evenly into the prepared 9-inch graham cracker crust, smoothing out the top.
  4. Chill to Set: Refrigerate the pie for at least 3 hours, or until the filling is firm enough to slice.
  5. 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.

Nutrition

  • Serving Size: 1 slice
  • Calories: 230
  • Sugar: 16g
  • Sodium: 220mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 10mg

Find it online: https://jmrecipes.com/no-bake-pumpkin-pie-recipe/