No Bake Pumpkin Pie

While this no-bake pumpkin pie recipe is not much like your traditional pumpkin pie recipe, it is a creamy pumpkin pie with the flavor of a classic pumpkin pie. You will make an easy recipe for the homemade crust and then fill it with the pumpkin pie filling with whipped topping and have yourself an easy pumpkin pie recipe for your upcoming Thanksgiving dinner. 

Recipe Ingredient Notes

For the crust 

• Graham cracker sheets 
• Butter 
• Cinnamon

For the filling

• Pumpkin puree 
• Cream cheese softened at room temperature
• Instant vanilla pudding mix
• Pumpkin pie spice 
• Milk 
• Cool whip  

How to Make No Bake Pumpkin Pie

For the crust

1. Make the crust mixture. Pulse the graham crackers in a food processor or blender to make fine crumbs. Pulse in the melted butter and cinnamon until well combined.
2. Turn it into a crust. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. You can use the back of a spoon or the bottom of a measuring cup to help pack the crust down. 
3. Chill. Place the crust in the refrigerator while you prepare the filling to firm it up while you make the filling (at least 15 minutes).

For the filling

1. Make the filling base. Whisk together the pumpkin puree, softened cream cheese, instant vanilla pudding mix, and pumpkin pie spice until smooth (I suggest using a hand mixer or a stand mixer). Stir in the milk until well incorporated. 
2. Add some volume. Gently fold in the cool whip until well incorporated. 
3. Assembling the pie

Fill the crust. 

1. Remove the crust from the fridge. Pour the filling into the crust and use a rubber spatula to spread it out evenly.
2. Chill. Cover the pie with plastic wrap and refrigerate for at least 4 hours or until the filling is set and firm.

Recipe Modifications

We have a great buttery graham cracker crust recipe that you can use for this Thanksgiving dessert recipe in a pie plate, but if you do not want to make your own crust, you can always use store-bought crusts as well. If you want to use pre-made crusts, I would go for either a gingersnap crust or a pre-made graham cracker crust out of the pre-made crust options. 

Explore More Delicious, Pumpkin Pies, Tarts, and Cobblers

We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.

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No Bake Pumpkin Pie Recipe

This no bake pumpkin pie is an easy pumpkin pie recipe with a creamy pumpkin filling and a classic graham cracker crust.

ServingServing: 10 servings

Prep Time 25 minutes minutes

Cook Time 0 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 25 minutes minutes

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Ingredients

For the crust

• ▢ 11 graham cracker sheets
• ▢ 8 Tablespoons butter
• ▢ 2 teaspoons cinnamon

For the filling

• ▢ 1 cup pumpkin pure
• ▢ 4 ounces cream cheese, softened at room temperature
• ▢ 3.4 oz instant vanilla pudding mix, (1 package)
• ▢ 2 ½ teaspoons pumpkin pie spice
• ▢ ¼ cup milk
• ▢ 8 ounces cool whip, (1 container)

Equipment

• Food Processor
• Pie Plate (9 inches)
• Spoon (Wooden)
• Mixer (Hand)

Instructions

Crust

1. Make the crust mixture. Pulse the graham crackers in a food processor or blender to make fine crumbs. Pulse in the melted butter and cinnamon until well combined.
2. Turn it into a crust. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. You can use the back of a spoon or the bottom of a measuring cup to help pack the crust down.
3. Chill. Place the crust in the refrigerator while you prepare the filling to firm it up while you make the filling (at least 15 minutes).

Filling

1. Make the filling base. Whisk together the pumpkin puree, softened cream cheese, instant vanilla pudding mix, and pumpkin pie spice until smooth (I suggest using a hand mixer or a stand mixer). Stir in the milk until well incorporated.
2. Add some volume. Gently fold in the cool whip until well incorporated.
3. Fill the crust. Remove the crust from the fridge. Pour the filling into the crust and use a rubber spatula to spread it out evenly.
4. Chill. Cover the pie with plastic wrap and refrigerate for at least 4 hours or until the filling is set and firm.

Notes

If you want to use pre-made crusts, I would go for either a gingersnap crust or a pre-made graham cracker crust out of the pre-made crust options.

Nutrition

Calories: 253 kcal · Carbohydrates: 30 g · Protein: 3 g · Fat: 14 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 0.4 g · Cholesterol: 35 mg · Sodium: 296 mg · Potassium: 149 mg · Fiber: 2 g · Sugar: 17 g · Vitamin A: 4207 IU · Vitamin C: 1 mg · Calcium: 78 mg · Iron: 1 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Dessert

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