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Three slices of pie on white plates with forks, placed on a table. A larger pie dish is visible in the background.

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.
Serving10 servings
Prep Time 25 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes

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

Instructions

Crust

  • 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.
  • 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.
  • 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

  • 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.
  • Add some volume. Gently fold in the cool whip until well incorporated.
  • 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.
  • 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