Easy No Bake Pumpkin Pie – Classic Fall Dessert Recipe
If you’re craving pumpkin pie but don’t want to fuss with the oven, this no bake pumpkin pie is the answer. With only a few simple ingredients, you’ll have a creamy, spiced pie everyone loves.
It’s one of those easy fall desserts, perfect for Thanksgiving, fall parties, or anytime you want a quick treat without turning on the oven.
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Sometimes I just don’t feel like baking but still want something pumpkin-y on the table. That’s where this no bake pumpkin pie comes in. I love that it is quick to put together, uses simple ingredients, and I can make it ahead of time.
How to Make No Bake Pumpkin Pie
Here are the ingredients you need to make this no bake pumpkin pie, plus step by step instructions for how to make it.
Ingredients
- 1 – 9 inch graham cracker crust
- 8 oz frozen whipped topping
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3.4 oz package instant vanilla pudding mix
- ⅓ cup milk
- 1 tbsp pumpkin pie spice
- Whipped cream, to serve (optional)
Step by Step Instructions
1. In a medium mixing bowl, whisk together the pumpkin puree, pumpkin pie spice, milk, and pudding mix until the mixture is smooth and no lumps remain.
2. Add the frozen whipped topping to the bowl. Use a spatula to gently fold it in until the filling is light, fluffy, and fully combined.
3. Spoon the filling into the graham cracker crust, then spread it out evenly to the edges.
4. Cover the pie loosely with plastic wrap and place it in the refrigerator for at least 4 hours, or until the filling is set and firm enough to slice.
5. When ready to serve, top with extra whipped cream if you like, and cut into slices.
That’s all there is to it, no oven, no hassle. Just mix, chill, and you’ve got a pumpkin pie ready to share. Keep it in the fridge until you’re ready to serve, and add a little whipped cream on top if you like. It’s an easy way to get that pumpkin pie flavor without all the extra work.
More Fall Treats
- Caramel Apple Cheesecake Bars
- Pumpkin Cheesecake Bars
- Caramel Apple Bars
- Pumpkin Custard Pie
- Pumpkin Filled Cream Puffs
- Apple Crumb Cake
- Pumpkin Whoopie Pies with Cream Cheese Filling
- Pumpkin Cookies with Cream Cheese Frosting
- Pumpkin Cinnamon Rolls
No Bake Pumpkin Pie
Ingredients
- 1 – 9 inch graham cracker crust
- 8 oz frozen whipped topping
- 1 cup pumpkin puree not pumpkin pie filling
- 3.4 oz package instant vanilla pudding mix
- ⅓ cup milk
- 1 tbsp pumpkin pie spice
- Whipped cream to serve (optional)
Instructions
- In a medium mixing bowl, whisk together the pumpkin puree, pumpkin pie spice, milk, and pudding mix until the mixture is smooth and no lumps remain.
- Add the frozen whipped topping to the bowl. Use a spatula to gently fold it in until the filling is light, fluffy, and fully combined.
- Spoon the filling into the graham cracker crust, then spread it out evenly to the edges.
- Cover the pie loosely with plastic wrap and place it in the refrigerator for at least 4 hours, or until the filling is set and firm enough to slice.
- When ready to serve, top with extra whipped cream if you like, and cut into slices.
