When the holidays roll around, things can get pretty hectic. You’re running around, trying to make sure everything is cooked and ready to go.
The easiest thing you can do to take some stress off your plate is to make a quick No-Bake Pumpkin Pie. It’s got all the warm flavors of pumpkin pie without the stress of baking it!
10-Minute Prep No-Bake Pumpkin Pie Recipe
Pumpkin is one of my favorite Fall comfort food ingredients. This no-bake pumpkin pie is always on the top of my list for easy desserts to take to a friend or serve during a casual dinner party. The warm spices and easy 10-minute preparation make this a quick go-to dessert that everyone enjoys.
You can serve it chilled or frozen. I like to top mine with whipped cream and festive sprinkles. A drizzle of chocolate fudge sauce would also be great.
What I love about this recipe is that it only takes 10 minutes to prep, has 7 ingredients, and doesn’t require a mixer! Plus, you can whip this up a day or two beforehand or freeze it until you’re ready to serve.
If you enjoy making easy desserts, try my No-Bake Creamsicle Pies, Black Forest No-Bake Pie, and Chocolate Covered Strawberry Jello Pie.
Here’s You Grocery List for This Easy Pumpkin Pie Recipe
You only need 7 ingredients to make this delicious No-Bake Pumpkin Pie!
- Pumpkin puree: You can’t have pumpkin pie without it! You’ll need one can of pure pumpkin puree. Make sure you grab 100% pumpkin puree and not pumpkin pie filling.
- Instant vanilla pudding mix: I use one 3.4-ounce box of pudding mix. This helps our pie set since it’s not baked in the oven. Make sure to grab the instant pudding, not the “cook and serve” version.
- Milk: Helps the instant pudding mix dissolve. Use 2% or whole milk.
- Pumpkin pie spice: Adds that classic pumpkin pie flavor. If you don’t have pumpkin pie spice, substitute 1 teaspoon ground cinnamon, 1/3 teaspoon ground ginger, 1/3 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- Cool Whip: This gives our pumpkin pie a nice, fluffy consistency. Check out my guide on how to thaw cool whip!
- Graham cracker crust: You can use a 9-inch store-bought or homemade pie crust.
- Whipped cream: This is for our topping. Use your favorite brand of whipped cream, or make your own!
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
How to Make This No-Bake Pumpkin Pie
These step-by-step instructions will give you a brief overview of just how easy it is to make this no-bake pie!
Combine
- In a large bowl, combine the pumpkin puree, instant vanilla pudding mix, milk, and pumpkin pie spice.
Stir
- Stir the mixture thoroughly until everything is well combined and smooth, with no lumps remaining. Carefully stir the thawed Cool Whip in.
Spread and Fill
- Spread the filling evenly into the prepared graham cracker crust.
Gina’s Tips For Recipe Sucess
- Double the recipe so you have plenty to go around! See below for easy instructions on double and triple this recipe before printing it.
- Make sure the pie is cold before slicing so the slices come out clean. Also, wipe your knife between slices to keep it neat.
- Want to eat 3 or 4 pieces of pie? Make this recipe low-sugar with sugar-free pudding and zero-sugar Cool Whip.
Variations and Substitutions
- Pie Toppings: Add a drizzle of fudge or caramel sauce to the top for extra sweetness.
- Mini Pumpkin Pies: Grab some mini graham cracker crusts and make individual servings! This is a perfect idea for kids or anyone wanting a “whole pie” to themselves.
- Crust: Substitute the graham cracker crust for a homemade crust made with crushed gingersnaps for a festive spin.
- Frozen Pumpkin Pie: This creamy pumpkin pie is perfect for serving frozen.
Make Ahead
You can make the pie without the whipped topping up to 2 days beforehand. Just cover it in plastic wrap and store it in the fridge until ready to serve.
If you have a busier schedule, you can make the pie and store it in the freezer covered in plastic wrap and then again in foil for up to one month.
Storing Leftovers
The FDA recommends storing food within two hours of sitting at room temperature. To store, wrap your pumpkin pie in plastic wrap and store it in the fridge for up to 5 days.
✝️ Biblical Reflections Table Talk:
No-Bake Pumpkin Pie is a wonderful, easy dessert that requires little effort yet yields rich, delicious results. It reminds us of how we can trust in God’s provision and rest in His care, knowing that He works in our lives even when we aren’t striving ourselves. In Matthew 11:28, Jesus invites us, “Come to me, all you who are weary and burdened, and I will give you rest.” Just as this pie comes together without much effort, God invites us to rest in Him and trust in His promises. As you enjoy this dessert, reflect on how you can find rest in God’s presence and share that peace with those around your table through your hospitality.
More Easy Dessert Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
Do you have a question?
Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.
10 Minute No-Bake Pumpkin Pie
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 1 cup pumpkin puree
- 1 box instant vanilla pudding mix, 3.4 ounces box
- ¼ cup milk
- 2 teaspoons pumpkin pie spice
- 8 ounces Cool Whip, thawed
- 1 graham cracker crust, 9-inch store-bought or homemade
- Whipped cream, for garnish
Instructions
Mix The Filling
- In a large bowl, combine the pumpkin puree, instant vanilla pudding mix, milk, and pumpkin pie spice.1 cup pumpkin puree, 1 box instant vanilla pudding mix, ¼ cup milk, 2 teaspoons pumpkin pie spice
- Stir the mixture thoroughly until everything is well combined and smooth, with no lumps remaining.
- Gently fold the Cool Whip into the pumpkin mixture.8 ounces Cool Whip
- Use a whisk to carefully stir the thawed Cool Whip in. Mix until the filling is light, fluffy and completely combined.
Fill and Chill
- Once the filling is ready, spread it evenly into the prepared graham cracker crust. Use the back of a spoon or a spatula to smooth the top.1 graham cracker crust
- Place the pie in the refrigerator and chill it for at least 4 hours, allowing the filling to set so it can be sliced easily.
- When the pie is set, garnish with whipped cream and festive sprinkles before slicing and serving.Whipped cream