Pumpkin pie with Cool Whip is a cool, creamy, no-bake dessert made with just a few simple ingredients and a store-bought crust. Mix it up, pour it in, and let the fridge do the rest for about four hours. It’s a fall holiday dessert that’s ready whenever you are, no oven required.
Pumpkin pie with Cool Whip is one of those recipes that came about because I wanted something simple enough for my grandkids to help make during the holidays. I tried a few different versions, but this is the one we kept coming back to. The real trick was using a ready-made graham cracker crust. It made the whole recipe easy enough for little hands to help from start to finish, which is half the fun anyway.
Main Ingredients Needed For Pumpkin Pie with Cool Whip
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.
- Pumpkin puree: This is the heart of the pie, bringing that rich, earthy sweetness and traditional fall flavor. Grab pure pumpkin puree, not pumpkin pie filling; the pre-sweetened stuff will throw off the flavor and the texture.
- Instant vanilla pudding mix: This is what gives the filling its creamy structure without ever cooking anything. Jell-O brand or a store brand both work fine. Just make sure the box says instant, not cook-and-serve, or it won’t set right.
- Milk: Just a splash to loosen the pudding mix so it blends in smoothly. I like whole or 2% milk for the richest finish.
- Pumpkin pie spice: If you don’t have a jar on hand, mix 1 teaspoon cinnamon, 1/3 teaspoon ground ginger, 1/3 teaspoon nutmeg, and 1/4 teaspoon cloves. Or make your own blend with my pumpkin pie spice recipe.
- Cool Whip: This is what makes the filling light, fluffy, and almost mousse-like. Let it thaw in the fridge first, and fold it in gently rather than stirring hard. If you need help with the thawing part, I’ve got a quick guide on how to thaw Cool Whip the right way.
- Graham cracker crust: The easy, no-fuss base for this pie. Grab a standard 9-inch crust; store-bought works just fine, and it’s actually what I use to keep this recipe simple enough for the grandkids to help with.
- Whipped cream, for garnish: A spoonful on top finishes it off. Store-bought works fine, or make your own with my homemade pumpkin spice whipped cream for extra flavor.
- Festive sprinkles, for garnish (optional): My littlest grandkids love being the ones to sprinkle these on right before serving; it’s their favorite part of helping.
How To Make Pumpkin Pie with Cool Whip
This recipe comes together in just a few simple steps, perfect for a fall gathering or a quiet night at home.
Tip: Fold the Cool Whip in gently rather than stirring hard, overmixing will deflate the texture and make the filling dense instead of light.
Ways to Change Up This No-Bake Pumpkin Pie
You can change this pie up a few different ways.
- For a spiced-up crust, swap in a premade Mi-Del Ginger Snap Pie Crust (6 oz) instead of the graham cracker crust.
- Need it lower sugar? Swap in sugar-free instant pudding and pair it with a nut-based crust. I use the Diamond Pecan 9″ Pie Crust for a lower-sugar option that still holds together well.
- For individual servings, grab a 6-count package of premade mini graham cracker crusts. I usually reach for Keebler, but any store brand does the job, and just divide the filling across all six.
- For something different, I’ve also frozen the whole pie solid and added whipped cream right before serving. Unlike the make-ahead freeze-and-thaw method in the recipe notes, this one stays frozen for a treat closer to an ice cream pie.
- If you want something more portable for a party, my pumpkin hand pies are a fun handheld twist on the same fall flavors.
Make Pumpkin Pie with Cool Whip Ahead of Time
Make this a full day or two ahead, cover it, and let it sit in the fridge until you’re ready to serve. Hold off on the whipped cream until right before you slice it, everything else can just wait. It’s one less thing on my list the day people are actually coming over.
Questions When Making Pumpkin Pie with Cool Whip
The best way to keep this filling thick enough to slice is sticking to the exact milk amount in the recipe, just ¼ cup. Adding extra milk to make mixing easier will thin out the filling and make it harder to set. If it still feels loose after mixing, let the full four hours of chilling do its job before you judge the texture.
The most common cause is using cook-and-serve pudding mix instead of instant. Instant pudding is what gives this filling its structure without any heat, so cook-and-serve simply won’t set the same way. The other usual culprit is not chilling it long enough, give it the full four hours before you judge whether it’s set.
Pumpkin Pie with Cool Whip
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
- Festive sprinkles, for garnish
Instructions
Mix The Filling
- In a large bowl, combine the pumpkin puree, instant vanilla pudding mix, milk, and pumpkin pie spice. Stir until smooth, with no lumps remaining.1 cup pumpkin puree, 1 box instant vanilla pudding mix, ¼ cup milk, 2 teaspoons pumpkin pie spice
- Gently fold in the thawed Cool Whip using a whisk or spatula. Mix until the filling is light, fluffy, and completely combined.8 ounces Cool Whip
Fill and Chill
- Spread the filling evenly into the prepared graham cracker crust. Smooth the top with the back of a spoon or a spatula.1 graham cracker crust
- Refrigerate for at least 4 hours, until the filling is set and holds a clean slice when cut.
- Garnish with whipped cream and festive sprinkles before slicing and serving.Whipped cream, Festive sprinkles
Gina’s Notes and Tips
- Make Ahead: Make 1 to 2 days ahead and add whipped cream just before serving.
- Storage: Cover with plastic wrap or a pie lid and refrigerate for up to 4 days.
- Reheating: Best served cold, no reheating necessary.
- Freezing: Freeze without whipped topping, wrapped tightly in plastic wrap and foil. Thaw overnight in the fridge before serving.
- Variations: Gingersnap crust swap (Mi-Del Ginger Snap Pie Crust, 6 oz), sugar-free pudding with a nut-based crust (Diamond Pecan 9″ Pie Crust), mini pies using premade mini graham cracker crusts (Keebler or store brand), or freeze the whole pie and add whipped cream just before serving for a frozen version.
Tried this recipe?
Please consider Leaving a Review!Hospitality with Pumpkin Pie with Cool Whip
A Charlie Brown Great Pumpkin party is one of my favorite ways to open the house up in the fall, and this year it is a full pumpkin dinner, not just dessert. I start guests off with iced pumpkin lattes on the porch, then move everyone inside for crock pot pork chops with apples as the main, a big pot of pumpkin soup, and a basket of pumpkin muffins on the side. This pumpkin pie with Cool Whip finishes the table, alongside a batch of pumpkin spiced cookies for the kids to grab. I decorate the whole spread around this Peanuts Great Pumpkin Halloween Party Tableware Set, it makes everything feel festive without me having to plan a thing myself. Since the pork chops, the soup, and the pie can all be made ahead or left to cook themselves, my energy goes toward being with friends instead of in the kitchen.
Love all thigs pumpkin and add in easy and it don’t get any better! Love your site and thanks for sharing so many great recipes along with the uplifting messages.
Thanks Sherry, you made my day! I just posted a new faith based snack mix for sharing the Easter Story. I’m making a bag for all my grandkids this year.