Nothing says fall hospitality like a no-bake pumpkin pie that comes together in minutes, yet tastes like it took hours. When I’m preparing a meal for friends or neighbors, I love having at least one easy, crowd-pleasing dessert I can make ahead.
This creamy pumpkin pie is a go-to for stress-free gatherings. It sets up beautifully in the fridge, needs no oven, and has all the cozy flavors of fall in every bite. If you’re looking for a simple dessert that still shows your guests you care, this one’s for you.
Why You’ll Want To Make No Bake Pumpkin Pie
This pie isn’t just easy, it’s impressive. Whether you’re serving it at Thanksgiving, a church potluck, or just a casual dinner with friends, this no-bake pumpkin pie is a win:
- Easy to Prepare: Just mix, chill, and serve, no baking required.
- Perfect for Gatherings: Make it ahead and let it chill while you prep other dishes.
- Creamy Fall Flavor: Pumpkin spice, Cool Whip, and pudding create a dreamy texture.
- Customizable: Change up the crust, spice level, or topping.
- Budget-Friendly: Uses pantry staples and affordable ingredients.
- Great for Entertaining: Looks beautiful with whipped cream and festive sprinkles.
Before You Get Started
Ingredient Prep:
Be sure to thaw your Cool Whip ahead of time so it folds in smoothly. Measure all ingredients before you start to keep the process simple and clean.
Common Mistakes & Fixes:
Using Pumpkin Pie Filling: Always use pure pumpkin puree, or the flavor and texture will be off.
Filling Not Setting: Make sure to chill for at least 4 hours (overnight is even better).
Overmixing Cool Whip: Gently fold to keep the filling airy and light.
Ingredients You Will Need
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Pumpkin puree: This is the heart of the pie, bringing that rich, earthy sweetness and traditional fall flavor we all crave. Just be sure to grab pure pumpkin, not the pre-sweetened pie filling.
- Instant vanilla pudding mix: It gives our filling its creamy structure without needing to cook anything. Make sure it’s the instant kind, not cook-and-serve.
- Milk: A splash loosens up the pudding mix so it blends effortlessly. I recommend using whole or 2% milk for a creamy, rich finish.
- Pumpkin pie spice: If you don’t have any, you can mix 1 teaspoon cinnamon, 1/3 teaspoon ground ginger, 1/3 teaspoon nutmeg, and 1/4 teaspoon cloves. Or keep it interesting with this homemade Pumpkin Pie Spice Recipe.
- Cool Whip: This is what makes the filling light, fluffy, and mousse-like. Let it thaw in the fridge before using, and fold it in gently. Need help? Check out my quick guide on how to thaw Cool Whip the right way.
- Graham cracker crust: The perfect no-fuss base for this pie. Store-bought works just fine, or you can crush up graham crackers with melted butter and a little sugar to make your own if you have time.
How to Make No Bake Pumpkin Pie
This pie comes together in just a few simple steps:
Mix the Filling & Fold in the Cool Whip
In a large bowl, combine the pumpkin puree, instant vanilla pudding mix, milk, and pumpkin pie spice. Stir until smooth.
Gently stir in the thawed Cool Whip using a whisk or spatula until light and fluffy.
Fill the Crust & Chill
Spoon the filling into the prepared graham cracker crust. Smooth the top with a spatula. Refrigerate the pie for at least 4 hours to allow it to set completely.
Top with whipped cream and festive sprinkles before slicing.
Gina’s Recipe Tips and Variation Ideas
- Serving: For the best result, chill overnight so that it is firm when serving.
- Preventing Common Issues: Always use instant pudding and give enough time to chill thoroughly.
- Dietary Modifications: Use sugar-free pudding and a nut-based crust for lower-sugar or gluten-free options.
- Flavor Twists: Try adding crushed gingersnaps to the crust for a spiced base.
- Different Toppings: Use candied pecans, homemade pumpkin-spiked whipped cream or caramel drizzle.
- Serving Options: Make mini pies in muffin tins for single-serve portions.
More Recipes Like This One You Will Enjoy
If you’re in the mood for more festive fall recipes, you’ll love this Warm Spiced Recipe For Pumpkin Dump Cake that’s just as cozy and make-ahead friendly. Want something a little different but just as simple? Try the No-Bake Chocolate Covered Strawberry Jello Pie for a fruity twist, or the indulgent Layered No-Bake Banana Split Cake.
Storage and Reheating Instructions
Storage: Cover the pie with plastic wrap or a pie lid and store in the refrigerator for up to 4 days.
Freezing: Freeze the pie (without whipped topping) by wrapping it tightly in plastic wrap and foil. Thaw overnight in the fridge before serving.
Reheating: This pie is best served cold, so no reheating is necessary.
Make-Ahead Tips: Make it 1–2 days ahead and add whipped cream just before serving.
Biblical Hospitality Reflection
“Biblical hospitality doesn’t start with a guest list. It starts with a willing heart.“
As we open our homes and our hearts to those God places in our path, simple recipes like this one become tools for love and connection. Luke 10:27 reminds us: “You shall love your neighbor as yourself.” Whether you’re serving this pie at a Thanksgiving table or sharing it with a neighbor, let it be a sweet reminder that love doesn’t require perfection, just presence. If you’re looking for encouragement on hosting with heart, get inspired with A Challenge to Practice Biblical Hospitality in Everyday Life.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Creamy No-Bake Pumpkin Pie
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
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
Notes
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.