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.

A pumpkin pie with a graham cracker crust is topped with whipped cream dollops arranged in a circular pattern along the edge, garnished with a sprinkle of cinnamon and colorful spherical sprinkles. Autumn leaves and a burlap fabric surround the pie.
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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.

A top-down view of ingredients for a pumpkin pie: a graham cracker crust, a can of pure pumpkin, a tub of whipped topping, a packet of vanilla pudding mix, a small bowl of spices, a measuring cup with milk, and a spoon with cream.
  • 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:

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.

A white mixing bowl containing flour, sugar, cinnamon, pumpkin puree, and ricotta cheese is placed on a light-colored surface. A whisk and a beige cloth napkin are beside the bowl.
A white mixing bowl containing a light brown, creamy batter sits on a light surface. A whisk with a light blue handle rests in the batter. A piece of beige fabric is partially visible beneath the bowl.

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.

A top-down view of a pumpkin pie in a foil pie tin, placed on a light gray surface. The smooth, creamy filling is evenly spread on a graham cracker crust. A beige cloth napkin is partially visible on the right side.

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.
A slice of pumpkin pie sits on a white plate, garnished with whipped cream and colorful sprinkles. A fork with a small bite of pie is placed at the edge of the plate. Autumn leaves serve as decoration around the plate, enhancing the seasonal theme.

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!

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A slice of pumpkin pie topped with whipped cream and colorful sprinkles sits on a stack of white plates. In the background, there is another pumpkin pie adorned with whipped cream and sprinkles, with a few autumn leaves scattered around.
5 from 1 rating

Creamy No-Bake Pumpkin Pie

Prep Time: 10 minutes
Chill: 4 hours
Total Time: 4 hours 10 minutes
Servings: 8 servings
No bake pumpkin pie is a creamy, dreamy dessert that’s quick to prepare and full of cozy fall flavor. Made with pumpkin puree, instant pudding, and Cool Whip in a graham cracker crust, this recipe is perfect for make-ahead entertaining. Enjoy it at your next gathering and create moments of sweet, stress-free hospitality.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

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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

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.
Serving: 1serving, Calories: 211kcal, Carbohydrates: 35g, Protein: 3g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 4g, Cholesterol: 5mg, Sodium: 201mg, Potassium: 135mg, Fiber: 2g, Sugar: 19g, Vitamin A: 4830IU, Vitamin C: 1mg, Calcium: 58mg, Iron: 1mg
Course: Dessert
Author: Gina Dickson
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