Creamy No-Bake Pumpkin Pie

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.

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.

Course Dessert

Keyword easy dessert, no bake, pumpkin

Prep Time 10

Chill 4

Total Time 4 10

Servings servings

Calories 211

Author Gina Dickson

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.

Nutrition