Pumpkin Pie with Cool Whip

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.

Pumpkin pie with Cool Whip is a creamy, no-bake dessert made with pumpkin puree, instant pudding, and a graham cracker crust. It's an easy fall dessert you can make ahead and let chill until you're ready to serve.

Course Dessert

Cuisine American

Keyword easy dessert, fall flavors, 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
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

Notes

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.

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