While this no-bake pumpkin pie recipe is not much like your traditional pumpkin pie recipe, it is a creamy pumpkin pie with the flavor of a classic pumpkin pie. You will make an easy recipe for the homemade crust and then fill it with the pumpkin pie filling with whipped topping and have yourself an easy pumpkin pie recipe for your upcoming Thanksgiving dinner.
Recipe Ingredient Notes
To make No Bake Pumpkin Pie, you will need the following ingredients:
For the crust
- Graham cracker sheets
- Butter
- Cinnamon
For the filling
- Pumpkin puree
- Cream cheese softened at room temperature
- Instant vanilla pudding mix
- Pumpkin pie spice
- Milk
- Cool whip
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make No Bake Pumpkin Pie
For the crust
- Make the crust mixture. Pulse the graham crackers in a food processor or blender to make fine crumbs. Pulse in the melted butter and cinnamon until well combined.
- Turn it into a crust. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. You can use the back of a spoon or the bottom of a measuring cup to help pack the crust down.
- Chill. Place the crust in the refrigerator while you prepare the filling to firm it up while you make the filling (at least 15 minutes).
For the filling
- Make the filling base. Whisk together the pumpkin puree, softened cream cheese, instant vanilla pudding mix, and pumpkin pie spice until smooth (I suggest using a hand mixer or a stand mixer). Stir in the milk until well incorporated.
- Add some volume. Gently fold in the cool whip until well incorporated.
- Assembling the pie
Fill the crust.
- Remove the crust from the fridge. Pour the filling into the crust and use a rubber spatula to spread it out evenly.
- Chill. Cover the pie with plastic wrap and refrigerate for at least 4 hours or until the filling is set and firm.
Recipe Modifications
We have a great buttery graham cracker crust recipe that you can use for this Thanksgiving dessert recipe in a pie plate, but if you do not want to make your own crust, you can always use store-bought crusts as well. If you want to use pre-made crusts, I would go for either a gingersnap crust or a pre-made graham cracker crust out of the pre-made crust options.
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No Bake Pumpkin Pie Recipe
Ingredients
For the crust
- 11 graham cracker sheets
- 8 Tablespoons butter
- 2 teaspoon cinnamon
For the filling
- 1 cup pumpkin pure
- 4 ounces cream cheese, softened at room temperature
- 3.4 oz instant vanilla pudding mix, (1 package)
- 2 ½ teaspoon pumpkin pie spice
- ¼ cup milk
- 8 ounces cool whip, (1 container)
Instructions
Crust
- Make the crust mixture. Pulse the graham crackers in a food processor or blender to make fine crumbs. Pulse in the melted butter and cinnamon until well combined.
- Turn it into a crust. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. You can use the back of a spoon or the bottom of a measuring cup to help pack the crust down.
- Chill. Place the crust in the refrigerator while you prepare the filling to firm it up while you make the filling (at least 15 minutes).
Filling
- Make the filling base. Whisk together the pumpkin puree, softened cream cheese, instant vanilla pudding mix, and pumpkin pie spice until smooth (I suggest using a hand mixer or a stand mixer). Stir in the milk until well incorporated.
- Add some volume. Gently fold in the cool whip until well incorporated.
- Fill the crust. Remove the crust from the fridge. Pour the filling into the crust and use a rubber spatula to spread it out evenly.
- Chill. Cover the pie with plastic wrap and refrigerate for at least 4 hours or until the filling is set and firm.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Can you use greek yogurt instead of cool whip?
We have not experimented using Greek Yogurt in place of the Cool Whip. The flavor and texture are totally different. So the final dessert would taste different than what the recipe directs. I hope this helps. You could totally try it and it might taste amazing. Let us know!
Can you substitute pie spice? We don’t care for the pumpkin pie spice very much. However I do use cinnamon, cloves, and ginger in a different double layer no bake pumpkin pie. Can I use these, and if so, which combo of the three and how much of each? Thanks so much!
You are welcome to switch up the spices to taste as long as you understand it will alter the flavor. As for how much of each spice, that’s up to you. As long as it equals 2.5 teaspoons you’ll be fine. You can try 1 teaspoon of cinnamon and maybe 3/4 teaspoon of ginger and cloves each
This might be my new favorite pumpkin pie recipe – so delicious!