Description
This No Bake Pumpkin Pie Recipe is a quick and easy dessert perfect for fall gatherings or holiday meals. Combining smooth pumpkin puree with instant vanilla pudding and pumpkin pie spice, then folded with whipped topping and chilled in a graham cracker crust, it delivers creamy, spiced sweetness without baking. Serve chilled with whipped cream for a classic seasonal treat.
Ingredients
Scale
Filling
- 1 cup (249g) pumpkin puree
- 1 3.4 ounce box instant vanilla pudding mix
- ¼ cup (59ml) milk
- 2 teaspoons pumpkin pie spice
- 8 ounces Cool Whip (or whipped topping)
Crust
- 1 (9-inch) graham cracker crust (store-bought or homemade)
For Serving
- Whipped cream
Instructions
- Combine Filling Ingredients: In a mixing bowl, stir together the pumpkin puree, instant vanilla pudding mix, milk, and pumpkin pie spice until the mixture is smooth and no lumps remain.
- Fold in Whipped Topping: Gently fold the Cool Whip into the pumpkin mixture until fully incorporated, ensuring the mixture remains light and airy.
- Assemble Pie: Spread the pumpkin filling evenly into the graham cracker crust, smoothing the top with a spatula.
- Chill the Pie: Refrigerate the pie for at least 3 hours or until it is set enough to slice cleanly.
- Serve: Slice and serve chilled topped with additional whipped cream as desired.
Notes
- Use canned pumpkin puree labeled 100% pumpkin for best texture and flavor.
- Instant vanilla pudding mix thickens quickly; be sure to stir it thoroughly to avoid lumps.
- For a lighter crust, use a low-fat or reduced-calorie graham cracker crust.
- Pie can be made up to 24 hours ahead and stored covered in the refrigerator.
- Adjust pumpkin pie spice amount to taste if you prefer more or less spice.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 220
- Sugar: 18g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
