Easy No Bake Pumpkin Pie (Perfect for Holidays!)
Pumpkin pie is always a holiday favorite, but sometimes I just don’t want to fuss with the oven. That’s where this Easy No Bake Pumpkin Pie comes in!
With just a few simple ingredients and a quick 5-minute prep, this creamy, dreamy pie is perfect for busy holiday gatherings, potlucks, or when you’re craving pumpkin spice without the hassle.
I am sure you would also like pumpkin meringues, Crumbl Cookies, or muffins too!!
Why This Easy No Bake Dessert Is Awesome
- No oven required, making it perfect for busy days.
- Light and fluffy texture compared to baked pumpkin pie.
- Kid-friendly and easy enough for little helpers.
- Only a handful of ingredients needed.
- Great make-ahead dessert for Thanksgiving or fall gatherings.
Ingredients
- 1 – 9 inch graham cracker crust
- 8 oz frozen whipped topping
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3.4 oz package instant vanilla pudding mix
- ⅓ cup milk
- 1 Tbsp pumpkin pie spice – You can make your own homemade!
- Whipped cream, to serve (optional)
How to Make It
Prep the filling: In a medium bowl, whisk together the pumpkin puree, pumpkin pie spice, milk, and pudding mix until smooth.
Fold in topping: Gently fold in the whipped topping until fully incorporated.
Assemble: Spread the filling evenly into the graham cracker crust.
Chill: Cover loosely with plastic wrap and refrigerate for at least 4 hours.
Serve: Top with whipped cream before serving, if desired.
Tips & Variations
- Without Cool Whip: Use 3 cups of stabilized homemade whipped cream.
- With cream cheese: Add 4 oz softened cream cheese for extra tang and richness.
- Change the crust: Try gingersnap cookies or chocolate cookie crust for a fun twist.
- Turn it into parfaits: Layer filling with crushed graham crackers in cups for individual desserts.
What You Can Use It For
- A show-stopping Thanksgiving dessert that doesn’t take oven space.
- Easy weeknight fall treat.
- Potlucks, Friendsgiving, or fall parties.
- Fun family activity for kids who want to help in the kitchen.
- Make no-bake pumpkin pie bars, roll the filling into graham-crusted cake balls that you can serve with the Cake Ball Spiders, or turn it into a pumpkin pie dip with apples and Eyeball Halloween Sugar Cookies.
too busy to make it?
pin it for later to your favorite pinterest board
No Bake Pumpkin Pie
Ingredients
- 1 – 9 inch graham cracker crust
- 8 oz frozen whipped topping
- 1 c pumpkin puree not pumpkin pie filling
- 3.4 oz package instant vanilla pudding mix
- ⅓ c milk
- 1 T pumpkin pie spice
- Whipped cream to serve (optional)
Instructions
- Whisk pumpkin, spice, milk, and pudding until smooth.
- Fold in whipped topping gently.
- Spread filling in crust.
- Chill 4 hours, then top with whipped cream.
Notes
Nutrition
Can I make this pie ahead of time?
Yes! This no bake pumpkin pie is one of the best make-ahead desserts because the flavors develop as it chills. You can prepare it the night before Thanksgiving or a party, store it covered in the fridge, and it will be ready to serve the next day. Just wait to add whipped cream topping until right before serving for the freshest presentation.
Can I freeze no bake pumpkin pie?
Freezing isn’t ideal for this recipe because the whipped topping and pudding base don’t thaw well and can become watery or grainy. If you need a pumpkin dessert you can freeze, I recommend trying pumpkin pie bars or baked pumpkin pie instead. For this recipe, stick to refrigeration for the best creamy texture.
How long is no bake pumpkin pie good for?
This pie will stay fresh for up to 3 days when stored loosely covered in the refrigerator. After that, the crust may start to soften and the filling can lose its fluffy texture. If you’re planning ahead for the holidays, making it 1–2 days before serving works perfectly.
Can I make it gluten-free?
Absolutely! Simply swap the graham cracker crust for a gluten-free version, which can often be found in the baking aisle at most grocery stores. The filling itself is naturally gluten-free, so this is an easy adaptation for family or guests with gluten sensitivities.
Do you prefer classic baked pumpkin pie or no-bake dessert versions like this? Tell me in the comments below! Don’t forget to pin this recipe on Pinterest so you’ll have it ready for the holidays.
