No Bake Pumpkin Pie
This easy No Bake Pumpkin Pie comes together in just 5 minutes with pumpkin puree, pudding mix, and whipped topping in a graham cracker crust. Chill until set for a light, fluffy, and festive dessert perfect for Thanksgiving or any fall gathering.
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
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.
