No-Bake Pumpkin Pie Recipe

A sliced pumpkin cheesecake with dollops of whipped cream on each piece, placed on a rustic wooden board lined with parchment paper.

No-Bake Pumpkin Pie Recipe

A quick and easy recipe, this no-bake pumpkin pie is ready in 15 minutes. Chill for 4 hours before serving. Use the pie saver that listed below to store it safely in the refrigerator!

Course Easy Desserts

Cuisine North American

Keyword classic pumpkin pie recipe, cool whip recipes, easy pumpkin recipes, no-bake pie, quick and easy pumpkin pie, thanksgiving pumpkin pie

Prep Time 15

Chill Time 4

Total Time 4 10

Servings

Calories 115kcal

Author Judy Kahansky

Equipment

Ingredients

1 9 inch graham cracker crust
1.75 cups pumpkin puree not pie filling
1 3.4 oz instant vanilla pudding mix
1 t cinnamon
1 t pumpkin pie spice
¼ c milk
3 cups Cool Whip 8 oz container US or 3/4 of 1 litre container in Canada
Whipped cream to serve (optional)

US Customary - Metric

Instructions

In a large bowl, combine the pumpkin puree, dry pudding mix, cinnamon, milk and pumpkin pie spice. Whisk to combine.
Fold in the partially thawed Cool Whip by hand until thoroughly combined.
Spread the pie filling into the graham cracker crust.
Cover loosely with plastic wrap, or place in a pie saver and refrigerate for at least 4 hours.
Slice and serve with whipped cream, if desired.

Video

Nutrition