Go Back
Easy No-Bake Pumpkin Pie Recipe

Easy No-Bake Pumpkin Pie

A creamy, fluffy pumpkin pie made with pumpkin purée, vanilla pudding, whipped topping, and pumpkin-pie spice in a graham-cracker crust. It takes about 10 minutes to assemble and needs at least 4 hours to chill.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 4 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pie Filling
  • 15 ounces Pumpkin purée, not pumpkin pie filling
  • 3.4 ounces Instant vanilla pudding mix
  • 1 cup Cold milk
  • 1 teaspoon Pumpkin-pie spice
  • 8 ounces Frozen whipped topping, thawed
Crust
  • 1 9-inch crust Prepared graham-cracker pie crust

Method
 

Step-by-Step
  1. Whisk the pumpkin purée, instant vanilla pudding mix, cold milk, and pumpkin-pie spice in a large bowl until the mixture is smooth and thickened.
  2. Gently fold the thawed whipped topping into the pumpkin mixture, working carefully so the filling stays light and fluffy.
  3. Spoon the finished filling into the prepared 9-inch graham-cracker pie crust and smooth the top with a spatula or the back of a spoon.
  4. Cover the pie and refrigerate it for at least 4 hours, or until the filling is firmly set.
  5. Serve the pie cold, optionally adding extra whipped cream and a light sprinkle of pumpkin-pie spice just before serving.

Notes

Use pumpkin purée rather than pumpkin pie filling because pie filling already contains sugar and spices. Keep the milk cold and thaw the whipped topping completely before folding. For the cleanest slices, chill the pie overnight and wipe a sharp knife clean between cuts.