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Home Dessert No-Bake

No Bake Pumpkin Pie

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By: Diana Last updated on October 10, 2022

This post may contain affiliate links. Please read my disclosure policy.

a no bake pumpkin pie in a graham cracker crust metal tin. The pie has a slice removed.

No Bake Pumpkin Pie, also known as refrigerator pumpkin pie, is an autumnal delight! With all the warm, cozy flavors of pumpkin pie, but none of the stress of actually baking a pie, it might be the perfect dessert.

a slice of creamy no bake pumpkin pie topped with whipped cream rosettes, on a dessert plate with a fork.


This No Bake Pumpkin Pie recipe tastes like pumpkin pie, but it’s lighter and sweeter, with a buttery graham cracker crust, smooth, fluffy filling, and plenty of whipped cream!

Make this luscious, creamy pumpkin pie with graham cracker crust for Thanksgiving, or make it on a lazy fall weekend to share with your family. Anyone who loves pumpkin desserts will be glad to have a big slice!

If you love silky smooth no bake pumpkin desserts, you should also try my Pumpkin Lush recipe. It’s topped with caramel and pecans and easy to make.

a no bake pumpkin pie in a graham cracker crust metal tin. The pie has a slice removed.

Why You’ll Love This Recipe

  1. Delicious Pumpkin Dessert – Pumpkin spice is a must when the weather starts to turn colder. This recipe makes it easy to enjoy the flavors of pumpkin pie with very little work.
  2. Your Oven Will be Free – If it’s thanksgiving, your oven probably has bigger priorities than pumpkin pie. Let the Roast Turkey and stuffing have their space, and make your dessert without any heat.
  3. Simple Ingredients – There are 7 ingredients in this recipe, but two of them are spices! Everything is mixed together, poured into a pre-made graham cracker crust, and chilled. That’s it!

Ingredients In No Bake Pumpkin Pie

Here’s what you need to make this delicious pumpkin treat:

The ingredients needed to make no bake pumpkin pie

Complete list of ingredients and amounts can be found in the recipe card below.

  • Pumpkin Puree: A whole can goes into this recipe. Fresh, homemade pumpkin puree can also be used.
  • Instant Pudding: Jello instant pudding mix is a must for making many no-bake desserts. Be sure to use the instant variety, and not the cook and serve type.
  • Pumpkin Pie Spice and Extra Cinnamon: These warm spices are what makes pumpkin pie taste like pumpkin pie. I like a little extra cinnamon too.
  • Whole Milk: This helps dissolve the Instant pudding powder. Note that we aren’t using the whole amount of milk called for on the box of pudding – you only need ⅓ cup.
  • Whipped Topping: Cool Whip or other similar whipped topping is perfect here. It’s light and sweet and makes the pumpkin filling light and sweet too. If you prefer, use sweetened cream that you’ve whipped up yourself.
  • Graham Cracker Crust: You have two options here. The easiest thing to do is to buy a pre-made crust from the store. They’re good, simple, and mess-free. The most delicious thing to do is to make a fresh graham cracker crust using my recipe. The trade-off is that you’ll have more dishes to do.

How To Make No Bake Pumpkin Pie

a collage of four images showing steps to make no bake pumpkin pie with graham cracker crust.
  1. Mix the Pumpkin Pudding: In a large bowl, combine the pumpkin puree with vanilla pudding, pumpkin pie spice, cinnamon, and milk.
  1. Blend: Use a handheld mixer to blend until well combined.
  2. Fold: Fold in the whipped topping, being careful not to stir too much or the cream will delate.
  3. Fill the Crust: Add the filling mixture to the prepared graham cracker crust and spread evenly with a spatula. Chill for at least four hours, or overnight.

Tip!

The best way to decorate a pumpkin pudding pie is with lots of whipped cream! You can use cool whip or real whipped cream. I made pretty rosettes by using a piping bag fitted with a star tip.

a whole no bake pumpkin pie viewed from above. Large mounds of whipped cream are piped around the edge

Pumpkin No Bake Pie Recipe Tips

  • Make Ahead: Wait to add the whipped cream topping until right before serving, but the pie can be made and stored in the fridge for up to 3 days.
  • To Get Clean Slices: Clean your knife between each and every cut. It takes longer, but it’s worth it.
  • Try some other toppings: A drizzle of caramel sauce, some chopped nuts, or extra graham cracker crumbs all sound amazing.
  • Make Two! It’s just as easy to make one no-bake pumpkin pie as it is to make two of them. Make sure everyone gets a slice!
a large slice of pumpkin pudding no bake pie being lifted out of a foil pan.

Storing Tips

Cover the no-bake pumpkin pie and store it in the fridge. It will stay fresh for 3-5 days.

What To Serve With No Bake Pumpkin Pie

You don’t need to serve anything with this pie. I won’t even tell anyone if you eat refrigerator pumpkin pie for dinner tonight!

I’m kidding, mostly, but on a more serious note, this is the perfect dessert to serve on Thanksgiving or Christmas. If you’re eating at someone else’s house, they’d love it if you brought this to share.

If you’re planning your holiday dinner menu, be sure to check out recipes for my favorite side dishes:

  • Roasted Root Vegetables
  • Sweet Potato Casserole
  • Crockpot Mashed Potatoes

More Easy No Bake Pie Recipes

Banana Icebox Cake

No Bake Chocolate Cheesecake

No Bake Peanut Butter Pie

No Bake Strawberry Pie

All no bake →

FAQs

Can I freeze no-bake pumpkin pie?

Yes, pumpkin pie made with pudding can be frozen. Wrap the whole pie tightly with multiple layers of plastic wrap so that no air can get to it. Store it in the freezer for up to a month. Allow it to thaw before serving, or enjoy it partially frozen as a pumpkin pie ice cream-like treat.

Can I make no-bake pie with skim milk?

I don’t recommend it. Whole milk has the right amount of fat in it to keep the pie filling thick and sturdy. If you tried to use low-fat milk the pie would end up runny.

Can I make this recipe dairy free?

Instant Pudding will not set properly using non-dairy milk such as almond or coconut milk. In order to make a dairy-free no bake pumpkin pie, you would need to follow a recipe that makes the pumpkin filling from scratch with non-dairy ingredients.

This is the easiest version of no-bake pumpkin pie you’ll find! Everyone will love this when you serve this for dessert – they won’t even mind that you took a shortcut this year.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
a slice of creamy no bake pumpkin pie topped with whipped cream rosettes, on a dessert plate with a fork.
5 from 18 votes
(Click stars to rate!)

No Bake Pupkin Pie

Prep Time: 10 minutes mins
Chilling Time: 4 hours hrs
Total Time: 4 hours hrs 10 minutes mins
Author: Diana
Print Rate Recipe
No Bake Pumpkin Pie has all the warm, cozy flavors of pumpkin pie, with graham cracker crust, and a sweet and fluffy pumpkin filling.
8 servings
No Bake Pumpkin Pie has all the warm, cozy flavors of pumpkin pie, with graham cracker crust, and a sweet and fluffy pumpkin filling.

Equipment

  • Mixing Bowl

Ingredients 

  • 1 15-ounce can pumpkin puree
  • 1 3.4-ounce box instant vanilla pudding mix
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ⅓ cup whole milk
  • 8 ounces (3 cups) whipped topping, thawed or freshly whipped cream
  • 1 graham cracker crust store bought or homemade

Instructions 

  • In a large bowl, combine pumpkin puree with vanilla pudding, pumpkin pie spice, cinnamon, and milk.
  • Fold in the whipped topping, then add the mixture to the graham cracker crust and smooth it out with a spatula.
  • Chill for 4 hours, and preferably overnight. Serve with whipped cream, I piped large whipped cream roses with a star tip. You can also do a sprinkle of ground cinnamon if you like.

Notes:

  • Whipped topping can be replaced with three cups of fresh whipped cream (from 1.5 cups of heavy whipping cream). Make the whipped cream with ¼ cup of powdered sugar and a teaspoon of vanilla extract to match the flavor and sweetness of cool whip.
  • Topping: You can use either fresh whipped cream or cool whip for the topping. 
  • To Store: Cover and store in the refrigerator for 3-5 days. You can also freeze the pie for up to 1 month.

Nutrition Information

Calories: 178kcal, Carbohydrates: 21g, Protein: 2g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 4g, Cholesterol: 2mg, Sodium: 130mg, Potassium: 71mg, Fiber: 1g, Sugar: 11g, Vitamin A: 58IU, Vitamin C: 0.1mg, Calcium: 43mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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  1. Jessica says

    Posted on 10/10/22 at 18:06

    5 stars
    Oh yum! Pumpkin is one of my favorite fall flavors, so I knew I needed to make this asap. I’m so glad that I did because it was absolutely delicious! Thank you!

    Reply
  2. cathy says

    Posted on 10/10/22 at 17:24

    5 stars
    Made it over the weekend and it was a big hit at my party. Thanks for the recipe.

    Reply
    • Diana says

      Posted on 10/10/22 at 17:39

      Thank you for the wonderful review, Cathy!

      Reply
    • Debbie says

      Posted on 11/22/23 at 19:24

      I wonder how it would taste with cream cheese pudding?? I bet it would be really good.

      Reply
  3. Julia says

    Posted on 10/5/22 at 17:14

    5 stars
    I made this for the family and it was awesome! Very excited to make it again for Thanksgiving! Thanks for sharing!

    Reply
    • Diana says

      Posted on 10/10/22 at 17:16

      Glad you enjoyed it, Julia!

      Reply

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