You will fall in love with this No Bake Pumpkin Pie that is a unique spin on a traditional pumpkin pie you’d serve up on Thanksgiving! It takes just 7 ingredients to make and is so easy, you can make it the same day you plan to serve it!
This no bake pumpkin pie recipe is made using a premade pie crust filled with a homemade pumpkin pie filling made with vanilla pudding, pumpkin pie spice, pumpkin puree and Cool-Whip for a creamy fall dessert.
Whether you are serving this up at Thanksgiving dinner or just want to enjoy the flavors of Fall, this is the easiest pumpkin pie recipe to make!
Do note: I did bake the premade pie crust. However, you can use any pie crust you’d like. The pumpkin pie filling itself is no bake.
Looking for more pumpkin desserts? You can’t go wrong with this Boozy Pumpkin Pie or if you like creamy, try this Pumpkin Lasagna that is layered of pumpkin goodness. Or how about some Pumpkin Mac and Cheese? Yum!
Frequently Asked Questions:
Can I use a graham cracker crust?
Yes! If you would prefer an entire no-bake option, you can use the premade Keebler graham crust.
Can you eat pumpkin pie filling without cooking?
It depends on the ingredients in the filling. For the recipe above, yes! For no-bake pumpkin pie, you can eat the filling without cooking it. But for regular pumpkin pies, that usually contain eggs, it’s best to bake it before eating.
How cool should the crust be when I pour in the filling?
The crust should be at room temperature when you add the filling. If you make the filling while the crust is baking, be sure to keep the mixture in the fridge until the crust has cooled.
Can I eat the pie right after it’s assembled, or do I need to wait?
It’s best to let it set in the fridge for at least an hour before eating, otherwise it’ll be like eating pudding in a pie crust. You need to give the pie filling time to set much like you do with pudding and jello.
What is the best way to store this?
You can store this, covered, in the fridge for up to 2 days. Or freeze it and thaw in the fridge before adding whipped cream.
Do I need to poke holes in the pie crust before baking it?
Yes! If you don’t poke holes in the pie crust before baking then you run the risk of ruining the pie crust; it’ll bubble up and then bake like that. So be sure to poke holes in the pie crust before baking.
What spices do I need to make my own pumpkin pie spice?
If you don’t have pumpkin pie spice in your spice drawer, you can make your own by using my Homemade Pumpkin Pie Spice recipe.
Ingredients Needed to Make A No Bake Pumpkin Pie
- Pre-Made Pie Crust
- Instant Vanilla Pudding
- Milk
- Pumpkin Puree
- Pumpkin Pie Spice
- Brown Sugar
- Cool Whip
- Whipped Cream
How to Make A No Bake Pumpkin Pie
Preheat oven to 400℉ and bake the pie crust for about 11 minutes. Or follow the directions for your favorite pie crust. (Only if you are using a premade pie crust that requires baking).
While the crust is in the oven, or once it has cooled, make the filling.
Make the filling by whisking together the pudding mix with the milk for 3-4 minutes. Then stir in the pumpkin puree, pumpkin pie spice, and sugar.
Gently fold in the cool whip.
Pour the mixture into the completely cooled pie crust and set in the fridge for at least 2 hours.
Once the pie has set, and is firmer than pudding in the middle, add some whipped cream and cut into slices.
Serve and Enjoy!
Reasons Why We Love This Recipe:
- It is delicious
- Is an easy recipe to make
- It is a great alternative to classic pumpkin pie (more of a creamy pumpkin pie)
- It is a no bake pie recipe
- It will be a huge hit to family members on Thanksgiving or for any fall event
No Bake Pumpkin Pie
Equipment
Ingredients
- 1 Pre-Made Pie Crust
- 1 3.4 ounce box Instant Vanilla Pudding
- 1 cup Milk
- 1 can 15 ounce Pumpkin Puree
- 2 teaspoons Pumpkin Pie Spice
- ¼ cup Brown Sugar
- 8 ounces Cool Whip
- Whipped Cream
Instructions
- Preheat oven to 400℉ and bake the pie crust for about 11 minutes. Or follow the directions for your favorite pie crust. (Only if you are using a premade pie crust that requires baking).
- While the crust is in the oven, or once it has cooled, make the filling.
- Make the filling by whisking together the pudding mix with the milk for 3-4 minutes. Then stir in the pumpkin puree, pumpkin pie spice, and sugar.
- Gently fold in the cool whip.
- Pour the mixture into the completely cooled pie crust and set in the fridge for at least 2 hours.
- Once the pie has set, and is firmer than pudding in the middle, add some whipped cream and cut into slices.
- Serve and Enjoy!
NUTRITION
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Shawna
Saturday 12th of August 2023
This pumpkin pie is so silky and delicious, it pretty much melts in your mouth when eating it!