Everyone loves a traditional pumpkin pie, but sometimes you want something new. Enter this No Bake Pumpkin Pie! Simply mix up pudding, pumpkin, and whipped topping for a creamy and delicious dessert in 10 minutes, that may just become one of your favorite pie recipes!
I just love a good no-bake dessert. Many need hours of chill time, but takes just minutes to prepare. I highly recommend planning no-bake desserts for parties because you can make them the night before and forget about them! Besides pie, there are always classic chocolate no-bake cookies or quick mini cherry cheesecakes. Any one you choose will be a huge hit!
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❤️ Why You’ll Love This Recipe
- Ready in 10 minutes: It only takes 10 minutes of hands-on time to prepare this quick no-bake pumpkin pie.
- Make-ahead recipe: This pie requires at least 3 hours in the fridge, so plan accordingly.
- Kids can make: No oven or stove means this is easy and safe for kids to practice their cooking skills. Teach them measuring and new skills like folding in ingredients!
🧾 Ingredients Needed
I’ve highlighted a couple of ingredients below with some relevant notes. Aside from this, the ingredients needed are pretty basic.
- Pumpkin – Make sure you are using puree and not pumpkin pie mix. This is only pumpkin with no spices or other ingredients added.
- Pudding – Double-check that you picked up the instant pudding and NOT cook and serve. This is important to achieve the right texture.
- Whipped topping – Yup, this recipe is best with that little blue tub in the frozen section! Thaw before using.
- Half and half – The fat here is necessary for a thick, creamy texture in the finished pie. Don’t swap in low-fat milk.
- Graham cracker crust – Store-bought graham cracker crust is perfect here, but you can also feel free to make your own if that’s what you prefer, or even use a Biscoff crust recipe. Just remember that adds time as it usually needs to bake and cool first.
📖 Substitutions
Other than making your own pie crust, I don’t really recommend any substitutions for this recipe. Freshly whipped cream will “break” and make your pie runny compared to prepared whipped topping, which contains stabilizers. We need the fat in the half and half for the pie to set correctly, meaning you can’t use regular milk, though you can use heavy cream if that is what you have on hand.
🍳 Equipment
Just a whisk is required here! While you could use the whisk attachment of an electric mixer for the pudding, it isn’t truly required. I love that this means it’s super simple for kids to help out!
👩🏻🍳 How to Make No Bake Pumpkin Pudding Pie
Leave yourself enough time to chill the pie properly! I suggest at least 3 hours, so you could make this after lunch if serving in the evening. Overnight is generally best though!
*Be sure to see the recipe card below for the full ingredients list & instructions!*
STEP 1. Begin mixing. Add the brown sugar and pumpkin pie spice to a large bowl (Image 1). Add in the boxed pudding mix and whisk to combine (Image 2).
STEP 2. Whisk in the half and half. Carefully add the half and half to the powder in the bowl, then whisk for up to 2 minutes, until the pudding begins to thicken.
Tip: Ensure you buy instant pudding and plain pumpkin puree for this recipe. Cook-and-serve pudding won’t set correctly, and the pumpkin pie mix has extra ingredients added.
STEP 3. Add pumpkin. Plop the pumpkin right in and stir until smooth (Images 5 and 6).
STEP 4. Fold in topping. Use a rubber spatula to gently fold the whipped topping into the pumpkin mixture until it is completely incorporated (Images 7 and 8).
STEP 5. Pour in crust. Pour the prepared filling into the graham cracker crust, and gently smooth out the top with your spatula.
💭 Recipe Pro Tips
- Use chilled ingredients. The half and half needs to be really cold to help the pudding mixture thicken right away. Keep everything in the fridge until needed.
- Fold gently. If folding is a new technique for you, here’s a tip: Use a rubber spatula and gently scrape the bottom of the bowl to bring the pudding mixture up into the whipped topping. Turn the bowl and repeat, until you have incorporated the whipped topping without losing the “fluff.”
📋 Recipe FAQs
Unfortunately, most non-dairy substitutes do not allow pudding to set correctly. This recipe is best with regular dairy half and half or heavy cream.
This pie will last about three days in the fridge, and the timer starts when you assemble it. Storebought crust is often thinner and more fragile than a homemade graham cracker crust, and the heavy filling could cause it to crack.
Keep in the fridge until ready to serve. You can top each slice with more whipped topping (or real whipped cream!) and add a sprinkle of cinnamon or pumpkin pie spice if desired. You could also stick a mini graham cracker in the whipped topping for a fun decoration.
This filling would be great as mini pumpkin pies! I haven’t tested it yet to know how many it would make, but simply purchase the mini graham cracker crusts and add your filling!
❄️ Storage
This pie will keep for up to three days in the fridge. I recommend keeping it in the original pie dish and covering it with plastic wrap. Only add topping to the slices as you serve them, and don’t store it with whipped cream on top.
🎃 More Pumpkin Recipes You’ll Love
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
📖 Recipe
Pumpkin Pie with Graham Cracker Crust
Ingredients
- 1 box instant vanilla pudding mix 3 ounces
- 2 tablespoons brown sugar
- 1 ½ teaspoons pumpkin pie spice
- 1 cup half and half very cold
- 1 cup pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 tub whipped topping, thawed 8 ounces
- 1 – 9-inch graham cracker crust
- Whipped cream for garnish optional
Instructions
- In a large mixing bowl, whisk together the pudding mix, brown sugar, and pumpkin pie spice.
- Add the half and half and whisk until well combined, and the pudding starts to thicken – about two minutes.
- Stir in the pumpkin and vanilla until combined.
- Gently fold in the whipped topping to incorporate.
- Finally, pour the mixture into the graham cracker crust and gently smooth the top.
- Pop in the fridge for at least 3 hours before serving, or ideally overight.
- Top slices with extra whipped topping if desired.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Natasha says
I love no bake desserts so I had to try this recipe. This No Bake Pumpkin Pie was a huge hit at home! Everyone loved it and they’re already asking for more.
Cheryl S says
Gotta love a good no bake holiday pie! This was so easy to make and my entire family LOVED it!
Kristyn says
So light & airy, this pie is amazing!! My favorite combo is pumpkin with a graham cracker crust. This pie is going to be a hit for the holidays!