No Bake Pumpkin Pie

Slice of pumpkin pie made with graham cracker crust.

5 from 3 votes

This no bake pie takes just 10 minutes to whip together! It's perfect for a last minute dessert, as long as you leave time for chilling.

Prep Time10

Chill3

Total Time3 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 288kcal

Author: Jessica Burgess

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. **I prefer putting it in the freezer as well, so it slices cleaner.
Top slices with extra whipped topping if desired.

Video

Notes

NOTE: I do not recommend using milk to make this pie. The higher fat content in the half and half helps the pudding to set better than milk. You can substitute the half and half for heavy cream if needed.

Nutrition