This no-bake pumpkin pie is really easy to make and is the best version of pumpkin pie to have for anyone that loves graham cracker crust.
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How to Make No-Bake Pumpkin Pie
- Make the Crust. In a bowl, mix the graham cracker crumbs, melted butter, and sugar until everything is evenly moistened. Press the mixture firmly into an 8-inch pie dish, making sure the bottom and sides are covered. Chill it in the fridge while you work on the filling.
- Make the Filling. In a large bowl, whisk together the pumpkin puree, instant pudding mix, milk, and pumpkin pie spice until it’s smooth and creamy. Gently fold in the Cool Whip until it’s fully combined and fluffy.
- Assemble and Chill. Spread the filling evenly into the chilled crust, then smooth out the top. Refrigerate for at least 4 hours, or until the pie is firm and set. Add a little extra whipped topping or a dusting of cinnamon before serving if you like.
No-Bake Pumpkin Pie Make-Ahead, Storage and Freezing Instructions
To Make-Ahead: I usually make this pie a day or two before I need it. Once it’s set, I cover it and keep it in the frige. It’s nice having dessert already done ahead of time. I wait to add the whipped topping or any decorations until right before serving so everything looks fresh.
To Store: I keep the pie covered in the fridge, and it stays good for severel days. We usually eat it cold, straight from the fridge—it’s creamy and refreshing that way.
To Freeze: If I make an extra pie, I freeze it without any toppings. I wrap it tightly in plastic and then foil to keep it fresh. When I want it again, I let it thaw in the fridge overnight.
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Ingredients
For the pie crust:
- 1½ cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- ¼ cup granulated sugar
For the filling:
- 1 cup pumpkin puree, not pumpkin pie filling
- 1 3.4 oz box instant vanilla pudding
- ¼ cup milk
- 2 tsp pumpkin pie spice
- 8 ounces Cool Whip, thawed
Instructions
- For the crust, in a bowl, mix 1½ cups graham cracker crumbs with 5 tbsp melted unsalted butter and ¼ cup granulated sugar until evenly moistened.
- Press firmly into the bottom and up the sides of an 8-inch pie dish.
- Chill in the refrigerator while preparing the filling.
- For the filling, in a large bowl, whisk together 1 cup pumpkin puree, 1 box (3.4 oz) instant vanilla pudding, ¼ cup milk, and 2 tsp pumpkin pie spice until smooth.
- Fold in 8 oz thawed Cool Whip until fully combined and creamy.
- Spread filling evenly into the chilled crust.
- Smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours, or until set.
- Decorate as you wish, just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
