No-Bake Pumpkin Pie – A Creamy, Easy Holiday Dessert

If you’re searching for a quick and easy holiday dessert that delivers big flavor without the hassle of baking, this No-Bake Pumpkin Pie is your answer. Smooth, creamy, and perfectly spiced, this recipe combines everything you love about classic pumpkin pie with the convenience of a no-bake dessert.

This easy no-bake pumpkin pie is ideal for Thanksgiving, Christmas, or any fall gathering. It saves oven space (a lifesaver during the holidays!), comes together in minutes, and tastes like a dreamy mix of pumpkin cheesecake and mousse. Best of all, it’s a budget-friendly dessert recipe that looks elegant enough for holiday entertaining but is simple enough for busy weeknights.

Ingredient Overview

• Pumpkin Purée (1 can, 15 oz): The star of the show—smooth, rich pumpkin flavor.

• Instant Vanilla Pudding Mix (1 box, 3.4 oz): Helps create a light, creamy base.

• Evaporated Milk (1 can, 12 oz): Adds richness and body.

• Pumpkin Pie Spice (2 tsp): Warm blend of cinnamon, nutmeg, ginger, and cloves.

• Cool Whip (8 oz, thawed): For that fluffy, no-bake texture.

• Graham Cracker Crust (1, 9-inch): The perfect crunchy, buttery foundation.

• Whipped Cream (optional, for topping): Adds a finishing touch.

• Cinnamon or Nutmeg (optional, garnish): For holiday flair.

Step-by-Step Instructions

Step 1 – Prepare filling: In a large bowl, whisk together pumpkin purée, instant pudding mix, evaporated milk, and pumpkin pie spice until smooth.

Step 2 – Fold in Cool Whip: Gently fold in Cool Whip until fully incorporated and creamy.

Step 3 – Fill crust: Pour mixture into the graham cracker crust, smoothing the top.

Step 4 – Chill: Refrigerate for at least 3–4 hours, or overnight, until firm.

Step 5 – Serve: Top with whipped cream and a sprinkle of cinnamon or nutmeg before serving.

Nutrition (Per Slice, approx. 1/8 pie)

• Calories: 290

• Protein: 4g

• Carbs: 32g

• Fat: 16g

• Sugar: 18g

• Fiber: 2g

20 Frequently Asked Questions (FAQs)

1. Can I use fresh pumpkin purée? Yes, just ensure it’s well-drained.

2. Can I use a homemade crust? Absolutely, graham cracker or gingersnap crust works well.

3. Can I use whipped cream instead of Cool Whip? Yes, but texture may be softer.

4. Can I make it ahead of time? Yes, up to 2 days in advance.

5. How long does it need to chill? Minimum 3–4 hours.

6. Can I freeze no-bake pumpkin pie? Yes, freeze up to 2 months.

7. Does it taste like traditional pumpkin pie? Similar, but creamier and lighter.

8. Can I use pumpkin pie filling instead of purée? No, it will be too sweet.

9. Can I make it sugar-free? Yes, use sugar-free pudding and low-sugar crust.

10. How long does it last in the fridge? 4–5 days.

11. Can I add cream cheese? Yes, for a pumpkin cheesecake twist.

12. Can I use almond milk instead of evaporated milk? Yes, but it may set softer.

13. Do I need gelatin? No, pudding mix sets the filling.

14. Can I make mini versions? Yes, in muffin tins or ramekins.

15. What toppings go well? Whipped cream, caramel drizzle, or pecans.

16. Can I use chocolate crust instead? Yes, delicious with pumpkin spice!

17. Can I double the recipe? Yes, use a larger pan or two crusts.

18. Can I add maple syrup? Yes, for fall sweetness.

19. Can I make it dairy-free? Use coconut milk and dairy-free whipped topping.

20. Can I add bourbon or rum? Yes, for an adult holiday version.

20 Helpful Tips

1. Chill crust before adding filling for firmness.

2. Use cold milk for instant pudding to set faster.

3. Fold gently when adding Cool Whip to keep texture light.

4. Don’t overmix or it may deflate.

5. Add extra pumpkin spice for stronger flavor.

6. Sprinkle crushed graham crackers on top for crunch.

7. Use gingersnap crust for holiday flavor.

8. Add a layer of caramel under filling for richness.

9. Chill overnight for best slice stability.

10. Use deep-dish crust for thicker filling.

11. Garnish with candied pecans.

12. Add cream cheese for cheesecake-style pie.

13. Serve with warm apple cider.

14. Make individual jars for parties.

15. Add chocolate shavings for elegance.

16. Use whipped topping right before serving.

17. Add a drizzle of maple syrup before serving.

18. Mix pudding with milk first for smooth texture.

19. Always refrigerate leftovers.

20. Serve cold for best flavor and texture.

10 Storage Tips

1. Store pie covered with plastic wrap.

2. Keep refrigerated at all times.

3. Lasts 4–5 days in the fridge.

4. Freeze pie wrapped in foil for 2 months.

5. Thaw overnight in fridge before serving.

6. Don’t refreeze once thawed.

7. Store slices in airtight containers.

8. Avoid whipped cream topping when freezing.

9. Refresh with fresh topping before serving.

10. Label freezer pies with date.

20 Recipe Secrets

1. Add cream cheese for extra richness.

2. Mix in caramel sauce for depth.

3. Top with crushed Biscoff cookies.

4. Use gingersnap crust for spice.

5. Add maple extract for autumn flavor.

6. Mix in white chocolate chips.

7. Swirl in Nutella for indulgence.

8. Use pumpkin pie spice + cinnamon for layered flavor.

9. Toast pecans and add on top.

10. Add bourbon for adults-only version.

11. Layer with whipped cream inside for texture.

12. Drizzle with chocolate syrup.

13. Add pumpkin seeds for crunch.

14. Fold in marshmallow fluff for sweetness.

15. Mix in butterscotch pudding for variation.

16. Serve with hot coffee or chai.

17. Add graham cracker crumble topping.

18. Create parfait layers in cups.

19. Add a pinch of sea salt for balance.

20. Always let it set fully before slicing.