Description
This No Bake Pumpkin Pie is creamy, dreamy, and ready in minutes. Made with pumpkin puree, pudding mix, and a buttery graham cracker crust—no oven required!
Ingredients
Scale
- 1 cup pumpkin puree
- 1 3.4 oz box instant vanilla pudding
- 1/4 cup milk
- 2 teaspoons pumpkin pie spice
- 8 oz Cool Whip (or 2 cups whipped cream)
- 1 (9-inch) graham cracker crust
- Whipped cream for serving
Instructions
- In a large bowl, mix pumpkin puree, pudding mix, milk, and pumpkin pie spice until smooth.
- Gently fold in Cool Whip until well combined.
- Spread the mixture evenly into the graham cracker crust.
- Cover and chill for at least 3 hours, or overnight.
- Top with whipped cream before serving.
Notes
You can use homemade whipped cream instead of Cool Whip for a richer texture.
Store leftovers in the fridge up to 4 days or freeze for up to 1 month.
Use canned pumpkin puree—not pie filling.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 224
- Sugar: 22g
- Sodium: 224mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg