Whipped No Bake Pumpkin Pie

Oven space disappears fast in November. This no bake pumpkin pie needs 20 minutes of prep and a spot in the fridge overnight. The filling is instant pudding beaten with heavy cream, the same base as my chocolate pudding pie, plus pumpkin puree blotted dry so it sets thick. Top it with cinnamon whipped cream and dessert is done the day before.

Everyone should make this recipe ! I’ve found my keeper no-bake pumpkin cream pie. It’s absolutely delicious and so simple!
-Diane

How I Tested This No Bake Pumpkin Pie

I knew where I wanted to start. My chocolate pudding pie uses a box of instant pudding mix beaten with heavy cream instead of milk, and that swap makes a thick, creamy filling. I wanted that same base, just pumpkin flavored.

For the first round, I added the pumpkin puree straight from the can. The flavor was there, but the filling wasn’t firm enough. All the extra moisture in the pumpkin was working against the pudding.

So I used the paper towel trick. I spread the puree on a few paper towels, fold them over, and let them soak up the excess moisture while I make the crust. With that water gone, the filling set up firm enough to slice.

Since then I’ve tested it with a store-bought graham cracker crust, with homemade whipped cream in place of the Cool Whip, and frozen. All three work, and you’ll find the details below.

Why You’ll Love This No Bake Pumpkin Pie

• No oven. It sets in the fridge, so your oven stays free for everything else on the holiday.
• Make ahead. It needs 8 hours to set, which makes it a night before dessert.
• Thick, whipped filling. Instant pudding and heavy cream set up like a mousse, and the Cool Whip keeps it light. If you’ve been looking for a pumpkin cool whip pie, this is it: 8 ounces goes right into the filling.
• Buttery graham cracker crust. Or grab a store-bought crust. I’ve tested both.

No Bake Pumpkin Pie Ingredients

Here’s what each ingredient does. Exact amounts, including grams for the crust, are in the recipe card.

Crust

• Graham cracker crumbs: Find them in the baking aisle near the premade graham cracker crusts. Or crush about 9 graham crackers yourself.
• Brown sugar: Sweetens the crust. (FLAG: general baking knowledge, not from your testing. Cut the note if you’d rather.)
• Unsalted butter: Melted, then mixed into the crumbs so the crust packs down when you press it into the pan.

Filling

• Instant vanilla pudding mix: Two 3.4 oz (or 3.9 oz) boxes, not the large 5.1 or 5.9 oz boxes. It goes in dry. Don’t make it according to the box.
• Heavy whipping cream: 3 cups, straight from the carton, not whipped first. Beaten with the pudding mix, it turns thicker than whipped cream in a minute or two. This is the swap that gives the filling its thick, creamy texture.
• Pumpkin pie spice: Store-bought or homemade.
• Cinnamon: Goes in with the spice for extra warmth.
• Pumpkin puree: 100% pure canned pumpkin, not pumpkin pie filling. Blot it with paper towels before it goes in. This is the step that makes the pie set.
• Cool Whip: Thawed. It loosens the thick pudding base and makes it creamy and fluffy. Prefer homemade? Use the same amount of homemade whipped cream.

Topping

• Heavy whipping cream, powdered sugar, vanilla extract, and cinnamon: This is the cinnamon whipped cream on top. Chill your bowl and beaters first so it whips up to stiff peaks.

Want a version with cream cheese? Try my No Bake Pumpkin Cheesecake.

Crust Options

When making a no-bake pumpkin pie, you have several options for pie crusts that pair well with the filling. Here are some alternatives to the traditional baked pie crust:

• Store-bought graham cracker crust: Use a 9 or 10 inch crust. I’ve tested it and it works great.
• Oreo crust: Crushed Oreos and melted butter make a chocolate crust that goes nicely with the pumpkin.
• Ginger snap crust: Crushed ginger snaps mixed with melted butter give the pie a spicy, slightly tangy crust.
• Shortbread crust: Crushed shortbread cookies make a buttery, tender base for the pumpkin filling.
• Pretzel crust: Crushed pretzels, a little sugar, and melted butter give you a salty sweet crust under the pumpkin.
• Homemade pie crust: Blind bake it first, then add the no bake filling.

How to Make No Bake Pumpkin Pie

Making this pumpkin dessert only requires a few simple steps. Here’s how to make it:

Prep the pumpkin puree

1. Strain the puree. Place the pumpkin puree on top of a few paper towels on a plate.
2. Fold the paper towels over the puree, so it’s completely enclosed. The excess moisture will soak into the paper towels within a few minutes. It is critical to remove the excess moisture so the pie will set properly.
3. Let it drain. Allow the pumpkin to sit on the paper towels while you assemble the crust.

Make the crust

1. Combine all the ingredients. This includes graham cracker crumbs, brown sugar, and melted butter.
2. Press this mixture evenly into a 9 or 10-inch pie pan. Use the bottom of a measuring cup to pack the crust down.
3. Chill. Place the crust in the fridge to chill until ready to fill.

Whip up the pie filling

1. Combine the dry pudding mix, heavy cream, pumpkin pie spice, and cinnamon in a stand mixer or large mixing bowl until well-mixed. You will NOT prepare the pudding mix as directed on the box. I highly recommend using a stand mixer because the mixture will be very thick. 
2. Add the pumpkin puree and cool whip. Mix on low until fully combined.
3. Spread this mixture over the crust. Once you add in the cool whip, the mixture will become more creamy and fluffy.  
4. Chill. Cover the pie with plastic wrap and refrigerate for 8 hours or overnight. 

Top and serve

1. Chill a bowl. Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
2. Remove the bowl from the freezer. Add the heavy cream, powdered sugar, vanilla extract, and cinnamon.
3. Beat with an electric mixer for 4-5 minutes. Or until stiff peaks form. It will be scoop-able with a spoon and holds its shape.
4. Spoon topping onto the pie. Slice and serve. 

How to Store, Make Ahead, and Freeze

• Make ahead: Make it the night before. It needs 8 hours in the fridge to set.
• Fridge: Cover tightly with plastic wrap and refrigerate for up to 1 week, or store slices in airtight containers. (FLAG: this is what the post says now. Confirm one week holds with the whipped cream topping on.)
• Freeze: Freeze the pie before you add the whipped cream topping. Cover it tightly with plastic wrap and freeze for up to 3 months. Thaw it in the fridge overnight, then make the cinnamon whipped cream and spoon it on.

No Bake Pumpkin Pie Recipe FAQs

More Pumpkin Desserts to Try

• No Bake Pumpkin Cheesecake
• Mini Pumpkin Cheesecakes
• Pumpkin Cheesecake Bars
• Pumpkin Bars
• Pumpkin Sugar Cookies
• Easy Pumpkin Cake
• Pumpkin Bread