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Incredibly simple to make, absolutely delicious, a keeper no bake pumpkin pie recipe – those are the messages I get once people try this pie! Your friends and family won’t believe you made this in just 20 minutes!
Okay, hands down, this no bake pumpkin pie is just the dreamiest dessert. I’m talking about the lightest and creamiest version of pumpkin pie you will ever try.
I added the filling to a buttery graham cracker crust for crunch and then topped it off with cinnamon whipped cream.
I especially love how this pumpkin pie simply chills in the fridge to set up. During the holidays, oven space is always at a premium!
I think once you make this no bake pumpkin pie, it may just replace the traditional classic on your holiday table. I can’t wait to hear how much you and your loved ones enjoyed it.
Why you’ll love this Pumpkin Cream Pie Recipe
There are many reasons to love this no bake pie. But if I had to choose, here are the top reasons you should give this recipe a try:
- Easy. It doesn’t get any easier than this pie recipe. With no baking required, you just mix, assemble and chill! Perfect for busy holidays or when you just want to enjoy a no-fuss dessert.
- Creamy. The texture of this no bake pumpkin pie filling is unreal. It’s like a cloud: light and fluffy, similar to a mousse.
- Fall Flavor. If you’re craving the pumpkin-y, autumn-y flavor of a classic pumpkin pie, but want something a bit less labor intensive, this is your dessert.
- Perfect Crust. There’s a reason graham cracker crust is a classic. The sweet and buttery crust has a slight crunch that is perfect with the creamy pie filling.
Altogether, this is just a stellar pumpkin pie. Serve it at Thanksgiving, for Christmas dessert, or when you’re in the mood for some low-key fall indulgence.
Cool Whip Pumpkin Pie Ingredients
Here are the ingredients to make this easy pumpkin pie. Scroll down to the recipe card below this post for full measurements.
Crust
- Graham cracker crumbs
- Brown sugar
- Butter – Unsalted and melted.
Filling
- Instant vanilla pudding mix
- Heavy whipping cream
- Pumpkin pie spice – store bought or homemade.
- Cinnamon
- Pumpkin puree – 100% pure canned pumpkin puree – not pumpkin pie filling.
- Cool whip – Thawed
Topping
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
- Cinnamon
Pumpkin Cream Pie Recipe Substitutions
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:
- Oreo Cookie Crust: Crushed Oreo cookies mixed with melted butter make a delicious chocolatey crust that complements the pumpkin flavor nicely.
- Nut Crust: Crushed nuts (such as pecans, almonds, or walnuts) mixed with a bit of sugar and melted butter create a nutty and crunchy crust that adds a delightful texture.
- Ginger Snap Crust: Crushed ginger snap cookies combined with melted butter can give your no-bake pumpkin pie a spicy and slightly tangy crust.
- Shortbread Crust: A shortbread crust made from crushed shortbread cookies is buttery and tender, making it a great base for a pumpkin pie.
- Pretzel Crust: Crushed pretzels mixed with a touch of sugar and melted butter create a salty-sweet contrast that works well with the pumpkin filling.
- Coconut Crust: A coconut crust made with shredded coconut, sugar, and melted butter adds a tropical twist to your no-bake pumpkin pie.
- Homemade Pie Crust: Blind bake this buttery crust before adding the no bake filling.
Choose the crust that best suits your taste and dietary preferences, and feel free to get creative with combinations. These alternative crusts can add unique flavors and textures to your no-bake pumpkin pie.
How to Make Pumpkin Cream Pie
Making this pumpkin dessert only requires a few simple steps. Here’s how to make it:
Prep the pumpkin puree
- Strain the puree. Place the pumpkin puree on top of a few paper towels on a plate.
- 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.
- Let it drain. Allow the pumpkin to sit on the paper towels while you assemble the crust.
Make the crust
- Combine all the ingredients. This includes graham cracker crumbs, brown sugar, and melted butter.
- Press this mixture evenly into a 9 or 10-inch pie pan. Use the bottom of a measuring cup to pack the crust down.
- Chill. Place the crust in the fridge to chill until ready to fill.
Whip up the pie filling
- 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.
- Add the pumpkin puree and cool whip. Mix on low until fully combined.
- Spread this mixture over the crust. Once you add in the cool whip, the mixture will become more creamy and fluffy.
- Chill. Cover the pie with plastic wrap and refrigerate for 8 hours or overnight.
Top and serve
- Chill a bowl. Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the heavy cream, powdered sugar, vanilla extract, and cinnamon.
- 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.
- Spoon topping onto the pie. Slice and serve.
No Bake Pumpkin Pie Recipe Tips for Success
While this no bake pie is pretty straightforward, it never hurts to have a few helpful tips. Here’s what I recommend for the best no bake pumpkin pie.
- Remove excess moisture from pumpkin puree. It is very important to keeping this pie light and airy.
- Use a stand mixer. The filling will be very thick – a stand mixer works best.
- Chill overnight. This no bake pumpkin pie takes 8 hours to set. I like to make it the night before.
- Serve with ice cream. This is partially personal preference, but I can never resist a scoop of vanilla ice cream with a slice of pie.
How to Serve Pumpkin Cream Pie
Serving pumpkin cream pie is a delightful experience, and you can make it even more appealing with some decorative touches. Here’s how to serve pumpkin cream pie:
- Chilled Pie: Make sure your pumpkin cream pie has been properly chilled in the refrigerator for a few hours or overnight before serving. This will allow it to set and firm up.
- Pie Server: Use a sharp, clean pie server to cut and lift slices of pie onto individual plates. If you don’t have a pie server, a sharp knife will do.
- Whipped Cream: A dollop of freshly whipped cream is a classic topping for pumpkin cream pie. You can use a piping bag with a star tip to create an attractive swirl of whipped cream on each slice.
- Garnish: Consider garnishing each slice with a sprinkle of ground cinnamon, nutmeg, or pumpkin pie spice to enhance the flavor and add a decorative touch.
- Additional Toppings: You can get creative with additional toppings like crushed graham crackers, chopped nuts (such as pecans or walnuts), or a drizzle of caramel or chocolate sauce.
How to Store Whipped Cream Pumpkin Pie
Leftovers are the best part of the holidays. Here is how to store this easy pumpkin pie.
- Fridge: Covered tightly with plastic wrap, this pie will keep for one week in the refrigerator. You can also store individual slices in airtight containers.
- Freezer: Cover tightly with plastic wrap to freeze this pie. It will keep in the freezer for up to 3 months. Thaw it in the fridge overnight before serving. I recommend freezing this pie before the whipped cream topping has been added. Then you can make the topping and serve with the thawed pie.
No Bake Pumpkin Pie Recipe FAQs
Be sure to remove the excess moisture from the pumpkin puree. The filling will be airy and soft in texture, but your crust will be crunchy.
This no bake pumpkin pie takes 8 hours to chill and set. It will be light and mousse-like but able to be cut with a knife when ready.
More Pumpkin Desserts to Try
- No Bake Pumpkin Cheesecake
- Mini Pumpkin Cheesecakes
- Pumpkin Sugar Cookies
- Easy Pumpkin Cake
- Pumpkin Bread
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Whipped Cream Pumpkin Pie
Ingredients
For crust:
- 1 ½ cups graham cracker crumbs, about 9 graham crackers
- ¼ cup brown sugar
- 6 tbsp butter, unsalted, melted
For filling:
- 2 boxes instant vanilla pudding mix, 3.4 oz (or 3.9) boxes, not the large 5.1 or 5.9 boxes
- 3 cups heavy whipping cream
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ cup pumpkin puree, excess moisture removed with paper towel method, see first instruction.
- 8 oz cool whip, thawed
For topping:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon
Instructions
Prep pumpkin puree:
- To remove excess moisture from the pumpkin puree, place the pumpkin puree in a few paper towels on a plate. 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 cheesecake sets properly. Allow the pumpkin to sit on the paper towels while you assemble the pie.
Crust:
- In a large bowl, combine the graham cracker crumbs, brown sugar and melted butter. Press this mixture evenly into a 9 or 10 inch pie pan. Use the bottom of a measuring cup to pack the crust down. Place the crust in the fridge to chill until ready to fill.
Filling:
- In a stand mixer or large mixing bowl, combine the pudding mix, heavy cream, pumpkin pie spice and cinnamon with an electric mixer until well blended. You will NOT prepare the pudding mix as directed on the box. If you have a stand mixer, this is a great time to use it because when you beat the pudding mix and heavy cream together, the mixture will be very thick.
- Add the pumpkin puree and cool whip, mix on low until combined. Spread this mixture over the crust. Once you add in the cool whip, the mixture will become more creamy and fluffy. Cover the pie pan with plastic wrap and refrigerate for 8 hours or overnight.
Topping:
- Before serving the pie – place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the heavy cream, powdered sugar, vanilla extract, and cinnamon, beat with an electric mixer for 4-5 minutes, or until stiff peaks form. It is ready when scoop-able with a spoon and holds its shape.
- Spoon onto the pie. Slice and serve.
Video
Notes
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Everyone should make this recipe ! I’ve found my keeper no bake pumpkin cream pie . It’s absolutely delicious and so simple the hard part is waiting to let it set up over night !
I do not eat cool whip, can I use whip cream instead?
You can substitute the same amount of homemade whipped cream!
Thank you for asking this. I’m not a fan of cool whip either. Beth, thanks for all you do!
I make every food item for thanksgiving for about 12 family members and was wondering if using a pre made graham cracker pie crust would b ok in order to shave down some of my time in the kitchen and enjoy more of family time. This year I would like to make all the food I have make in prior years but more of a semi homemade in order to achieve more of that family time vs kitchen time til pretty much everybody leaves and I’m still in the kitchen picking up.
100% you can use a pre-made graham cracker pie crust. Use a 9-10 inch one.
Hi! Quick question – when beating the heavy cream and pudding mix together how long do you typically go for? Are you looking for a whipped cream consistency? Thanks!
Hey Natalie! I usually beat it for 1-2 minutes. It becomes SO thick, way thicker than whipped cream! Adding the cool whip will help “thin” the mixture and then mixing is a little easier. Once I add the cool whip I beat for another minute, or until the cool whip is fully incorporated.