Whipped Cream Pumpkin Pie

A light and creamy piece of no bake pumpkin pie sits on a dessert plate on top of an orange checkered napkin.

4.75 from 16 ratings

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!

Prep Time20

Chill Time8

Course: Dessert

Cuisine: American

Keyword: easy pumpkin pie, no bake pumpkin desserts, no bake pumpkin pie

Servings:

Author: Beth

Equipment

Ingredients

For crust:

1 ½ cups (170g) graham cracker crumbs about 9 graham crackers
¼ cup (54g) brown sugar
6 Tbsp (86g) 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 (710ml) 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 (226g) cool whip thawed

For topping:

1 cup (236ml) heavy whipping cream
¼ cup (28g) 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.
1 1/2 cups (170g) graham cracker crumbs, 1/4 cup (54g) brown sugar, 6 Tbsp (86g) butter

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.
2 boxes instant vanilla pudding mix, 3 cups (710ml) heavy whipping cream, 1 tsp pumpkin pie spice, 1 tsp cinnamon
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.
1/2 cup pumpkin puree, 8 oz (226g) cool whip

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.
1 cup (236ml) heavy whipping cream, 1/4 cup (28g) powdered sugar, 1 tsp vanilla extract, 1/2 tsp cinnamon
Spoon onto the pie. Slice and serve.

Video

Notes

You can find graham cracker crumbs in the baking aisle near the pre-made graham cracker pie crusts. If you prefer to use whole graham crackers and blend them yourself into crumbs, you’ll need about 9 graham crackers.

Nutrition