Easy No Bake Pumpkin Pie with Cool Whip
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This no bake pumpkin pie with Cool Whip is the easiest pumpkin pie you’ll ever make. It takes just 10 minutes of prep, with no oven and no fussing over a custard that cracks. A creamy, spiced pumpkin filling made with instant pudding and Cool Whip sets up in the fridge inside a buttery graham cracker crust.
It’s my go-to when the oven is packed on Thanksgiving, and it can be made up to 2 days ahead. It tastes like classic pumpkin pie but lighter and fluffier, almost like a pumpkin cream pie. If you’re planning your holiday menu, it pairs well with the rest of these Thanksgiving desserts.
So, whether you’re craving a classic pumpkin pie or looking for a quick and easy dessert after a weeknight dinner, this easy pumpkin pie recipe is sure to become a favorite among family and friends. Prefer a classic baked pie? My friend Casey’s pumpkin pie with condensed milk is rich, creamy and perfect for traditionalists.
Why You’ll Love This Recipe
- Quick and Easy Recipe: Skip the oven time and bake a delicious pumpkin pie without actually having to bake it.
- Simple Ingredients: You’ll only need a few basic ingredients, including pumpkin puree, vanilla pudding mix, and cinnamon.
- Perfect for Any Time of Year: While traditional pumpkin pie is a staple during the holiday season, you can enjoy this no-bake version any time of year. Even in the middle of the summer!
- Creamy and Delicious: Indulge in the creamy pumpkin filling nestled in a buttery graham cracker crust.
- Versatile: Serve it as a dessert for Thanksgiving dinner or any family gathering.
Ingredients for creamy pumpkin pie
- Store-bought Graham cracker crust
- Pumpkin purée (not pie filling)
- Vanilla pudding mix
- Cinnamon
- Pumpkin pie spice
- Milk
- Cool Whip
- Whipped cream, to serve (optional)
How to make pumpkin cream pie
Step 1 – Mix the pumpkin with pudding
In a large mixing bowl, combine the pumpkin puree, vanilla pudding mix, cinnamon, and pumpkin pie spice. Whisk until well combined.
Step 2 – Add the Cool Whip
Fold in the Cool Whip using a spatula until the mixture is smooth and creamy.
Step 3 – Add Filling to Pie Crust
Spread the pumpkin pie mixture evenly into the Graham cracker pie crust.
Step 4 – Chill and Add Whipped Cream
Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until set.
When ready to serve, slice the pie and top each slice with whipped cream, if desired.
Tips for the Best Results
- Use pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, so it makes the pie too sweet and throws off the texture.
- Whisk the pudding for the full 2 minutes. That’s what activates the instant pudding so the filling sets firm enough to slice.
- Fold, don’t stir. Fold the Cool Whip in gently with a spatula to keep the filling light and fluffy.
- Give it time. Four hours is the minimum. Overnight gives you the cleanest slices.
- Slice it cold. Dip your knife in warm water and wipe it between cuts for neat, bakery-style slices.
- Boost the spice. For a bolder pumpkin flavor, add an extra ½ teaspoon of pumpkin pie spice or a pinch of ground ginger.
Substitutions and Variations
- Instead of Cool Whip, you can use fresh whipped cream.
- Experiment with different crusts, such as chocolate, graham crackers or gingerbread, for a unique twist.
- Add chopped nuts or a sprinkle of powdered sugar on top for extra texture and flavor.
- Crust Options
- Store-bought graham cracker crust: The easiest option and the one used in the recipe card.
- Homemade graham cracker crust: Mix 1½ cups graham cracker crumbs, ¼ cup sugar and 6 tablespoons melted butter. Press it into a 9-inch pie plate, then freeze for 15 minutes before filling.
FAQs about this Recipe
Yes, you can freeze the pie for up to 3 months. Just make sure to wrap it tightly in plastic wrap or store it in an airtight container.
Absolutely! If you would rather have a homemade Graham cracker crust instead of a pre-made crust, you can simply combine Graham cracker crumbs with melted butter and press into a pie plate.
Yes, a stand mixer can be used to mix the ingredients, but be careful not to overmix as it can deflate the Cool Whip.
The pie can be stored in the refrigerator for up to 3 days.
If your pie didn’t set, it’s usually one of these:
Cook-and-serve pudding was used. Only instant pudding sets without heat.
The filling wasn’t whisked long enough before the Cool Whip went in.
The Cool Whip was overmixed or warm, which deflates it.
It needed more chill time.
Quick fix: Pop the pie in the freezer for 1 hour before serving. It will firm right up.
More Fall Dessert Recipes
- Pumpkin Pie Mousse: All the flavor of pumpkin pie in a light, spoonable mousse
- Pumpkin Layered Dessert Parfaits: Pretty individual servings for a party
- Easy Pumpkin Hand Pies: Flaky, portable mini pies
- Pumpkin Chocolate Chip Muffins: A fall breakfast favorite
- Festive Thanksgiving Desserts: Ideas to round out your holiday table
- Simple Pumpkin Recipes: My full collection of easy pumpkin recipes
Be sure to check out my Thanksgiving recipes too.
No Bake Pumpkin Pie with Cool Whip
Equipment
- whisk or hand mixer
Ingredients
- 1 9 inch graham cracker crust
- 1 15 oz can pumpkin puree not pie filling
- 1 3.4 oz package instant vanilla pudding mix
- ¼ cup milk
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 8 oz package Cool Whip
- Whipped cream to serve (optional)
Instructions
- Make the filling. In a large bowl, whisk the pumpkin puree, instant pudding mix, cold milk, pumpkin pie spice and cinnamon for about 2 minutes, until smooth and noticeably thick.
- Fold in the Cool Whip. Add the thawed Cool Whip and gently fold it in with a spatula until no streaks remain. Don’t overmix, or the filling will lose its fluffy texture.
- Fill the crust. Spoon the filling into the graham cracker crust and smooth the top.
- Chill. Cover loosely and refrigerate for at least 4 hours, or overnight for the cleanest slices.
- Serve. Top with whipped cream and a sprinkle of cinnamon, then slice with a knife dipped in warm water.
Notes
- Use instant pudding. Cook-and-serve pudding won’t set without heat.
- Thaw the Cool Whip in the fridge, not the microwave, so it stays light and airy.
- Make ahead: Make it up to 2 days before serving. It’s an easy way to free up oven space on Thanksgiving.
- Storage: Keep it covered in the fridge for up to 3 days.
Freezing: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving. Or serve it partly frozen as an icebox-style pie. - No Cool Whip? Whip 1½ cups heavy cream with ¼ cup powdered sugar to stiff peaks and use it in place of the Cool Whip.
Nutrition
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This is so smart. What a great idea for a time-saver! And it sounds yummy, too. Pinning! Visiting from the Hearth and Soul linkup.
This looks absolutely gorgeous! Can’t wait to try!
Thank you Mariama!