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No Bake Pumpkin Pie with Cool Whip
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5 from 1 vote

No Bake Pumpkin Pie

This no bake pumpkin pie is creamy and delicious for the perfect fall dessert. Rich pumpkin filling is blended with pudding and spices and added to a simple graham cracker crust.
Prep Time10 minutes
Chill Time4 hours
Course: Dessert
Cuisine: American
Servings: 8
Calories: 982kcal
Author: Raquel Pineira

Equipment

  • large mixing bowl
  • whisk or hand mixer

Ingredients

  • 9 inch graham cracker crust
  • 15 oz pumpkin puree not pie filling
  • 1 - 3.4 oz package vanilla pudding mix
  • 1 t cinnamon
  • 1 t pumpkin pie spice
  • ¼ c milk
  • 1 - 8 oz package Cool Whip
  • Whipped cream to serve (optional)

Instructions

  • In a large bowl, combine the pumpkin puree, pudding mix, cinnamon, and pumpkin pie spice. Whisk to combine.
  • Fold in the Cool Whip by hand until thoroughly combined.
  • Spread the pie filling into the graham cracker crust.
  • Cover loosely with plastic wrap and refrigerate for at least 4 hours.
  • Slice and serve with whipped cream, if desired.

Notes

Storage: Pie can be stored, covered with plastic wrap or in an airtight container for up to 3 days or frozen for 3 months.

Nutrition

Calories: 982kcal | Carbohydrates: 128g | Protein: 11g | Fat: 48g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 32g | Cholesterol: 1mg | Sodium: 906mg | Potassium: 340mg | Fiber: 5g | Sugar: 37g | Vitamin A: 8288IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 6mg