I adore this no bake pumpkin pie because it is an effortless twist on a classic dessert. I mix a crunchy graham cracker crust with creamy pumpkin, cream cheese, vanilla pudding and light Cool Whip to create divine layers. I love how the festive spices bring in a cozy vibe.
I’m excited to share my no bake pumpkin pie recipe that gives a fresh spin on the classic treat. I love how its graham cracker crust, made with 1 1/2 cups graham cracker crumbs, 1/3 cup melted butter and 1/4 cup granulated sugar offers a crunchy base to balance the creamy layers above.
I mix together a rich pumpkin puree with a teaspoon of pumpkin pie spice to deliver a bold pumpkin flavor. Meanwhile, the cream cheese, softened to perfection, is combined with a package of instant vanilla pudding mix and then carefully folded into a tub of Cool Whip.
This pie is a quick and easy dessert and is perfect for those times you need a creative yet healthy twist on traditional pumpkin recipes. Its texture and taste makes it a great option for Thanksgiving desserts or when you’re craving a no bake pie with a savory pumpkin touch.
Why I Like this Recipe
I really dig this recipe for a bunch of reasons. First, I love that it’s a no bake pie so I don’t have to fuss with an oven when I’m in a hurry. Second, the mix of pumpkin, cream cheese, Cool Whip and vanilla pudding makes a flavor combo that’s seriously satisfying. Third, the graham cracker crust adds that perfect crunchy texture that makes every bite fun. Lastly, it’s super simple to whip up and chill in the fridge if you’re short on time.
This no bake pumpkin pie is a cool twist on the classic pumpkin pie. It comes with a graham cracker crust that you press into a pan and then you fill it with a smooth mix of pumpkin puree, cream cheese and spices. You even throw in some vanilla pudding mix and gently fold in Cool Whip so it stays light and airy. The best part is its quick and easy to make since you dont have to bake it. I promise you, its a fun and tasty dessert that always turns out great even if you’re not a pro in the kitchen.
Ingredients
- Pumpkin Puree: High in fiber and vitamin A it gives the pie a classic pumpkin taste.
- Cream Cheese: Provides rich creaminess with slight tang and adds protein for smooth texture.
- Graham Cracker Crumbs: Forms a crunchy base high in carbohydrates creating a subtly sweet, crisp layer.
- Cool Whip: Light and airy topping that lends a smooth, sweet finale without being overpowering.
- Instant Vanilla Pudding Mix: Thickens the filling and adds a mellow, sweet vanilla note.
- Melted Butter: Binds the crumbs while lending a rich smooth fat flavor to the crust.
- Granulated Sugar: Accentuates sweetness and balances the tang in the cream ingredients nicely.
Ingredient Quantities
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup granulated sugar
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon pumpkin pie spice
- 8 ounces cream cheese, softened
- 1 package instant vanilla pudding mix (about 3.4 ounces)
- 1 tub Cool Whip (8 ounces), thawed
How to Make this
1. Preheat your work area by setting up a 9-inch pie pan. In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/3 cup melted butter and 1/4 cup granulated sugar until it’s combined well.
2. Press the crumb mixture firmly into the bottom and up the sides of the pan to form your pie crust.
3. In a separate large bowl, beat the 8 ounces of softened cream cheese until smooth and there are no lumps.
4. Add the 15 ounce can of pumpkin puree and 1 teaspoon of pumpkin pie spice to the cream cheese. Mix until smooth and evenly combined.
5. Sprinkle the instant vanilla pudding mix (about
3.4 ounces) into the pumpkin mixture and stir until it is completely mixed.
6. Gently fold in the thawed 8 ounces tub of Cool Whip into the pumpkin mixture. Be careful not to overmix so it stays light and airy.
7. Pour the final mixture into the prepared crust and smooth out the top with a spatula.
8. Cover the pie with plastic wrap or aluminum foil and place in the refrigerator.
9. Let the pie chill for at least 3 hours, or until it is firm enough to slice.
10. Once set, take out the pie, slice it and serve chilled. Enjoy your no bake pumpkin pie!
Equipment Needed
1. 9-inch pie pan
2. Medium bowl (for mixing the graham cracker crumbs, melted butter, and sugar)
3. Large mixing bowl (for combining the cream cheese, pumpkin puree, pumpkin pie spice, and vanilla pudding mix)
4. Electric mixer or whisk (for beating the cream cheese until smooth)
5. Spatula (for smoothing the mixture in the pie pan)
6. Measuring cups and spoons (to accurately measure ingredients)
7. Plastic wrap or aluminum foil (to cover the pie while it chills)
FAQ
No Bake Pumpkin Pie Recipe Substitutions and Variations
- Graham cracker crumbs: You can crush up digestive biscuits or even shortbread cookies if you can’t find graham crackers.
- Melted butter: Try using an equal amount of melted coconut oil or even margarine in a pinch.
- Pumpkin puree: If you dont have pumpkin puree, you can use butternut squash puree or even a sweet potato puree for a similar flavor.
- Cream cheese: Mascarpone cheese makes a good substitute if you’re looking for a slightly richer taste.
Pro Tips
1. When making the crust, make sure you press the crumbs really firmly, cause if it’s too loose the pie might fall apart when you slice it.
2. When you’re mixing the cream cheese with the pumpkin puree, beat it extra well to avoid any lumpy texture, cause no one likes lumps in their pie filling.
3. Be super gentle when you fold in the Cool Whip, because overmixing will lose the airy, light texture that makes the pie so delicious.
4. Chill the pie well; while 3 hours is good, letting it sit overnight can really improve the flavor and firmness even more.
No Bake Pumpkin Pie Recipe
My favorite No Bake Pumpkin Pie Recipe
Equipment Needed:
1. 9-inch pie pan
2. Medium bowl (for mixing the graham cracker crumbs, melted butter, and sugar)
3. Large mixing bowl (for combining the cream cheese, pumpkin puree, pumpkin pie spice, and vanilla pudding mix)
4. Electric mixer or whisk (for beating the cream cheese until smooth)
5. Spatula (for smoothing the mixture in the pie pan)
6. Measuring cups and spoons (to accurately measure ingredients)
7. Plastic wrap or aluminum foil (to cover the pie while it chills)
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup granulated sugar
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon pumpkin pie spice
- 8 ounces cream cheese, softened
- 1 package instant vanilla pudding mix (about 3.4 ounces)
- 1 tub Cool Whip (8 ounces), thawed
Instructions:
1. Preheat your work area by setting up a 9-inch pie pan. In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/3 cup melted butter and 1/4 cup granulated sugar until it’s combined well.
2. Press the crumb mixture firmly into the bottom and up the sides of the pan to form your pie crust.
3. In a separate large bowl, beat the 8 ounces of softened cream cheese until smooth and there are no lumps.
4. Add the 15 ounce can of pumpkin puree and 1 teaspoon of pumpkin pie spice to the cream cheese. Mix until smooth and evenly combined.
5. Sprinkle the instant vanilla pudding mix (about
3.4 ounces) into the pumpkin mixture and stir until it is completely mixed.
6. Gently fold in the thawed 8 ounces tub of Cool Whip into the pumpkin mixture. Be careful not to overmix so it stays light and airy.
7. Pour the final mixture into the prepared crust and smooth out the top with a spatula.
8. Cover the pie with plastic wrap or aluminum foil and place in the refrigerator.
9. Let the pie chill for at least 3 hours, or until it is firm enough to slice.
10. Once set, take out the pie, slice it and serve chilled. Enjoy your no bake pumpkin pie!