No-Bake Pumpkin Cream Pie: Easy and Dreamy Fall Dessert

This no-bake pumpkin cream pie is everything you love about pumpkin pie but lighter, fluffier, and totally hassle-free! It’s a creamy blend of spiced pumpkin filling and whipped cream, nestled in a buttery graham cracker crust. No oven, no stress just mix, chill, and serve.

My family loves it because it tastes like a cross between pumpkin pie and mousse, making it the perfect holiday dessert when the oven is already full of other dishes. Want to impress? Top it with caramel drizzle, crushed gingersnaps, or even toasted pecans for a bakery-worthy finish.

Why You’ll Love This No-Bake Pumpkin Dessert

This pie gives you all the cozy, spiced flavors of traditional pumpkin pie without turning on the oven. It’s light and fluffy, can be made ahead of time, and is versatile enough for any fall gathering whether it’s Thanksgiving dinner or a casual weeknight treat. The texture is mousse-like, making it appealing even for guests who don’t usually enjoy traditional dense pies. Plus, it’s ready in just 20 minutes of prep time most of the work is simply letting it chill.

Simple Ingredients

Here’s what makes this pie irresistible:

• Pumpkin Puree: The heart of the pie, bringing in that rich autumn flavor.
• Instant Vanilla Pudding Mix: Thickens the filling while keeping it creamy.
• Milk: Helps the pudding set into a silky texture.
• Pumpkin Pie Spice: A warm, fragrant spice blend that defines the season.
• Whipped Topping: Adds fluffiness and makes the filling mousse-like.
• Graham Cracker Crust: The perfect no-bake foundation for this pie.
• Optional Garnishes: Caramel drizzle, crushed gingersnaps, or toasted nuts for added texture and flavor.

Servings and Timings

Servings: 8 slices
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes

What is Needed

• 1 premade 9-inch graham cracker crust
• 1 cup pumpkin puree
• 1 box (3.4 oz) instant vanilla pudding mix
• 2 cups cold milk
• 1 tsp pumpkin pie spice
• 8 oz whipped topping
• Optional: caramel drizzle, crushed gingersnaps, toasted pecans, or extra whipped cream

Instructions

1. In a large bowl, whisk together pumpkin puree, pudding mix, milk, and pumpkin pie spice until smooth. Chill for 15–20 minutes to thicken.
2. Gently fold the whipped topping into the pumpkin mixture until fully combined and airy.
3. Pour the pumpkin cream mixture into the premade crust and smooth the top with a spatula.
4. Cover with plastic wrap and refrigerate for at least 4 hours (or overnight) to set.
5. Top with whipped cream, caramel drizzle, or your favorite garnishes just before serving.

Top Tips

• Use whole milk for the pudding so the filling sets firmly.
• Chill overnight for a firmer texture and richer flavor.
• Add 1/4 tsp salt to enhance the pumpkin spice notes.
• For a flavor twist, swap the vanilla pudding for butterscotch or cheesecake pudding.

Recipe Variations

• Use a gingersnap cookie crust for an extra spiced kick.
• Fold in cream cheese for a cheesecake-like filling.
• Make mini pies in tart shells for individual servings.

Recommended Equipment

• Mixing bowls
• Whisk & spatula
• Measuring cups & spoons
• Plastic wrap

Make Ahead Tips

Prepare the filling and crust up to 2 days in advance. Store in the fridge and garnish just before serving for the freshest look.

How to Store & Reheat

• Refrigerate: Cover tightly and store for up to 4 days.
• Freeze: Wrap slices individually and freeze for up to 1 month. Thaw overnight in the fridge.

What to Serve With This Recipe

This pie pairs beautifully with chai tea, spiced coffee, or a glass of eggnog during the holidays.

What You Need to Know About This Recipe

No-bake pumpkin pies gained popularity as a modern alternative to traditional baked pies perfect for when the oven is busy. This cream pie is lighter and fluffier than the classic, making it a hit with guests who prefer mousse-like desserts.

One of our family favorite recipes “lemon meringue pie”

More Fall Recipes

No-Bake Pumpkin Cream Pie

A creamy, no-bake pumpkin pie with a light, mousse-like filling and a buttery graham cracker crust holiday-ready in minutes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Chillilng Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Desserts

Servings 8

Equipment

• Mixing bowls
• Whisk & spatula
• Measuring cups & spoons
• Plastic wrap

Ingredients

  

• 1 premade 9-inch graham cracker crust
• 1 cup pumpkin puree
• 1 box 3.4 oz instant vanilla pudding mix
• 2 cups cold milk
• 1 tsp pumpkin pie spice
• 8 oz whipped topping
• Optional: caramel drizzle crushed gingersnaps, toasted pecans, or extra whipped cream

Instructions

 

• Mix the filling: In a large bowl, whisk together pumpkin puree, pudding mix, milk, and pumpkin pie spice until smooth. Chill for 15–20 minutes to thicken.
• Fold in whipped topping: Gently fold the whipped topping into the pumpkin mixture until fully combined and airy.
• Fill the crust: Pour the pumpkin cream mixture into the premade crust and smooth the top with a spatula.
• Chill: Cover with plastic wrap and refrigerate for at least 4 hours (or overnight) to set.
• Garnish & serve: Top with whipped cream, caramel drizzle, or your favorite garnishes just before serving.

Notes

• For a stronger pumpkin flavor, add an extra 1/2 tsp pumpkin pie spice.
• Chill overnight for the best texture.

Keyword No-Bake Pumpkin Cream Pie

One-Pot Cooking Rocks!