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pumpkin spice cream cheese pie

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.
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Prep Time 20 minutes
Chillilng Time 4 hours
Total Time 4 hours 20 minutes
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