No Bake Pumpkin Pie

This no bake pumpkin pie recipe is only 5 ingredients, and it comes together in 5 minutes! It’s an easy and delicious dessert!

Looking for the perfect fall recipe? This no bake pumpkin pie is the answer! It’s incredibly easy to make. In fact, this would be a great one to make with kids! I love that I don’t have to turn on the oven to make this pie. When my husband tried this recipe, he said “I don’t even like pumpkin, but that’s good!” So that’s a pretty good review!

Ingredients & Substitutions

  • Whipped topping- You can use Cool Whip or a vegan brand like TruWhip. Just let it thaw until softened.
  • Vanilla instant pudding- You’ll need the 5oz box, so be sure to check the size.
  • Canned pureed pumpkin- Make sure it’s just pumpkin, not pumpkin pie filling.
  • Pumpkin pie spice- If you don’t have pumpkin pie spice, I have a homemade recipe below!
  • Graham cracker crust- I used a premade crust but you can make your own if you prefer.

Homemade Pumpkin Pie Spice Blend

I usually buy pumpkin pie spice, but it’s not hard to make it at home! To make your own, combine:

  • 2 tablespoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg

Mix all the spices together and keep it in a sealed container. For this recipe, you’ll need 1 teaspoon of pumpkin pie spice mix.

The Best Crust for Pumpkin Pie

While most pumpkin pie recipes use a traditional pie crust, I liked the flavor and texture of a graham cracker crust. This pie has a mousse-like texture so a hearty graham cracker crust was perfect. I used a storebought crust which worked great! But if you want to make your own, try this recipe from Sally’s Baking Addiction.

The Best Whipped Topping

I’ve tested this with Cool Whip, Publix brand whipped topping, and TruWhip’s vegan topping. All of them work great! Just be sure to let the whipped topping sit in the fridge for about 30 minutes if it’s frozen. This helps soften it slightly, so it’s easier to mix. It’s important to use whipped topping from the freezer section, not the whipped cream from a spray can.

How to Make No Bake Pumpkin Pie

How to Store Leftover Pie

I recommend storing this pie in the freezer, then letting it thaw in the fridge for 30 minutes before serving. You want it to be firm enough to slice. Do not let the pie sit at room temperature.


This no bake pumpkin pie is great on its own, but it’s also delicious with a scoop of vanilla ice cream or a dollop of whipped cream on top!

To make this pumpkin pie recipe vegan-friendly, use vegan whipped topping such as TruWhip. Most instant vanilla pudding, like the Jello brand, is vegan. Double-check the graham cracker crust to ensure no honey or dairy.

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pumpkin pie

No Bake Pumpkin Pie

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  • Author: Liz Thomson
  • Total Time: 0 hours
  • Yield: Serves 8


This tasty no bake pumpkin pie recipe is only 5 ingredients it only takes a few minutes to assemble!


  • 8oz whipped topping (3 cups)
  • 1 (5oz) packet vanilla instant pudding
  • 1 (16oz) can pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 graham cracker pie crust


  1. If whipped topping is frozen, let thaw in the refrigerator for 30 minutes.
  2. Combine the whipped topping, vanilla pudding, canned pumpkin, and pumpkin pie spice in a bowl. Mix until completely combined.
  3. Scoop the filling into the pie crust and spread until even. If you like, you can dust it with additional pumpkin pie spice.
  4. Place the pie in the freezer and let it freeze for 2-3 hours before serving.
  5. Top with additional whipped topping, if desired.
  • Prep Time: 10 minutes
  • Time to Freeze: 2-3 hours
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

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