Easy, make-ahead, and delicious, No-Bake Pumpkin Pie may just become a new family tradition!
I love traditional pumpkin pie. However, my kids were not always big fans, and they usually covered most of it with a ton of canned whipped cream, which was a bit deflating after taking the time to make a homemade dessert at Thanksgiving! Things took a turn one summer, however. My sister-in-law, who is not a big baker, wanted to make something for her mom’s birthday for our family celebration. She remembered making a no-bake pumpkin pie years before and wanted to make that again. I was skeptical, especially in the heat of August. Would anything pumpkin taste good? Happily, I was wrong—it was delicious! And our boys loved it. So much so that they requested it a few months later at Thanksgiving. To keep everyone happy, we now have traditional pumpkin pie and this no-bake pumpkin pie every November.
You might be skeptical if you’ve always enjoyed traditional pumpkin pie, but trust me on this. There is something about the lightness of texture and graham cracker crust that works beautifully. If you’ve ever had pumpkin chiffon pie, this is a similar recipe. But way easier!
No-bake pumpkin pie is a wonderful addition to any holiday dessert table or even a warm-weather gathering. It’s all the goodness of pumpkin spice without the heaviness of more traditional pumpkin desserts. You will love how easy it is to make, and the payoff is a flavorful, tasty dessert that is ready a day or more before you need to serve it! Even if you’re a traditionalist when it comes to pumpkin pie, give this variation a chance. You won’t regret it.
Crust options
In the ingredients list below, you will see that it calls for a nine-inch graham cracker crust. You can make your own, using the recipe here, or simply use a store-bought crust. Either one works really well. However, for a gluten-free option, consider using a store-bought nut crust. In this particular case, the nuttiness goes very well with the pumpkin filling and is a wonderful gluten-free (and low-carb) option. Nationally available brand Diamond produces several nut crusts, including pecan or walnut as choices. Either works well in this recipe.
How do I store leftovers?
Leftovers will keep in the fridge in an airtight container for up to 5 days, but the crust will get a bit soggy over time. Freezing is an option as well; just double-wrap the pie in plastic wrap and then foil. Freeze for up to 3 months, thawing overnight in the fridge before serving.
Serving suggestions
To serve no-bake pumpkin pie, consider topping each slice with dollops of Homemade Whipped Cream. Sprinkling a little nutmeg or pumpkin pie spice on top of the whipped cream is a nice touch as well. If you prefer, serve the pie with a scoop of vanilla, butter pecan, or cinnamon ice cream. Looking to pair this with other desserts? Consider ones like Apple-Cranberry Crisp in the autumn or Peanut Butter Pie (also a make-ahead!) any time of year.
No-Bake Pumpkin Pie
Ingredients
- 1 can pumpkin purée (15 ounces)
- 1 package instant vanilla pudding mix (3.4 ounces)
- 3 tablespoons milk
- 1 1/4 teaspoon pumpkin pie spice
- 8 ounces whipped topping thawed
- 1 9-inch graham cracker crust
Instructions
- In a large mixing bowl, combine pumpkin purée, instant vanilla pudding mix, milk, and pumpkin pie spice. Stir until smooth and well combined.
- Carefully blend the thawed whipped topping into the pumpkin mixture until it is completely combined.
- Transfer the filling into the graham cracker crust, spreading it evenly.
- Cover the pie and refrigerate for at least 4 hours, or until set.
- Top with additional whipped topping if desired. Serve chilled.
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