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A slice of No-Bake Pumpkin Pie topped with whipped cream and a sprinkle of cinnamon.

No-Bake Pumpkin Pie

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Course No-bake dessert
Cuisine American
Servings 8
Calories 246 kcal

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.
    Combining pumpkin purée, instant vanilla pudding mix, milk, and pumpkin pie spice for No-Bake Pumpkin Pie.
  • Carefully blend the thawed whipped topping into the pumpkin mixture until it is completely combined.
    Blending whipped topping into the pumpkin mixture for no-bake pumpkin pie.
  • Transfer the filling into the graham cracker crust, spreading it evenly.
    No-bake pumpkin pie filling in a graham cracker crust.
  • Cover the pie and refrigerate for at least 4 hours, or until set.
  • Top with additional whipped topping if desired. Serve chilled.

Nutrition

Calories: 246kcalCarbohydrates: 37gProtein: 3gFat: 10gSaturated Fat: 5gSodium: 209mgFiber: 2g
Keyword No Bake Pumpkin Pie
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