Easy No-Bake Pumpkin Cream Pie Recipe

This is the perfect quick & easy no-bake pumpkin cream pie recipe! With just a few simple ingredients like instant pudding mix, pumpkin puree, and Cool Whip, you can whip up this delicious dessert in no time. The creamy filling, combined with a crunchy graham cracker crust, is the perfect way to celebrate the fall season. This pie will be a hit at any fall gathering!

I don’t know about you, but every year I find myself looking for new pumpkin recipes – I just can’t get enough! I recently needed a no-bake option to take to a family gathering that was a few hours away, so I whipped up this no-bake pumpkin cream pie. It was one of the best decisions I’ve ever made! I came home with no leftovers, and everyone was asking for the recipe! This pie has a flavorful pumpkin filling in a crumbly graham cracker crust and is topped with a smooth, creamy layer on top. It’s the perfect dessert for any occasion, from Thanksgiving to a cozy fall night at home. Plus, it’s incredibly easy to make, so you can spend more time enjoying the fall season and less time in the kitchen.

Making this pie is so easy that you’ll find yourself making it as a weeknight dessert just to have at home (speaking from experience!). To make this easy no-bake pumpkin cream pie, start by getting all of the moisture out of your pumpkin puree. You can do this easily by pouring it onto a paper towel and using another to pat the moisture off of the top. Next, you can make the crust. To do this, combine graham cracker crumbs, brown sugar, and melted butter. Press it into the pie pan and then pop it in the fridge to chill. The next step is to make the pumpkin filling. Use a hand mixer to whip together the pudding mix, heavy cream, pumpkin pie spice, and cinnamon, then add in the pumpkin puree and Cool Whip. Pour this into the chilled crust, cover it with saran wrap, and let it chill until it is set. All that’s left to do before you serve your pie is to make the topping! Just mix together the heavy cream, powdered sugar, vanilla, and cinnamon, and spread it over the top. Your quick pumpkin dessert is ready to serve!

Why You’ll Love This No-Bake Pumpkin Cream Pie

• You don’t even have to turn on the oven to make this delicious pumpkin dessert!
• This pie is a great make-ahead option! You can make the crust and the filling the night before, then just whip up the topping and serve.
• This is a great way to switch things up from the usual pumpkin pie or pumpkin cheesecake.
• This pumpkin cream pie is quick and easy to make and only requires a few simple ingredients.

Ingredients For No-Bake Pumpkin Dessert

Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 6 Tbsp. unsalted butter, melted

Filling

• 2 3.4 oz boxes of instant vanilla pudding mix
• 3 cups heavy whipping cream
• 1 tsp. pumpkin pie spice
• 1 tsp. cinnamon
• 1/2 cup pumpkin puree **Remove excess moisture with paper towels before adding to the filling**
• 8 oz. cool whip, thawed

Cream topping

• 1/2 tsp. cinnamon
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp. vanilla

How to Make This Quick Pumpkin Dessert

Step 1: *Important* remove excess moisture from pumpkin puree by placing it on paper towels on a plate. Fold the paper towels over the puree, so that it’s completely enclosed. The excess moisture will soak in the paper towels. Do not skip this step as you want the cheesecake to set properly.

Crust

Step 1: In a medium bowl combine graham cracker crumbs, brown sugar, and melted butter. Press evenly into a 9-inch pie pan sprayed with nonstick cooking spray. Using the bottom of a measuring cup, pack the crust firmly down. Place in the fridge to chill.

Filling

Step 1: In a large mixing bowl beat pudding mix, heavy cream, pumpkin pie spice, and cinnamon with a hand mixer until it reaches a stiff peak.

Step 2: Add pumpkin puree and Cool Whip, and mix on low until combined.

Step 3: Spread the mixture over the chilled crust. Cover with plastic wrap and refrigerate for up to 8 hours.

Cream topping

Step 1: Before serving, prepare the cream topping by beating the heavy cream, powdered sugar, vanilla, and cinnamon with an electric mixer until stiff peaks form. Spoon onto the pie.

Step 2: Serve and enjoy!

What to Serve/Pair with Easy No-Bake Pumpkin Cream Pie

To add something a little extra, you can serve this pumpkin cream pie with a scoop of vanilla ice cream. You could even add a drizzle of caramel syrup on top. 

To add a little crunch, add chopped pecans or walnuts on top of this pie.

Popular Substitutions & Additions

Feel free to use a store bought graham cracker crust if you want to save some time!

If you want to leave off the homemade topping, you can just top with Cool Whip and sprinkle cinnamon (or pumpkin spice seasoning) on top. 

For a touch of added sweetness, add some chocolate shavings over the top of the pie.

Storage & Leftovers

Leftover no-bake pumpkin cream pie should be stored in the fridge. Make sure that it is tightly covered. It will remain fresh for up to 3 days (and be just as delicious!)

No-Bake Pumpkin Cream Pie FAQs

Can I leave it in the fridge to chill overnight before adding the topping?

Sure! One of the nice things about this recipe is that you can make it the night before, then just add the topping and serve.

Why is my filling runny?

If your filling is runny, you probably did not get all of the liquid out of the pumpkin puree. Make sure that you dry it out with a paper towel before mixing everything together.

Can I freeze this pie?

No, I don’t recommend freezing this pie, but you can make it in advance and keep it in the fridge overnight!

Other Pie Recipes You’ll Love

• The Most Amazing Raspberry Cream Pie Recipe
• Pumpkin Whoopie Pies
• Easy Boston Cream Pie Cake (Boxed Cake Mix!)

Don’t Forget To Come Back And Let Me Know How Your Quick & Easy No-Bake Pumpkin Cream Pie Turned Out!

The post Easy No-Bake Pumpkin Cream Pie Recipe appeared first on Modern Meal Makeover.