No bake pumpkin pie is the perfect dessert when you want something festive, creamy, and filled with fall flavor without heating up the kitchen. Whether you’re low on time or just not in the mood to bake, this chilled treat comes together in minutes and captures all the cozy goodness of a traditional pumpkin pie. In this article, I’ll walk you through how to make it, share a bit of my own pie story, and answer questions like “Does canned pumpkin need to be baked?” This quick, spiced dessert might just become your new favorite holiday shortcut.
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Why I Fell in Love with No Bake Pumpkin Pie
It All Started with a Hot Kitchen and a Craving
The first time I made a no bake pumpkin pie, it was a warm September day, and my oven was already packed with a batch of lemon oatmeal cookies. I was craving pumpkin pie but didn’t want to add to the heat. So I pulled out a tub of Cool Whip, pumpkin puree, a bit of pudding mix, and an Cottage cheese chocolate mousse. The fridge did the rest.
That chilled, creamy slice reminded me of fall potlucks back home in Canada, when no-bake desserts like cherry cheesecake or Chocolate peanut butter no-bake cheesecake bars were always the first to go. This version of pumpkin pie was no different—it was light, spiced, and instantly comforting.
A Cream Pie That’s Perfect for Real Life
What I love most about this no bake pumpkin pie is how quickly it comes together. In just a few minutes, you have a full-flavored dessert that sets beautifully in the fridge. It doesn’t need a water bath, par-baked crust, or oven space. It’s perfect when you’re juggling holiday prep or simply want dessert without the fuss.
Cream pies like this one are my favorite to serve when I need something crowd-pleasing yet stress-free. Much like my banana pudding or High-Protein No-Bake Cheesecake, this one disappears fast and often leaves people asking for the recipe.
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No Bake Pumpkin Pie – Easy, Creamy, and Perfect for Fall
- Total Time: 10 minutes
- Yield: 8 servings 1x
Description
This no bake pumpkin pie is creamy, spiced, and made in minutes perfect for when you need a fall dessert without heating up the oven.
Ingredients
1 cup (249g) pumpkin puree
1 (3.4 oz) box instant vanilla pudding mix
1/4 cup (59ml) milk
2 teaspoons pumpkin pie spice
8 oz Cool Whip
1 (9-inch) graham cracker crust
Whipped cream for serving
Instructions
1. In a medium bowl, stir together the pumpkin puree, pudding mix, milk, and pumpkin pie spice until completely smooth.
2. Gently fold in the Cool Whip until the mixture is light and fluffy.
3. Spoon the pumpkin mixture into the prepared graham cracker crust and smooth the top.
4. Cover and chill in the refrigerator for at least 3 hours, or until firm enough to slice.
5. Top with whipped cream before serving.
Notes
Make sure to use pumpkin puree, not pumpkin pie filling.
Feel free to adjust the pumpkin pie spice to taste or use a homemade blend.
For a firmer texture, chill the pie overnight before slicing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 224
- Sugar: 22g
- Sodium: 224mg
- Fat: 7g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
What You Need for This No Bake Pumpkin Pie
Simple Ingredients = Big Flavor
Gather these six easy-to-find ingredients to whip up your no bake pumpkin pie in minutes:
- Pumpkin puree – Make sure you choose pure pumpkin, not the sweetened pie filling.
- Instant vanilla pudding mix – Helps the filling set without baking.
- Milk – Any kind works dairy, almond, oat to hydrate the pudding.
- Pumpkin pie spice – You can use a store blend or make your own spice mix for that cozy fall flavor.
- Cool Whip – Gives the pie its creamy, fluffy texture.
- Graham cracker crust – Store-bought or follow my homemade graham-cracker-crust recipe for an easy update.
These ingredients streamline the process no mixer, no baking, no water bath. It all comes together in under 10 minutes and chills into a luscious dessert that slices cleanly.
Optional Upgrades and Swaps
Want to customize your pie? Try these simple tweaks:
- Fold in a few tablespoons of softened cream cheese for tangy richness.
- Sprinkle chopped nuts pecans or walnuts add a nice crunch.
- Drizzle caramel sauce on top for extra sweetness.
- For a lighter version, use light Cool Whip and instant pudding mix.
- Going dairy-free? Substitute coconut whipped topping and almond milk.
Best Tips for Serving and Saving No Bake Pumpkin Pie
Tips for Serving It Just Right
Once your no bake pumpkin pie has chilled and set, it’s ready to serve! Use a sharp knife to slice it cleanly, wiping the blade between cuts for neat presentation. Add a generous dollop of whipped cream or a swirl of homemade whipped topping for that final touch.
To elevate each slice, try:
- A light dusting of cinnamon or nutmeg
- Crushed pecans or gingersnap crumbs for added crunch
- A drizzle of maple syrup or caramel sauce
This dessert pairs wonderfully with a warm cup of chai or a bold roast coffee. It’s also a great finish to a hearty fall dinner.
Store It Like a Pro
Your no bake pumpkin pie should be stored in the refrigerator, covered to prevent it from drying out. It stays delicious for up to four days in the fridge, making it perfect for planning ahead. For extended storage, seal it tightly in plastic wrap and freeze for up to a month. Thaw in the fridge overnight before slicing.
If you’re making this for a group, prepare it in a 9×13-inch dish with double the filling. Let it chill longer to slice it neatly.
This pie is one of those dependable recipes that fits into busy schedules without sacrificing flavor or comfort. Whether it’s part of a festive spread or your go-to weeknight treat, it delivers everything you love about pumpkin pie, minus the oven.
Creative Twists on No Bake Pumpkin Pie
Simple Add-Ins for a Personal Touch
One of the best things about no bake pumpkin pie is how easy it is to customize. Once you’ve mastered the basic version, it’s fun to make it your own with a few creative additions.
- Cream cheese: Fold in a few tablespoons of softened cream cheese to add a tangy richness that gives it a cheesecake-style texture.
- Chocolate chips: Stir in mini chocolate chips for a little crunch and sweetness in every bite.
- Toasted nuts: Sprinkle chopped pecans or walnuts on top before chilling the pie for a nutty finish.
- Gingersnap crust: Swap the graham cracker base for crushed gingersnaps to bring a little extra spice to the dessert.
- Spiced whipped topping: Blend cinnamon or nutmeg into your whipped cream for an added layer of fall flavor.
These quick changes can take the classic pie to a new level without adding stress or baking time.
Make It Seasonal, Light, or Party-Ready
Need a lighter version? Use sugar-free pudding mix and light whipped topping. It keeps the creamy texture but cuts back on sugar and calories. For a fall party or gathering, turn the recipe into mini pies using muffin tins or mini tart shells.
Hosting Thanksgiving? Try a layered dessert version in a trifle bowl with alternating layers of crushed graham crackers and filling. It’s just as easy and looks beautiful on the table.
No matter how you dress it up, this no bake pumpkin pie stays true to its roots: simple, comforting, and packed with that signature pumpkin spice flavor.
A No Bake Pumpkin Pie Worth Making Again and Again
There’s something comforting about a dessert that delivers all the flavor and nostalgia of fall without needing the oven. That’s what makes this no bake pumpkin pie a go-to in my kitchen. It’s quick to make, easy to tweak, and always crowd-pleasing whether you’re serving it at a holiday table or just treating yourself after a long day.
With only a handful of ingredients and a little chill time, you get a smooth, spiced pie that slices beautifully and tastes like home. From classic preparation to fun variations, it’s a recipe that fits right into real life and that’s exactly the kind of food I love sharing.
Thanks for stopping by, and happy no-baking!
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FAQs About No Bake Pumpkin Pie
Does canned pumpkin need to be baked?
No, canned pumpkin is already cooked during processing, so it doesn’t need to be baked again. That’s what makes it perfect for a no bake pumpkin pie you get full pumpkin flavor without turning on the oven.
Is condensed milk or evaporated milk better for pumpkin pie?
In traditional baked pies, either can be used depending on the recipe. But in a no bake pumpkin pie, you typically don’t need either one. Instead, ingredients like instant pudding and whipped topping help the filling set and stay creamy.
Can I use canned pumpkin instead of pumpkin pie filling?
Yes, and in fact, you should. Pumpkin pie filling already contains sugar and spices, which can throw off the flavor balance.By using unsweetened canned pumpkin, you can fully control the flavor of your no bake pumpkin pie.
Why do grocery stores not refrigerate pumpkin pie?
Store-bought pumpkin pies often contain preservatives that make refrigeration unnecessary until opened. But for homemade versions like a no bake pumpkin pie, refrigeration is essential to keep the filling firm and safe to eat.