No Bake Pumpkin Pie with Vanilla Pudding
This no bake pumpkin pie with vanilla pudding puts a creamy pumpkin filling in a ready-made graham cracker crust. It takes about five minutes to mix with thawed whipped topping, then needs at least four hours in the fridge before serving.
I made this pie a couple of Thanksgivings ago, and I loved the creamy melt-in-your-mouth texture. I actually made two and froze one. The girls loved eating it while it was still half frozen! That’s another way to serve it if you like a firmer, colder dessert.
I’m always on the lookout for holiday desserts that leaves the oven free for dinner. This no bake pumpkin pie keeps things simple with pumpkin puree, instant pudding and a few grocery-store basics. You get pumpkin spice flavour without making pastry or baking a custard filling.
Expect a light, creamy refrigerator pie rather than the firm texture of a traditional baked pumpkin pie. And take note – there’s no cream cheese in this recipe.
Why you’ll love this no bake pumpkin pie
The filling comes together in one bowl with a whisk and spatula. Most of the recipe time is hands-off chilling.
- No oven needed: Use a ready-to-fill graham cracker crust.
- Short ingredient list: Six ingredients, plus optional whipped cream for serving.
- Easy to plan ahead: Make it the day before and leave the garnish until serving time.
- A use for pumpkin puree: Measure out a cup from an opened can, provided the puree is still fresh.
For more seasonal dessert ideas, take a look at my collection of pumpkin desserts.
Ingredients you’ll need
Use the quantities in the recipe card below. Pay special attention to the pudding type and thaw the whipped topping before you start.
- One 9-inch graham cracker crust: Choose a prepared crust that’s ready to fill. If its package calls for baking, follow those directions and cool it before adding the filling.
- 8 ounces frozen whipped topping, thawed: This is the package weight, not a fluid-ounce measurement. Thaw it in the refrigerator according to the package directions so you can fold it into the filling.
- 1 cup pumpkin puree: Use plain puree, not sweetened pumpkin pie filling. Canned puree keeps the moisture more predictable than homemade puree.
- One 3.4-ounce package instant vanilla pudding mix: Add the dry powder directly to the bowl. Cook-and-serve pudding is not a direct substitute.
- ⅓ cup milk: Use the recipe’s amount, not the amount listed on the pudding box.
- 1½ teaspoons pumpkin pie spice: Adds the warm spice flavour that goes with the pumpkin and vanilla filling.
- Whipped cream, optional: Add a dollop to each slice just before serving.
How to make no bake pumpkin pie
Have the whipped topping thawed and the crust ready before mixing. You’ll also need a medium mixing bowl, whisk, spatula and room in the fridge.
1. Mix the pumpkin filling
Put the pumpkin puree, pumpkin pie spice, milk and dry instant vanilla pudding mix in the bowl. Whisk until evenly combined, scraping the bottom and sides so no pockets of dry pudding remain.
Don’t prepare the pudding separately. The small amount of milk in this recipe is intentional.
2. Fold in the whipped topping
Add the thawed whipped topping. Use a spatula to gently lift the mixture from the bottom and fold it over the top until the colour is even and no white streaks remain.
3. Fill the crust
Spoon the pumpkin mixture into the prepared graham cracker crust. Spread it evenly with the spatula, keeping the filling inside the crust’s rim.
4. Cover and chill
Cover loosely with plastic wrap without pressing it onto the filling. Refrigerate for at least four hours before cutting, and keep the pie cold until serving.
5. Slice and serve
Cut into eight slices and add whipped cream or extra whipped topping if desired. Wipe the knife between cuts to keep filling from dragging across the next slice.
Sarita’s Recipe Tips
A few ingredient checks make this recipe easier to follow. These are the details I’d pay attention to before starting.
Thaw first. Frozen lumps of topping won’t fold evenly into the pumpkin mixture. Include thawing in your planning, even though it isn’t part of the active prep time.
Check the pudding label. You need instant vanilla pudding in the specified package size. Canadian and U.S. packages may differ; don’t assume every small box contains the same amount.
Keep the milk at ⅓ cup. Following the pudding box’s milk directions would change the filling and its ability to set.
Give it the full chill. Five minutes of mixing doesn’t mean the pie is ready to eat in five minutes.
Try a half-frozen slice. I froze one of these pies, and the kids loved it while it was still half frozen. Let it soften in the refrigerator until you can cut it comfortably.
Choose predictable ingredients. Use regular whipped topping and the specified instant pudding for the first batch. Reduced-sugar pudding, plant milk and fresh whipped cream need their own testing.
Plan for the rest of the pumpkin. Measure what’s left before choosing another recipe. My pumpkin banana bread uses one cup of puree, so you may need additional pumpkin depending on your can size.
Serving suggestions
Serve this pie cold with whipped cream and a light dusting of cinnamon if you like. Keep garnishes simple so the pumpkin filling stays the focus.
For a colder dessert, serve it partially thawed from the freezer. My kids enjoyed it half frozen, so you don’t have to wait for it to thaw completely before serving.
Coffee or tea makes an easy pairing. For a holiday dessert table, add white chocolate chip cranberry cookies so guests have a small cookie option alongside the pie.
If you’re planning a fall gathering, my cozy apple recipes offer ideas for a second seasonal dish.
Storage and making ahead
Keep the pie covered in the refrigerator for up to three days. Cover it loosely with plastic wrap, keeping the wrap off the surface where possible.
You can prepare it the day before serving and leave it refrigerated overnight. Add whipped cream and any crumb garnish just before serving so the topping looks fresh.
I’ve also frozen this pie, and my kids loved eating it half frozen. To try it that way, chill the pie first, cover it well and freeze it without the optional whipped cream garnish. Let it soften in the refrigerator until it’s easy to cut, then serve while still partly frozen. Add whipped cream to individual slices if desired.
No Bake Pumpkin Pie with Vanilla Pudding FAQs
The pudding type, milk amount and chilling time all matter here. These answers cover the most useful questions before you make the pie.
Is this a no bake pumpkin cheesecake?
No. It’s a pumpkin pudding pie made with whipped topping and instant vanilla pudding. It has no cream cheese and won’t have cheesecake’s tangy flavour or dense texture.
Do I make the vanilla pudding before adding it?
No. Whisk the dry instant pudding mix directly into the pumpkin puree, spice and ⅓ cup milk. Don’t use the milk quantity on the pudding package.
Can I use pumpkin pie filling instead of pumpkin puree?
Use plain pumpkin puree for this recipe. Pumpkin pie filling already contains sweeteners and spices, which would change the flavour and sweetness.
Can I replace the whipped topping with homemade whipped cream?
That substitution hasn’t been tested in this recipe. Homemade whipped cream may give a different texture and stability, so use thawed frozen whipped topping for the supplied formula.
Why is my filling too soft to slice?
First, check that the pie has chilled for at least four hours and is still cold. Other possible causes include extra milk, the wrong pudding type or package size, or unusually wet pumpkin puree. If it’s soft after four hours, allow more chilling time; extra chilling won’t necessarily correct an ingredient mismatch.
Can I make it the night before Thanksgiving?
Yes. Make it the day before, cover it and refrigerate overnight. Add the whipped cream when serving and count that first day toward the three-day storage limit.
Can I freeze this no bake pumpkin pie?
Yes, I’ve frozen one, and my kids loved eating it while it was still half frozen. Cover it well before freezing, then let it soften in the refrigerator until you can slice it. I haven’t confirmed how long it keeps in the freezer or what the texture is like after it thaws completely.
More fall recipes
If you have more pumpkin recipes on your meal plan, my pumpkin crumb cake is a baked option with a crumb topping. My pumpkin loaf with vanilla glaze is an old-fashioned favorite to serve at a holiday brunch or dessert table. Or give this pumpkin tiramisu recipe a try if you need another no-bake pumpkin recipe.
No Bake Pumpkin Pie
Equipment
- whisk
- 1 spatula
Ingredients
- 1 prepared 9-inch graham cracker crust ready to fill
- 8 ounces frozen whipped topping thawed in the refrigerator
- 1 cup pumpkin puree not pumpkin pie filling
- 1 package instant vanilla pudding mix 3.4 ounces (approximately 96 g), dry
- ⅓ cup milk
- 1½ teaspoons pumpkin pie spice
- Whipped cream or extra whipped topping for serving, optional
Instructions
- Add the pumpkin puree, pumpkin pie spice, milk and dry instant vanilla pudding mix to a medium bowl. Whisk until thoroughly combined, scraping the sides and bottom of the bowl.Gently fold in the thawed whipped topping with a spatula until the filling is evenly coloured with no white streaks.Spoon the filling into the prepared graham cracker crust and smooth the surface.Cover loosely with plastic wrap and refrigerate for at least 4 hours before slicing.Cut into 8 slices. Add whipped cream or extra whipped topping, if desired, and serve cold.
Notes
- Thaw the whipped topping according to the package directions before starting. Thawing time is not included in the total time.
- Use instant pudding and add it dry. Do not follow the pudding package’s milk directions!
- Store covered in the refrigerator for up to 3 days.
- For a half-frozen serving option, chill the pie, cover well and freeze without the optional garnish. Soften in the refrigerator until easy to slice, and serve partly frozen.
