Description
This No-Bake Pumpkin Pie is a simple, delicious fall dessert loved by families everywhere. Made with smooth pumpkin purée, instant vanilla pudding, warm spices, and whipped topping, it sits in a pre-made graham cracker crust and chills until perfectly set. Quick to prepare and perfect for Thanksgiving or any autumn occasion, this easy recipe combines the creamy texture of pumpkin filling with the crunch of a graham cracker crust, all without turning on the oven.
Ingredients
Scale
Pie Base
- 1 pre-made graham cracker crust (9-inch)
Filling
- 1 can (15 oz) pumpkin purée
- 1 package (3.4 oz) instant vanilla pudding mix
- 1/2 cup milk
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 container (8 oz) whipped topping, thawed
Optional Garnishes
- Extra whipped topping for garnish
- Crushed graham crackers or chopped pecans for topping
Instructions
- Prepare the Filling: In a large mixing bowl, whisk together the pumpkin purée, instant vanilla pudding mix, milk, pumpkin pie spice, and cinnamon until the mixture is smooth and thoroughly combined.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the pumpkin mixture until it becomes light and fluffy, ensuring not to deflate the volume.
- Assemble the Pie: Spoon the pumpkin filling into the prepared graham cracker crust and smooth the top evenly with a spatula.
- Chill to Set: Place the pie in the refrigerator and chill for at least 4 hours or until the filling is firm and set.
- Garnish and Serve: Just before serving, add extra whipped topping and sprinkle crushed graham crackers or chopped pecans on top, if desired, for added texture and presentation.
Notes
- For a dairy-free version, substitute regular milk and whipped topping with non-dairy alternatives.
- You can make your own homemade graham cracker or cookie crust for a personalized touch.
- The pie can be prepared a day in advance and kept refrigerated to enhance flavors and ease serving.
