Easy No Bake Pumpkin Pie

Slice of fluffy no bake pumpkin pie topped with swirl of whipped cream, ready to eat.

This creamy no-bake pumpkin pie is super simple to make. You don't have to turn on the oven, just do a little mixing and let the fridge do the rest. The filling is a lot like a pumpkin mousse and could be served on its own as a pumpkin fluff or you could use it as a dip. However, we really enjoy it as a yummy no bake pie.

Prep Time10

Cook Time0

Chill Time1

Total Time1 10

Servings: Servings

Author: Carlee

Ingredients

3.4 ounces vanilla instant pudding mix
2 cups heavy cream
15 ounces pumpkin puree
¼ cup light brown sugar packed
2 teaspoons pumpkin pie spice
1 9-inch graham cracker crust

Instructions

Put 3.4 ounces vanilla instant pudding mix and 2 cups heavy cream in a large mixing bowl. Beat until the mixture is thick and a little bit fluffy.
Add the 15 ounces pumpkin puree, ¼ cup light brown sugar, and 2 teaspoons pumpkin pie spice. Mix until uniform.
Transfer the pumpkin filling into the 1 9-inch graham cracker crust. Smooth out the top.
Place in the refrigerator to set for at least one hour, though several hours to overnight is preferred.
Serve cold. If desired, garnish with whipped cream and/or a sprinkling of cinnamon or nutmeg.

Notes

If you prefer to use whipped topping to the heavy cream, that works as well. Just stir together all of the other ingredients until combined. Then fold in a container of Cool Whip (either size works depending on how fluffy you want the pie.)

You can also try this filling in a chocolate pie crust made from Oreos or a gingersnap crust.

Nutrition

Tried this recipe?Please consider rating it and saving on Pinterest for later!