No Bake Pumpkin Pie Recipe

I discovered this no-bake pumpkin pie and it completely blew my mind. The crunchy graham cracker crust, fragrant pumpkin filling, luscious cream cheese layer and smooth vanilla pudding create a delicious medley of seasonal flavors. I adore how effortlessly refreshing and easy it is, making it my ultimate fall treat.

I’ve been experimenting with this no bake pumpkin pie lately and wanted to share the straightforward recipe with you. I start by making a graham cracker crust using 1 1/2 cups of graham cracker crumbs, 1/3 cup melted unsalted butter and a bit of granulated sugar.

The pie filling is made by mixing in a can of 15 oz pumpkin puree with 1 can of sweetened condensed milk and the right blend of spices like 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and a pinch of salt. I then layer in 8 oz of softened cream cheese mixed with another 1/4 cup sugar, 2 cups of Cool Whip and topping it off with a package of instant vanilla pudding prepared with 2 cups cold milk.

This ensures every bite is rich in flavor and offers some nutritional benefits from the natural pumpkin puree and spices alike.

Why I Like this Recipe

I love this recipe because it’s super easy to whip up even if I’m not the best cook, and I don’t have to deal with baking at all, which is a lifesaver when I’m in a hurry. I also really enjoy how the different layers mix together; the crunchy graham cracker crust contrasts perfectly with the creamy pumpkin and the smooth vanilla pudding layer. Another great thing is the blend of spices in the pumpkin filling — the cinnamon, ginger, nutmeg and cloves give it a warm, festive flavor that reminds me of cozy autumn evenings. Lastly, I love that this pie is versatile; it’s a no-fuss dessert that always comes out tasting awesome whether I’m making it for a family dinner or a casual get-together with friends.

Ingredients

• Graham Cracker Crumbs: adds crunch and subtle sweetness.

  Mostly carbohydrates for energy and texture.

• Pumpkin Puree: rich in fiber and vitamins, gives a warm natural sweetness and hearty vibe.
• Sweetened Condensed Milk: creamy and sugary, it brings protein along with extra richness in a filling way.
• Cream Cheese: tangy and smooth, adds a creamy twist with some delicious fats.
• Cool Whip: light and airy, makes the dessert extra smooth and real sweet.
• Instant Vanilla Pudding: boosts flavor and blends into the creamy mix for a rich finish.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted unsalted butter
• 2 tablespoons granulated sugar
• 1 can (15 oz) pumpkin puree
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• A pinch of salt
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar (for the cream cheese mixture)
• 2 cups Cool Whip, thawed
• 1 package (3.4 oz) instant vanilla pudding mix
• 2 cups cold milk (for the pudding mix)

How to Make this

1. Preheat a pie dish if needed, then mix 1 1/2 cups graham cracker crumbs, 1/3 cup melted unsalted butter and 2 tablespoons sugar in a bowl. Press the mixture firmly into the bottom of your pie dish to form the crust.

2. In another bowl, stir together the 15 oz can of pumpkin puree, 14 oz can of sweetened condensed milk, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves and a pinch of salt until smooth.

3. Spread the pumpkin filling evenly over the graham cracker crust.

4. In a separate bowl, beat the 8 oz softened cream cheese with 1/4 cup granulated sugar till its smooth and creamy.

5. Gently fold in 2 cups of Cool Whip into the cream cheese mixture, trying not to lose the airiness.

6. Dissolve the instant vanilla pudding mix (
3.4 oz) in 2 cups of cold milk, whisking until thickened.

7. Carefully spread the cream cheese and Cool Whip layer on top of the pumpkin layer.

8. Pour the vanilla pudding mixture evenly over the top, smoothing it out with a spatula.

9. Refrigerate the pie for at least 4 hours so that all layers set properly.

10. Once chilled, slice up the pie and enjoy this no-bake twist on the classic pumpkin pie!

Equipment Needed

1. Pie dish (for baking and serving the pie)
2. Mixing bowls (at least three work best for the crust, pumpkin mixture, and cream cheese layers)
3. Measuring cups and spoons (for the graham cracker crumbs, butter, spices, and liquids)
4. Spatula (for pressing the crust and spreading the filling evenly)
5. Whisk (to mix the vanilla pudding with the cold milk until thickened)
6. Knife (for slicing the pie after it has chilled)
7. Refrigerator (to let the layers set for at least 4 hours)

FAQ

No Bake Pumpkin Pie Recipe Substitutions and Variations

• If you dont have melted unsalted butter try using melted coconut oil for a slightly tropical twist.
• You can swap out cream cheese for mascarpone if you’re looking for a smoother and less tangy flavor.
• If you’re missing sweetened condensed milk, you can make your own by simmering regular milk with sugar until it thickens up.
• Instead of Cool Whip, heavy cream whipped with a bit of sugar works pretty well.
• If you dont have instant vanilla pudding mix, stir up a quick homemade pudding using milk, a little cornstarch and some extra vanilla.

Pro Tips

1. Make sure you press that graham cracker crust really firm, using a flat spatula or even the bottom of a glass so it holds together and doesnt crumble later on.
2. Let the cream cheese and Cool Whip sit out at room temperature for a bit before mixing them; it helps them combine smoother and avoids lumpy texture.
3. When dissolving the pudding mix in the cold milk, whisk it well for a couple extra minutes so you dont end up with clumps when you pour it over the top.
4. Chill the pie for longer than 4 hours if you can – overnight is even better since it gives all the layers more time to set properly and blend the flavors.