Darlena’s No-Bake Pumpkin Pie

I typically make this No-Bake Pumpkin Pie for Thanksgiving. I don’t know why I limit it to that special holiday because it is so good and so easy, it can be a treat at any time of the year. This has been a family tradition and it is very quick and easy to make. I have made this recipe for so long that I don’t even remember where I first found it. You can count on this recipe becoming your family favorite as well.

I don’t like the long introductions to recipes, just give me the recipe and directions….so here you go?

***No-Bake Pumpkin Pie***

To make this pie and keep it simple, purchase a 9-inch prepared graham cracker crust. (NOTE: just make sure it is fresh, these will go stale if sitting on your shelf for several months). If you prefer, you can make your own as I do. The graham cracker crust recipe I use is provided following the pie directions.


a piece of no bake pumpkin cheesecake
  • 1 (15 oz.) can of 100% pure pumpkin (don’t make the mistake and get the canned pumpkin pie mix)
  • 1 (3.4 oz.) package of instant vanilla pudding mix (you can use the sugar-free if you wish)
  • 1/2 c. milk
  • 1 1/3 tsp. pumpkin pie spice
  • 4 oz. (1/2 of 8 oz. container) Cool Whip


  • 8 oz. Cool Whip
  • 1/4 tsp. pumpkin pie spice
  • 1/4 c. chopped pecans or walnuts (optional)


  1. Prepare Filling: In a mixing bowl, stir together pumpkin, milk, dry vanilla pudding mix, and 1 1/2 tsp. pumpkin pie spice. Fold in the Cool Whip
  2. Spoon pumpkin mixture into prepared crust
  3. Prepare Topping: Stir together Cool Whip and 1/4 tsp. pumpkin pie spice. Spread evenly over the pumpkin mixture. Sprinkle with chopped nuts.
  4. Cover and refrigerate overnight.

***Graham Cracker Crust***

Here is my go-to graham cracker crust when I am not in a rush:

  • 1 1/2 c. Graham cracker crumbs – purchase them already as crumbs or use 11-12 full sheets of graham crackers, and crush them nice and fine.
  • 1/4 c. Granulated Sugar
  • 6 Tbls. salted butter (melted)


  1. Mix all ingredients in a bowl until well combined.
  2. Press the mixture into a 9-inch pie dish or a springform pan. Then use the bottom of a small flat cup to firmly press the crumbs into the pan. Use your fingers to firmly press the bottom and the sides of the crust.
  3. Bake at 375 degrees F for 6-8 minutes. If using for another recipe bake as directed. If using for a no-bake dessert, allow the crust to cool before filling

Enjoy Your No-Bake Pumpkin Pie any time of the year!!!

For More of Darlena’s Family Rescipes, Check Out my Recipe List

Thanksgiving Dinner Family - Free image on Pixabay