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.
Ingredients:
- 1 (15 oz.) can of 100{a231dbac2fc60cf90cd6a035f7decf859e34f530e8688eca6327032cebb5df9d} 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
Topping:
- 8 oz. Cool Whip
- 1/4 tsp. pumpkin pie spice
- 1/4 c. chopped pecans or walnuts (optional)
Instructions:
- 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
- Spoon pumpkin mixture into prepared crust
- Prepare Topping: Stir together Cool Whip and 1/4 tsp. pumpkin pie spice. Spread evenly over the pumpkin mixture. Sprinkle with chopped nuts.
- 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)
Instructions:
- Mix all ingredients in a bowl until well combined.
- 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.
- 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
Update: 7/1/26