No-Bake Pumpkin Pie Recipe
Silky, spiced pumpkin filling settles into a buttery graham crust—no oven needed. Perfect for an effortless holiday dessert.
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Servings:
Ingredients
Main Ingredients
- 1.5 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 0.13 tsp fine salt
- 6 tbsp unsalted butter melted
- 8 oz cream cheese softened
- 0.75 cup powdered sugar
- 1 tsp vanilla extract
- 3.4 oz instant vanilla pudding mix
- 0.75 cup cold milk
- 15 oz pumpkin puree
- 1.75 tsp pumpkin pie spice
- 8 oz whipped topping thawed, divided
Instructions
Preparation Steps
- Stir graham crumbs, sugar, and salt in a bowl. Pour in melted butter and mix until evenly moistened.
- Press the crumb mixture firmly into a 9-inch pie plate, going up the sides. Chill while you make the filling.
- Beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
- Whisk pudding mix with cold milk and pumpkin pie spice until thick, about 1 minute.
- Stir pumpkin puree into the pudding mixture until evenly combined.
- Fold the cream cheese mixture into the pumpkin base. Gently fold in most whipped topping, reserving some for garnish.
- Spread filling into the chilled crust. Swirl remaining whipped topping on top. Chill until set, at least 4 hours.
Notes
Variation: Swap gingersnaps for the graham crumbs for a spicier crust, or use cheesecake-flavored instant pudding for extra tang. Storage: Cover and refrigerate up to 3 days, or freeze up to 1 month and thaw overnight in the fridge.
This recipe is an original creation inspired by classic No-Bake Pumpkin Pie Recipe flavors. All ingredient ratios and instructions are independently developed.