Introduction

This Easy No-Bake Pumpkin Cream Pie is a perfect dessert for the fall season or any time you crave a creamy, spiced treat without turning on the oven. With a crunchy graham cracker crust and a smooth pumpkin filling, this pie requires minimal effort but delivers maximum flavor.

A slice of creamy pie sits on a white plate with a slightly raised edge. The pie has three layers: at the bottom is a thin golden brown crust with a crumbly texture, the middle layer is thick and light tan with a smooth, fluffy filling, and the top layer is a generous mound of white whipped cream sprinkled lightly with cinnamon. In the background, the rest of the pie is on a white plate with a wedge missing, resting on a white marbled surface with a red and white checkered cloth and two cinnamon sticks nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
6 Tbsp. unsalted butter, melted
2 (3.4 oz) boxes instant vanilla pudding mix
3 cups heavy whipping cream
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1/2 cup pumpkin puree (remove excess moisture with paper towels before adding to the filling)
8 oz. cool whip, thawed
1 cup heavy whipping cream (for topping)
1/4 cup powdered sugar
1 tsp. vanilla
1/2 tsp. cinnamon

Instructions

Step 1: Remove excess moisture from the pumpkin puree by placing it on paper towels on a plate. Fold the paper towels over the puree to enclose it completely and let the moisture soak in. This step is essential to ensure the pie sets properly.
Step 2: Make the crust by combining graham cracker crumbs, brown sugar, and melted butter in a medium bowl. Press the mixture evenly into a 9-inch pie pan that has been sprayed with nonstick cooking spray. Use the bottom of a measuring cup to firmly pack down the crust, then chill it in the fridge.
Step 3: Prepare the filling by beating the instant vanilla pudding mix, 3 cups heavy whipping cream, pumpkin pie spice, and cinnamon with a hand mixer until stiff peaks form.
Step 4: Gently fold in the drained pumpkin puree and thawed cool whip using low speed until fully combined.
Step 5: Spread the pumpkin filling evenly over the chilled crust. Cover the pie with plastic wrap and refrigerate for up to 8 hours to set.
Step 6: Before serving, make the cream topping by beating 1 cup heavy whipping cream, powdered sugar, vanilla, and cinnamon with an electric mixer until stiff peaks form. Spoon the topping over the pie.
Step 7: Serve the pie immediately and enjoy its rich, creamy pumpkin flavor.

Tips & Variations

For a nutty twist, add chopped pecans to the crust mixture before pressing it into the pan.
If you prefer a spicier pie, increase pumpkin pie spice and cinnamon by 1/2 teaspoon each.
Use homemade whipped cream instead of Cool Whip for a fresher taste.
If you want a gluten-free version, substitute graham cracker crumbs with gluten-free cookie crumbs.

Storage

Store the pie covered in the refrigerator for up to 3 days. For best texture, consume within this time frame. When ready to serve again, allow the pie to sit at room temperature for about 15 minutes for easier slicing. The pie is not recommended for freezing, as the texture may change upon thawing.

How to Serve

A slice of light brown creamy pie with a crumbly tan crust sits on a white plate with a slightly raised pattern around the edge, topped with a thick layer of fluffy white whipped cream dusted with brown spice powder. A silver fork holds a bite-sized piece of the pie in front of the slice. Behind, a whole pie with a matching crust and whipped cream topping is partially eaten and placed on a white pie dish. The scene includes an orange pumpkin and an orange-and-white striped cloth on a white marbled surface with a white subway-tile background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly. Just be sure to drain and remove excess moisture with paper towels to keep the filling from becoming too runny.

Do I have to use instant vanilla pudding mix?

Instant vanilla pudding mix helps the pie set quickly without baking, but if you don’t have it, you can try making a homemade pudding base and refrigerate the pie longer to thicken.