No Bake Pumpkin Pie

5 from 3 votes

This no bake pumpkin pie combines pumpkin, pudding, and a whole lot of creamy flavor for one delicious pumpkin dessert!

Prep Time10

Chilling Time4

Total Time4 10

Course: Dessert

Cuisine: American

Servings: slices

Calories: 179kcal

Author: Britni Vigil

Ingredients

2 pkgs vanilla instant pie filling (4 servings)
1 ⅓ cup milk
1 15 oz can pumpkin (or 2 cups)
1 ½ tsp pumpkin pie spice
2 C Cool Whip
2 graham cracker crusts
pecans optional (for garnish)

Instructions

Add pie filling mix and milk into bowl. Mix slowly until blended. Let sit for five minutes.
1 1/3 cup milk, 2 pkgs vanilla instant pie filling (4 servings)
Blend in pumpkin and pumpkin pie spice.
1 15 oz can pumpkin, 1 1/2 tsp pumpkin pie spice
Fold in Cool Whip until everything is well blended.
2 C Cool Whip
Pour into graham cracker crusts.
2 graham cracker crusts
Chill for at least 4 hours.
Serve topped with whipped cream and pecans (optional).
pecans

Notes

Make this the day before to save time on Thanksgiving Day. It needs to chill for at least 4 hours but chilling overnight is great!

Stir the mixture by hand rather than using a stand mixer or hand beater to keep it fluffy and creamy.

Place extra whipped cream by the pie so people can add more when they’re serving themselves. Some people LOVE whipped cream while others just like a little.

Make just one pie by reducing the ingredients to:

1 pkg (4 servings) instant vanilla pie filling
2/3 cup milk
1/2 can pumpkin
3/4 tsp pumpkin pie spice
1 cup Cool Whip
1 graham cracker crust

Follow all the same instructions, just do half. This should be the appropriate amount to fill one graham cracker crust.

Nutrition