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No-Bake Pumpkin Pie

No-Bake Pumpkin Pie That Melts in Your Mouth

This No-Bake Pumpkin Pie is a quick, four-ingredient dessert that captures the essence of fall.
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Prep Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 15 ounces pumpkin puree Use a regular can for best results.
  • 5 ounces instant vanilla pudding mix Opt for a 5-ounce box for optimal texture.
  • 1 teaspoon pumpkin pie spice Substitute with a blend of cinnamon, nutmeg, and ginger if needed.
  • 16 ounces Cool Whip Thaw it fully for seamless mixing.
Crust
  • 1 package graham cracker crust Store-bought saves time.

Equipment

  • Mixing Bowl
  • spatula
  • Refrigerator

Method
 

Preparation
  1. In a large mixing bowl, combine pumpkin puree, instant vanilla pudding mix, and pumpkin pie spice. Whisk for 1-2 minutes until smooth.
  2. Gently fold in thawed Cool Whip until no streaks remain, achieving a light and fluffy texture.
  3. Pour the creamy pumpkin filling into the prepared graham cracker crust, spreading it evenly.
  4. Cover the pie with plastic wrap and refrigerate for at least 2 hours to chill and set.
  5. Slice the pie into wedges and serve chilled, optionally garnished with extra Cool Whip or cinnamon.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 20mgSodium: 230mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 100IUVitamin C: 2mgCalcium: 4mgIron: 2mg

Notes

Ensure Cool Whip is thawed fully before mixing. Chill the pie overnight for best results.

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