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no bake pumpkin pie

This easy no-bake pumpkin pie recipe is perfect for holidays or any time you crave a delicious, creamy pumpkin dessert without turning on the oven. Featuring a simple graham cracker crust and a spiced pumpkin filling that sets beautifully in the fridge.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Crust
  • 1 graham cracker crust 9-inch, store-bought or homemade
Pumpkin Filling
  • 15 ounce pumpkin puree not pumpkin pie filling
  • 14 ounce sweetened condensed milk
  • 1 teaspoon pumpkin pie spice
  • 0.5 teaspoon vanilla extract
  • 8 ounce frozen whipped topping thawed (e.g., Cool Whip)
Garnish (Optional)
  • 1 cup whipped topping extra for serving
  • 0.25 teaspoon ground cinnamon

Method
 

Preparation Steps
  1. In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Whisk until smooth and well combined.
  2. Gently fold in the thawed whipped topping into the pumpkin mixture until no streaks remain. Be careful not to overmix, which can deflate the whipped topping.
  3. Pour the pumpkin filling into the graham cracker crust and spread evenly with a spatula.
  4. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the pie is firm and set.
  5. Before serving, you may garnish with additional whipped topping and a sprinkle of ground cinnamon, if desired. Slice and serve chilled.

Notes

For an extra touch, you can make your own graham cracker crust by crushing graham crackers, mixing with melted butter and a little sugar, then pressing into the pie plate and chilling before adding the filling.