Easy No-Bake Pumpkin Cream Pie Recipe
This is the perfect quick & easy no-bake pumpkin cream pie recipe! With just a few simple ingredients like instant pudding mix, pumpkin puree, and Cool Whip, you can whip up this delicious dessert in no time. The creamy filling, combined with a crunchy graham cracker crust, is the perfect way to celebrate the fall season. This pie will be a hit at any fall gathering!
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 6 Tbsp. unsalted butter, melted
Filling
- 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
Cream topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp. vanilla
- 1/2 tsp. cinnamon
Instructions
- *Important* remove excess moisture from pumpkin puree by placing on on paper towels on a plate. Fold the paper towels over the puree, so that it's completely enclosed. The excess moisture will soak in the paper towels. Do not skip this step as you want the cheesecake to set properly.
Crust
- In a medium bowl combine graham cracker crumbs, brown sugar, and melted butter. Press evenly into a 9-inch pie pan sprayed with nonstick cooking spray. Using the bottom of a measuring cup, pack the crust firmly down. Place in the fridge to chill.
Filling
- In a large mixing bowl beat pudding mix, heavy cream, pumpkin pie spice, and cinnamon with a hand mixer until it reaches a stiff peak.
- Add pumpkin puree and cool whip, mix on low until combined.
- Spread mixture over the chilled crust. Cover with plastic wrap and refrigerate for up to 8 hours.
Cream topping
- Before serving, prepare the cream topping by beating the heavy cream, powdered sugar, vanilla, and cinnamon with an electric mixer until stiff peaks form. Spoon onto pie.
- Serve and enjoy!
Tried this recipe?Let us know how it was!