No Bake Pumpkin Pie

Creamy, spiced, and no oven needed—this no bake pumpkin pie is a perfect fall dessert.

20 min Serves 12 Medium American

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This no bake pumpkin pie uses a graham cracker crust and a creamy filling made from instant vanilla pudding, pumpkin puree, and cool whip. It requires at least 8 hours of chilling, then is topped with homemade cinnamon whipped cream. The secret is removing excess moisture from the pumpkin to ensure the filling sets properly.

Directions

To draw out extra liquid from the pumpkin puree, spread it on a plate lined with a few paper towels. Fold the towels over the puree so it's fully covered; the moisture will be absorbed within a few minutes. This step is essential for the filling to set correctly. Let it sit while you prepare the rest of the pie.

In a big bowl, stir together the graham cracker crumbs, brown sugar, and melted butter. Press this mixture into a 9 or 10 inch pie dish, using the bottom of a measuring cup to pack it firmly. Refrigerate the crust until you're ready to fill it.

In a stand mixer or a large bowl, beat the pudding mix, heavy cream, pumpkin pie spice, and cinnamon with an electric mixer until smooth. Do not prepare the pudding according to the box directions. The mixture will become very thick as you beat it.

Add the pumpkin puree and thawed cool whip, then mix on low until just combined. Spread this filling evenly over the crust. The mixture will become creamier and fluffier after adding the cool whip. Cover the pie with plastic wrap and chill for at least 8 hours or overnight.

Just before serving, put a metal or glass mixing bowl and the beaters in the freezer for 15 minutes.

Take the bowl out of the freezer. Add the heavy cream, powdered sugar, vanilla extract, and cinnamon, and beat with an electric mixer for 4–5 minutes until stiff peaks form. It should be scoopable and hold its shape.

Spoon the whipped cream over the pie, then slice and serve.