No-Bake Pumpkin Pie Recipe – this dessert is to-die-for good!! Only takes a minute to make. Perfect for fall parties and Thanksgiving dinner. Pudding, pumpkin, pumpkin spice, chocolate chips, almonds, cool whip in a graham cracker crust. Top pie with whipped cream and caramel sauce. An easy and delicious twist to a classic pumpkin pie!

slice of pumpkin pie on p and caramellate with whipped cream

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Easy No-Bake Thanksgiving Dessert

This No-Bake Pumpkin Pie is a delightful twist on a classic favorite that brings a burst of flavor and convenience to your dessert table. Each velvety bite is a harmonious blend of creamy pumpkin goodness, accented by the warm, comforting notes of pumpkin pie spice. What makes this dessert truly special is the addition of luscious chocolate chips that melt in your mouth and the satisfying crunch of slivered almonds, all held together by the airy embrace of whipped topping.

The beauty of this no-bake dessert is how effortlessly it comes together, resulting in a silky, chilled indulgence that’s perfect for those warm autumn days when you’re craving the essence of pumpkin pie without the need for the oven. Whether you’re enjoying it as a midweek pick-me-up or as the grand finale of a special gathering, this no-bake pumpkin pie promises a burst of deliciousness that’ll leave you reaching for seconds.

slice of pumpkin pie on plate with whipped cream

How to Make No-Bake Pumpkin Pie

This pie is ridiculously easy to make with only a few simple ingredients. In a large bowl, add milk and pudding mix. Mix with an electric hand mixer for 2 minutes. Let pudding stand for about 5 minutes to thicken. Stir in pumpkin puree, pumpkin pie spice, chocolate chips, and slivered almonds. Gently fold in cool whip. Using an offset spatula or spoon, spread the mixture into a graham cracker crust. Chill in the refrigerator for at least 4 hours before cutting into slices.

Helpful Tips & Frequently Asked Questions

I used a store-bought graham cracker crust for this pie. I got the larger 10-inch graham cracker crust. The pie filling fit perfectly into the crust!
- You can substitute a baked regular pie crust if you prefer.
Make sure to use pureed pumpkin and NOT pumpkin pie filling.
I don’t have pumpkin spice. What can I use instead? Pumpkin spice is a combination of cinnamon, ginger, nutmeg, allspice, and cloves.
- Here is what I use for my homemade pumpkin spice mix: 2 tsp cinnamon, 1 tsp ginger ½ tsp nutmeg, ½ tsp allspice, and ¼ tsp cloves. Feel free to mix up the amounts according to your personal preference.
Feel free to use any flavor of pudding mix. Butterscotch pudding would also be delicious.
Can use low-fat or fat-free Cool Whip.
- You can substitute homemade whipped cream.
  - You will need 1 ½ cups of heavy whipping cream to equal an 8-ounce tub of Cool Whip.
  - Place heavy cream, ¼ cup powdered sugar, and a teaspoon of vanilla extract in the bowl of an electric stand mixer fitted with the paddle attachment. Whip on high speed until stiff peaks form.
  - For best results, place the bowl and whisk attachment in the freezer for 30 minutes prior to making the whipped cream.
If you don’t like almonds, you can substitute your favorite nut -pecans or walnuts work well. You could also use some toffee bits.
Store pie in an airtight container in the fridge.

Easy Pumpkin Pie Recipe

Serving this no-bake pie is a breeze, making it a fantastic choice for a hassle-free Thanksgiving dessert. For a festive touch at Thanksgiving, consider topping each slice with a dollop of whipped cream or a drizzle of caramel sauce. This adds a delightful contrast of flavors and textures, elevating the dessert experience. Whether you’re enjoying it as the grand finale of your Thanksgiving feast or as a sweet treat throughout the season, serving this pie is an effortless way to celebrate the flavors of fall and create cherished memories around the table.

Here are a few more of our favorite holiday desserts that go great with this no-bake pie:

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No-Bake Pumpkin Cream Pie

Author: Plain Chicken

Yield: people

Prep Time 10

Total Time 10

No-Bake Pumpkin Cream Pie – this dessert is to-die-for good!! Only takes a minute to make. Perfect for fall parties and Thanksgiving dinner. Pudding, pumpkin, pumpkin spice, chocolate chips, almonds, cool whip in a graham cracker crust. Top pie with whipped cream and caramel sauce. This is CRAZY good! #easy #dessert #pumpkinpie

Equipment:

Mixing Bowls

Ingredients:

¾ cup milk
1 (3.4-oz) package instant vanilla pudding mix
1 cup canned pumpkin
1 tsp pumpkin pie spice
¾ cup chocolate chips
¾ cup slivered almonds
1 (8-oz) container cool whip topping
1 (10-inch) store-bought graham cracker crust

Instructions:

Whisk together milk and pudding mix in a bowl. Let stand 5 minutes.
Stir in pumpkin, pumpkin pie spice, chocolate chips, slivered almonds and cool whip.
Spoon mixture into graham cracker crust.
Cover and refrigerate for at least 4 hours.

Notes:

I used a store-bought graham cracker crust for this pie. I got the larger 10-inch graham cracker crust. The pie filling fit perfectly into the crust!
Make sure to use pureed pumpkin and NOT pumpkin pie filling.
Feel free to use any flavor of pudding mix. Butterscotch pudding would also be delicious.
Can use low-fat or fat-free Cool Whip.
If you don’t like almonds, you can substitute your favorite nut -pecans or walnuts work well. You could also use some toffee bits.

Steph