No-Bake Pumpkin Pie

This no-bake pumpkin pie recipe is quick, rich, and made with simple ingredients that come together quickly. It has the creamy flavor you'd find in pumpkin pie made with Cool Whip. You'll find unique dessert ideas that make easy Thanksgiving desserts some of the best to serve on any holiday include pecan treats like this turtle pie. Pin this delicious dessert recipe now to keep your holiday table filled with simple and delicious favorites.

Why is this the best no-bake pumpkin pie recipe

This is an easy recipe for an impressive dessert. Mix the pumpkin pie filling, pour it into the crust, and chill. That's all there is to it!

This homemade pumpkin cream pie is delicious! The combination of smooth pumpkin, rich caramel sauce, and crunchy pecans makes this a treat that will delight any pumpkin spice lover. The contrast between the creamy pumpkin pie filling and the crunchy texture of a store-bought pie crust is sublime. You won't want to stop at one serving!

The ingredients for this turtle pumpkin pie are common and easy to find. You probably have most of the simple ingredients to make this easy creamy pumpkin pie recipe already in your pantry, and a quick trip to any grocery store will provide the rest.

The ingredients for no-bake pumpkin pie with Cool Whip are inexpensive. Carmamel sauce, milk, instant pudding mix, whipped topping, pumpkin puree - these are super cheap ingredients!

Grandma's homemade creamy pumpkin pie might just be your new favorite dessert! With thick pumpkin puree mixed with whipped topping and a rich caramel sauce, this simple pie is always a big hit.

What you'll need to make pumpkin cream pie

Equipment

• Pie pan - I like to bake a store-bought pre-made pie crust for this recipe. If youre going to do that, you'll need a pie pan to bake it in. If you're going to use a store-bought graham cracker crust, you will not need a pie pan because it comes in a foil pan already.
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Ingredients  
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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• Pie crust, prepared according to package instructions - I love the taste and consistency of a pre-made pie crust. They're always the same, and they are easy: just take it out of the package, unroll, and bake. You can also use a store-bought graham cracker crust or make a pastry or graham cracker crust from scratch.
• Caramel ice cream topping - Caramel complements the pumpkin flavor perfectly and gives the pie a sweet note that you will miss if you leave it out.
• Chopped pecans - You can buy pecans whole, in halves, in peices, or chopped. I usually buy the chopped or pieces bag because it's the cheapest, and you're going to chop them anyway. (They're cheaper because the halves need to be perfect whereas the pieces can be all the odds and ends.)
• Cold milk - You need this for the instant pudding to set up. If you use a non-dairy milk, your filling will not set up and will be completely liquid, like the milk you put in it.
• Instant vanilla pudding - This is what allows your no bake pie to set up like a pie instead of flowing like milk mixed with pumpkin puree. You need instant pudding to make this pie work.
• Pumpkin puree - Do not buy the pumpkin pie filling! That is pre-spiced, and I personally think it has way too much spice. Buy 100% pure pumpkin puree and add the spices yourself, to your preference.
• Cinnamon or pumpkin pie spice - I love pumpkin pie spice, so I use it most of the time. It's a blend of cinnamon, ginger, nutmeg, cloves, and allspice, and it has a richer, more complex flavor than plain cinnamon. I highly recommend you either buy or make pumpkin pie spice for this pie. (Here's a simple recipe from another website for pumpkin pie spice.)
• Whipped topping - You can use Cool Whip or a store brand, and it doesn't matter whether you use light or regular.

How to make pumpkin cream cheese pie

1. Pour ¼ cup of caramel topping into the prepared crust and sprinkle with ½ cup chopped pecans.
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2. In a large mixing bowl, beat milk, instant vanilla pudding mix, pumpkin, and spices with a whisk until blended. Fold in 1½ cups of whipped topping. Spread into the crust.
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3. Place in fridge for at least 1 hour.
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4. Mix the remaining whipped topping and caramel topping and spread over the pie. Top with remaining pecans just before serving.
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You can also sprinkle the finished pie with chocolate sprinkles or chocolate shavings and drizzle with additional caramel topping.
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Substitutions & variations

There are several crust variations you can choose. I recommend using a store-bought pre-made pastry crust, but you could also use a store-bought graham cracker crust. I like these options because they cut the time required to make the pie down to almost nothing.

If you have extra time, you could make a graham cracker crust yourself or make a similar crust with gingersnaps or pecan shortbread cookies. You could make an Oreo crust (that's a link to a cheesecake with a homemade Oreo crust) or a gluten-free crust using gluten-free graham crackers or a gluten-free granola. If you search for homemade pie crust recipe on Pinterest, you'll find thousands of different kinds.

You can add maple syrup to the filling for a sweeter fall flavor.

You can fold softened cream cheese into the pumpkin mixture to make it thicker and more dense.

Instead of topping the pie with Cool Whip and pecans, you could bake an apple crisp topping on a baking sheet and sprinkle that on.

After adding the Cool Whip, you could crumble brown sugar over the top or add mini marshmallows or candied pecans (instead of plain pecans). You could do one or all of these if you wanted to.

You can always swap pumpkin pie spice for chai spice or apple pie spice, or use plain cinnamon for a less "spicy" flavor. (It's not hot and spicy, but pumpkin pie spice does have a unique spicy flavor.)

If you don't care for pecans, you can use walnuts, slivered almonds, pumpkin seeds, or toasted coconut flakes for a little crunch.

Storing leftovers

Wrap the pie tightly in plastic wrap and store it in the refrigerator for up to 5 days. The crust may get soggy.

You can also freeze a no-bake pumpkin pie. Wrap it in several layers of plastic wrap (either the whole pie or individual slices), then place the wrapped pie into a plastic freezer bag or an airtight container made for the freezer. It should stay fresh for 2 to 3 months.

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Check out more delicious pumpkin recipes.

• Pumpkin Spice Pancakes
• Glazed Pumpkin Spice Donuts
• Pumpkin Pie Overnight Oats
• Pumpkin Flan
• No Churn Pumpkin Pie Ice Cream

And these easy pies

• No-Bake Peanut Butter Pie
• Homemade Chocolate Pie
• Couldn't Be Easier Cherry Pie
• Oreo Ice Cream Pie

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