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–+ servings
no bake pumpkin pie topped with whipped cream, caramel sauce, and chopped pecans

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 cheesecake made with Cool Whip. You’ll find unique dessert ideas that make easy Thanksgiving desserts some of the best to serve on any holiday.
5 from 3 votes
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Prep Time 15 minutes
Cooling time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 314 kcal

Equipment

Ingredients
  

  • 1 pie crust prepared
  • 1 cup caramel ice cream topping plus 2 tablespoons, divided
  • 1 cup chopped pecans plus 2 tablespoons, divided
  • 1 cup milk must be cold
  • 1 small box instant vanilla pudding
  • 1 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice or plain cinnamon
  • 8 ounces whipped topping thawed

Instructions
 

  • Pour ¼ cup of caramel topping into prepared pie crust. Sprinkle with ½ cup chopped pecans.
  • Beat milk, pudding mix, pumpkin, and spices with whisk until blended. Fold in 1½ cups whipped topping. Spread into crust.
  • Refrigerate at least one hour.
  • Mix remaining whipped topping and caramel topping and spread over the pie. Sprinkle remaining pecans over the top just before serving.

Nutrition

Calories: 314kcal | Carbohydrates: 42g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 237mg | Potassium: 182mg | Fiber: 2g | Sugar: 15g | Vitamin A: 3895IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
Keyword caramel, milk, pecans, pie, pudding, pumpkin
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