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No Bake Pumpkin Pie

No bake pumpkin pie gets its creamy texture from instant vanilla pudding, pumpkin, and whipped topping folded together and chilled in a prepared graham cracker crust. Make it ahead and refrigerate until the filling is set.
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Prep Time 10 minutes
Chilling 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup whole milk cold
  • 2 package (3.4 oz) instant vanilla pudding mix
  • 1 can (15 oz) pure pumpkin
  • 1 tsp pumpkin pie spice
  • 1 tub (8 oz) frozen whipped topping thawed
For the crust
  • 1 graham cracker crust 9-inch, prepared

Method
 

Make the filling
  1. In a large bowl, whisk the cold whole milk and instant vanilla pudding mix for 2 minutes, until thick.
  2. Whisk in the pure pumpkin and pumpkin pie spice until smooth.
  3. Fold in the whipped topping until evenly combined.
Fill and chill the pie
  1. Spoon the filling into the prepared graham cracker crust and spread it evenly.
  2. Cover loosely with plastic wrap and refrigerate for at least 4 hours, until set.

Notes

For a smooth filling, whisk the milk and pudding mix until thick before adding the pumpkin. Refrigerate covered for up to 3 days; freezing is not recommended because the filling may change texture. Use a dairy-free whipped topping and plant-based milk if desired, checking that the pudding mix is dairy-free.