No-Bake Pumpkin Pie
A creamy, mousse-like no-bake pumpkin pie in a graham crust. It whisks together in 10 minutes, sets in the fridge, and slices clean thanks to a cream cheese layer.
Servings 8 slices
Ingredients
For the Filling
- 1 cup pure pumpkin puree not pumpkin pie filling
- 4 oz cream cheese softened
- ¼ cup granulated sugar
- 1 box (3.4 oz) instant vanilla pudding mix
- ¼ cup milk
- 8 oz whipped topping thawed, divided; or fresh whipped cream
- 2 teaspoons pumpkin pie spice
For the Crust
- 1 9-inch graham cracker crust store-bought or homemade
Instructions
Make the Base
- Beat the softened cream cheese and sugar until completely smooth. Spread a thin layer across the bottom of the graham cracker crust.
Make the Filling
- Whisk together the pumpkin puree, instant pudding mix, milk, and pumpkin pie spice until thick and smooth.
- Gently fold in half of the whipped topping until the filling is light and mousse-like.
Assemble and Chill
- Spread the pumpkin filling over the cream cheese layer and smooth the top. Swirl the remaining whipped topping over the pie.
- Chill for at least 4 hours, or overnight, until fully set before slicing.
Notes
- Set time: Give it the full 4 hours (overnight is best) so it slices cleanly.
- Cream cheese: Soften it fully to avoid lumps; it's what keeps the pie sliceable.
- Make ahead: Assemble up to 2 days early. Keeps 3 to 4 days refrigerated, or freeze up to 1 month.