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–+ servings
delicious pumpkin pie recipe

No Bake Pumpkin Pie

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Prep Time 15 minutes
Resting Time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 9-inch pie pan
  • 1 Spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 refrigerator

Ingredients
  

  • 1 1/2 cups Graham cracker crumbs
  • 1/3 cup Granulated sugar
  • 1/2 cup Unsalted butter melted
  • 1 cup Canned pumpkin puree
  • 1/2 cup Brown sugar
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground nutmeg
  • 1/8 teaspoon Salt
  • 1 1/2 cups Heavy cream
  • 1 package Instant vanilla pudding mix 3.4 ounces

Instructions
 

  • In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
  • Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.
  • In another mixing bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and salt until smooth.
  • In a separate bowl, whisk the heavy cream until it begins to thicken, then add the instant vanilla pudding mix and whisk until fully combined and thick.
  • Fold the pumpkin mixture into the whipped cream and pudding mixture until well combined.
  • Spoon the pumpkin filling into the prepared crust and smooth the top with a spatula.
  • Refrigerate the pie for at least 4 hours or until the filling is firm.
  • Serve chilled and enjoy.

Notes

For best results, ensure the crust is firmly pressed to prevent crumbling when serving. You can also garnish with whipped cream or a sprinkle of cinnamon before serving to enhance flavor and presentation. The pie needs time to set properly, so it’s best to prepare it the day before serving.
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