If you love the flavor of pumpkin pie but not the rolling, chilling, and baking that usually comes with it, this Pumpkin Pudding Pie is going to make you very happy. There is no oven time at all. You whisk, you beat, you spread the filling into the crust, and the refrigerator quietly does the rest of the work.
The filling is cool, creamy, and thick, made with real pumpkin and warm pumpkin pie spice, and it sets inside a graham cracker crust you can pick up at the grocery store.
That makes it a very easy choice for your Thanksgiving table, a holiday potluck, or any busy night when your family is asking for something sweet without a lot of fuss.
If pumpkin season is your favorite season, you will also want to look at our Marshmallow Pumpkin Pie and our Maple Pumpkin Pie. Both are lovely takes on a classic, and together with this no bake version they cover just about every pumpkin craving you could have this fall.
This pie keeps everything wonderfully simple. You start with a ready to use graham cracker crust, then fill it with a mixture of heavy cream, pure pumpkin, pumpkin pie spice, and instant French vanilla pudding. The finished pie is creamy, smooth, cool, and thick, which is exactly what you want from a chilled pumpkin dessert.
Because the filling needs real time in the refrigerator to firm up, this is also a fantastic make ahead dessert. You can stir it together the night before a big meal, tuck it away, and pull it out when dessert time arrives. No last minute stress, no oven juggling, and no waiting around for a pie to cool.
Recipe detail
Information
Method
No bake, set in the refrigerator
Prep time
10 minutes
Chill time
At least 8 hours, or up to overnight
Total time
About 8 hours 10 minutes
Servings
8
Crust
1 ready to use graham cracker crust, 6 ounces, equal to a 9 inch pie
It feels right at home on a Thanksgiving table next to all the traditional favorites, and it works just as well as an easy weeknight dessert after a simple dinner. Serve it chilled, straight from the refrigerator, and watch how quickly those slices disappear.
Ingredients Needed
Here is the short and sweet list. If you keep instant pudding and a graham cracker crust in your pantry, you are already halfway to dessert.
For the pie
1 ready crust graham cracker crust, 6 ounces, the size that equals a 9 inch pie
2 boxes French vanilla instant pudding, 3.4 ounces each
1 teaspoon pumpkin pie spice
1 1/4 cups heavy cream
1 cup pure pumpkin
For the optional whipped cream topping
3/4 cup heavy cream
3 tablespoons powdered sugar
Or use store bought whipped cream from a spray can, or thawed whipped topping if that is what you keep on hand
Let me talk about the crust for a second, because this part really matters. You want the 6 ounce ready crust graham cracker crust from the baking aisle, the one that equals a 9 inch pie.
Please do not pick up the larger crust labeled with 2 extra servings. This filling does not make enough to fill that bigger pan, and you would end up with a sad, skimpy pie.
The pudding is the other key piece. Two small boxes of instant pudding are what give the filling its body and its lovely vanilla sweetness. French vanilla is the flavor used here, and plain vanilla works beautifully too if that is what your store has. You are using the dry mix only, straight from the box.
Then there is the pumpkin. Use 100% pure pumpkin, the plain canned kind, and not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, and it will change both the texture and the flavor of your pie. Pure pumpkin lets the pudding mix and the pumpkin pie spice do their job.
Heavy cream has no substitute in this recipe. The fat in the cream is what gives the filling its thick, scoopable texture, and it is the reason a slice holds its shape so nicely on the plate.
Whipped cream on top is completely optional, but honestly, it is my favorite part. You can spread a soft layer over the whole pie, pipe it around the outer edge for a bakery look, or simply add a dollop to each slice right before serving.
How to Make No Bake Pumpkin Pie with Instant Pudding
You are about four easy steps away from a dessert that looks like you spent all afternoon on it.
Combine the dry ingredients. Add the dry pudding mixes and the pumpkin pie spice to a large mixing bowl. Stir them together with a wire whisk until everything is evenly combined.
Add the wet ingredients and beat. Pour in the heavy cream and the pure pumpkin. Use an electric hand mixer and beat until you have a thick and smooth mixture, about 1 to 2 minutes. Stop the mixer a few times and scrape the sides and bottom of the bowl with a spatula so that every bit of pudding mix gets incorporated and no lumps sneak through.
Fill the crust. Spread the pumpkin mixture evenly into the graham cracker crust and smooth out the top. If you would like a layer of whipped cream over the filling, you can add it now, or save it for right before serving. Cover the pie with the plastic lid that comes with the crust and refrigerate for at least 8 hours, or up to overnight.
Serve it chilled. Slice and serve the pie cold from the refrigerator. Add a dollop of whipped cream to each slice, spread a layer over the whole pie, or pipe it around the edges. Any of those options looks lovely.
After beating, the filling should look glossy and thick, more like a sturdy mousse than a pourable batter. That is exactly what you want, because it means the pie will slice cleanly once it has had its long chill.
The scraping step is not optional. This filling is thick, and those few seconds with a spatula are what keep it silky instead of lumpy.
Recipe Tips
A few small habits make this pie turn out perfectly every single time.
Scrape the bowl several times. Stop the mixer and work a rubber or silicone spatula around the sides and across the bottom of the bowl. The mixture is thick, and pudding mix loves to hide in the corners. Scraping is the difference between a smooth pie and a grainy one.
Serve it cold. This pie is at its best straight from the refrigerator. It will soften as it sits at room temperature, so if you are serving it at a holiday meal, bring it out right when you are ready to slice.
Think about your topping. A layer of whipped cream spread over the top is classic. You can also pipe whipped cream around the outer edge, add a dollop to each slice, crumble a gingersnap cookie over the top, drizzle a little caramel syrup, or dust on extra pumpkin pie spice for a pretty finish.
Follow the recipe as written. There are no swaps here that keep the pie the same. The fat from the heavy cream is required, and only 100% pure pumpkin will give you the texture you are after. If you have wondered about using milk or a lighter cream instead, the answer is a gentle no, because the filling would turn out too thin to set up properly.
Plan ahead for the chill. The pie needs at least 8 hours in the refrigerator, so the easiest plan is to make it the day before you plan to serve it and let it chill overnight. That way you are not watching the clock on the day of your gathering.
Once you have the base recipe down, it is fun to play with it. These are all clearly optional, so treat them as little experiments for next time.
Change the pudding flavor to plain vanilla or cheesecake for a slightly different spin
Try chocolate pudding paired with a chocolate crust for a pumpkin and chocolate combination
Swap in an Oreo crumb crust, a reduced fat graham cracker crust, or a shortbread crust, which happens to be a personal favorite of mine
For reference, the source recipe lists about 336 calories per serving, along with 40 grams of carbohydrates, 19 grams of fat, 10 grams of saturated fat, 25 grams of sugar, 3 grams of protein, 1 gram of fiber, 265 milligrams of sodium, and 42 milligrams of cholesterol.
Those numbers are based on 8 servings and will shift a little depending on how generous you are with the whipped cream.
Frequently Asked Questions
How long does pumpkin pudding pie need to chill?
This pie needs to chill for at least 8 hours, or up to overnight, in the refrigerator. This extended chill time allows the instant pudding to fully hydrate and set, creating a thick, sliceable filling. Do not cut the pie early or it will be runny.
Can I use milk instead of heavy cream in pumpkin pudding pie?
Heavy cream is the preferred choice for the best texture, but you can substitute half-and-half or whole milk. If using half-and-half, use only 1 cup to prevent a thin filling. Lower-fat dairy will produce a softer, more spoonable result that may not set as firmly.
What kind of crust is best for pumpkin pudding pie?
A 6-ounce store-bought graham cracker 'ready crust' is recommended and directly fits the recipe. Shortbread and Oreo crumb crusts are excellent alternatives. The graham cracker crust holds up well to moisture for the first 24 hours but may soften over time.
Can I make pumpkin pudding pie ahead of time?
Yes, this is an excellent make-ahead dessert. You can prepare it the day before serving, but do not make it more than 24 hours in advance. The longer the pie sits, the more likely it is to release liquid and make the crust soggy.
Pumpkin Pudding Pie If you love the flavor of pumpkin pie but not the rolling, chilling, and baking that usually comes with it, this Pumpkin Pudding Pie is going to make you very happy. There is no oven time at all.
Ingredients
Scale
Pumpkin Pudding Pie 1 6 oz ready crust graham cracker crust 2 boxes 3.4 oz each French vanilla instant pudding 1 teaspoon pumpkin pie spice 1 1/4 cups heavy cream 1 cup pure pumpkin
Optional Garnish 3/4 cup heavy cream 3 tablespoons powdered sugar store-bought whipped cream from a spray can OR thawed Cool Whip
Instructions
1-Add the dry pudding mixes and pumpkin: Add the dry pudding mixes and pumpkin pie spice into a large mixing bowl. Stir together with a wire whisk until combined. 2-Add in the heavy cream and pure: Add in the heavy cream and pure pumpkin. Use an electric hand mixer and beat until a thick & smooth mixture forms, about 1-2 minutes. * It’s important to scrape the sides and bottom of the bowl a few times with a spatula so that all of the pudding mix gets incorporated and doesn’t lump. 3-Evenly spread the pumpkin mixture into the: Evenly spread the pumpkin mixture into the graham cracker crust and smooth out the top. Cover with the enclosed plastic lid from the crust and refrigerate for at least 8 hours or up to overnight. * If you want to spread a layer of whipped cream on top of the pumpkin mixture, add that now before refrigeration OR save it for right before serving and spread it on. 4-Serve the pie chilled from the fridge: Serve the pie chilled from the fridge. * Dollop some homemade whipped cream on each slice, spread a layer of whipped cream on top, or pipe it on around the edges. Anything works! * I like to spread a layer of whipped cream on top the pumpkin mixture before I put it in the fridge for 8 hours.
