Pumpkin Cream Pie is an easy, no bake pumpkin dessert recipe. Use Cool Whip to make this pumpkin fluffy, creamy pumpkin pie delicious!
Pumpkin Cream Pie
Pumpkin pie is the definitive dessert of the fall season. Once autumn starts up, everyone’s sweet tooth seems to be hankering for this classic pumpkin dessert recipe. As lovely as pumpkin pie for every desserts sounds, I imagine it would get boring after a while. With that in mind, it’s important to have a few pumpkin pie variations on hand to keep your dessert line-up interesting this fall!
Recently, we’ve came upon a delicious variety of pumpkin pie we think all of you folks will enjoy. Pumpkin Cream Pie mixes things up a bit by mixing the flavors of a traditional pumpkin pie filling with the fluffy, airy-ness of a cream pie.
We pulled this off by using a few important ingredients. Vanilla pudding mix helps get the texture we’re looking for while also adding that little touch of vanilla flavor that shows up in lots of cream pies. Cool Whip also helps keep our Pumpkin Cream Pie fluffy and airy. All of these ingredients help to make a delicious, cool recipe you have to enjoy this fall season. Did we mention that it’s a no bake?
For another delicious, creamy pumpkin pie recipe, you’ll need to take a look at our No Bake Triple Layer Pumpkin Pie. A little taste of cheesecake, a little taste of pumpkin pie- all in one pie with an extra layer of whipped cream on top! Delish!
If cake’s more of your thinking, then Pumpkin Ice Box Cake is definitely what you’re looking for. This crazy-easy no bake cake recipe uses a simple, homemade pumpkin cake filling with plenty of layers of graham cracker thrown in!
A round up of no bake pumpkin desserts wouldn’t be complete without No Bake Pumpkin Cheesecake. No bake is the easiest way to make a delicious homemade cheesecake- add a generous amount of pumpkin for a delicious fall dessert. Sets in the fridge in as little as 2-3 hours!
All of these recipes are certain to be big favorites this fall season. No bakes are great, low-effort recipes that reward you with plenty of flavor! Perfect for “setting-and-forgetting,” we know you’ll enjoy our no bake pumpkin desserts through the season!
Ingredients for Pumpkin Pie
Graham Cracker Crust – We happened to have one of our No Bake Graham Cracker Crusts ready. A great option if you don’t have any store-bought crusts on hand!
Vanilla Pudding Mix
Pumpkin Pie Spice – As always, we have a Homemade Pumpkin Pie Spice recipe if you just ran out!
How to make our Creamy Pumpkin Pie recipe
To start our recipe off, we’re going to get our pumpkin cream filling made. For that, first whisk together your milk and pudding mix. Mix until it has thickened up and no clumps remain.
With that mixed up, we need to add our pumpkin next. Add your pumpkin and your pumpkin pie spice to the bowl with your mixed pudding. Stir all this together until well-combined.
The next step is going to need a bit of a delicate hand. We need to mix in some of our Cool Whip in with this pumpkin filling, but we want to keep it as airy as possible. With that in mind, carefully fold the Cool Whip into the pumpkin pie filling.
That’s the filling all done! The next step is adding it to our pie crust. Again, carefully add the cream pie filling to your graham cracker crust- trying not to knock too much air out of it.
Before we pop this thing into the fridge to chill for a few hours, we’re going to give it an extra whipped topping layer. You should have enough Cool Whip leftover to spread a quick layer over your cream pie filling.
As one last decorative touch, sprinkle a bit of extra pie spice over the Cool Whip topping before tossing the pie into the fridge. It should take around 5-6 hours for the whole affair to set up. If it hasn’t fully set up by then, feel free to cheat a little and toss your pie into the freezer for up to an hour.
Once the pie has fully set, you’re free to dig in. Hack off a generous slice, plate it up, and enjoy!
Pumpkin Cream Pie
- 1 Graham Cracker Crust
- 2 boxes 3.4 oz Instant Vanilla Pudding
- 1 1/2 cup Milk
- 1 cup Pumpkin Puree
- 1/2 tsp Pumpkin Pie Spice
- 12 oz Whipped topping divided
- In a large bowl, combine pudding mix and milk. Whisk until it begins to thicken.
- Add in pumpkin puree and pumpkin pie spice. Stir until incorporated.
- Fold in 8 oz whipped topping until blended.
- Pour/spread mixture into pie crust.
- Top with remaining whipped topping.
- Dust top with a little pumpkin pie spice (optional)
- Refrigerate for 6 hours.