Pumpkin pie filling or puree mixes with instant pudding and Cool whip to make an easy No-Bake Pumpkin Pie recipe.
Pour into a graham cracker crust for a simple fall dessert guests always enjoy!
No-Bake Pumpkin Pie Recipe
There’s only 4 ingredients that make an EASY and creamy no-bake pumpkin pie that you won’t forget!
This pumpkin pie recipe also works as a pumpkin dip and only takes 5 minutes to mix up. It’s truly fuss free and a unique fall and holiday treat.
We love eating it straight off the spoon, but it taste better poured in a no-bake graham cracker crust if you have the patience to wait!
Our most popular pumpkin desserts on Pinterest are this one and our Pumpkin Carrot Cake. Both recipes only have a few ingredients.
Cool Whip Pumpkin Pie Recipe
Smooth with a hint of pumpkin and just the right amount of sweetness this Cool Whip Pumpkin Pie Recipe also known as Pumpkin Fluff Pie is delicious!
Cool Whip is a classic on the Thanksgiving dessert table. Mixing it with pumpkin puree creates a light, cloud like texture that is always popular.
This pie can easily be mixed up ahead of time using a large 16-ounce container of whipped topping and stored in the refrigerator. Just before the meal begins spread the fluff in a purchased graham cracker crust and set it out on the dessert table.
Two containers of Cool Whip creates a lighter fluffier pie – thus the fluff description.
Using only one container of cool whip creates a richer and creamy pumpkin dip that is a bit deeper orange in color. This version tastes great in a graham cracker crust too. It’s really about personal preference.
How you want to use the fluff determines whether to use 8 ounces or 16 ounces of cool whip. The cool whip adds a lighter, creamier flavor to the pumpkin. In a dip I like the stronger pumpkin flavor. In a pie I like the lighter cream pie flavors.
You can always start with 8 ounces, sample it and stir in more whipped topping as desired.
I always thought my Ten-Minute Berry Cheesecake was the easiest dessert to make in a graham cracker shell until my husband’s aunt shared this recipe with us. Both have the same steps, mix, chill and serve!
Ingredients Needed
- Cool Whip
- Instant Vanilla Pudding
- Can of Pumpkin Puree
- Pumpkin Pie Spice
Step By Step Instructions
Begin by pouring a regular sized can of pumpkin puree in a mixing bowl. Use a spatula to clean out the can.
Sprinkle the instant pudding and pumpkin pie spice over the top.
Mix well.
Then add thawed Cool Whip and gently fold in the pumpkin pie mixture.
Keep folding the bottom and sides of the mixture into the center until the mixture is a uniform color. There should not be any streaks.
Pour filling into the pie crust and use a butter knife to smooth out.
Recipe Tips & Tricks
- Cook and serve pudding will not work in this recipe, must use instant pudding
- Instant vanilla pudding is best, but French vanilla works fine too
- Recipe is very easy to double and fill 2 or 3 pie crusts
- Can make a thinner layer of filling in an extra large pie crust
- A friend likes to make this and pipe into pieces of phyllo dough for individual treats
Other Popular Thanksgiving Recipes:
Sweet Potato Souffle and Citrus Glazed Sweet Potatoes are family favorites on each side of the family.
Scalloped Corn Casserole is another unique favorite.
Traditional Cornbread Dressing is a classic, Jiffy Broccoli Cornbread has a twist and my Grandma always made this Old-Fashioned Dressing.
Other Easy Pumpkin Recipes from the Farm:
- Pumpkin Chocolate Chip Applesauce Muffins
- Pecan Pumpkin Bars with Cream Cheese Frosting
- Big Batch Pumpkin Pies for a Crowd
- Pumpkin Spice Bread
- Pumpkin Pie Cake
- Pumpkin Cookies with Cream Cheese Icing
We hope you enjoy this simple and easy pumpkin treat!
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Printable No Bake Pumpkin Pie with Graham Cracker Crust Recipe
No-Bake Pumpkin Pie
Ingredients
- 15 ounces pumpkin puree
- 5 ounces instant vanilla pudding mix
- 1 teaspoon pumpkin pie spice
- 16 ounces Cool Whip thawed
- 1 graham cracker crust
Instructions
- Mix pumpkin puree, instant pudding and pumpkin pie spice.
- Gently fold in Cool Whip and pour into graham cracker crust.
- Chill at least 2 hours and serve.
Notes
- How you want to use the fluff determines whether to use 8 ounces or 16 ounces of cool whip. The cool whip adds a lighter, creamier flavor to the pumpkin. So in a dip I like the stronger pumpkin flavor. In a pie I like the lighter cream pie flavors. You can always start with 8 ounces, sample it and stir in more cool whip as desired.
- I have better luck folding this together by hand than using a mixer
Equipment
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Nutrition
Originally published November 5, 2019 and updated on September 27, 2022.
This was so easy to make and delicious! My co-workers loved it, and I loved how I could mix it up in a matter of minutes. Gingersnaps and cinnamon graham crackers were great to dip into the fluff.
One of the best, easiest, tastiest dessert recipes I’ve ever tried! It’s a must try!
Silly question but do you make the vanilla pudding and then put into mix or just use the powder mix?
Hi there! Great question – just add the vanilla pudding mix, the moisture will come from the other ingredients. Hope you enjoy this recipe 🙂
So the flavor was really good but the texture was really off. I think I messed up a super simple recipe my box of instant pudding is 1.7 oz so I used 3 which seemed like a ton. Is the recipe not supposed to be 5 oz of instant pudding mix? ♀️ tastes great and was very easy, just very thick and clumpy lol
Was your pudding mix sugar free? One box either sugar in or sugar free is what to use.
Great question! I just use a regular pudding mix, but I think using sugar free would work just fine. Hope you enjoy the recipe!
Can you use home made whip cream instead of cool whip?
Hey There! I haven’t tested using home made whip cream, but it sure sounds delicious! Hope you love the recipe!
Can I use pumpkin pie mix instead of pumpkin puree?
Hey There! I haven’t tested this yet, please let me know if you give it a try!
Can you make it without the pudding mix?
Hey There – I have never tested this method. Since there’s only a few ingredients I think leaving one out would make a pretty noticeable change in the recipe. Please let us know how it tastes if you give it a try. Hope you enjoy 🙂