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This Pumpkin Pudding Pie has all the delicious, creamy goodness of pumpkin pie but without all the hard work and oven time! It’s a no bake pie with vanilla pudding, pure pumpkin, pumpkin pie spice, and heavy cream inside a ready-to-use graham cracker crust. 

For more delicious twists to the classic pumpkin pie be sure and try my Marshmallow Pumpkin Pie or this Maple Pumpkin Pie

A slice of pie on a white plate with a fork.

Pumpkin Pudding Pie Recipe

Pumpkin Pudding Pie is easy to make with a ready-to-use graham cracker crust, filled with an easy mixture of heavy cream + pure pumpkin + pumpkin pie spice and instant French vanilla pudding. It’s creamy, smooth, cool, thick, and the perfect way to end a big meal like at Thanksgiving or a weeknight meal (cause it’s so easy to make!). 

It’s also a great make-ahead dessert! It needs plenty of refrigeration time so make it the night before and leave it in the fridge.

Pumpkin pie with pudding inside a foil pie tin.

Ingredients Needed

  • ‘Ready Crust’ Graham Cracker Crust – This is a store-bought crust that you will find in the baking aisle. It is a 6 ounce size and equal to a 9-inch pie. Don’t buy the one that says ‘2 extra servings’ on it. This recipe does not make enough pie filling for the larger size. 
  • French Vanilla Instant Pudding Mix – You need 2 small boxes of instant pudding. You can use French vanilla or plain vanilla, whichever one you prefer. They’re both equally delicious. 
  • Pumpkin Pie Spice
  • Heavy Cream – No substitutes for this one!
  • Pure Pumpkin – 100% pure pumpkin and not pumpkin pie filling. 
  • Whipped Cream – This is an optional garnish if wanted. You can buy a spray can of whipped cream or make your own. Spread it on top for a second layer OR you can pipe it around the edges of the pie. 

Labeled ingredients for this pie recipe with pumpkin and pudding.

How to Make No Bake Pumpkin Pie with Instant Pudding

Learn how to make this no bake pumpkin pie with the easy steps below. Be sure and read to the bottom of the post where there is a detailed recipe card, a pin it button so you can save the recipe for later, and a printable option that you can print off at home.

  • Pudding + Spice : Add the dry pudding mix and pumpkin pie spice into a mixing bowl. Stir with a wire whisk to combine it together. 
  • Heavy Cream + Pumpkin : Add the heavy cream and pure pumpkin. Use an electric hand mixer to blend it together until it’s combined well and creamy, about 1-2 minutes. It will be a thick mixture but it should still be mixed well and smooth. 
  • Pie : Scoop the mixture into the graham cracker crust and smooth out the top. Cover with the plastic lid from the crust and let it refrigerate for at least 8 hours or overnight. 

How to make this no bake pumpkin pie with step by step process photos.

How to make this no bake pumpkin pie with step by step process photos.

How to make this no bake pumpkin pie with step by step process photos.

How to make this no bake pumpkin pie with step by step process photos.

How to make this no bake pumpkin pie with step by step process photos.

Pumpkin Pudding Pie FAQ’s

  • How To Store Leftovers

    • This pumpkin pudding pie should be stored well covered, either with the plastic lid includes in the crust OR plastic wrap, inside the refrigerator and consumed within 3-4 days. 
    • The longer the pie sits in the fridge the more likely it is to give off liquid from the pudding and other moist ingredients in the pie, which will make the graham crust turn soggy eventually. 
  • Can I Make Any Changes to This Recipe?

    • There are a few modifications that you can make to this recipe if wanted. Here are some ideas to switch it up if you’d like to change it. 
      • Instant Pudding Flavor : Change the instant pudding flavor to vanilla or cheesecake. You can even make a chocolate pumpkin version of this pie and use a chocolate crust & a box of chocolate pudding. I prefer using French vanilla or vanilla pudding when I make this pie. 
      • Crust : There are other options at the store including an Oreo crumb crust, a reduced-fat graham cracker crust, or a shortbread crust. If you can find the shortbread crust then use it! It’s my favorite one to use in this recipe. 
      • Toppings/Garnishes : Add a layer of whipped cream on top of the pie, either homemade or store-bought is fine. You can also use a piping bag to pipe the whipped cream around the edges of the pie. Or keep it simple and serve the pie as is or with a dollop of Cool Whip or homemade whipped cream on top of each slice. Add a gingersnap cookie or just some crumbs to the top. You can also drizzle with caramel syrup or sprinkle on some additional pumpkin pie spice. 
      • Milk : Although I recommend using heavy cream you can use half and half milk if wanted. If you use anything with less fat than the heavy cream, I would recommend only using 1 cup so the pie is not too thinned out. 
  • Serving Suggestions

    • Serve this pie chilled from the fridge. It will soften if left out for too long at room temperature. 
  • Can I Make This Pie Ahead of Time?

    • Yes! Because this pie is no bake and needs lots of refrigeration time, it’s the perfect make ahead dessert. Prepare the pie as directed in the recipe and let it refrigerate for at least 8 hours or up to overnight. 
    • I recommend making it the day before you are planning on serving it. 
    • I don’t recommend making this pie more than 24 hours in advance. As it sits in the fridge the pudding and other moist ingredients will give off some liquid which will make the crust soggy eventually. 

a slice of pie above a pie tin of it below.

Recipe Tips

Here are a few of my helpful tips so that you can have success recreating this recipe in your own kitchen ♥

  • Scrape The Bowl : Using a rubber/silicone spatula, make sure that you are stopping the blender and scraping the sides, and bottom of the bowl, several times while mixing it. You want to really make sure that everything is combined well. The mixture is thicker so scraping the bowl is really the only way to ensure a thorough mix. 
  • Whipped Cream Topping : You can serve this pie as is with just the pumpkin pudding mixture OR try topping it with a layer of whipped cream (from a spray can or homemade) or you can make it really fancy and pipe it around the outer edges of the pie. Or just serve each individual slice with a dollop of whipped cream. 
  • No Substitutes : It’s important that the recipe is followed exactly. There are no substitutes for any of the ingredients. You need the fat from the heavy cream and you have to use 100% pure pumpkin and not the pumpkin pie filling. 
  • Refrigeration Time : Be sure to plan ahead so the pie has plenty of refrigeration time. Make it the day before and let it refrigerate overnight for an easy dessert the following day. 

A slice of pie up close with a bite taken out the front with a fork.

More Pumpkin Recipes You’ll Love

A slice of pie on a white plate with a fork.
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Pumpkin Pudding Pie


Author Jessica - Together as Family
Course Dessert, Pie, Thanksgiving
Cuisine American
Prep Time 10 minutes
Chill Time 8 hours
Total Time 8 hours 10 minutes
Servings 8
This Pumpkin Pudding Pie has all the delicious, creamy goodness of pumpkin pie but without all the hard work and oven time! It's a no bake pie with vanilla pudding, pure pumpkin, pumpkin pie spice, and heavy cream inside a ready-to-use graham cracker crust. 

Ingredients
  

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
  • cups heavy cream
  • 1 cup pure pumpkin

Optional Garnish

  • ¾ cup heavy cream
  • 3 tablespoons powdered sugar
  • OR use store-bought whipped cream from a spray can OR thawed Cool Whip

Instructions

  • Add the dry pudding mixes and pumpkin pie spice into a large mixing bowl.
    Stir together with a wire whisk until combined.
    How to make this no bake pumpkin pie with step by step process photos.
  • 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.
    How to make this no bake pumpkin pie with step by step process photos.
  • 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.
    How to make this no bake pumpkin pie with step by step process photos.
  • 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.
    How to make this no bake pumpkin pie with step by step process photos.

Notes

Nutrition Information : The info listed is just for the pie. It does not include any homemade whipped cream or store-bought whipped that you might put on top of the pie or serve with it. 
Topping : I have included the recipe for what I do (which it also uses up the entire 2 cup container of heavy cream, rather than having random leftovers) for the whipped cream layer as shown in the pictures. You can also use thawed Cool Whip or buy a spray can of whipped cream from the store. Or serve the pie as is with no whipped cream garnish. You can also serve the pie with a drizzle of caramel sauce and/or a gingersnap cookie or crumble up some cinnamon teddy graham and sprinkle those on.
Make It Ahead of Time Tips : Because this pie is no bake and needs lots of refrigeration time, it's the perfect make ahead dessert. Prepare the pie as directed in the recipe and let it refrigerate for at least 8 hours or up to overnight. I recommend making it the day before you are planning on serving it. I don't recommend making this pie more than 24 hours in advance. As it sits in the fridge the pudding and other moist ingredients will give off some liquid which will make the crust soggy eventually.
Tip : There are a few modifications that you can make to this recipe if wanted. Here are some ideas to switch it up if you'd like to change it. 
  • Instant Pudding Flavor : Change the instant pudding flavor to vanilla or cheesecake. You can even make a chocolate pumpkin version of this pie and use a chocolate crust & a box of chocolate pudding. I prefer using French vanilla or vanilla pudding when I make this pie.
  • Crust : There are other options at the store including an Oreo crumb crust, a reduced-fat graham cracker crust, or a shortbread crust. If you can find the shortbread crust then use it! It's my favorite one to use in this recipe. 
  • Toppings/Garnishes : Add a layer of whipped cream on top of the pie, either homemade or store-bought is fine. You can also use a piping bag to pipe the whipped cream around the edges of the pie. Or keep it simple and serve the pie as is or with a dollop of Cool Whip or homemade whipped cream on top of each slice. Add a gingersnap cookie or just some crumbs to the top. You can also drizzle with caramel syrup or sprinkle on some additional pumpkin pie spice. 
  • Milk : Although I recommend using heavy cream you can use half and half milk if wanted. If you use anything with less fat than the heavy cream, I would recommend only using 1 cup so the pie is not too thinned out. I don't recommend using anything other than heavy cream or if you must, the half and half. 
  •  
 

Nutrition

Calories: 336kcal | Carbohydrates: 40g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 42mg | Sodium: 265mg | Potassium: 129mg | Fiber: 1g | Sugar: 25g | Vitamin A: 5314IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg

Did You Make This Recipe?

I'd love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!

Horizontal photo of a slice of pie with a bite taken out the front of it with a fork.

Horizontal photo of a slice of pie with a bite taken out the front of it with a fork.

 

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2 Comments

  1. Fleet Sexton says:

    Can’t wait to try it

    1. Together as Family says:

      Yay! Let me know how you like it when you make it.