Pumpkin Pudding Pie

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

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.

Course Dessert, Pie, Thanksgiving

Cuisine American

Keyword no bake pumpkin pie, pumpkin pie with instant pudding, pumpkin pudding pie

Prep Time 10

Chill Time 8

Total Time 8 10

Servings

Calories 336kcal

Author Jessica - Together as Family

Equipment

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
1¼ 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.
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.
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.
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.

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