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Filled to the brim with the best fall flavors, this No Bake Pumpkin Pudding Pie comes together in a snap. A cinnamon-scented graham cracker crust holds a layer of silky salted caramel sauce (from a jar!) and a pumpkin pudding filling that is velvety smooth and warmly spiced. After chilling, cover the pie with generous dollops of whipped topping and a sprinkle of pumpkin pie spice.
No one needs to know how easy it is to make this stunner of a homemade pie recipe. There’s no need to turn on the oven and no rolling out buttery pie crust. Honestly, if you can melt butter in a microwave, you can make this recipe!
Ingredients You’ll Need
Making a No-Bake Pumpkin Pie
This is a very brief overview, find detailed instructions (and a video!) in the recipe card below!
Choosing your dairy
I have been making variations of this pudding pie for years. I’ve used everything from heavy cream to evaporated milk to whole milk. And sometimes a mixture of them! For all intents and purposes, they all work. But the end result will be a little different.
- Heavy cream gives you the sturdiest pie with the thickest texture.
- Evaporated milk is great to use in a pinch because it’s shelf stable, but the end pie is a bit less firm.
- Whole milk is totally doable, but you may not get perfect slices when the pie is cut, as the filling will be softer.
I don’t recommend using anything less than whole milk. Skim milk or 2% won’t have the fat content needed to produce a properly set pie.
A non-traditional pumpkin pie
I’ve said it before and I’ll say it again, I love the flavor of pumpkin and have tons of recipes dedicated to the gorgeous orange gourd, but I detest traditional pumpkin pie. Truly. I know it sounds crazy but I can’t help it!
Give me a scoop of pumpkin pie cheesecake dip or a super moist pumpkin bar any day. Or a slice of this no bake pudding pie!
Who's with me?
Watch the recipe video
No-Bake Pumpkin Pudding Pie
Equipment
- 9-inch pie plate
- Mixing Bowls
- Hand Mixer or Stand Mixer
Ingredients
For the Graham Cracker Crust:
- 15 cinnamon graham crackers (plain will also work)
- 8 tablespoons unsalted butter, melted
- ⅓ cup salted caramel sauce
For the Pumpkin Pudding Filling:
- 8 ounces cream cheese, softened to room temperature
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package Jell-O instant pumpkin spice pudding
- ½ teaspoon pumpkin spice extract (optional)
- 2 ½ cups heavy cream
- 8 ounces Whipped Topping, thawed from frozen
Instructions
For the Graham Cracker Crust:
- In a Nutribullet, or other similar blender, pulverize the graham crackers to fine crumbs. (This can also be done in a Ziploc bag with a rolling pin). Place in a large mixing bowl and add the melted butter and combine with a fork until mixture resembles wet sand.
- Press graham cracker mixture into a 9-inch pie plate and refrigerate for 20 minutes.
- When pie has chilled, spread ⅓ cup salted caramel sauce (I like the Smuckers brand) into the bottom of the crust and return to the fridge while you prepare the filling.
For the Pumpkin Pudding Filling:
- In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl with a hand mixer), whip 8 ounces of softened cream cheese, ¼ cup powdered sugar, and 1 teaspoon vanilla extract until smooth.
- Add 1 package pumpkin pudding mix, 2 ½ cups heavy cream, and ½ tsp. pumpkin spice extract (if using) and mix until thoroughly combined. Filling will begin to thicken while mixing, this is normal.
- Spread filling into prepared graham cracker crust and smooth into an even layer. Cover and refrigerate for at least four hours, or overnight.
- When ready to serve, cover with a generous layer of whipped topping and a sprinkle of pumpkin pie spice for garnish, if desired
Video
Notes
- Leftover pie can be stored in refrigerator for up to four days.
- If chilling pie overnight, cover with plastic wrap.
Nutrition
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