No-bake Pumpkin Pie
This delicious no-bake pumpkin pie is light, creamy, and packed with fall flavors without the extra calories. The filling comes together in minutes and sets into a silky, mousse-like texture. It’s the kind of dessert that feels rich but is totally guilt-free.
This is a no-bake recipe, which means you won’t need to fire up the oven. It’s perfect for a last-minute dessert or when you’re trying to keep things cool and easy. The filling combines sugar-free pudding mix with pumpkin puree and frozen whipped topping, creating a velvety texture with a hint of spice. It’s nestled in a reduced-fat graham cracker crust, which adds just the right amount of crunch.
Using pumpkin puree, not pumpkin pie filling, keeps this naturally sweet and low in calories. The pie spice adds an extra cozy autumn note without needing a dozen different jars. A light dollop of fat-free whipped cream takes it to the next level without adding heaviness.
If you’re looking for a festive fall dessert that won’t weigh you down, this is it. Each slice tastes like a treat, but with clever swaps, it fits into a lighter lifestyle.
I love an easy no-bake desert! If you love it as much as I do then try making these no-bake mini cheesecakes.
Ingredients
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Reduced-fat graham cracker crust: Choose a 9-inch pre-made version to save time. The reduced-fat kind trims back on calories without losing that crumbly, buttery bite. Store-bought keeps things easy, but you can make your own if you prefer.
- Frozen zero-sugar whipped topping: Make sure it’s fully thawed before folding it in. This keeps the pie light, airy, and mousse-like. It also holds up better than homemade whipped cream in the fridge.
- Pumpkin puree: Use 100% pure pumpkin, not pie filling. It brings natural sweetness and a smooth texture. Plus, it’s loaded with fiber and vitamin A.
- Sugar-free instant vanilla pudding mix: This is what gives the pie structure and sweetness without added sugar. Vanilla flavor pairs beautifully with the pumpkin and spice. Be sure it’s the instant kind, not cook-and-serve.
- Milk: Just a splash helps the pudding mix dissolve and blend smoothly. Use skim or almond milk to keep the calories low. Avoid using too much of the filling, or it may not set.
- Pumpkin pie spice: This blend adds warmth and classic fall flavor. If you don’t have it, mix cinnamon, nutmeg, and cloves. It brings balance to the creamy sweetness.
- Fat-free whipped cream (optional): A little swirl on top adds extra flair. Keep it fat-free for a lighter touch. Totally optional, but always welcome.
See recipe card for quantities.
How to Make
This is a quick overview of the steps. See the Recipe card below for the rest.
Step 1: In a medium bowl, whisk together the pumpkin puree, pumpkin pie spice, milk, and sugar-free vanilla pudding mix. Make sure there are no lumps and everything is fully blended.
Step 2: Gently fold in the thawed whipped topping. Use a spatula and take your time so it stays fluffy.
Step 3: Spoon the mixture into the graham cracker crust and spread it out evenly with a spatula. Smooth the top as best as you can.
Step 4: Cover the pie loosely with plastic wrap. Refrigerate for at least 4 hours until set. Add a dollop of fat-free whipped cream before serving, if you like. Slice and enjoy chilled.
Variations and Substitutions
- Crust options: Try a chocolate cookie crust for a twist or make a gluten-free version with almond flour and coconut oil.
- Topping swap: Use cinnamon-dusted Greek yogurt instead of whipped cream for a protein boost.
- Milk choice: Almond, oat, or skim milk all work well to keep it light and stay low-calorie.
Serving Suggestions
- Thanksgiving table: Lay out chilled slices of pumpkin mousse‑like pie alongside frozen chocolate‑dipped strawberries for a light, refreshing nod to fall flavors.
- Afternoon treat: Serve strawberry mini muffins with a dollop of the same fat‑free whipped cream for a sweet bite that feels indulgent yet light.
- Topped with nuts: Garnish your pie with pecans or some super fun monster eyeball cookies nearby.
Storage
- Storage: Keep covered in the fridge for up to 4 days. The crust may soften slightly, but it’ll still taste great.
- Freezing: Freeze the whole pie tightly wrapped or slice and freeze individually. Thaw in the fridge before serving.
- Reheat: No reheating needed. Serve chilled straight from the fridge.
💡 Pro Tips
- Chill before slicing: Don’t rush the chill time—4 hours minimum helps it set properly for clean slices.
- Fold gently: When mixing in the whipped topping, fold instead of stirring to keep that fluffy, mousse-like texture.
- Spice to taste: Adjust the amount of pumpkin pie spice if you like it bolder or more subtle.
FAQ
Yes, it actually tastes better the next day after it’s had more time to chill and set.
You can, but it will increase the sugar and calorie count. The texture should stay the same.
Yes, use dairy-free milk and a plant-based whipped topping for a fully dairy-free version.
No Bake Pumpkin Pie
Equipment
- Medium mixing bowl
- Whisk
- Rubber Spatula
- Plastic wrap
Ingredients
- 1 – 9- inch reduced-fat graham cracker crust
- 8 oz frozen zero-sugar whipped topping
- 1 cup pumpkin puree not pumpkin pie filling
- 3.4 oz package sugar-free instant vanilla pudding mix
- ⅓ cup milk
- 1 tablespoon pumpkin pie spice
- Fat-free whipped cream to serve (optional)
Instructions
- In a medium bowl, combine the pumpkin puree, pumpkin pie spice, milk, and pudding mix. Whisk together until thoroughly combined.
- Add the frozen whipped topping and gently fold until incorporated.
- Pour the pie filling into the graham cracker crust and spread evenly.
- Cover loosely with plastic wrap and refrigerate for about 4 hours.
- Serve with additional whipped topping, if desired.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
