No Bake Pumpkin Pie Recipe

Graham cracker crumbs: These form the base of the pie crust, providing a sweet and slightly crunchy foundation.

Melted butter: Used to bind the graham cracker crumbs together for the crust.

Granulated sugar: Adds sweetness to the crust.

Pumpkin puree: The star ingredient, giving the pie its rich pumpkin flavor.

Instant vanilla pudding mix: Helps to thicken the filling and adds a hint of vanilla flavor.

Pumpkin pie spice: A blend of spices that enhances the pumpkin flavor.

Ground cinnamon: Adds warmth and depth to the pie's flavor.

Milk: Combines with the pudding mix to create a smooth filling.

Whipped topping: Adds creaminess and lightness to the filling.

When pressing the graham cracker crumbs mixture into the pie dish, use the bottom of a measuring cup to evenly distribute and firmly pack the crust. This ensures a solid base that won't crumble when you slice the pie.

• graham cracker crumbs - Substitute with crushed digestive biscuits: Digestive biscuits have a similar texture and slightly sweet flavor that works well for the crust.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and helps bind the crumbs together, adding a subtle coconut flavor.

• granulated sugar - Substitute with brown sugar: Brown sugar adds a deeper, molasses-like flavor that complements the pumpkin.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a good alternative.

• instant vanilla pudding mix - Substitute with instant butterscotch pudding mix: Butterscotch pudding mix adds a rich, caramel-like flavor that pairs well with pumpkin.

• pumpkin pie spice - Substitute with individual spices (cinnamon, nutmeg, ginger, cloves): Mixing these spices in the right proportions can replicate the flavor of pumpkin pie spice.

• ground cinnamon - Substitute with ground allspice: Allspice has a warm, slightly sweet flavor that can stand in for cinnamon.

• milk - Substitute with almond milk: Almond milk provides a similar consistency and a mild flavor that won't overpower the other ingredients.

• whipped topping - Substitute with whipped coconut cream: Whipped coconut cream is a dairy-free alternative that offers a similar light and fluffy texture.

• To store your no bake pumpkin pie, cover it tightly with plastic wrap or aluminum foil. This will help maintain its freshness and prevent it from absorbing any unwanted odors from the fridge.
• Place the covered pie in the refrigerator. It should be kept at a consistent temperature of around 37°F (3°C) to ensure it stays fresh. The pie can be stored in the fridge for up to 3-4 days.
• If you plan to freeze the pumpkin pie, first make sure it has set completely in the refrigerator for at least 4 hours. This helps the filling firm up, making it easier to handle.
• Wrap the pie tightly in plastic wrap, ensuring there are no gaps where air can get in. For added protection, wrap it again in aluminum foil. This double-layer method helps prevent freezer burn.
• Label the wrapped pie with the date so you can keep track of how long it has been stored. The pie can be frozen for up to 1 month.
• When you're ready to enjoy the frozen pumpkin pie, transfer it to the refrigerator and let it thaw overnight. This slow thawing process helps maintain the texture and flavor of the dessert.
• Once thawed, give the pie a gentle stir if the filling appears slightly separated. This will help reincorporate any ingredients that may have settled during freezing.
• Serve the no bake pumpkin pie chilled, straight from the fridge, for the best taste and texture.

• Preheat your oven to 350°F (175°C). Place the pumpkin pie on a baking sheet and cover it loosely with aluminum foil. Bake for about 10-15 minutes or until the pie is warmed through. This method helps maintain the texture of the graham cracker crust and the creamy filling.

• If you prefer using a microwave, cut a slice of the pumpkin pie and place it on a microwave-safe plate. Heat on medium power for 30-second intervals until warm. Be cautious not to overheat, as the whipped topping can melt and alter the texture.

• For a more even reheating, use a toaster oven. Set it to 350°F (175°C) and place the pumpkin pie slice on a piece of parchment paper or directly on the rack. Heat for about 10 minutes, checking frequently to ensure it doesn't overheat.

• If you have an air fryer, preheat it to 320°F (160°C). Place the pumpkin pie slice in the basket and heat for 5-7 minutes. This method can help retain the crispiness of the graham cracker crust while warming the filling evenly.

• For a stovetop method, use a double boiler. Fill a pot with a small amount of water and bring it to a simmer. Place the pumpkin pie slice in a heatproof dish and set it over the simmering water. Cover and heat for about 10 minutes, ensuring the pumpkin pie warms gently and evenly.

• Mixing bowl: A large bowl used to combine ingredients for the crust and filling.

• Pie dish: A dish where the crust is pressed into and the filling is poured.

• Spatula: A tool used to smooth the top of the pie filling.

• Whisk: Used to mix the pumpkin puree, pudding mix, spices, and milk until smooth.

• Measuring cups: Essential for accurately measuring the graham cracker crumbs, butter, sugar, and milk.

• Measuring spoons: Used to measure the pumpkin pie spice and ground cinnamon.

• Refrigerator: Necessary for chilling the pie to set the filling.

• Can opener: Used to open the can of pumpkin puree.

• Knife: Handy for cutting the pie when serving.

• Serving plate: Used to serve the chilled pie slices.

Prepare the crust ahead: Mix graham cracker crumbs, melted butter, and sugar the night before and store in the fridge.

Use canned pumpkin: Opt for pumpkin puree instead of fresh pumpkin to save time on cooking and mashing.

Instant pudding mix: Choose instant vanilla pudding mix for a quick and easy filling.

Pre-measure spices: Measure out pumpkin pie spice and ground cinnamon in advance to streamline the mixing process.

Thaw whipped topping: Ensure the whipped topping is thawed and ready to fold in.