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Greek Yogurt with Red Wine-Infused Dates, Toasted Walnuts & Honey
Saved 10/11/11 to Kitchen Goddess

No-Bake Pumpkin Pie

This easy, creamy pie is a quick take on the classic. It comes together in a few minutes but tastes every bit as good as the original, so you can focus your time on the turkey, stuffing and mashed potatoes!

No-Bake Pumpkin Pie

No-Bake Pumpkin Pie


9 inch prepared graham cracker crust
8 ounce package frozen whipped topping (such as Cool Whip)
8 ounce package cream cheese, room temperature
1 cup canned pumpkin puree (not pumpkin pie filling)
1 1/2 cups confectioner's sugar
1 cup chopped pecans (optional)


1. In a large bowl, mix whipped topping, cream cheese and pumpkin puree with a hand mixer until all chunks of cream cheese and whipped topping are gone.

2. Slowly mix in confectioner’s sugar 1/2 cup at a time, scraping sides to ensure everything is well combined.

3. Fold in pecans if desired, reserving a few tablespoons for garnish.

4. Pour pumpkin mixture into crust and even out with spatula. Garnish with pecans.

5. Set in freezer at least 2 hours. Remove right before serving and store in freezer.