No-Bake Pumpkin Pie ~

Perfect for the Thanksgiving table and throughout the holiday season!

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Easy Vegan Pumpkin Pie Recipe

I like this simple recipe for its seasonal pumpkin flavor and the fact that it’s easy enough for the kids to make. A few minutes of very little effort and just a handful of readily available ingredients are all you need.

The extra creamy texture that’s characteristic of this pie is fluffier than regular pumpkin pie and I think that’s what makes it such a delicious alternative to traditional pumpkin pie. Even the pumpkin pie purists will love this vegan version of pumpkin fluff pie!

This no bake pumpkin pie recipe is all about being quick and easy and the best part is it can even be made a couple days in advance. And since this is a raw pumpkin pie, you don’t have to worry about it taking up valuable oven space during this busy time of year.

Ingredients for No-Bake Pumpkin Pie

You will need the following:

2 (3.4 ounce) packages vanilla instant pudding
1 tablespoon cornstarch
1 cup pumpkin puree, not pumpkin pie filling
1/2 cup mild-flavored plant milk, such as oat or unsweetened almond milk
2 teaspoons pumpkin pie spice
1 1/2 cup frozen whipped topping, thawed
1 (8-inch) graham cracker pie crust

Ingredient Notes

Vanilla Instant Pudding – Jell-O Instant Vanilla Pudding Mix is vegan!
Cornstarch – Agar agar powder can also be used as a thickening agent.
Pumpkin Puree – For convenience, I used canned pumpkin. Fresh pureed pumpkin will also work. If you use homemade pumpkin puree, make sure to blend until the pumpkin in a high speed blender or food processor until the texture is silky smooth to avoid any lumps in the pie.
Plant Milk – I used oat milk,
Frozen Whipped Topping – I used full-fat CocoWhip by So Delicious (don’t worry; this coconut whip doesn’t taste…coconutty!)
Graham Cracker Pie Crust – Keebler Ready Crust is vegan!

How to Make No-Bake Pumpkin Pie

STEP ONE: In a large bowl, whisk together the instant pudding mix and cornstarch.

STEP TWO: Stir in the pumpkin, milk,and pumpkin pie spice.

STEP THREE: Add the whipped topping and stir gently to incorporate.

STEP FOUR: Pour the pumpkin filling into the prepared pie crust and smooth filling. Refrigerate for at least 4 hours, or until the pie is thoroughly chilled and set. (Overnight is best!)

STEP FIVE: Add a dollop of whipped cream topping and serve cold.

More Pumpkin Recipes You’ll Love!

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