No-Bake Pumpkin Pie

Tweak Thanksgiving tradition in a tasty way with this fluffy frozen pumpkin pie instead of the boring old baked version. Purists may grumble, but only until they take a forkful, then they’ll be clamoring for the recipe.

Casey Barber

No-Bake Pumpkin Pie

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    1 14-oz can condensed milk 1 pinch ground cinnamon (optional)
    1/2 canned pumpkin pie filling (not pumpkin puree) 1 pinch ground nutmeg (optional)
    1 cup refrigerated (not frozen) Cool Whip, plus more for garnish 2 boxes mini graham pie crusts (12 crusts total) or 1 9-inch pre-made graham pie crust


    Prep: 10 min Total:
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    • 1

      Whisk the condensed milk and pumpkin pie filling together in a large bowl, and then gently fold the Cool Whip into the batter with a silicone spatula.

    • 2

      Pour the pie filling into the pie crust(s), and then freeze for 2-3 hours until firm.

    • 3

      Gently stir a pinch each of ground cinnamon and nutmeg into the remaining Cool Whip for seasonal flavor, if desired.

    • 4

      Serve the pie frozen with additional Cool Whip for garnish.


    This pie can be made 5 days in advance. Cover the frozen pie with plastic wrap and keep frozen until ready to serve.

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