Dairy Free No Bake Pumpkin Pie

Prep Time: 5 mins Chill Time: 60 mins Yield: 6-8 servings

Dairy Free | Gluten Free | Egg Free

This quick and easy Dairy Free No Bake Pumpkin Pie comes together in a matter of minutes, and is perfect to make ahead for Thanksgiving. This no-bake pie features a graham cracker crust with a light and creamy dairy free pumpkin pie filling.

Hosting thanksgiving can be a stressful time in the kitchen, but this no-bake pie will save you lots of time and stress!

This no-bake pumpkin pie recipe comes together in just a matter of minutes, and since it needs to be chilled, it’s great to make the day before!

Save time and oven space with this Dairy Free No Bake Pumpkin Pie!

You can also make this no-bake pie with regular cool whip and milk if not dairy free!

Happy baking!

Want more Thanksgiving dessert recipes?

• Pumpkin Pie Sugar Cookie Cups
• 3 Ingredient Chocolate Pumpkin Cake Mix Cookies
• Pumpkin Chocolate Pudding Cake
• Dairy Free Butter Pecan Ice Cream
• Candied Pecans with Maple Syrup
• Chocolate Pumpkin Mousse
• Creamy Pumpkin Ice Cream

Ingredients in No-Bake Pumpkin Pie:

Graham Cracker Crust- I used a gluten free pre-made graham cracker crust because it was even more of a time saver! I love Mi-del graham style pie crust because the ingredients are pretty minimal and it’s also dairy and egg free.

Vanilla Pudding Mix- we are using just the pudding mix, not actually making the pudding. Make sure to use Instant pudding mix and not cook and serve.

Pumpkin Puree- 100% pure pumpkin puree.

Non-Dairy Milk- use your favorite kind. I used original unsweetened almond milk.

Pumpkin Pie Spice

Dairy Free Whipped Topping- aka dairy free cool whip. I love both So Delicious CocoWhip and TruWhip’s vegan whipped topping. I used the latter in this recipe.

Tools needed to make this Dairy Free No-Bake Pumpkin Pie Recipe:

• Measuring spoons
• Glass bowl
• Rubber spatula

How to make Dairy Free No-Bake Pumpkin Pie:

Make the filling: In a glass bowl, combine the pudding mix, pumpkin puree and non-dairy milk. Add in the pumpkin pie spice and mix until combined. Fold in the cool whip until fully combined.

Assemble the pie: Transfer the filling to the graham cracker crust. Cover and then chill until set.

Tips for the best No-Bake Pumpkin Pie:

• Let the dairy free whipped topping entirely defrost in the fridge before using. This will allow the filling to be smooth and creamy.
• Be gentle when folding in the dairy free whipped topping. You want it to be incorporated, but you don’t want to over mix it.
• If making your own homemade gluten free graham cracker crust, I recommend Kinnikinnick’s graham crackers.

How to store any leftover Pumpkin Pie:

This Pumpkin Pie can be covered and stored in the fridge for up to 2-3 days. Keep in mind the graham cracker crust will get less crunchy the longer you store it.

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Craving other delicious recipes? Take a look!

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  Hot Cocoa Cookies
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  Strawberry Cheesecake Truffles
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  Hot Cocoa Dip

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