This creamy No Bake Pumpkin Dessert is SO luscious and delicious! It's great for those early or warmer fall days where you still want to enjoy the classic flavors without having to turn the oven on. Quick to prep then let it chill for an hour and you're good to go!
In a large bowl, combine the graham cracker crumbs, sweetener and melted butter. Press this mixture evenly into a 9- inch pie pan. Make sure to press down well. Place the crust in the fridge to chill until ready to fill.
For the pumpkin pie:
Combine all the ingredients (except the cool whip) in a large bowl until no clumps remain. Then fold in the Cool Whip. Spread pumpkin mixture in prepared crust.
Cover the pie and place in the freezer for a minimum of 2 hours. Top with a dollop of whipped cream to serve!
Notes
To make gluten-free: use gluten free graham crackers. I recommend Kinnikinnick brand, but if you have a favorite, use that!To make dairy-free: use dairy-free butter, dairy-free cream cheese, dairy-free pudding (I recommend Simply Delish), dairy-free milk and dairy-free whipped topping.To store: Store leftover pie in an airtight container or covered with plastic wrap in the fridge or freezer. This dessert will stay fresh in the fridge for 3-4 days or frozen for up to 3 months.I love keeping it in the freezer and prefer it best that way! If frozen, just set on the counter to defrost for 15-30 minutes or until softened to desired consistency.