No Bake Vegan Pumpkin Pie takes 5 minutes to make and requires only 5 ingredients! It’s thick, creamy, and full of flavor! You simply must try this recipe- it’s my kiddos favorite!
If you are looking for a recipe that’s short on effort and big on flavor, this is it! As busy moms, we need recipes like this in our arsenal. Don’t get me wrong, making a pie from scratch is very rewarding when time allows. Although, you know…life happens and sometimes we just need something fast and satisfying.
I got the idea for this no bake vegan pumpkin pie from a recipe that I had long ago. I believe it was a Kraft recipe for a no bake pumpkin pie that used vanilla jello pudding as it’s base. Did you know that vanilla jello pudding is vegan? Yep, and so are a few of their other flavors.
When I realized that jello pudding was vegan, I thought…hmmm I bet I can make a vegan version of that old Kraft recipe and that’s how the no bake vegan pumpkin pie was born. And let me tell you, it’s SO EASY to make and may I add DELICIOUS. It’s my kiddos favorite!
No Bake Vegan Pumpkin Pie Ingredients
No bake Vegan pumpkin pie requires only 5 ingredients (not including the shell): 2 small (3.4 oz) boxes of vanilla jello pudding, 1 cup pumpkin puree, So Delicious Coco Whip Topping, almond milk, and pumpkin pie spice.
For the shell you can grab a Keebler graham ready crust (yes they are vegan- YAY!) in a 6 oz size or you could even do mini pies with the single serve shells. Can’t get any easier than that!
If you can’t find Coco Whip Coconut Whipped topping, then you can easily make you own with a can of coconut milk. Click HERE for an easy recipe from Givemesomeoven.
Any plant milk will work in place of the almond milk and if you don’t have pumpkin pie spice, then you can substitute a combination of cinnamon and nutmeg. I would do 1 teaspoon cinnamon and 1/4 teaspoon nutmeg or a bit more to taste.
Putting your pie together
It’s so easy to put together. Just put every thing (minus the whipped topping) into a bowl and stir together until well incorporated. Then, fold in one cup of the whipped topping. Pour into your prepared pie crust and refrigerate for at least an hour.
Garnish with the remaining whipped topping. SO FAST! SO DELICIOUS! I hope you give this recipe a try and let me know what you think.
Vegan No Bake Pumpkin Pie (5 Minutes & 5 Ingredients)
- 1 cup pumpkin puree
- 1/2 cup almond milk or other plant-based milk
- 2 boxes Vanilla Jello Pudding (3.4oz)
- 1 cup So Delicious Coconut Cool Whip for homemade version See Recipe
- 1 1/4 tsp pumpkin pie spice
- Keebler Graham Ready Crust or other prepared crust
- Add all the ingredients (minus the whip cream) to a medium mixing bowl and stir with a large spoon until well incorporated.
- Stir in the whipped topping.
- Pour into prepared pie shell and spread evenly.
- Refrigerate for at least 1 hour.
- Garnish with remaining whipped topping.
- Happy Eating!