If you've been around for a minute, then this dessert probably looks familiar to you. I originally came up with this recipe in August for my MIL's birthday. Texas summers call for a refreshing vanilla dessert with fresh glazed fruit. I then modified this dessert in October for a quadruple-layered white chocolate Oreo show-stopper!
I just knew I had to pumpkin-ize this recipe for fall. I'm actually a big fan of traditional pumpkin pie, however, oven space can be a hot-commodity around the holidays. This tasty and refreshing pumpkin dessert recipe needs zero time in the oven and only 60 minutes in the refrigerator before it is ready to serve!
This pumpkin dessert can sit out for a bit, meaning you don't need to serve it directly from the fridge like my Halloween tart, but I wouldn't leave it out for more than an hour, especially if it's warm in your house.
Another great thing about this no-bake pumpkin dessert is you don't have to wait so long for it to cool like you would with a traditional pumpkin pie.
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1 box of graham crackers
1 stick of unsalted butter
1 box of pumpkin spice flavored pudding
2 cups heavy whipping cream
Optional for Garnish
sprigs of rosemary
Fill your food processor with graham crackers. I used the whole box and had to do it in two batches to get them finely processed. Your crackers should look like fine sand with no large pieces left.
Transfer your cracker crumbs to a bowl. Melt your stick of butter in the microwave and pour into your crackers. Mix thoroughly with a sturdy spoon. You should be able to pinch the crumbs and they will hold their shape. If it is too loose, you can add more butter.
Dump your crumb mixture into a 9-inch tart pan. Use the flat bottom of a measuring cup to evenly distribute your crust and press it firmly into the pan. Make sure you get it all the way up the sides. Let this firm up in the fridge for at least 30 minutes.
Pour 2 cups of cold whipping cream into a large mixing bowl. Sprinkle your Jell-O mixture over the top.
Use your hand mixer to beat the cream and pudding mix at a high-speed until it has stiff peaks. It should only take a couple minutes.
For this pie, I chose to dollop the pudding mixture into the crust and rustic-ly spread it around. If you want something more elegantly piped you can see my summer version of this tart. Either way, let it finish setting up in the fridge for 30 minutes.
If you choose to garnish your pie the way I did, all you need to do is roll your cranberries in some apricot jam and then dip in Turbinado sugar. Add some fresh sprigs of rosemary and you're done!
If you try this no-bake pumpkin recipe this holiday season, make sure you tag me on IG @carlyrhill so that I can see your masterpiece! Click the links below to see some more of my Thanksgiving Recipe Series!
Handmade Butternut Squash Ravioli
Maple Roasted Acorn Squash