No Bake Pecan Pumpkin Pie


Packed with the tastes of Fall, this light & fluffy no bake pecan pumpkin pie can easily transition from coffee with the girls to your Thanksgiving table!



  • One graham cracker crust
  • 1 cup cold International Delight Pumpkin Pie Spice creamer
  • One 3.4 oz package of instant vanilla pudding mix
  • 1 teaspoon pumpkin pie spice
  • One 8 oz. tub of whipped topping (thawed)
  • 1/2 cup pecan pieces
  • Pinch of salt (optional)


  1. In a mixing bowl, whisk together the pudding mix, pumpkin pie spice and Pumpkin Pie Spice creamer.
  2. Allow pudding to come to a soft set – about 2 minutes.
  3. Gently fold in the whipped topping – incorporate it thoroughly but take care not to stir too hard as it could cause the whipped topping to break down.
  4. Spoon filling into the pie shell and smooth out the top of the pie.
  5. Place pie in the refrigerator to chill.
  6. Prior to serving, toast 1/2 cup pecan pieces with a pinch of salt in a skillet over medium heat.
  7. Garnish pie with toasted pecans and another sprinkle of pumpkin pie spice.


TIP: Just prior to serving, place the pie in the freezer for 10-15 minutes. This will allow the pie to slice easier for serving.