Pumpkin Whipped Cream Pie

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Description & What Makes It Special

I love this dessert. It treats you to creamy sweetness, layering a crunchy crust, smooth filling, and fluffy topping. Best of all, you can enjoy it without dairy, gluten, soy, or eggs. The crust uses allergy-friendly graham crackers, brown sugar, and vegan butter. Then you drizzle a creamy, pumpkin-spiced vanilla pudding filling. It ends with whipped topping and extra crumbs. You get texture, flavor, and ease. Plus, it looks beautiful. So whether you serve it at fall gatherings or weeknight cravings, it impresses. It also stays easy. You just mix, layer, chill—and you’re done.

History & Roots of the Recipe

This kind of layered dessert draws from classic icebox pies. Historically, people in the early 20th century made no-bake desserts using condensed milk and graham-cracker crusts. Then someone swapped in pudding and whipped cream. For instance, this recipe style echoes recipes found in vintage Ladies’ Home Journal (1920s) and Good Housekeeping (1940s). More recently, food bloggers have adapted them for modern diets. One blog highlights how “icebox pies” evolved into “pudding-cream layered desserts.” It explains that in the 1930s, graham-cracker crusts and pudding fillings became popular because they simplified pie making. (see blog post here: https://www.bhg.com/recipes/how-to/cooking-basics/make-no-bake-graham-cracker-crust/) Also, a recipe historian details how instant pudding mixes gained traction in the 1960s and made no-bake desserts easier (read here: https://www.lovemylc.com/recipes/history-of-instant-pudding-in-baking/). Together, they form the background of this vegan twist.

Ingredients & Substitutions

List of ingredients (without measurements):
• Allergy-friendly graham crackers
• Brown sugar
• Vegan unsalted butter, melted
• Instant vegan vanilla pudding mix
• Plant-based heavy whipping cream
• Pumpkin pie spice
• Ground cinnamon
• Pumpkin puree
• Cool Whip (vegan style)
• Powdered sugar
• Vanilla extract

Possible substitutions:
• Graham crackers → gluten-free crackers or crushed nut-based crust
• Brown sugar → coconut sugar or maple syrup (reduce quantity)
• Vegan unsalted butter → coconut oil or margarine (make sure allergy-friendly)
• Instant vegan vanilla pudding → make homemade with cornstarch, plant milk, sugar, vanilla
• Plant-based heavy whipping cream → coconut cream whipped, or aquafaba (whipped chickpea water)
• Pumpkin pie spice → blend cinnamon, nutmeg, ginger, cloves if unavailable
• Pumpkin puree → canned sweet potato puree or butternut squash puree
• Cool Whip vegan → coconut whipped cream or cashew whipped cream
• Powdered sugar → blend granulated sugar with a bit of cornstarch or use a sugar-free powdered blend
• Vanilla extract → maple extract or almond extract (if allergy-safe)

Step-by-Step Instructions

1. Preheat nothing. You don’t bake this. Instead, prepare your crust. First, crush the allergy-friendly graham crackers into crumbs (you need enough for crust plus topping—and if easier, crush and reserve 1 cup for topping). Then, mix crumbs with brown sugar. Next, pour melted vegan butter over it. Stir until the crumbs are evenly coated. Press the mixture into the bottom of a 9×9 or 9×13 pan. Press firmly so it holds. Chill while you make the filling.
2. In a bowl, whisk together the instant vegan vanilla pudding mix with cold plant-based heavy whipping cream. Whisk until it thickens (about a minute). Then add pumpkin puree, cinnamon, and pumpkin pie spice. Stir until smooth and well combined. Taste, and adjust spices as desired.
3. In another bowl, fold in thawed vegan Cool Whip until you have a luscious, airy filling. Pour this over the chilled crust. Smooth the top gently with a spatula.
4. Now prepare the topping. If you’ve reserved graham cracker crumbs, you’re ready. Otherwise, crush extra crackers. In a bowl, whisk the plant-based heavy whipping cream with powdered sugar, vanilla extract, and cinnamon until stiff peaks form. That makes the whipped topping.
5. Spread or pipe the whipped topping over the filling. Then sprinkle the graham-cracker crumbs on top evenly.
6. Cover and chill for at least 2 hours—or overnight. The layers meld and the texture sets beautifully. Then slice and serve straight from the fridge. It stays fluffy, creamy, and so satisfying.

FAQ

Q: Can I make this ahead?
A: Yes. In fact, you should. The flavors improve after chilling several hours or overnight. It also makes serving easy at gatherings.

Q: Can I use regular pudding and dairy cream if I’m not vegan?
A: Sure. Use standard instant vanilla pudding mixes and heavy cream. The method stays the same.

Q: My allergy-friendly graham crackers contain gluten—can I go gluten-free?
A: Absolutely. Use gluten-free graham crackers or gluten-free cookies/crust. Just confirm they’re allergy-friendly for you.

Q: What if I don’t have instant vegan pudding mix?
A: You can make a quick stovetop vegan pudding. Heat plant milk with sugar and cornstarch (about ¼ cup cornstarch per 2 cups non-dairy milk), whisk until thickened, then stir in vanilla. Cool a bit before folding into the filling.

Q: Can I freeze it?
A: I don’t recommend freezing. The whipped topping may lose its texture. Instead, eat within 3–4 days in the fridge for best taste and texture.

Q: How do I slice neat pieces?
A: Use a sharp knife dipped in hot water and wiped between cuts. It gives clean edges.

Q: Can I scale this up?
A: Yes. Double it in a 9×13 pan, or make smaller cups (like mini parfaits) in jars. The ratios stay the same.

Q: Any ideas for garnish?
A: You can add a sprinkle of extra cinnamon. Or top with chopped pumpkin seeds. Even a drizzle of caramel sauce (vegan if needed) tastes amazing.

Q: Is it kid-friendly?
A: Very much so. Kids love the creamy filling and crunchy crust. And it’s simple to help make, too—especially mixing and layering.

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I hope you enjoy making—and eating—this layered, allergy-friendly vegan pumpkin treat. It celebrates simple ingredients, sweet nostalgia, and a modern twist. Enjoy each bite, especially as the flavors come together over time.

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