Kids Recipe: No Bake Pumpkin Pie In An Ice Cream Cone

I blame my dessert coma on this simple no bake pumpkin pie kids recipe. If you like pumpkin pie with whipped cream on top, you’ll love this. We tried presenting it in several ways:  ramekins, ice cream cones and ultimately in a ready-made graham cracker pie crust. The pie isn’t pictured and I was told not to tamper with her “staging” before photographing, so they are as she intended. It is a kids recipe, after all!

Kids Recipe: No Bake Pumpkin Pie (Or Use Ice Cream Cones)

Kids Recipe: No Bake Pumpkin Pie (Or Use Ice Cream Cones)


  • 2/3 cup milk (can use nonfat)
  • 1 cup pumpkin puree
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 cup whipped cream (thawed, if using frozen and sweetened, if using fresh)
  • 1 (9 inch) ready-made graham cracker pie crust, ice cream cones or four ramekins with crushed graham crackers in them.


  1. In a large bowl, mix the milk and pumpkin until smooth.
  2. Add the pudding mix, pumpkin pie spice and cinnamon. Mix until well combined.
  3. Fold in the whipped topping.
  4. Pour into pie shell, ice cream cones or ramekins
  5. If making pie, refrigerate until serving.
  6. If using ice cream cones, serve immediately (filling can be made in advance). Otherwise the cones will get soft.
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  8. If using ramekins, put coarse graham cracker crumbs in bottom prior to adding the filling. They will soften if done too far in advance, but it still tastes great.
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  10. Top any or all choices with fresh whipped cream, if you like.

After being refrigerated, the pie will slice nicely though it doesn’t set up as “hard” as a cooked pumpkin pie. Serve it as just a mousse with whipped cream on top, if you like. We used fresh whipped cream made possible by this gadget (though I admit it felt this time like it took forever).

A little goes a long way and your kids will love that they can pretty much make it from start to finish (other than you opening the can of pumpkin and monitoring mess, of course).

Katie Dillon is the managing editor of La Jolla Mom. She helps readers plan San Diego vacations through her hotel expertise (that stems from living in a Four Seasons hotel) and local connections. Readers have access to exclusive discounts on theme park tickets (like Disneyland and San Diego Zoo) and perks at luxury hotels worldwide through her. She also shares insider tips for visiting major cities worldwide, like Hong Kong, London, Paris, and Shanghai, that her family has either lived in or visits regularly (or both).

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    1. Approximately how many servings does this recipe yield? I’m trying to plan this for a classroom of 32 students.

      1. Hi Jennifer! It is supposed to make one 9″ pie or 4 average-sized ramekins. I felt like we had a little bit more than that actually. If you put the mousse in ice cream cones and let them sit for too long, the cones will start to lose shape. So, you can’t assemble the night before or anything like that!

  1. Hi – so happy I found this recipe. Would love to make this with my class of 16 kids in the cones – if I triple recipe is that enough? did you top cones with cool whip?