Easy No Bake Butterscotch Cinnamon Pie

Now Milton, let's not be greedy. Share it!

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information. As an Amazon Associate, I earn from qualifying purchases.

This sweet and spicy Butterscotch Cinnamon Pie is a creamy treat that your whole family will love (especially the kiddos) and requires no baking.

And if you are a Butterscotch lover, be sure to try these decadent Salted Butterscotch Cookies…sweet, salty, chewy goodness.

You can also easily customize the spices in this pie to your liking and simplify it even more with a pre-made crust if you are short on time. Can’t find Butterscotch pudding at your store? Try it with chocolate pudding for an equally delightful treat.

Why you will love this Butterscotch Cinnamon Pie:

• No baking required: Super easy for the holidays, especially Thanksgiving when you are already short on oven space. This makes a great summer treat too as you don’t have to heat up your house with the oven.
• Make ahead: Since this does require time to set up in the fridge, it is the ultimate make ahead dessert. Make it the night before your even and pull it out of the fridge the next day ready to serve.
• Crowd Pleaser: This will indulge anyone with a sweet-tooth. It’s delightfully creamy with a crisp graham cracker crust. A little goes a long way, so you can easily get 12 slices out of this pie.
• Quick and Easy: This doesn’t take a lot of prep or tools. You’ll have it made in 30 minutes or less and ready to chill in the fridge.

Ingredients for Butterscotch Cinnamon Pie:

• Graham Crackers. You can also use cinnamon graham crackers for extra spice.
• Granulated Sugar
• Salted Butter. Salted is preferred to offset the sweetness of the crust.
• Butterscotch Pudding Mix. This needs to be instant Butterscotch Pudding.
• Milk
• Frozen Whipped Topping. Thawed.
• Whipped Topping in a can. This is for the decoration on top.
• Cinnamon
• Nutmeg
• Ginger
• Allspice

Tools you will need:

• Medium-sized mixing bowls. I prefer using heavy glass or stoneware bowls for mixing as these tens to slide around less. I especially love the Mason Cash earthenware mixing bowls.
• Measuring Cups
• Measuring Spoons
• Rolling Pin (or food processor)
• Wire Whisk
• Pie Plate. I have a collection of vintage Jeannette Pie plates and absolutely love them.

How to make Butterscotch Cinnamon Pie:

1. Unless you are using a store-bought crust, start by crushing the graham crackers into fine sandy crumbs.
2. Add the graham crackers crumbs, sugar, and melted butter to a medium bowl and stir to combine (I find that a fork works best).
3. Press evenly into your pie plate. Note: you can use the flat bottom of a measuring cup to help do this, as well as a spoon for the edges. Be sure this is packed firmly, or your crust may not hold together.
4. Let it chill in the fridge while you prepare the filling.
5. In a medium-sized bowl combine the instant pudding mix, milk, and spices. Whisk for about 5 minutes until the pudding is set.
6. Spoon at least half (or more) of the pudding mixture into the bottom of the pie crust and spread it out evenly.
7. Add the whipped topping to the remaining the pudding mix and combine. Spread this evenly over the first layer.
8. Place the pie back in the fridge (uncovered) for at least 6 hours (or until set).
9. When ready to serve, decorate the edge with whipped topping spray and dust with cinnamon.
10. Serve immediately.

How to crush graham cracker crumbs:

You can either do this in a food processor or by hand. I prefer to do it by hand with a rolling pin so I only have one tool to wash when I’m done. Directions:

1. Place your graham crackers flat on a large piece of parchment paper.
2. Roll the rolling pin over the crackers while pressing firmly.
3. Gather up the edges of the paper to redistribute the crumbs to the center and keep crushing them until you get a fine consistency.
4. Pour the crumbs directly into your bowl from the parchment paper.

How to store Butterscotch Cinnamon Pie:

This should be stored in the fridge uncovered until ready to serve. Leftovers can be covered with plastic wrap or a lid and will last for 2-3 days.

Why is my pie not setting up?

You may have used too much milk in the pudding. The ratio of liquid to pudding mix is important for this recipe so the pudding base sets up properly. Also, make sure you use at least half of the pudding mixture as the first layer before adding the second layer. The 2^nd layer with the whipped topping will not be as firm as the base layer.

Can this pie be made Vegan?

Yes. You can substitute the butter for a vegan butter and the milk for a vegan milk such as almond, coconut or oat milk (I really like Califia Farms) and you can use a coconut based whip to replace the frozen Whipped Topping. Obviously the flavor will be slightly different, but if you are already used to baking with these ingredients then you will probably love it just the same.

You may also like:

• Ultimate Fudgy Cocoa Brownies
• Irresistible Caramel Popcorn
• Chocolate Pumpkin Whoopie Pies

Now Milton, let's not be greedy. Share it!