Description
This No-Bake Pumpkin Pie is a creamy, spiced dessert that’s perfect for any occasion. Easy to make and always a crowd-pleaser, it’s a family favorite enjoyed year-round, not just at Thanksgiving!
Ingredients
Scale
- 2 cups canned pumpkin
- 1/2 cup sugar
- 8 ounces cream cheese, softened
- 2 (8-ounce) containers of Cool Whip or other whipped cream
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon nutmeg
- 1 (3.4-ounce) box instant vanilla pudding
- 1 cup milk
- 2 pre-made 9-inch graham cracker crusts
Instructions
- Prepare the crusts: Set out your graham cracker crusts to be ready for the filling.
- Make the bottom layer: In a separate bowl, blend the cream cheese, sugar, and one 8-ounce tub of whipped cream with a hand mixer until smooth. Fill the pre-made crusts evenly with this layer.
- Prepare the pumpkin layer: In another bowl, mix the instant pudding and milk until thick. Add the canned pumpkin, pumpkin pie spice, nutmeg, and cinnamon, stirring until well blended. Spread this mixture over the cream cheese layer.
- Top with whipped cream: Use the second 8-ounce container of Cool Whip to top the pies. Optionally, sprinkle a little pumpkin spice on top for decoration.
- Chill and serve: Refrigerate until set. Enjoy chilled!
Notes
- This recipe makes two pies — one for you and one to share!
- You can also make one deep pie in a springform pan if preferred.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 24g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg