Description
This No Bake Pumpkin Pie is a delicious, easy-to-make fall dessert featuring a creamy layered filling with spiced pumpkin, instant vanilla pudding, and Cool Whip in a graham cracker crust. Perfect for when you want a pumpkin pie without the fuss of baking!
Ingredients
Scale
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1 Tbsp milk
- 1 Tbsp sugar
- 4 oz (half) Cool Whip
Pumpkin Filling
- 1 cup milk
- 2 (3.4 oz each) packages instant vanilla pudding mix
- 2 tsp pumpkin pie spice
- 15 oz can pumpkin
Crust
- 1 premade graham cracker crumb pie crust (larger size than normal, store bought)
- 4 oz (remaining half) Cool Whip for topping
Instructions
- Prepare Cream Cheese Layer: In a large bowl, beat together softened cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently fold in half of the Cool Whip until evenly combined. Spread this mixture evenly into the graham cracker crust layer.
- Make Pumpkin Filling: In a separate bowl, whisk together 1 cup milk, canned pumpkin, instant vanilla pudding mixes, and pumpkin pie spice until thick and creamy. Carefully spread this pumpkin filling over the cream cheese layer in the pie crust.
- Add Topping and Chill: Spread the remaining Cool Whip evenly over the pumpkin filling to create the top layer. Refrigerate the assembled pie for at least 4 hours to allow it to set properly before serving.
Notes
- This no bake pumpkin pie uses a graham cracker crust and layers of cream cheese, pumpkin pudding filling, and Cool Whip, making it a simple but flavorful fall treat.
- Refrigeration time is essential to set the pie layers firmly and enhance flavors.
- For best results, use a larger premade graham cracker crust to accommodate the filling fully.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 16g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
