Description
This no bake pumpkin pie is a creamy, spiced dessert perfect for fall, combining layers of rich cream cheese, pumpkin-flavored pudding, and whipped topping in a graham cracker crust. It requires no baking and sets in the refrigerator for a smooth, easy-to-make treat.
Ingredients
Scale
Bottom Layer
- 4 ounces cream cheese softened
- ¼ cup granulated sugar
- 4 ounces Cool Whip or other whipped cream (half of 8 ounces)
Pie Crust
- 1 9-inch pre-made pie crust (graham cracker crust recommended)
Middle Layer
- ¼ cup instant vanilla pudding mix
- ½ cup milk
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon nutmeg
- 1½ teaspoons cinnamon
Top Layer
- 4 ounces Cool Whip or other whipped cream (remaining half)
- Additional pumpkin pie spice, nutmeg, and cinnamon for sprinkling
Instructions
- Prepare Bottom Layer: In a medium bowl, blend the softened cream cheese, granulated sugar, and half of the whipped cream using a hand mixer until smooth and well combined.
- Fill Pie Crust: Spoon and spread the cream cheese mixture evenly into the pre-made 9-inch graham cracker crust to form the bottom layer.
- Make Middle Layer: In a separate bowl, mix the instant vanilla pudding mix with milk and stir until the mixture thickens.
- Add Pumpkin and Spices: Stir in the canned pumpkin puree, pumpkin pie spice, nutmeg, and cinnamon into the pudding mixture until fully blended.
- Assemble Middle Layer: Carefully pour and spread the pumpkin pudding mixture on top of the cream cheese layer in the crust.
- Top Layer: Use the remaining whipped cream to cover the pumpkin layer evenly.
- Garnish and Chill: Sprinkle the top of the pie with additional pumpkin pie spice, nutmeg, and cinnamon. Refrigerate the pie for at least 3 to 4 hours or overnight to allow it to set completely before serving.
Notes
- Use canned pumpkin puree, NOT pumpkin pie filling, for the best flavor and texture.
- Be sure to soften the cream cheese beforehand to ensure a smooth mixture.
- Use instant vanilla pudding mix for quick thickening without baking.
- Store the pie in the refrigerator covered for up to 2 days to maintain freshness.
- For an extra festive touch, garnish the pie with whipped cream rosettes before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
