No Bake Cream Cheese Pumpkin Pie with Graham Cracker Crust
Our No-Bake Pumpkin Pie is quick and easy and only takes 10-minutes to prep! Canned pumpkin, cream cheese, cinnamon, and other great fall flavors layered in a graham cracker crust!
Servings: 16
Calories: 193kcal
Ingredients
- 2 cups canned pumpkin
- ½ cup sugar
- 8 ounces cream cheese softened
- 2 8-ounce containers Cool Whip or other whipped cream
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon nutmeg
- 1 3.4 ounce box box instant vanilla pudding
- 1 cup milk
- 2 pre-made pie crusts (we like graham cracker crusts)
Instructions
Bottom Layer:
- Add cream cheese, sugar and one 8 ounce tub of whipped cream in a separate bowl and blend well with hand mixer.
- Fill your pre-made crusts with the bottom layer mix and then add the top layer.
Top Layer:
- Mix pudding and milk and stir until thick.
- Add 2 cups of canned pumpkin.
- Add pumpkin pie spice, nutmeg and cinnamon. Stir until blended.
- Put this on top of the cream cheese layer.
Topmost layer:
- Use the second 8-ounce container of whipped cream to top the pies.
- Refrigerate for at least an hour before eating so pie has time to set completely.
Video
Notes
This recipe makes two pies. You can freeze this pie but we would recommend leaving off the whipped topping until you are ready to serve.
TIP: Be sure to use canned pumpkin and NOT pumpkin pie mix
Store in the fridge for up to 2 days. Be sure to keep it covered
Nutrition
Calories: 193kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 141mg | Potassium: 123mg | Fiber: 2g | Sugar: 9g | Vitamin A: 4981IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg