No Bake Pumpkin Pie
Creamy no bake pumpkin pie with a cheesecake base and spiced pumpkin layer in a graham crust. Quick to prep, reliable to set, and perfect to make ahead.
Servings: 8
Calories: 107kcal
Ingredients
- 4 ounces cream cheese softened
- ¼ cup granulated sugar
- 8 ounces Cool Whip or other whipped cream divided
- 1 9-inch pre-made pie crust (we like graham cracker crust)
- 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
Instructions
Bottom Layer:
- Add cream cheese, sugar and half of the Cool Whip in a separate bowl and blend well with hand mixer.
- Fill your pre-made crust with the bottom layer mix.
Middle Layer:
- Mix pudding and milk and stir until thick.
- Add 1 cup of canned pumpkin puree.
- Add pumpkin pie spice, nutmeg and cinnamon. Stir until blended.
- Put this on top of the cream cheese layer.
Top layer:
- Use the remainder of the container of whipped cream to top the pie.
- Sprinkle with the spices.
- Refrigerate for at least 3-4 hours or overnightr before eating so pie has time to set completely.
Video
[adthrive-in-post-video-player video-id="xN3NJ0BY" upload-date="2019-07-29T00:00:00.000Z" name="No-Bake Pumpkin Pie" description="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!"]
Notes
- TIP: Be sure to use canned pumpkin and NOT pumpkin pie mix. Also use instant pudding only.
- Make sure you soften your cream cheese before starting the recipe.
- Store in the fridge for up to 2 days. Be sure to keep it covered.
Nutrition
Calories: 107kcal | Carbohydrates: 19g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 132mg | Potassium: 161mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4850IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg
