Description
This no-bake pumpkin pie is a creamy and delicious dessert perfect for fall. Combining a graham cracker crust with layers of sweetened cream cheese, spiced pumpkin pudding, and whipped topping, this easy-to-make pie requires no oven time and is ready after a few hours of chilling.
Ingredients
Scale
Bottom Layer
- 4 ounces cream cheese softened
- 1/4 cup granulated sugar
- 4 ounces Cool Whip or other whipped cream (half of an 8 ounce container)
Middle Layer
- 1/4 cup instant vanilla pudding mix
- 1/2 cup milk
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons cinnamon
Top Layer
- 4 ounces Cool Whip or other whipped cream (remaining half of the 8 ounce container)
- Sprinkle of pumpkin pie spice, nutmeg, and cinnamon for garnish
Crust
- 1 9-inch pre-made pie crust (graham cracker crust recommended)
Instructions
- Prepare Bottom Layer: In a medium bowl, combine softened cream cheese, granulated sugar, and half of the whipped topping. Using a hand mixer, blend until smooth and creamy. Spread this mixture evenly into the pre-made pie crust to form the bottom layer.
- Make Middle Layer: In a separate bowl, mix instant vanilla pudding mix with milk, stirring until the mixture thickens. Add canned pumpkin puree along with pumpkin pie spice, nutmeg, and cinnamon. Stir well until all ingredients are thoroughly combined. Carefully pour this pumpkin pudding mixture over the cream cheese layer, smoothing it evenly.
- Add Top Layer: Use the remaining whipped topping to cover the pumpkin layer. Smooth it out gently with a spatula. Sprinkle additional pumpkin pie spice, nutmeg, and cinnamon on top for garnish.
- Chill Pie: Place the pie in the refrigerator and chill for at least 3 to 4 hours, preferably overnight. This chilling time allows the layers to set completely for easy slicing and optimal flavor.
Notes
- Use canned pumpkin puree, not pumpkin pie mix, for the best flavor and texture.
- Ensure the cream cheese is softened before mixing to avoid lumps.
- Choose instant pudding mix to help the pie set properly without baking.
- Store the pie covered in the refrigerator for up to 2 days to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
