No Bake Pumpkin Pie
This No-Bake Pumpkin Pie is a quick, creamy dessert perfect for any fall occasion. Enjoy rich pumpkin flavor without the oven!
Servings: 16
Calories: 656kcal
Ingredients
- 4 ounces cream cheese softened
- ¼ cup white granulated sugar
- 8 ounces Cool Whip divided in half
- 1 10 inch pre-made graham cracker crusts
- ¼ cup instant vanilla pudding mix ½ of a 3.4oz box
- ½ cup milk
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon nutmeg
- ½ tablespoon cinnamon
Instructions
Bottom Layer
- Add cream cheese, sugar, and half of the Cool Whip in a bowl and blend well with a hand mixer.
- Fill your pre-made crusts evenly with this mix.
Middle Layer
- Mix pudding and milk and stir until thick.
- Add 1 cup canned pumpkin puree.
- Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended.
- Pour on top of the cheesecake layer.
Top Layer
- Top evenly with the remaining half of the Cool Whip and sprinkle with spices.
- Refrigerate for at least an hour before eating so pie has time to set completely
Notes
- Watch out when you are at the grocery store that you buy pure canned pumpkin purée and not canned pumpkin pie filling.
- Make sure your cream cheese is at room temperature so that it blends well and doesn’t leave lumps in your mixture.
- Sprinkle a little pumpkin spice on top of the Cool Whip to add a little extra flavor.
- As hard as it may be to wait, don’t skip the chilling stage as the pie needs time to set.
Nutrition
Calories: 656kcal | Carbohydrates: 85g | Protein: 7g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Cholesterol: 10mg | Sodium: 591mg | Potassium: 201mg | Fiber: 3g | Sugar: 28g | Vitamin A: 2517IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 3mg