No Bake Pumpkin Pie
A cool, creamy pumpkin pie with a sweetened cream cheese layer under spiced pumpkin on a graham cracker crust. No oven and ten minutes of hands-on work.
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 plus more for sprinkling on top
- 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.4 ounces cream cheese , ¼ cup granulated sugar, 4 ounces Cool Whip or other whipped cream
- Fill your pre-made crust with the bottom layer mix.1 9-inch pre-made pie crust
Middle Layer:
- Mix pudding and milk and stir until thick.¼ cup instant vanilla pudding mix, ½ cup milk
- Add 1 cup of canned pumpkin puree.1 cup canned pumpkin puree
- Add pumpkin pie spice, nutmeg and cinnamon. Stir until blended.1 teaspoon pumpkin pie spice, ½ teaspoon nutmeg, 1½ teaspoons cinnamon
- Put this on top of the cream cheese layer.
Top layer:
- Use the remainder of the container of whipped cream to top the pie.4 ounces Cool Whip or other whipped cream
- Sprinkle with the spices.
- Cover and refrigerate overnight before slicing. For neat slices, put the pie in the freezer for an hour before you cut.
Video
Notes
Tips:
- Take the cream cheese out well ahead so it is fully at room temperature. Cold cream cheese leaves lumps in the bottom layer.
- Use instant pudding, never cook and serve. Cook and serve needs heat and nothing here gets cooked, so it will not set.
- Use pure canned pumpkin, not pumpkin pie filling. Pie filling already has the sugar and spices in it.
- Chill it overnight. An hour is not enough and neither is two. For neat slices, an hour in the freezer before cutting is what does it.
- Cover and keep it in the refrigerator for up to two days.
- To freeze, leave the top layer of whipped topping off, wrap it tightly and freeze for one to two months, then thaw overnight in the refrigerator and add the topping before you serve.
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
