Description
This No Bake Pumpkin Pie is a creamy, spiced dessert perfect for the fall season. Combining layers of cream cheese, pumpkin puree, and whipped cream in a graham cracker crust, it requires no baking and sets in the refrigerator for a deliciously smooth texture and warm pumpkin flavor.
Ingredients
Scale
Bottom Layer
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- 4 ounces Cool Whip or other whipped cream (half of an 8-ounce container)
Middle Layer
- 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
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 the softened cream cheese, granulated sugar, and half of the Cool Whip (4 ounces). Use a hand mixer to blend these ingredients together until smooth and well combined. Then, spread this mixture evenly into the pre-made pie crust to form the bottom layer.
- Prepare Middle Layer: In another bowl, mix the instant vanilla pudding mix with the milk and stir until the mixture thickens. Add the canned pumpkin puree, pumpkin pie spice, nutmeg, and cinnamon to this pudding base. Stir thoroughly until all spices and pumpkin are well incorporated. Carefully spread this pumpkin pudding mixture over the cream cheese layer in the pie crust.
- Add Top Layer: Spread the remaining Cool Whip (4 ounces) over the pumpkin layer to form the top layer. Dust the surface lightly with a sprinkle of pumpkin pie spice, nutmeg, and cinnamon for garnish.
- Chill Pie: Cover the pie and refrigerate for at least 3 to 4 hours, or preferably overnight, to allow the layers to set completely and the flavors to meld.
- Serve: Once chilled and set, slice and serve chilled for a smooth, flavorful no bake pumpkin pie experience.
Notes
- Use canned pumpkin puree, not pumpkin pie mix, to achieve the best flavor and texture.
- Instant pudding mix is essential for the proper set and creaminess in the middle layer.
- Make sure the cream cheese is softened before mixing to ensure a smooth bottom layer without lumps.
- Store the pie covered in the refrigerator for up to 2 days to maintain freshness.
- If graham cracker crust is not available, a similar sweet pre-made crust can be used.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
