No Bake Pumpkin Pie
There's no need to turn on the oven to make this No Bake Pumpkin Pie Recipe with a delicious spiced pumpkin layer sandwiched between cream cheese and whipped cream layers.
Servings: 16
Calories: 209kcal
Ingredients
- 2 Cups Canned Pumpkin Puree
- 1/2 Cup Sugar
- 8 oz Cream Cheese Softened
- 2-8 oz Cool Whip or other Whipped Cream
- 1 Tbsp Cinnamon
- 2 Tsp Pumpkin Pie Spice
- 1 Tsp Nutmeg
- 1-3.4 oz Box Instant Vanilla Pudding
- 1 Cup Milk
- 2 Pre Made Graham Cracker Pie Crusts
Instructions
- For the top layer, mix the pudding and milk and stir until thick.
- Add in 2 cups canned pumpkin.
- Add in Pumpkin Pie Spice, Nutmeg and Cinnamon and stir until blended.
- For the bottom layer, in a separate bowl, combine cream cheese, sugar and half of one 8 oz tub of whipped cream and blend well with hand mixer.
- Spread a crust with half of the bottom bottom filling, and then fill remaining space with top layer. Top with whipped cream. Repeat with the rest of the ingredients in the other crust.
- Refrigerate for at least an hour before serving so it has time to set completely.
Notes
- Before you start, make sure that your whipped cream is chilled but your cream cheese is brought to room temperature.
- This recipe calls for canned pumpkin puree, but you can also make your own homemade with our easy Instant Pot Pumpkin Puree Recipe.
- Be sure to chill the pie for a minimum of one hour before serving so that it has a chance to set up.
Nutrition
Serving: 1g | Calories: 209kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 16mg | Sodium: 163mg | Potassium: 133mg | Fiber: 2g | Sugar: 14g | Vitamin A: 4984IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg