Looking for a delightful dessert that’s as easy to make as it is delicious? Look no further than No Bake Pumpkin Pie! This creamy, luscious pie is perfect for any occasion, especially during the fall season when pumpkin is in abundance. With no baking required, it’s a great choice for busy days, and it’s sure to impress your family and friends.
Recipe Information
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 210
Protein: 2g
Carbohydrates: 27g
Fat: 10g
Fiber: 1g
Sugar: 10g
Sodium: 150mg
Why Make No Bake Pumpkin Pie
No Bake Pumpkin Pie is not only simple to prepare but it’s also a healthier alternative to traditional baked pies. The use of cream cheese and pumpkin puree adds richness without excess calories, while the spices bring warmth and flavor. The versatility of this recipe allows you to customize it with your favorite toppings or mix-ins, making it perfect for gatherings or quiet family dinners.
How to Make No Bake Pumpkin Pie Step by Step
Ingredients
4 ounces cream cheese, softened
1/4 cup white granulated sugar
8 ounces Cool Whip, divided in half
1 pre-made graham cracker crust (10 inch)
1/4 cup instant vanilla pudding mix (1/2 of a 3.4oz box)
1/2 cup milk
1 cup canned pumpkin puree
1 teaspoon pumpkin pie spice
1/2 teaspoon nutmeg
1/2 tablespoon cinnamon
Directions
- In a mixing bowl, blend the softened cream cheese and sugar until smooth.
- Fold in half of the Cool Whip.
- In another bowl, combine the milk, pumpkin puree, vanilla pudding mix, pumpkin pie spice, nutmeg, and cinnamon. Mix well.
- Combine the cream cheese mixture with the pumpkin mixture until fully incorporated.
- Pour the filling into the graham cracker crust.
- Top with the remaining Cool Whip.
- Refrigerate for at least 4 hours before serving.
How to Serve No Bake Pumpkin Pie
For a delightful presentation, serve slices of No Bake Pumpkin Pie with a dollop of whipped cream on top. You can also garnish with a sprinkle of cinnamon or a few pecans for added crunch. Pairing the pie with a scoop of vanilla ice cream or a side of spiced apple salad can elevate the dessert to new heights.
How to Store No Bake Pumpkin Pie
To store your No Bake Pumpkin Pie, keep it covered in the refrigerator for up to 5 days. If you want to save it for longer, you can freeze slices in an airtight container for up to a month. When ready to enjoy, let it thaw in the fridge overnight; there’s no need to reheat since it’s best served chilled.
Expert Tips for Cooking No Bake Pumpkin Pie
- Make sure the cream cheese is softened to room temperature for easy blending.
- For a richer flavor, use homemade whipped cream instead of Cool Whip.
- Adjust the spices according to your taste; add more nutmeg or cinnamon for a spicier kick.
- If you prefer a gluten-free option, look for gluten-free graham cracker crusts.
- For a layered effect, try adding a layer of chocolate pudding beneath the pumpkin layer.
Delicious Variations of No Bake Pumpkin Pie
If you’re feeling adventurous, try adding a splash of orange juice for a citrus twist, or mix in some chopped pecans for added texture. For a spiced variation, consider adding a tablespoon of maple syrup to enhance the sweetness and flavor. You can also experiment with pumpkin spice-flavored yogurt in place of cream cheese for a unique take.
Conclusion
No Bake Pumpkin Pie is a wonderful dessert that’s not only flavorful but also incredibly easy to make. Whether you’re serving it for Thanksgiving or just a casual get-together, this pie will surely be a hit. With its creamy texture and delightful spices, it’s the perfect way to celebrate the fall season. Give it a try and enjoy the compliments that follow!
No Bake Pumpkin Pie
Ingredients
For the filling
- 4 ounces cream cheese, softened Make sure it's at room temperature for easy blending.
- 1/4 cup white granulated sugar
- 8 ounces Cool Whip, divided in half You can use homemade whipped cream for a richer flavor.
- 1 pre-made graham cracker crust (10 inch) For a gluten-free option, look for gluten-free crusts.
- 1/4 cup instant vanilla pudding mix (1/2 of a 3.4oz box)
- 1/2 cup milk
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon nutmeg Adjust according to taste.
- 1/2 tablespoon cinnamon Add more for a spicier kick.
Instructions
Preparation
- In a mixing bowl, blend the softened cream cheese and sugar until smooth.
- Fold in half of the Cool Whip.
- In another bowl, combine the milk, pumpkin puree, vanilla pudding mix, pumpkin pie spice, nutmeg, and cinnamon. Mix well.
- Combine the cream cheese mixture with the pumpkin mixture until fully incorporated.
- Pour the filling into the graham cracker crust.
- Top with the remaining Cool Whip.
- Refrigerate for at least 4 hours before serving.
