No Bake Pumpkin Pie
A delicious and easy-to-make dessert perfect for fall, this No Bake Pumpkin Pie is creamy and rich without the need for baking.
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.
Notes
For serving, consider adding a dollop of whipped cream, a sprinkle of cinnamon, or chopped pecans. Store covered in the refrigerator for up to 5 days or freeze slices for up to a month. Thaw in the fridge overnight before serving.