Description
This No Bake Pumpkin Pie is an easy and delicious dessert featuring a creamy pumpkin filling layered in a pre-made graham cracker crust. With a smooth cream cheese base, spiced pumpkin middle layer, and topped with whipped cream, it's a perfect seasonal treat that requires no baking and minimal prep time.
Ingredients
Scale
Bottom Layer
- 4 ounces cream cheese softened
- 1/4 cup granulated sugar
- 4 ounces Cool Whip or other whipped cream (half of an 8-ounce container)
Pie Crust
- 1 9-inch pre-made pie crust (graham cracker crust recommended)
Middle Layer
- 1/4 cup instant vanilla pudding mix
- 1/2 cup milk
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons cinnamon
Top Layer
- 4 ounces Cool Whip or other whipped cream (remaining half of the 8-ounce container)
- Additional pumpkin pie spice for sprinkling
Instructions
- Prepare Bottom Layer: In a bowl, blend 4 ounces softened cream cheese, 1/4 cup granulated sugar, and half of the Cool Whip (4 ounces) using a hand mixer until smooth and well combined.
- Assemble Crust Layer: Fill the 9-inch pre-made pie crust evenly with the cream cheese mixture to form the bottom layer.
- Prepare Middle Layer: In a separate bowl, mix 1/4 cup instant vanilla pudding mix with 1/2 cup milk. Stir until the mixture thickens slightly. Then add 1 cup canned pumpkin puree, 1 teaspoon pumpkin pie spice, 1/2 teaspoon nutmeg, and 1 1/2 teaspoons cinnamon, stirring until fully blended.
- Add Middle Layer on Top: Spoon the pumpkin pudding mixture over the cream cheese layer in the pie crust, spreading it evenly.
- Top with Whipped Cream: Use the remaining half of the Cool Whip container (4 ounces) to cover the pumpkin layer. Spread smoothly and sprinkle additional pumpkin pie spice on top for garnish.
- Refrigerate and Set: Refrigerate the assembled pie for at least 3 to 4 hours, or preferably overnight, to allow the pie to fully set before serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for best texture and flavor.
- Ensure the cream cheese is softened to room temperature for easier mixing and a smoother texture.
- Instant vanilla pudding mix is necessary to achieve the right thickness and consistency in the middle layer.
- Store the pie covered in the refrigerator for up to 2 days to maintain freshness.
- You can substitute Cool Whip with any whipped cream alternative as desired.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
