No-Bake Pumpkin Cream Pie is fabulous. It is so easy to make. Creamy pumpkin flavor and graham cracker crust are the perfect combinations. Take this to a Thanksgiving potluck and I promise you will be a hit.
No-Bake Pumpkin Cream Pie
Do you love no-bake desserts as much as I do? Especially when it's still warm, its so much nicer if you don't have to turn the oven on. This pie is fantastic and it is all no-bake. I decided to make it extra high so I made an extra layer of whipped topping. Similar to my Mile High Strawberry Jello Pie and No-Bake Chocolate Cream Pie.
Even if you aren't a traditional pumpkin pie eater, chances are great you will like this one. It is made with cream cheese, whip topping (cool whip) and vanilla pudding, and pumpkin all in a graham cracker crust -yum. If you are wanting to make something that is a little bit different than what everyone else will be serving over the holidays this is a great option.
More Fall Recipes You May Like
Easy Caramel Apple Pie Cookies
Carrot Raisin Salad With Pineapple
How to Make No-Bake Pumpkin Cream Pie :
INGREDIENTS NEEDED :
- Cream Cheese
- Milk
- Sugar
- Vanilla Pudding
- Canned Pumpkin
- Pumpkin Pie Spice
CRUST:
- Graham Cracker Crumbs
- Butter
- Sugar
- Or Pre-made crust
Graham Cracker Crust
Cream Cheese Filling
Mixing the Pumpkin
Pumpkin Layer
Ready to Serve
Other Recipes You May Enjoy :
No-Bake Pumpkin Cream Pie
Equipment
- Electric Mixer
- Mixing Bowl, serving bowl , spatula
- Pie Pan
Ingredients
Graham Cracker Crust
- 1.5 cups Graham cracker crumbs
- ½ cup Sugar
- ½ cup Melted Butter (1 stick)
Pie Filling
- 8 oz Cream Cheese
- 2 8 oz tubs Whipped topping (cool whip)
- 1 Cup Milk
- 1 Large Vanilla Pudding I used Sugar Free
- 2 tablespoon Sugar
- 1 Tbsp Milk additional to cup above
- 1 15 oz can Pumpkin Puree
- 2 teaspoon Pumpkin Pie Spice
Instructions
- In a mixing bowl mix graham cracker crumbs ,sugar and melted butter until moist and crumbly
- Push crumbs into well greased pie pan - refrigerate for 1 hr
Pie Filling
- With electric mixer mix cream cheese, 1 tablespoon milk and 2 tablespoon sugar in a bowl on low until smooth
- Fold in one tub of cool whip and spread into pie crust -
- Whisk pudding into the cup of cold milk until well blended , stir in pumpkin puree and pumpkin pie spice , spread pumpkin filling on top of cream cheese filling -chill at least 2 hrs
- When ready to serve spread second tub of cool whip over pumpkin filling , garnish with additional pumpkin spice. cut and serve.
This pie looks absolutely wonderful, and I plan to make it soon! Thank you so much for posting it on Miz Helen's Country Cottage Full Plate Thursday!
Thank you so much for coming by and commenting , I appreciate it.
This sounds delicious I mean just by going off the ingredients it sounds amazing so I was wondering if anybody had it and how it turned out? What about cinnamon on top is adding the pumpkin spice on top a little too much as a garnish. I was just curious how it turned out could someone please let me know if I plan on making this tomorrow! I mean I don't see how you can go wrong with this to be honest
Hi Jennifer,
The garnish with cinnamon or pumpkin pie spice is a definitely a to personal preference thing. Trying going lighter or leaving off. Thanks so much for stopping by.
Oh, YUM! This looks so good. I've got everything in my pantry to make it and I'm making it this weekend.
I'm sure this will definitely be on my Thanksgiving dessert list. Thank you so much for sharing.
Oh good, Im glad you are going to try it. I hope you love it as much as we did.
Congratulations!
Your awesome post is featured on Full Plate Thursday,501 this week. Thanks so much for sharing with us and hope you will come back to see us soon!
Miz Helen