No-Bake Pumpkin Cream Pie
Pumpkin ,cream cheese,whipped topping in a graham cracker crust
Servings 8 People
Calories 348kcal
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.
