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Pumpkin Cream Pie
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No-Bake Pumpkin Cream Pie

Pumpkin ,cream cheese,whipped topping in a graham cracker crust
Course Dessert
Cuisine American
Keyword No-Bake, pie, pumpkin
Prep Time 10 minutes
3 hours
Total Time 3 hours 10 minutes
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 Tbsp Sugar
  • 1 Tbsp Milk additional to cup above
  • 1 15 oz can Pumpkin Puree
  • 2 tsp 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 tbsp milk and 2 tbsp sugar in a bowl on low until smooth
    Cream Cheese Filling
  • 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
    Mixing the Pumpkin
  • When ready to serve spread second tub of cool whip over pumpkin filling , garnish with additional pumpkin spice. cut and serve.
    Pumpkin Cream Pie

Nutrition

Calories: 348kcal | Carbohydrates: 31g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 311mg | Potassium: 117mg | Fiber: 1g | Sugar: 22g | Vitamin A: 809IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg