This no-bake pumpkin pie combines creamy layers of spiced pumpkin and sweet cream cheese, all in a buttery graham cracker crust. It’s the perfect, easy dessert for fall, requiring no oven time!
Ingredients:
2 cups canned pumpkin
1/2 cup sugar
8 oz cream cheese, softened
2 (8 oz) containers Cool Whip or whipped cream
1 tbsp cinnamon
2 tsp pumpkin pie spice
1 tsp nutmeg
1 (3.4 oz) box instant vanilla pudding
1 cup milk
2 pre-made 9-inch graham cracker crusts
Directions:
Set out the two pre-made graham cracker crusts on your workspace.
In a medium bowl, beat together the softened cream cheese and sugar until smooth.
Gently fold in one container of Cool Whip into the cream cheese mixture. Divide and spread the mixture evenly into both graham cracker crusts.
In another bowl, whisk together the instant vanilla pudding and milk until thickened (about 2 minutes).
Stir in the canned pumpkin, cinnamon, pumpkin pie spice, and nutmeg until smooth.
Spoon the pumpkin mixture over the cream cheese layer in both crusts, smoothing it out.
Spread the second container of Cool Whip generously over the pumpkin layer in both pies.
Optionally, sprinkle pumpkin pie spice or cinnamon on top.
Chill the pies in the refrigerator for at least 4 hours before serving.
Prep Time: 15 minutes | Chilling Time: 4 hours | Total Time: 4 hours 15 minutes
Servings: 16 slices (8 per pie) | Kcal: 280 kcal per serving