Description
Creamy no-bake pumpkin pie delivers autumn’s warmest embrace without heating ovens. Smooth spiced filling and crisp graham cracker crust promise delightful comfort you’ll savor with each velvety bite.
Ingredients
Scale
Main Ingredients:
- 2 cups canned pumpkin
- 8 ounces (226 grams) cream cheese, softened
- 1 pre-made 9-inch graham cracker crust (2 crusts total)
- 1 3.4-ounce (96 grams) box instant vanilla pudding
Sweeteners and Spices:
- 1/2 cup sugar
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon nutmeg
Liquid and Topping Ingredients:
- 1 cup milk
- 2 8-ounce (226 grams) containers of Cool Whip or other whipped cream
Instructions
- Prepare two graham cracker crusts, ensuring they are set aside and ready for the filling.
- In a mixing bowl, combine softened cream cheese, granulated sugar, and whipped cream. Use a hand mixer to blend the ingredients until smooth and creamy.
- Distribute the cream cheese mixture evenly across the graham cracker crusts, creating a uniform base layer.
- In a separate bowl, whisk together instant pudding mix and milk until the mixture begins to thicken.
- Incorporate canned pumpkin puree into the pudding, then add pumpkin pie spice, ground nutmeg, and ground cinnamon. Stir thoroughly to ensure all spices are well integrated.
- Carefully spread the spiced pumpkin mixture over the cream cheese layer in each pie crust, maintaining an even surface.
- Crown the pies with the remaining whipped cream, spreading it gently to cover the pumpkin layer completely.
- Finish by lightly dusting the top of each pie with an additional sprinkle of pumpkin pie spice for enhanced flavor and an attractive presentation.
- Refrigerate the no-bake pumpkin pies for at least two hours to allow the layers to set and flavors to meld together before serving.
Notes
- Use room temperature cream cheese to ensure smooth, lump-free blending and easier mixing with other ingredients.
- Gently fold whipped cream into the cream cheese mixture to maintain its light, airy texture and prevent deflating.
- For a gluten-free version, swap graham cracker crusts with almond flour or gluten-free cookie crusts to accommodate dietary restrictions.
- Enhance flavor by toasting spices briefly before adding to the pumpkin mixture, which intensifies their warm, aromatic qualities and deepens the overall taste profile.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 305
- Sugar: 16 g
- Sodium: 201 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 39 mg