🥧 No Bake Cream Cheese Pumpkin Pie with Graham Cracker Crust
This No Bake Cream Cheese Pumpkin Pie is a delightful dessert that combines the creamy richness of cream cheese with the warm flavors of pumpkin and spices. With a graham cracker crust and layers of luscious filling, it's an easy and perfect treat for any autumn occasion.
Ingredients
- 2 cups canned pumpkin
- ½ cup sugar
- 8 ounces cream cheese (softened)
- 2 8-ounce containers Cool Whip or other whipped cream
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon nutmeg
- 1 3.4-ounce box instant vanilla pudding
- 1 cup milk
- 2 pre-made pie crusts (graham cracker crusts recommended)
Directions
**Bottom Layer**
1. In a separate bowl, add the cream cheese, sugar, and one 8-ounce tub of whipped cream. Blend well with a hand mixer until smooth.
2. Fill your pre-made crusts with the bottom layer mixture.
**Top Layer**
1. In another bowl, mix the instant vanilla pudding and milk, stirring until thickened.
2. Add the canned pumpkin, pumpkin pie spice, nutmeg, and cinnamon to the pudding mixture. Stir until well blended.
3. Spread this pumpkin mixture on top of the cream cheese layer in the pie crusts.
**Topmost Layer**
1. Use the second 8-ounce container of whipped cream to top the pies.
2. Refrigerate for at least an hour before serving to allow the pie to set completely.
Prep Time: 10 minutes | Total Time: 1 hour 10 minutes | Servings: 16