No Bake Pumpkin Pie
Ingredients:
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 8 ounces Cool Whip or other whipped cream, divided
- 1 9-inch pre-made pie crust (graham cracker crust preferred)
- 1/4 cup instant vanilla pudding mix
- 1/2 cup milk
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons cinnamon
Directions:
1. In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
2. In a separate large bowl, combine the instant vanilla pudding mix and milk. Whisk until the mixture thickens, about 2 minutes.
3. Add the pumpkin puree, pumpkin pie spice, nutmeg, and cinnamon to the pudding mixture. Stir until well combined.
4. Gently fold in half of the Cool Whip into the pumpkin mixture until smooth and fluffy.
5. Fold the cream cheese mixture into the pumpkin mixture until fully incorporated.
6. Pour the filling into the pre-made pie crust and spread evenly.
7. Top the pie with the remaining Cool Whip, spreading it smoothly over the filling.
8. Chill the pie in the refrigerator for at least 4 hours or until set before serving.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 15 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use a graham cracker crust for a classic, complementary flavor with the pumpkin filling.
Chill the pie thoroughly to ensure it sets properly and slices cleanly.