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No-Bake Pumpkin Pie Recipe: A Family Favorite Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes plus chilling time
  • Yield: 2 pies (9-inch each, serves approximately 8 total slices)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This No-Bake Pumpkin Pie recipe is a quick and delicious dessert perfect for fall or any time you want a creamy, spiced treat without turning on the oven. Featuring layers of cream cheese and spiced pumpkin filling set in a graham cracker crust and topped with whipped cream, it’s a family favorite that’s as easy to make as it is to enjoy.

Ingredients

Crust

  • 2 pre-made 9-inch graham cracker crusts

Bottom Layer

  • 8 ounces cream cheese, softened
  • 1/2 cup sugar
  • 8 ounces Cool Whip or other whipped cream (1 container)

Pumpkin Layer

  • 2 cups canned pumpkin
  • 1 (3.4-ounce) box instant vanilla pudding
  • 1 cup milk
  • 1 tablespoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon nutmeg

Topping

  • 8 ounces Cool Whip or other whipped cream (2nd container)
  • Optional: Pumpkin pie spice for garnish

Instructions

  1. Prepare the crusts: Set out the two pre-made 9-inch graham cracker crusts to be ready for assembling the pie.
  2. Make the bottom layer: In a mixing bowl, use a hand mixer to blend the softened cream cheese, sugar, and one 8-ounce container of whipped cream until smooth and creamy. Evenly fill each graham cracker crust with this cream cheese layer.
  3. Prepare the pumpkin layer: In a separate bowl, whisk together the instant vanilla pudding mix and milk until the mixture thickens. Add the canned pumpkin, cinnamon, pumpkin pie spice, and nutmeg. Stir everything together until well combined, then spread the pumpkin mixture evenly over the cream cheese layers in the crusts.
  4. Top with whipped cream: Take the remaining 8-ounce container of whipped cream and spread it over the pumpkin layer on each pie. For an extra touch, you can sprinkle a little pumpkin pie spice on top as decoration.
  5. Chill and serve: Refrigerate the pies until fully set, about 2 hours. Serve chilled and enjoy!

Notes

  • You can substitute Cool Whip with fresh whipped cream if preferred.
  • For a dairy-free version, use dairy-free cream cheese and whipped topping alternatives.
  • The pies should be kept refrigerated and consumed within 3 days for best quality.
  • Adding a pinch of ground cloves or ginger can enhance the pumpkin spice flavor.

Find it online: https://slsrecipes.com/no-bake-pumpkin-pie-recipe-a-family-favorite-recipe/