Description
This creamy no bake pumpkin pie combines a smooth cream cheese layer with a pumpkin-flavored pudding filling, all nestled in a graham cracker crust. Perfect for a quick and easy seasonal dessert that requires no baking and can be prepared ahead of time for stress-free entertaining.
Ingredients
Units
Scale
Filling and Layers
- 8 ounces cream cheese, softened
- 1 tablespoon milk (divided)
- 1 tablespoon sugar
- 2 (3.4 oz) packages instant vanilla pudding mix
- 8 ounces Cool Whip, divided
- 1 cup milk
- 2 teaspoons pumpkin pie spice
- 15 ounces canned pumpkin
Crust
- 1 premade graham cracker crumb pie crust (larger than a normal pie crust)
Instructions
- Prepare the cream cheese layer: In a large bowl, beat together the softened cream cheese, 1 tablespoon of milk, and sugar until smooth and well combined. Gently fold in half of the Cool Whip until evenly mixed. Spread this mixture evenly into the premade graham cracker crust to form the bottom layer of the pie.
- Make the pumpkin pudding layer: In another bowl, whisk together 1 cup of milk, canned pumpkin, instant vanilla pudding mixes, and pumpkin pie spice until the mixture is creamy and smooth. Carefully spread this pumpkin pudding mixture over the cream cheese layer in the crust.
- Add the topping and chill: Top the pumpkin pudding layer with the remaining half of the Cool Whip, spreading it evenly for a smooth finish. Cover the pie and refrigerate it for at least 4 hours, allowing it to set properly before serving.
Notes
- This pie can be made several days ahead of time and stored in the refrigerator until ready to serve.
- For clean and neat slices, use a large sharp knife and wipe the knife clean between cuts.
- To freeze, cover the pie tightly with plastic wrap and then with foil to prevent freezer burn.
- To serve from frozen, slice with a sharp knife directly from the freezer.
- Store any leftovers tightly covered in the refrigerator or freezer to maintain freshness.
